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Best Homemade Honey Challah for Rosh Hashanah

honey challah for Rosh Hashanah - featured image
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This honey challah is tender, golden, and perfectly sweetened with honey. It’s a foolproof recipe that yields a beautiful loaf with a pillowy soft interior and a crisp, shiny crust, perfect for Rosh Hashanah or any special occasion.

Ingredients

Scale
  • 2 ¼ teaspoons active dry yeast (one ¼-ounce packet)
  • ½ cup warm water (about 110°F)
  • ⅓ cup honey, plus extra for brushing
  • 3 cups bread flour
  • 1 cup all-purpose flour
  • 3 large eggs + 1 yolk (room temperature), reserve the white for egg wash
  • ¼ cup vegetable oil
  • 1 ½ teaspoons salt
  • Optional: a pinch of saffron threads steeped in 2 tablespoons warm water
  • Optional: poppy seeds or sesame seeds for topping

Instructions

  1. Bloom the yeast: In a small bowl, combine warm water (110°F), 1 tablespoon honey, and yeast. Stir gently and let sit for 5-7 minutes until frothy.
  2. Mix the dough: In a large bowl, whisk together bread flour, all-purpose flour, and salt. In a separate bowl, whisk 3 whole eggs, remaining honey, vegetable oil, and yeast mixture. If using saffron, add the steeped liquid. Pour wet into dry and mix until a shaggy dough forms.
  3. Knead the dough: Turn onto a lightly oiled surface. Knead for 8-10 minutes by hand (6-8 minutes with a mixer) until smooth, elastic, and slightly tacky. Perform the windowpane test.
  4. First rise: Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1-1.5 hours until doubled in size.
  5. Punch down and shape: Gently punch down dough. Divide into 3 or 4 equal pieces. Roll each into a 12-14 inch rope, tapering the ends.
  6. Braid the challah: For a 3-strand braid, pinch tops together, cross right strand over middle, then left over new middle. Repeat to ends, pinch bottoms. For round challah, bring ends together to form a circle and seal. Place on parchment-lined baking sheet.
  7. Second rise: Cover loosely with a towel and let rise for 45 minutes to 1 hour until puffy and nearly doubled.
  8. Preheat and prepare: Preheat oven to 350°F. Beat reserved egg white with 1 tablespoon water. Brush egg wash over entire challah. Sprinkle with seeds if using.
  9. Bake: Bake for 30-35 minutes until deeply golden brown and internal temperature reaches 190°F. Tent with foil after 20 minutes if browning too quickly.
  10. Honey glaze: Immediately after baking, brush with 1-2 tablespoons honey mixed with 1 teaspoon warm water. Cool on a wire rack for at least 20 minutes before slicing.

Notes

Temperature matters: if your kitchen is cold, let dough rise in a turned-off oven with the light on. Avoid over-flouring during kneading; a slightly tacky dough yields a softer challah. For a deeper flavor, refrigerate the dough overnight after the first rise. Don’t skip the honey glaze—it adds shine and keeps the crust soft.

Nutrition

Keywords: honey challah, Rosh Hashanah challah, braided bread, Jewish bread, holiday bread, homemade challah

Find it online: https://goldensimmer.com/best-homemade-honey-challah-for-rosh-hashanah/