Whether you’re hosting a brunch or craving something special, challah bread is a stunning centerpiece. we’ve rounded up 13 five-star recipes—from classic braids to creative twists—that guarantee delicious results. Get ready to bake the best challah of your life!
Classic Braided Challah
Round up your baking essentials for this classic braided challah. It’s soft, fluffy, and golden from a shiny egg wash. Perfect for Shabbat or any special dinner.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 30 minutes
Ingredients
Dough
- All-purpose flour – 4 cups
- Active dry yeast – 2 ¼ tsp (1 packet)
- Warm water (110°F) – 1 ½ cups
- Granulated sugar – ½ cup
- Salt – 2 tsp
- Large eggs – 2
- Vegetable oil – ⅓ cup
Egg Wash
- Large egg – 1
- Water – 1 tbsp
Instructions
- In a small bowl, dissolve the yeast and 1 tablespoon of sugar in the warm water. Let sit for 5–10 minutes until foamy—if no foam, the yeast is dead; start over.
- In a large bowl, whisk together 3 cups of flour, the remaining sugar, and salt.
- Add the foamy yeast mixture, 2 eggs, and oil to the dry ingredients. Stir until a shaggy dough forms.
- Gradually add the remaining 1 cup of flour, ¼ cup at a time, until the dough pulls away from the bowl. You may not need all the flour.
- Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. Tip: If the dough sticks, add flour 1 tbsp at a time; if too dry, add a splash of water.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1–1.5 hours. Tip: An oven with the light on works well.
- Punch down the dough and divide it into 3 equal pieces. Roll each piece into a 14-inch rope.
- Braid the ropes: pinch the tops together, cross the right rope over the middle, then the left over the new middle. Repeat to the end, then tuck the ends under.
- Transfer the braid to a parchment-lined baking sheet. Cover loosely with a towel and let rise again until puffy, about 45 minutes. Tip: A second rise makes the bread extra airy.
- Preheat the oven to 350°F. In a small bowl, whisk the egg wash egg with 1 tablespoon of water.
- Brush the risen challah with the egg wash. Bake for 25–30 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool on a wire rack for at least 30 minutes before slicing.
Fresh out of the oven, this challah is soft, pillowy, and slightly sweet. Slice it warm with butter, or use leftovers for French toast—it’s just as good the next day.
Everything Bagel Challah
Gather your ingredients and let's bake a challah that tastes like your favorite bagel. This everything bagel challah is topped with sesame, poppy seeds, garlic, and onion, baked until golden. It's a fun twist on a classic.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 30 minutes
Ingredients
Dough
- Bread flour – 4 cups
- Active dry yeast – 1 packet (2 ¼ tsp)
- Sugar – ¼ cup
- Salt – 1 tsp
- Eggs – 2 large
- Vegetable oil – ⅓ cup
- Warm water (110°F) – 1 cup
Topping
- Sesame seeds – 1 tbsp
- Poppy seeds – 1 tbsp
- Dried minced garlic – 1 tbsp
- Dried minced onion – 1 tbsp
- Egg – 1 large (for wash)
Instructions
- In a large bowl, whisk together 4 cups bread flour, 1 packet yeast, ¼ cup sugar, and 1 tsp salt.
- Add 2 eggs, ⅓ cup oil, and 1 cup warm water (110°F). Mix until a shaggy dough forms. Tip: Water temperature matters—too hot kills yeast, too cold slows rise.
- Knead dough on a floured surface for 8 minutes until smooth and elastic. Add flour 1 tbsp at a time if sticky.
- Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1 hour. Tip: Oven with light on works great.
- Punch down dough, divide into 3 equal pieces. Roll each into a 12-inch rope.
- Braid the ropes: pinch tops together, left over middle, right over middle, repeat. Pinch ends and tuck under.
- Place braid on a parchment-lined baking sheet. Cover loosely with plastic and let rise 30 minutes.
