Simple Water Challah
Bake a loaf of traditional, golden, and fluffy water challah with this easy and reliable home-cook-friendly recipe.
Ingredients
- •1 tablespoon active dry yeast (9g)
- •1 1/2 cups warm water (355ml)
- •1/4 cup granulated sugar (50g)
- •1/3 cup neutral oil such as canola or vegetable oil (80ml)
- •2 large eggs (plus 1 more beaten for the egg wash)
- •1 tablespoon salt (18g)
- •5 to 5 1/2 cups all-purpose flour or bread flour (600g - 660g)
- •1 tablespoon poppy seeds or sesame seeds for topping (optional)
Instructions
- 1
In a large bowl, dissolve the active dry yeast and a pinch of the sugar into the warm water, letting it sit for about 5 to 10 minutes until it becomes frothy.
- 2
Whisk in the remaining sugar, oil, two eggs, and salt until well combined.
- 3
Gradually add 5 cups of the flour, one cup at a time, mixing with a wooden spoon or a dough hook until a shaggy dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes, adding the remaining half cup of flour little by little if the dough is too sticky, until it is smooth and elastic.
- 5
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- 6
Punch down the dough and divide it into three or six equal pieces depending on your preferred braid style.
- 7
Roll each piece into a long, even rope, then braid them together on a parchment-lined baking sheet, pinching the ends to seal.
- 8
Cover the braided loaf loosely and let it rise a second time for 45 minutes until puffy.
- 9
Preheat your oven to 350°F (175°C).
- 10
Brush the risen loaf generously with the remaining beaten egg and sprinkle with sesame or poppy seeds if desired.
- 11
Bake for 30 to 35 minutes, or until the challah is deep golden brown and sounds hollow when tapped on the bottom.
💡 Chef tips
- For a shiny crust, brush the challah with the egg wash twice: once right after shaping and a second time right before it goes into the oven.
- To make ahead, you can freeze the braided unbaked loaf after its second rise; thaw completely, brush with egg, and bake as directed.
- Store leftover challah in an airtight bag at room temperature for up to 3 days, or slice and freeze for toast later.
✅ How it should turn out
The finished challah emerges with a shiny, deep golden-brown crust, a delightfully soft and airy crumb inside, and a rich, comforting aroma.