top of page

3 Water Challahs

Prep Time:

About 2 hours

Cook Time:

35 Minutes

Serves:

12+ People

Level:

​

About the Recipe

Three beautiful water challahs for Shabbat Kodesh. This dough recipe is truly foolproof. For best results, follow the instructions carefully. While a mixer is recommended, you can also knead it by hand.

Ingredients

Ingredients:

- 1 kilo = 7 full cups of all-purpose flour (1000 grams)

- 2 heaping tbsp. of dry active yeast = 24 grams

- 1 tbsp. of salt = 12 grams

- 1/2 cup of sugar = 110 grams

- 1/4 cup of olive oil or any oil of choice = 59 ml

- 2 and 1/2 cups of warm water


For topping:

- About 2 cups of sesame seeds

- 1 egg (optional; leave them plain and brush with olive oil for a vegan challah)

Preparation

Directions:


1. Prepare the Dough:

   - In a mixer bowl, combine flour, sugar, salt, oil, and active dry yeast.

   - Using a mixer with a knead/hook attachment or by hand, slowly add warm water to the dry ingredients.

   - Mix until the dough comes together and is moist but not too dry.


2. Knead the Dough:

   - Knead the dough in the mixer for 12 minutes or by hand for 20 minutes.


3. First Proof:

   - Drizzle a little oil on top of the dough.

   - Cover the bowl with plastic wrap and a kitchen towel.

   - Proof the dough for 1.5-2 hours in a warm place until it doubles in size.


4. Divide and Shape:

   - Divide the dough into 18 equal parts.

   - Cover and let it rest for a second proof for 25 minutes.


5. Prepare Strands:

   - Roll each part into a 16-inch strand.

   - Wet a paper towel and roll nine strands in it.

   - Coat these strands in sesame seeds.


6. Braid the Challah:

   - Take one plain strand and one sesame-coated strand, placing them side-by-side.

   - Braid three double strands, connecting them at the top.

   - Repeat with the remaining strands to form multiple challahs.


7. Final Proof:

   - Place the braided challahs on a baking sheet lined with parchment paper.

   - Cover and let them proof for 20 minutes.


8. Preheat and Bake:

   - Preheat the oven to 350°F (175°C).

   - Beat one egg and brush it only on the plain strands using a thin paintbrush.

   - Bake for 35-40 minutes until the challahs are golden brown.

   - Allow them to cool on a rack before serving.


9. Enjoy:

   - Enjoy your freshly baked challahs, and Shabbat Shalom!


Instagram Reel:

https://www.instagram.com/p/C8e4XbNJob-/?hl=en

bottom of page