- Preheat oven to 350°F. In a small bowl, beat 1 egg. Brush the risen challah with egg wash. Tip: Don't skip the wash—it locks in the topping and gives shine.
- Mix 1 tbsp each sesame seeds, poppy seeds, dried garlic, and dried onion. Sprinkle evenly over the challah.
- Bake at 350°F for 25–30 minutes until deep golden brown and internal temp reaches 190°F. Cool on a wire rack.
A slice of this challah is soft and fluffy with a crunchy, savory crust. Serve it with cream cheese or just on its own. It's perfect for brunch or a side dish.
Chocolate Chip Challah
Here's a sweet twist on classic challah, studded with semisweet chocolate chips. This dessert bread is perfect for Shabbat or any special occasion.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
Dough
- Active dry yeast – 1 packet (2¼ tsp)
- Warm water – ¼ cup (110°F)
- Sugar – ¼ cup
- All-purpose flour – 3½ cups
- Salt – 1 tsp
- Eggs – 3 large
- Vegetable oil – ¼ cup
- Vanilla extract – 1 tsp
- Semisweet chocolate chips – 1 cup
Egg Wash
- Egg – 1 large, beaten
Instructions
- In a small bowl, combine yeast, warm water, and 1 tsp sugar. Let sit 5–10 minutes until foamy. Tip: Water should be 110°F; too hot kills yeast.
- In a large bowl, whisk together flour, salt, and remaining sugar.
- Make a well in flour mixture. Add eggs, oil, vanilla, and yeast mixture.
- Mix until a shaggy dough forms, then knead on floured surface for 8–10 minutes until smooth and elastic. Tip: Dust hands with flour if sticky.
- Place dough in oiled bowl, cover, let rise 1–2 hours until doubled.
- Punch down dough, flatten into a rectangle. Sprinkle chocolate chips evenly, then roll up and knead gently to distribute. Tip: Don't over-knead; chips might melt.
- Divide dough into 3 equal strands, roll into ropes about 12 inches long. Braid loosely, tuck ends under.
- Place on parchment-lined baking sheet. Cover, let rise 30–45 minutes.
- Preheat oven to 350°F. Brush braid with beaten egg.
- Bake 30–35 minutes until deep golden brown and sounds hollow when tapped. Cool on rack.
Bake until the kitchen smells amazing. The challah is soft, tender, and every bite hits melted chocolate. Serve warm with butter or use for French toast.
Cinnamon Sugar Challah
Cinnamon sugar challah takes the classic braided bread and adds a sweet, swirled filling. It’s a showstopper for brunch or holiday breakfasts, with a tender crumb and rich flavor.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
Dough
- All-purpose flour – 3 ½ cups
- Active dry yeast – 2 ¼ tsp
- Warm water (110°F) – 1 cup
- Granulated sugar – ½ cup
- Vegetable oil – ½ cup
- Eggs – 2 large
- Salt – 1 tsp
Filling & Topping
- Cinnamon – 2 tbsp
- Granulated sugar – ½ cup
- Egg – 1 large
- Coarse sugar – 1 tbsp (optional)
Instructions
- In a small bowl, combine warm water (110°F) and yeast. Let sit 5-10 minutes until foamy.
- In a large bowl, whisk together flour, ½ cup sugar, and salt. Add oil, eggs, and yeast mixture. Stir until a shaggy dough forms.
- Turn dough onto a floured surface and knead 8-10 minutes until smooth and elastic—it should pass the windowpane test.
- Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1 hour.
- Meanwhile, mix cinnamon and ½ cup sugar in a small bowl for the filling.
- Punch down the dough and divide into 3 equal pieces. Roll each into a 12-inch rope.
- Flatten each rope slightly with your palm. Sprinkle the cinnamon-sugar filling evenly over each rope, leaving a ½-inch border.
- Braid the three ropes together, pinch the ends, and tuck them under. Transfer to a parchment-lined baking sheet.
