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Onion Filled Honey Challah

Onion-Filled Honey Challah.jpg

Bake this Onion-Filled Honey Challah for a sweet addition to your Rosh Hashanah or Sukkot meal.

  • Duration
  • Cook Time
  • Prep Time
  • 3 round challahs or 2 large braided challahsServings


  • 1  tablespoon active dry yeast
  • 1 tablespoon sugar
  • ½ cup warm water
  • ⅓ cup honey
  • ⅓ cup canola oil
  • 1 egg
  • 1 teaspoon salt
  • 1 cup water
  • 5 cups flour, plus more for kneading dough


  • 1 packet Lipton onion soup mix
  • 2 tablespoons hot water
  • 2 tablespoons canola oil
  • 1 tablespoon honey


  • 1 egg, lightly beaten
  • ½ cup chopped onion (optional)
  • Sea salt (optional)
  • Poppy seeds (optional)


1. Combine the yeast, sugar, and warm water in a bowl and set aside in  a warm spot for ten minutes so yeast can activate. Combine the honey, oil, salt, water, egg, and 4 cups of flour and mix until dough starts coming together.

2. Add the yeast mixture and the remaining cup of flour and mix until dough is formed. Sprinkle a few tablespoons of flour onto your counter or cutting board and knead challah dough for 10 minutes until dough is smooth.

3. Place dough back in mixing bowl and cover with plastic wrap or a large plastic bag. Set dough aside in a warm spot and allow to rise for three hours. Combine filling ingredients and set aside until ready to use. Once dough has risen remove plastic wrap and punch down dough to remove all the air bubbles.

4. Preheat oven to 350°F. Sprinkle a bit of flour, as necessary, onto counter and divide dough into three or six parts. If you are making a round challah, divide into three parts; for a traditional three-braid challah divide into six pieces.

5. Roll out each piece of dough into a ⅛-inch rectangle and brush filling ingredients onto dough, leaving a 2-inch border along the edges of the dough. Roll the dough as tight as possible, into one long strand.

6. Roll strand into a circle, placing one end inward, creating a snail-like shape. Continue to roll until strand is fully rolled, tucking the loose end of the challah under the roll.  Another option: braid the three filled strands as you would a traditional challah. 

7. Combine  glaze ingredients together and brush over challah.

8. Bake for forty minutes. Allow to cool and serve. Store in large  Ziploc bags for two days. Keeps well in the freezer.

Nutrition Info: For one slice (assuming 20 slices per braided challah): 98 calories, 3 g fat, 9 mg cholesterol, 185 mg sodium, 22 mg potassium, 16 g carbs, 1 g fiber, 3 g sugar, 2 g protein.                   

Recipe published in JOY of KOSHER with Jamie Geller Magazine - Subscribe Now.