Schlissel Challah

Directions:

1. Mix the Ingredients

• Place all ingredients into a large mixing bowl. As you’ll see in the video, there’s no need to activate the yeast separately—everything goes in together at once.

• Gradually add the warm water, mixing until the dough forms. Be sure to add the water little by little, aiming for a moist (not dry) dough. If the dough feels stiff or is breaking apart, add a bit more water.

2. Kneading

• If kneading by hand: knead the dough for about 20 minutes.

• If using a mixer: knead for 10–12 minutes.

• Once kneaded, form the dough into a smooth ball, tucking the edges underneath to create a round top.

3. Proofing the Dough

• Drizzle a bit of oil over the dough and rub it in gently. Cover the bowl with a cloth or plastic wrap.

• Place the bowl in a warm area—your kitchen counter or an oven set to 100°F (37°C) works well—and let the dough rise for 1.5 to 2 hours, or until doubled in size.

  
  

4. Hafrashat Challah (Optional)

• If performing hafrashat challah, separate a small portion of dough, recite the blessing (see below), and set it aside to burn.

Shaping the Key

For the Body

• Measure out:

  • 9 balls of dough, each weighing 70 grams

  • 1 large ball weighing 400 grams

  • 6 small balls, each weighing 10 grams

• Roll the 70-gram balls into smooth rounds, cover them, and let them rest for 20 minutes.

• Then roll each into strands about 14 inches long.

Adding the Toppings

• Dampen a paper towel and wrap three of the strands in it to help the toppings stick.

• Coat each of these strands in your topping of choice (sesame, poppy, or everything bagel seasoning).

Braiding the Body of the Key

• Lay out two plain strands and one coated strand in the center. Repeat for the remaining three-strand sets.

• Connect all strands at the top and braid as a traditional three-strand braid.

• Place the braided dough on a parchment-lined baking sheet.

For the Top (Key Loop)

• Roll the 400-gram ball into a 30-inch long strand.

• Swirl it into a circular shape to form the top of the key, leaving a hole in the center (it will expand as it bakes).

For the Bit (Teeth of the Key)

• Roll each 10-gram ball into a long, thin strand.

• Braid them into two small three-strand braids and attach them at the bottom of the key to form the bit.

5. Final Proofing

• Cover the shaped challah and let it rise again for 30 minutes.

6. Egg Wash

• Beat one large egg (yolk and white) and brush it over the plain strands only—avoid brushing the ones with toppings.

• Apply the egg wash right before baking.

7. Baking

• Preheat your oven to 375°F (190°C).

• Bake for 30–35 minutes. Don’t rush to remove the challah—the golden color usually develops in the last 5 minutes.

Blessing for Hafrashat Challah:

Hebrew: בָּרוּךְ אַתָּה יְיָ אֱלֹהֵינוּ מֶלֶךְ הָעוֹלָם, אֲשֶׁר קִדְּשָׁנוּ בְּמִצְוֹתָיו וְצִוָּנוּ לְהַפְרִישׁ חַלָּה.

Transliteration (optional): Baruch Atah Adonai, Eloheinu Melech ha’olam, asher kid’shanu b’mitzvotav v’tzivanu l’hafrish challah.

Translation: Blessed are You, Lord our God, King of the universe, who has sanctified us with His commandments and commanded us to separate challah.

Instagram Reel:

https://www.instagram.com/p/DIy1stePhsd/