- Cover loosely with greased plastic wrap and let rise 30 minutes.
- Preheat oven to 350°F. In a small bowl, beat the remaining egg for wash.
- Brush the risen challah with egg wash. Sprinkle with coarse sugar if desired.
- Bake 30-35 minutes until deep golden brown and internal temperature reaches 190°F. Cool on a wire rack before slicing.
The finished challah is soft, slightly sweet, and laced with ribbons of cinnamon. Slice it thick and serve with butter, or use day-old slices for an incredible French toast casserole.
Raisin and Walnut Challah
This raisin and walnut challah is a holiday staple. Sweet, nutty, and braided to perfection. Dense yet fluffy, it's a showstopper.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
Dough
- All-purpose flour – 3 ½ cups
- Active dry yeast – 2 ¼ tsp (1 packet)
- Sugar – ¼ cup
- Warm water (110°F) – 1 cup
- Eggs – 2 large
- Vegetable oil – ¼ cup
- Salt – 1 ½ tsp
Filling and Topping
- Raisins – 1 cup
- Walnuts – 1 cup, chopped
- Egg – 1 (for wash)
Instructions
- In a small bowl, dissolve yeast and 1 tsp sugar in warm water. Let stand 5 minutes until foamy. Tip: water between 105-115°F ensures activation.
- In a large bowl, whisk remaining sugar, 2 eggs, oil, and salt. Add yeast mixture and 2 cups flour; mix until smooth.
- Gradually add remaining flour, 1/2 cup at a time, until a shaggy dough forms. Turn onto floured surface; knead 8 minutes until smooth and elastic. Tip: dough should spring back when poked.
- Place dough in greased bowl, cover, let rise in warm place until doubled, about 1 hour.
- Punch down dough. Knead in raisins and walnuts until evenly distributed.
- Divide dough into 3 equal pieces. Roll each into 12-inch rope. Braid ropes, tuck ends under. Transfer to parchment-lined baking sheet.
- Cover braid; let rise 30 minutes until puffy. Brush with beaten egg. Tip: egg wash gives that glossy, golden crust.
- Bake at 350°F for 30-35 minutes until deep golden brown and internal temp reaches 190°F. Cool on wire rack. Tip: tap bottom – hollow sound means done.
Dense, eggy crumb studded with plump raisins and crunchy walnuts. Serve warm with butter, or use for French toast the next day. This challah freezes beautifully too.
Honey and Sesame Challah
Honey and sesame transform classic challah into a sweet, crunchy showstopper. This braided loaf gets a sticky honey glaze and a sprinkle of sesame seeds for texture.
Serving: 10 | Prep Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
For the dough
- All-purpose flour – 4 cups
- Active dry yeast – 2 ¼ tsp
- Salt – 2 tsp
- Eggs – 2 large
- Vegetable oil – ½ cup
- Honey – ¼ cup
- Warm water (110°F) – 1 cup
For the topping and glaze
- Egg – 1 large (for wash)
- Sesame seeds – 2 tbsp
- Honey – ¼ cup (for glaze)
Instructions
- In a large bowl, whisk together 4 cups flour, 2 ¼ tsp yeast, and 2 tsp salt.
- In a separate bowl, whisk 2 eggs, ½ cup oil, ¼ cup honey, and 1 cup warm water.
- Pour the wet mixture into the dry; stir until a shaggy dough forms.
- Turn onto a floured surface; knead 8–10 minutes until smooth and elastic. Tip: Add flour sparingly if the dough is too sticky.
- Place in an oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
- Punch down the dough. Divide into 3 or 6 strands for braiding. Tip: For a shiny crust, make an egg wash by beating 1 egg with 1 tbsp water.
- Braid the dough and place on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
- Preheat oven to 350°F. Brush the loaf with the egg wash and sprinkle 2 tbsp sesame seeds evenly.
- Bake 30–35 minutes until deep golden brown and internal temperature reaches 190°F. Tip: Tent with foil if browning too quickly.
