Recipes

DIRECTIONS

1. Empty your yeast packet into a small bowl. Add a pinch of sugar and pour 1 cup warm water over top and stir lightly. Let the mixture rest for 5 minutes or so until bubbly and creamy. After that, add 2 tablespoons of veggie or coconut oil to the yeast mix in the same small bowl.

2. In a large bowl, combine 3 cups of flour, 1 ½ teaspoon salt, ½ cup sugar. Whisk well.

3. Egg replacement time: In a small bowl, whisk together 3 tablespoons veggie or coconut oil, 3 tablespoons warm water and 2 teaspoons baking powder (it will fizz). Then, pour into your yeast bowl.

4. Add the yeast and egg replacement mixtures to your bowl of dry ingredients, stirring as you pour.

5. Mix dough with a spatula or wooden spoon, then get in there with your hands and knead until smooth.

6. Add up to 1 cup additional flour until dough leaves the side of the bowl

7. Coat the inside of a big bowl lightly with oil and drop your ball of dough inside.

8. Cover with a damp cloth, and let rise on your counter for 2 hours.

9. After your dough has doubled in size, dump it out onto a lightly floured surface.

10. Gently knead the dough to get out any big air bubbles, then braid as desired.

11. Place your braided dough onto a lightly greased and foil - lined baking sheet.

12. Cover with damp cloth and let rise 1 more hour.

13. Pre-heat your oven to 325 degrees, and toss that bad boy inside for 26-32 minutes.

14. Once it is evenly golden brown on top, take your challah out of the oven, place on a cooling rack.

15. Do not cover. Allow to cool, then put it in your face.

Bringing your challah to a dinner party? Never cover a hot challah! It’ll get soggy and sad. Transport uncovered on someone’s lap (we call this person the Guardian of the Challah), or wait until it totally cools, then wrap in foil.

Don't want to make it yourself? Order one from us and we'll deliver it! 

DIRECTIONS

1. In a medium glass bowl and combine yeast, 1½ tsp. sugar and ¼ cup lukewarm water. Leave it alone until it gets foamy, about 6-10 minutes.
   
   
2. In another big bowl, toss in the remaining 4½ tsp. sugar, 1 cup water, kosher salt and oil. Whisk.
   
   
3. Add the yeast mixture to the mixing bowl, mixing well. Slowly add your flour. Knead until a smooth, satiny dough forms. About 5-7 minutes.
   
   
4. Place your dough into a lightly oiled bowl, cover with a damp dish towel and allow dough to rise in a warm place until doubled in size, about 1½ hours.
   
   
5. Dump your dough out onto a lightly floured surface. If your dough is super sticky, you can knead in more flour, a little shake at a time, until it’s easy to work with.
   
   
6. BRAIDING TIME! Divide dough into 6 equal balls and roll each into a long strand. Braid 3 strands of dough into a challah loaf, for a total of two challahs. Place on a baking sheet lined with parchment paper. 
   
   
7. In a pot with a wide opening, bring 8 cups of water and the baking soda to a boil. Gently and carefully, lower one challah into the baking soda solution. Using two wooden spoons or spatulas, carefully turn the challah so both sides get equally covered in the water, or bathe the top with spoonfuls of the solution. Remove after 30 seconds and place back on the parchment-lined pan. Repeat with the other challah. *If this messes with your braid, it’s cool, just pinch it back together after you take it out.
   
   
8. Pre-heat your oven to 350 degrees. Brush the top of each challah with some water from the pot and then top with salt and/or sesame seeds. Bake until challah starts to brown, about 30 minutes.
   
   
9. Mayim recommended that this challah is best eaten warm on the day it’s made - the outer crust can get hard the next day. She also said you can dip in additional pretzel salt or kosher salt and add sesame seeds, and serve with mustard.

Then take a picture of your challah, post it on social media. TAG #ChallahHub 

EAT MORE CHALLAH

Bringing your challah to a dinner party? Never cover a hot challah! It’ll get soggy and sad. Transport uncovered on someone’s lap (we call this person the Guardian of the Challah), or wait until it totally cools, then wrap in foil.

 Don't want to make it yourself? Order one from us (in Los Angeles) and we'll deliver it! 

30 MINUTE prep

2-3 HOURS first rise

20 MINUTES braiding

1 HOUR second rise

25-35 MINUTES oven time

YIELD
1 big 2 lb Challah

DIRECTIONS

DIRECTIONS

1. Empty yeast packet into small bowl, pour 1 cup warm water over top. Set aside so the yeast can poof. 

2. In a big bowl, whisk together 4 cups of flour, 1 ½ teaspoons salt and ½ cup sugar. 

3. Whisk together your 3 eggs in a small bowl.

4. Add your soft butter (but not hot or else it’ll cook the eggs!) to your bowl of eggs. Mix.

5. Pour your yeasty water bowl and your egg and butter mixture into your big bowl with dry ingredients. Stir as you pour. 

6. Mix dough with a spatula or spoon, then get in there with your hands and knead until smooth. Add up to 1 cup additional flour until dough leaves the side of the bowl.

7. Coat the inside of a big bowl lightly with butter and drop your ball of dough inside. Cover with a damp cloth, and let rise on your counter for 2-3 hours. 

8. After your dough has doubled in size, dump it out onto a lightly floured surface. Gently knead the dough to get out any big air bubbles, then braid as desired. Place your braided dough onto a lightly greased and foil - lined baking sheet. Cover with damp cloth and let rise 1 more hour.

9. Using a pastry brush, coat your challah with a thin layer of egg white.
   Sprinkle with poppy or sesame seeds as desired. 

10. Pre-heat your oven to 325 degrees, and toss that bad boy inside for 26-32 minutes. 

11. Once it is evenly golden brown on top, take your challah out of the oven, place on a cooling rack. Do not cover. Allow to cool, then put it in your face.

    Bringing your challah to a dinner party? Never cover a hot challah! It’ll get soggy and sad. Transport uncovered on someone’s lap (we call this person the Guardian of the Challah), or wait until it totally cools, then wrap in foil.

    photo by alex lau