Sesame Challah
Bake a magnificent, golden-brown braided loaf enriched with honey and generously coated in nutty toasted sesame seeds.
Ingredients
- •2 1/4 teaspoons active dry yeast (7g)
- •1 1/4 cups warm water (300ml)
- •1/3 cup honey (115g)
- •1/3 cup vegetable oil (80ml)
- •2 large eggs (plus 1 more for the egg wash)
- •1 tablespoon salt (15g)
- •5 to 5 1/2 cups all-purpose flour (600g-660g)
- •1/4 cup sesame seeds (35g)
Instructions
- 1
In a large bowl, dissolve the yeast in warm water along with a pinch of honey. Let it sit for 5 to 10 minutes until it becomes frothy.
- 2
Whisk in the remaining honey, vegetable oil, 2 eggs, and salt until well combined.
- 3
Gradually add 5 cups of flour, stirring with a wooden spoon or dough hook until a shaggy dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, adding a little extra flour if it is too sticky, until smooth and elastic.
- 5
Place the dough in an oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1.5 to 2 hours until doubled in size.
- 6
Punch down the dough and divide it into 3 or 4 equal pieces, rolling each into a long, even strand.
- 7
Braid the strands together, tucking the ends under, and place the braided loaf on a parchment-lined baking sheet.
- 8
Cover the challah loosely and let it rise a second time for 45 minutes until puffy.
- 9
Preheat your oven to 375°F (190°C).
- 10
Beat the remaining egg and brush it generously all over the risen challah, then sprinkle the entire surface evenly with sesame seeds.
- 11
Bake for 30 to 35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
💡 Chef tips
- To make this recipe dairy-free and strictly pareve, ensure your oil and ingredients carry proper kosher certifications.
- You can freeze the baked challah once completely cooled; wrap it tightly in plastic wrap and foil for up to 2 months.
- If your kitchen is cold, let the dough rise inside the oven with the oven turned off and just the oven light switched on.
✅ How it should turn out
The finished challah emerges with a shiny, deep golden crust covered in aromatic toasted sesame seeds, revealing a fluffy, feather-light interior that pulls apart in tender, sweet ribbons.