- Remove from oven; immediately brush with the remaining ¼ cup honey. Let cool on a wire rack.
Moist and tender inside, the honey-sesame crust adds a satisfying crunch. Slice and serve warm with butter, or use as a stunning centerpiece for any celebration.
Savory Herb and Garlic Challah
Your kitchen will smell incredible when this savory herb and garlic challah bakes. Infused with rosemary, thyme, and roasted garlic, it's a perfect dinner companion. No sugar glaze here—just rich, savory flavor.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
- All-purpose flour – 4 cups
- Active dry yeast – 1 packet (2 ¼ tsp)
- Sugar – 2 tbsp
- Salt – 1 ½ tsp
- Eggs – 3 large
- Olive oil – ¼ cup
- Warm water (110°F) – 1 cup
- Fresh rosemary – 2 tbsp, finely chopped
- Fresh thyme – 1 tbsp, finely chopped
- Garlic cloves – 4, minced
- Egg wash: 1 egg beaten with 1 tbsp water
Instructions
- In a small bowl, combine warm water (110°F) with yeast and sugar. Let sit 5 minutes until frothy.
- In a large bowl, whisk together flour and salt.
- In a separate medium bowl, beat 3 eggs. Add olive oil, yeast mixture, rosemary, thyme, and minced garlic. Whisk until combined.
- Pour wet ingredients into dry. Stir with a wooden spoon until a shaggy dough forms.
- Turn dough onto a floured surface. Knead for 8 minutes until smooth and elastic. (Tip: Dough should be slightly tacky but not sticky; add flour 1 tbsp at a time if needed.)
- Lightly oil a large bowl, place dough inside, and turn to coat. Cover with plastic wrap or a damp towel. Let rise in a warm spot for 1 hour, until doubled in size.
- Punch down dough to release air. Divide into 3 equal pieces. Roll each into a 12-inch rope.
- Braid the three ropes loosely, tucking ends underneath. (Tip: Braid loosely to allow room for expansion during the second rise.)
- Place braided loaf on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise 30 minutes until puffy.
- Meanwhile, preheat oven to 350°F.
- Brush the risen loaf with egg wash.
- Bake for 30–35 minutes, until deep golden brown and internal temperature reaches 190°F. (Tip: If top browns too quickly, tent with foil during last 10 minutes.)
- Transfer to a wire rack and cool completely before slicing.
Lovely served warm with butter or alongside a hearty stew, this savory challah boasts a tender, airy crumb and a crisp, herby crust. The garlic mellows during baking, adding depth without overpowering. Perfect for tearing and sharing.
Apple Cinnamon Challah
Venture into fall baking with this Apple Cinnamon Challah. Chopped apples and cinnamon are woven into a tender, eggy dough, making it perfect for brunch or holiday mornings. No fancy techniques – just big flavor.
Serving: 16 | Prep Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
- Bread flour – 4 cups
- Instant yeast – 2 ¼ tsp (1 packet)
- Granulated sugar – ½ cup
- Salt – 1 ½ tsp
- Large eggs – 3, room temperature
- Vegetable oil – ½ cup
- Warm water – 1 cup (110°F)
- Apple (Granny Smith or Honeycrisp) – 1 large, peeled and diced small
- Ground cinnamon – 2 tsp
- Egg – 1 (for wash)
Instructions
- In a large bowl, whisk together flour, yeast, sugar, and salt.
- In a separate bowl, beat 3 eggs, then stir in oil and warm water.
- Pour wet ingredients into dry and mix with a dough hook or by hand until a shaggy dough forms.
- Transfer dough to a floured surface and knead for 8–10 minutes until smooth and elastic. Tip: Dough should pass the windowpane test – stretch a small piece thin enough to see light through without tearing.
- Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1½ hours, or until doubled in size.
- While dough rises, peel and dice the apple into ¼-inch pieces. Toss with cinnamon and set aside.
