It’s challah time!
Some like it cakey, some like it doughy, some like it savory, some like it sweet. Some stick with their tried and true recipe week after week, like me and my traditional recipe that will put most bakeries to shame.
When I was writing my cookbook, I had made 20 pounds of challah in one week. DID YOU READ THAT?! TWENTY!!!! POUNDS. Testing sweet and savory “challah” and “challah-esque” recipes. One of my many goals in life is to see how many different things I can make out of my challah dough, keep reading for those recipes.
Then there are others, like Tamar, she can’t stop at one recipe. She loves to experiment, adding different flavors and textures and mix-ins and changing up the dough to go with it.
So here are our best, most favorite challah recipes starting with my most famous 6-pound challah (find out why I make so much here) with an old video too!
This is really my tried and true and our most popular challah recipe. Don’t worry if you don’t want to make all 6 pounds, the recipe can be cut in half. But it does take lots of hand kneading. So if you prefer a more hands-off approach and have 2 days to prep ahead keep reading.
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Jamie Geller’s Challah Recipe
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When the No Knead bread trend was all the rage I knew we could apply the same principles to challah and the result was superb!
Once you have a big batch of dough you can make all sorts of other baked goods from sweet to savory to specialty, watch the video below for 8 amazing ways to use your challah dough including cinnamon buns, babka, garlic knots and onion rolls (my favres)
8 Unique Uses for Challah Dough
If you’re looking to experiment some more try one of our 20 Stuffed Challah recipes, most have their own challah dough recipe but feel free to use those stuffings with these doughs.
If you have a special diet such as gluten-free or vegan check out our 13 Alternative Challah Recipes.
A few other can’t miss challah dough hacks.
Individual Apple-Stuffed Challah
Nothing sweeter than ushering in Rosh Hashanah with an individual challah bun bursting with apples and drizzled with honey, perfect for the New Year or any time of year.
Cilantro Scallion Challah Rolls
cilantro scallion rollsFor those who savor the savory, small, cilantro and scallion stuffed challah rolls courtesy of Tamar will do the trick.
Hamantashen Challah (for Purim)
I’m not waiting for Purim to fill my challah with Sundried Tomato and Pesto Dips – triangles are always en vogue.
Wrapped Brats With Cider Braised Onions
I’ve made Deli Roll Challah – a total family winner – and Sabich Challah – to die for! but nearly fainted when I saw these Wrapped Brats with Cider Onions, use pretzel challah dough or regular challah dough. Why oh why didn’t I think of this first?
Many Jewish women have the tradition to include a prayer for those who are sick or in need of a special blessing along with the separation of challah, Hafrasat Challah. Rabbi Lawrence, explains the how, why and when of the mitzvah of separating the challah.
The internet has made it possible for people all over the world to unite behind the collective power of our prayer. The founders of Aneini created a website and weekly mailing list for this purpose, sign up to be a part of this special group.
Well we have our no knead challah that rises in the fridge over a few days try this https://jamiegeller.com/recipes/jamie-gellers-no-knead-challah-bread/
Is it possible to prepare this dough the night before and allow to rise in the fridge?
I recently started working on Friday mornings and am trying to find a makezahead dough that will rise overnight, be shaped in the morning and then can be baked upon my return home from work. I know, it's a stretch! Any pointers would be most welcome. (I've made this before for a regular shabbat meal and it's been lovely!)
Is having apple in the challah still valid for lechem mishna?
I believe it is but always best to ask your Rabbi
No. it does not qualify as Lechem Misha. Ashkenazim make sweet tasting challah while the Sephardim make a totally non-sweet challah. Upon putting toppings on such as poppy, sesame or garlic it is still considered a plain challah Bracha: HaMotzei Upon having apple or any other fruit filling within the challah you have changed the status now from Motzei to Mezzonot. This is no longer a bread but now a cake as you most likely added more sugar too to enhance the taste. Any challah that has been stuffed with any other ingredient, loses its status as a challah. If you stuffed the challah with ground meat to make a challah knish it would be Mezzonot. It would also be B’sari (meat). Turns your challah knife to a meat status too.
video and receipe of challah bread w/sesame seeds
Yes, we do from Levana – http://joyof.kosher.com/recipe/spelt-challah-recipe/
just wondering if you have a delicious recipe with 100% spelt
Does anyone have a recipe that will replicate the challah from Zomicks? They have absolutely the best challah i have ever eaten. It is moist, it has taste. So many challot look pretty because the baker can braid nicely but they are basically tasteless and dry. Thank you in advance if someone can help.
I made this recipe with half of everything and it came out great – http://joyof.kosher.com/recipe/sara-maybergs-water-challah/
wanted to try a water challah recipe, but can’t find one that doesn’t use a whole 5 lbs of flour, and every time I try converting it into smaller amounts, it just doesn’t work well. anyone have an exact recipe for a smaller batch? thanks
I would love making the ha-motzi over those beautiful loaves!
My favorite topic…Challah.
I was just experimenting with a vanilla sugar challah. When I get the recipe right, I’ll post it. There is a white whole wheat flour from Mishpacha
I bake a lot of bread and the best Challah bread recipe in my humble opinion is the eggless Challah recipe at this site – don’t have the link right now but it is here somewhere. I make this recipe every week and on Sunday to have bread for the week or to give away to friends. It is fantastic! For a whole wheat addition try adding or using King Arthur White Whole Wheat – it can be handled just like white flour and has a wonderful taste. This is not a bleached flour – it is a white wheat.
I made Jamie’s challah last week with half white whole wheat and it came out so good that I am looking forward to trying it with 100%, couldn’t do it this week, but I urge you to try it. http://joyof.kosher.com/recipe/jamie-gellers-challah-recipe/
I need a 100% whole wheat challah recipe. Could be whole wheat pastry flour or white whole wheat (apparently there is such a thing).