Special Round Challah

Ingredients

For the Dough

• 500g (4 cups) bread flour
• 10g (2 tsp) Kosher salt
• 50g (3 tbsp) Honey
• 7g (2¼ tsp) instant yeast
• 118g (2 large + 1 yolk) (2 large + 1 yolk) Large eggs, room temperature
• 60ml (¼ cup) Neutral oil (vegetable, canola, or avocado)
• 175ml (¾ cup) Warm water (100-110°F / 38-43°C)

For the Egg Wash

• 30g (1 white) (1 white) Reserved egg white
• 15ml (1 tbsp) Water

Toppings

• 2 tbsp (2 tbsp) Black sesame seeds
• 2 tbsp (2 tbsp) White sesame seeds
• 5g (1 tsp) Flaky sea salt (optional)

Pro tip: Traditional challah uses honey rather than sugar. It adds that distinctive flavor many people expect and creates a slightly deeper golden crust.

Equipment

Method

Mix the Dough

Combine ingredients and develop gluten through kneading until the dough passes the windowpane test.

1. Combine dry ingredients. In a large bowl, whisk together the flour, salt, and instant yeast until evenly distributed.
2. Add wet ingredients. Add the honey, eggs, egg yolk, oil, and warm water. Stir with a wooden spoon or dough whisk until a shaggy mass forms and no dry flour remains.
3. Knead the dough. Knead by hand on a lightly floured surface or with a stand mixer fitted with a dough hook. Work the dough for 8-10 minutes until smooth, elastic, and slightly tacky.
4. Windowpane test. The dough should pass the windowpane test: stretch a small piece thin enough to see light through without tearing.
5. Check temperature. Target dough temperature: 75-78°F (24-26°C).

Tip: If the dough is too sticky, add flour 1 tablespoon at a time. If too dry, add water 1 teaspoon at a time.

First Rise (Bulk Fermentation)

Allow the enriched dough to double in size in a warm environment.

1. Shape into ball. Shape the dough into a ball and place it in a lightly greased bowl.
2. Cover. Cover with plastic wrap or a damp towel.
3. Rise. Let rise in a warm spot (75-80°F) until doubled in size, about 1 hour 30 minutes.

Wait: PT1H30M

Shape and Braid

Divide, roll, coat with sesame seeds, and braid into a beautiful round shape.

1. Deflate the dough. Gently deflate the dough and turn it out onto a clean work surface. Do not flour the surface unless the dough is very sticky.
2. Divide into portions. Divide the dough into 3 equal portions (about 265g each). Use a scale for accuracy.
3. Rest the dough. Shape each portion into a rough ball, cover with a clean towel, and let rest for 10 minutes. This relaxes the gluten and makes rolling easier.
4. Roll into ropes. Roll each portion into a rope about 16-18 inches long, keeping thickness even throughout. Work from the center outward, applying even pressure with both hands.
5. Let rest if needed. If the dough resists or springs back, let it rest another 5 minutes and try again.
6. Coat with sesame seeds. Coat one rope in black sesame seeds, pressing gently so they adhere. Coat another rope in white sesame seeds. Leave the third rope plain.
7. Arrange ropes. Arrange the three ropes side by side. Pinch them together firmly at the top.
8. Braid. Braid the ropes with gentle, even tension: Right over middle, left over middle. Repeat until you reach the end.
9. Seal the ends. Don't braid too tightly or the bread won't have room to expand. Pinch the bottom ends together.
10. Shape into circle. Carefully curve the braid into a circle, tucking one end under the other and pinching firmly to seal.
11. Transfer to sheet. Transfer to a parchment-lined baking sheet.

Tip: The three braids represent unity, community, and connection. The contrasting sesame seeds celebrate diversity within that unity.

Second Rise (Proofing)

Final proof until puffy and ready to bake.

1. Cover the challah. Cover the shaped challah loosely with greased plastic wrap or a clean towel.
2. Let rise. Let rise until puffy, about 45-60 minutes.
3. Poke test. To test: poke the dough gently with a floured finger. If the indent springs back slowly and partially (not all the way), it's ready.
4. Check readiness. If it springs back immediately, give it more time. If it doesn't spring back at all, it's overproofed.
5. Preheat oven. During the last 20 minutes of proofing, preheat your oven to 375°F (190°C).

Wait: PT50M

Egg Wash and Bake

Apply a glossy egg wash and bake to golden perfection.

1. Prepare egg wash. Whisk together the reserved egg white and 1 tablespoon water until smooth.
2. Apply first coat. Brush a thin, even layer of egg wash over the entire surface of the challah. Get into the crevices of the braid.
3. Apply second coat. Wait 5 minutes, then apply a second coat for extra shine.
4. Add toppings. Sprinkle with additional sesame seeds or flaky sea salt if desired.
5. Bake. Bake at 375°F (190°C) for 30-35 minutes, rotating the pan halfway through.

Cool and Serve

Allow the challah to cool completely for the best texture.

1. Transfer to rack. Transfer the challah to a wire rack immediately.
2. Cool completely. Let cool completely before slicing, at least 45 minutes to 1 hour.
3. Why to wait. The interior continues cooking as it cools. Cutting too early releases steam and can make the crumb gummy.

Wait: PT45M

Baking Methods

Bake to a deep golden brown for the best flavor and texture.

Oven: 190°C / 375°F. Internal temperature when done: 88°C / 190°F.

Standard Oven (recommended)

Bake on parchment-lined sheet for even browning.

Equipment: Baking sheet with parchment paper

1. Preheat oven. Preheat oven to 375°F (190°C) with rack in center position.
2. Bake. Bake for 30-35 minutes, rotating the pan halfway through.
3. Check color. The challah is done when the crust is deep golden brown (the color of a toasted almond).
4. Tap test. It should sound hollow when tapped on the bottom.
5. Check internal temp. Internal temperature should reach 190°F (88°C).
6. Tent if needed. If the top browns too quickly, tent loosely with foil for the final 10 minutes.

Note: The deep golden color comes from the honey and egg wash working together. Don't pull it too early!

Storage

• Room temperature: Store at room temperature wrapped in a clean towel for up to 2 days.
• Frozen: Freeze wrapped tightly for up to 1 month.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works but produces a slightly softer crumb. Bread flour gives a better structure for the braids.

Can I substitute sugar for honey?

Yes, use 50g (¼ cup) of sugar for a more neutral sweetness, but you'll lose some of that distinctive challah flavor.

Why is my challah dense?

The dough may have been underproofed, or you braided too tightly. Let it rise until truly doubled and keep the braid loose.

Can I make this ahead?

Yes! After shaping, cover and refrigerate overnight. Let it come to room temperature for 1 hour before baking.

Why did my braid unravel?

You may have braided too loosely, or the ends weren't pinched firmly enough. Make sure to seal both the top and bottom before shaping into a circle.

What's the offering Mr. Sherman taught about?

It's a tradition called 'hafrashat challah' where you pinch off a small piece of dough before shaping, wrap it in foil, and toss it into the back of the oven as an offering of gratitude.

Nutrition

Per serving (1 slice (about 65g)): 245 calories, 38g carbohydrates, 7g protein, 7g fat, 1g fiber, 220mg sodium. Makes 12 servings.