- Punch down the risen dough and turn out onto a lightly floured surface. Gently knead in the apple-cinnamon mixture until evenly distributed. Tip: If apples release too much juice, sprinkle a little extra flour to keep dough manageable.
- Divide dough into 4 equal pieces. Roll each into a 16-inch rope. Braid the ropes into a 4-strand braid: pinch ends together, then pass outer strands over and under in alternating pattern. Tuck ends under.
- Place braided challah on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise for 45 minutes, until puffy.
- Preheat oven to 350°F. In a small bowl, beat the remaining egg with 1 tablespoon water to make an egg wash.
- Brush egg wash generously over the entire challah. Tip: Don't let wash pool in crevices; it can burn. Reserve a little for a second coat before baking.
- Bake for 30–35 minutes, rotating halfway, until deep golden brown and internal temperature reaches 190°F. Let cool on a wire rack for at least 20 minutes before slicing.
Finish with a sprinkle of turbinado sugar or a drizzle of honey for extra sparkle. The tender crumb and soft apple chunks make every slice a cozy hug. Serve warm with butter or cream cheese for the ultimate fall brunch treat.
Pumpkin Spice Challah
Warm up your autumn with this pumpkin spice challah. The pumpkin puree adds moisture and a subtle sweetness, while the spices make it perfect for holiday gatherings. It's a versatile bread for breakfast or dessert.
Serving: 10 | Prep Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
Dough
- All-purpose flour – 4 cups
- Active dry yeast – 2 ¼ tsp
- Granulated sugar – ¼ cup
- Pumpkin pie spice – 2 tsp
- Salt – 1 tsp
- Pumpkin puree – ½ cup
- Warm water (110°F) – 1/3 cup
- Eggs – 3 large
- Vegetable oil – ¼ cup
Topping
- Poppy seeds – 1 tbsp (optional)
Instructions
- In a small bowl, combine warm water and 1 tbsp of the sugar. Sprinkle yeast on top, let stand 5–10 minutes until foamy.
- In a large bowl, whisk together flour, pumpkin pie spice, salt, and remaining sugar.
- In a separate bowl, mix pumpkin puree, oil, and 2 eggs until smooth.
- Add yeast mixture and pumpkin mixture to flour bowl. Stir until a shaggy dough forms.
- Turn dough onto a floured surface. Knead for 8–10 minutes until smooth and elastic, adding flour 1 tbsp at a time if too sticky. (Tip: a slightly tacky dough is okay.)
- Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled.
- Punch down dough. Divide into 6 equal pieces. Roll each into a 12-inch rope.
- Braid the ropes into a challah loaf: lay 3 ropes side by side, braid loosely; repeat with remaining 3 ropes, then stack the two braids. Tuck ends under. (Tip: keep ropes even thickness for uniform baking.)
- Transfer loaf to a parchment-lined baking sheet. Cover loosely with oiled plastic wrap and let rise 30–45 minutes until puffed.
- Preheat oven to 350°F. Beat remaining egg with 1 tbsp water for egg wash. Brush gently over loaf. Sprinkle with poppy seeds if desired. (Tip: brushing twice during first 10 minutes of baking yields an extra shiny crust.)
- Bake 30–35 minutes until deep golden brown and internal temperature reaches 190°F. Cool on a wire rack completely before slicing.
Let the challah cool completely before slicing. The pumpkin spice aroma fills the kitchen while the crumb stays tender. Serve with honey butter or transform into decadent French toast the next morning.
Za’atar Challah
Baking a savory challah changes the game. This version swaps sugar for earthy za'atar and rich olive oil. The result is a fragrant, tender loaf perfect for breakfast or alongside soup.
Serving: 10 | Prep Time: 30 minutes | Cooking Time: 30 minutes
Ingredients
Dough
- All-purpose flour – 3 ½ cups
- Active dry yeast – 2 ¼ tsp (1 packet)
- Warm water (110°F) – 1 cup
- Granulated sugar – 1 tbsp
- Eggs – 2 large
- Olive oil – ¼ cup
- Salt – 1 tsp
Topping
- Olive oil – 2 tbsp
- Za'atar – 2 tbsp
Instructions
- In a small bowl, combine warm water (110°F) and sugar. Sprinkle yeast on top, let sit 5-10 minutes until foamy.
- In a large bowl, whisk flour and salt together. Make a well and add the yeast mixture, eggs, and ¼ cup olive oil.
- Mix with a wooden spoon until a shaggy dough forms, then turn onto a floured surface and knead 8-10 minutes until smooth and elastic. (Tip: If dough is too sticky, add flour 1 tbsp at a time; if too dry, add water 1 tsp at a time.)
- Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled in size.
- Punch down the dough, divide into 3 equal pieces, and roll each into a 12-inch rope. (Tip: Keep ropes even thickness for uniform braiding.)
- Braid the ropes loosely, tuck ends under, and transfer to a parchment-lined baking sheet. Cover loosely with a towel and let rise 30 minutes.
- Preheat oven to 375°F. Brush the risen loaf with 2 tbsp olive oil and sprinkle za'atar evenly over the top. (Tip: Use your hands to press za'atar gently into the oil so it sticks.)
- Bake 25-30 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom. Let cool on a rack at least 20 minutes before slicing.
Knead this bread with confidence—the dough is forgiving. Serve it warm, torn into pieces, with a side of labneh or hummus. The za'atar crust adds a nutty, tangy punch.
Jalapeño Cheddar Challah
Craving a savory twist on classic challah? This jalapeño cheddar version brings heat and cheesiness to your brunch table. Perfectly braided, it's show-stopping yet straightforward.
Serving: 10 | Prep Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
- Flour – 3 cups
- Yeast – 1 packet (2 1/4 tsp)
- Sugar – 2 tbsp
- Salt – 1 tsp
- Eggs – 3 large
- Oil – 1/4 cup
- Water – 1/2 cup
- Jalapeños – 2
- Cheddar cheese – 1 cup
Instructions
- In a small bowl, combine warm water (about 110°F), sugar, and yeast. Let sit 5 minutes until frothy.
- In a large bowl, whisk eggs, oil, salt, and 2 cups flour. Add yeast mixture and stir until smooth.
- Gradually add remaining flour, 1/2 cup at a time, mixing until a shaggy dough forms. Tip: If dough is sticky, add flour 1 tbsp at a time.
- Turn dough onto a floured surface. Knead for 8 minutes until smooth and elastic. Tip: To check, press a finger into dough – it should spring back.
- Flatten dough slightly. Sprinkle jalapeños and cheddar on top. Knead a few times to distribute evenly.
- Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down dough. Divide into 3 equal pieces. Roll each into a 12-inch rope. Braid ropes together, tuck ends under, and place on a parchment-lined baking sheet.
- Cover braided loaf loosely with greased plastic wrap. Let rise 30 minutes until puffy.
- Preheat oven to 375°F. In a small bowl, beat 1 egg for wash. Brush generously over loaf.
- Bake 30-35 minutes until deep golden brown and internal temperature reaches 190°F. Tip: Tent with foil if browning too fast.
- Transfer to a wire rack. Cool completely before slicing for clean cuts.
Your brunch table will shine with this jalapeño cheddar challah. The spicy kick from jalapeños balances the rich cheddar. Serve warm with butter or as a sandwich base.
Blueberry Lemon Challah
Kick off your weekend brunch with a twist on classic challah. Tangy lemon zest and juicy blueberries transform the braided loaf into a fruity delight. This recipe delivers a soft, slightly sweet bread perfect for toasting or French toast.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
- Active dry yeast – 2 ¼ tsp
- Granulated sugar – ½ cup
- Warm water (110°F) – ½ cup
- Eggs – 3 large
- Vegetable oil – ½ cup
- Salt – 1 tsp
- All-purpose flour – 4 cups
- Lemon zest – from 2 lemons
- Fresh blueberries – 1 cup
Instructions
- In a small bowl, combine yeast, 1 tablespoon sugar, and warm water. Let sit 5 minutes until foamy.
- In a large bowl, whisk eggs, oil, remaining sugar, and salt.
- Add yeast mixture, flour, and lemon zest. Mix until a shaggy dough forms.
- Turn onto a floured surface and knead for 8 minutes until smooth and elastic. Tip: Add flour sparingly to prevent toughness.
- Gently fold in blueberries. To prevent sinking, coat blueberries in 1 teaspoon flour before adding.
- Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1 hour.
- Punch down dough, divide into 3 equal pieces, and roll each into a 12-inch rope. Braid loosely and pinch ends.
- Place braid on a parchment-lined baking sheet, cover, and let rise for 45 minutes until puffy.
- Preheat oven to 350°F. Brush braid with egg wash (1 egg beaten with 1 tablespoon water).
- Bake for 30–35 minutes until deep golden brown and internal temperature reaches 190°F. Tip: Tap the bottom; it should sound hollow.
- Cool on a wire rack for at least 20 minutes before slicing to set the crumb.
Golden brown and glossy, this challah is pillowy soft with bursts of lemon and blueberry. Serve warm with butter for breakfast or turn it into decadent French toast the next day.
Nutella Stuffed Challah
A rich, buttery challah twisted with a gooey Nutella core—this is dessert bread at its finest. Each slice delivers a perfect balance of soft, eggy dough and chocolate-hazelnut swirl.
Serving: 10 | Prep Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
- Flour – 3 ½ cups
- Sugar – ¼ cup
- Salt – 1 tsp
- Active dry yeast – 2 ¼ tsp (1 packet)
- Warm water – 1 cup (110°F)
- Eggs – 3 large
- Vegetable oil – ¼ cup
- Nutella – ¾ cup
Instructions
- In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. Let stand 5–10 minutes until foamy. (Tip: water too hot kills yeast—keep it at 110°F.)
- In a large bowl, whisk together flour, remaining sugar, and salt. Make a well in the center.
- Add yeast mixture, 2 eggs, and oil to the flour well. Mix with a wooden spoon until a shaggy dough forms.
- Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. (Tip: add flour 1 tablespoon at a time only if sticky—over-flouring makes bread dense.)
- Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1 hour.
- Punch down dough and divide into 3 equal pieces. Roll each into a 12-inch rope.
- On a lightly floured surface, flatten each rope into a 4-inch-wide strip. Spread about ¼ cup Nutella down the center of each strip, leaving ½-inch borders.
- Pinch the long edges together tightly to seal the Nutella inside each rope. Roll gently to form even logs.
- Braid the three logs together, pinching the ends and tucking them under. Transfer to a parchment-lined baking sheet.
- Cover loosely with plastic and let rise again until puffy, about 30 minutes. (Tip: second rise is shorter—don't skip it or the braid will be tight and dense.)
- Preheat oven to 350°F. Beat remaining egg and brush generously over the loaf.
- Bake 30–35 minutes until deep golden brown and the loaf sounds hollow when tapped. (Tip: internal temp should reach 190°F for fully baked center.)
- Cool on a wire rack for at least 20 minutes before slicing—the Nutella sets slightly this way.
Melted Nutella oozes from every slice, pooling on the plate in a chocolaty mess. The crust is crisp, the crumb tender—serve warm with a scoop of vanilla ice cream for an unforgettable dessert.
Conclusion
Whether you’re a seasoned baker or a beginner, these 13 five-star challah recipes offer something for every brunch or beyond. From classic to creative, each one promises delicious results. We’d love to hear which one becomes your favorite—leave a comment below! And don’t forget to share this roundup on Pinterest to inspire others.
