The Ultimate Challah Recipe

It’s been a long time coming with this challah recipe. I’ve tried almost every “signature” challah people swore by, yet I keep circling back to mine. I dont have a long description or life story that’s behind this recipe that i will make you read through, it’s just plain simple. I’ve tried almost every challah recipe out there, and this hands down is always a crowd pleaser.

I will tell you a little piece of my own advice (and opinion) when it comes to making challah, (and honestly, cooking and baking in general). I always go on the saying, ”what’s done with love is done well”, and this recipe puts that to the test.

Don’t rush through it, don’t throw it all in the bowl, don’t give it half of your effort and expect the perfect outcome.

Making challah on a Friday morning for me brings me so much joy, I geniunly look forward to it every Shabbat, as do my kids and husband! I put some music on, light a candle, lay all of my ingredients out beforehand, and put so much heart and soul into making it. its the time I carve out in the crazy week to pray, to appreciate and to put your good intentions and energy into it. so, maybe it’s not a life changing challah recipe for you, but I promise when you set the intention and put love into it, it shows in your handiwork.


-2 cups Warm water

-2 packets of yeast

-1 cup sugar & 1 tablespoon for starter

-1/2 cup veg oil (or olive)

-1 egg

-1 teaspoon salt

-7/8 cups flour


1. put warm water into a large mixing bowl, & add the 1 tablespoon of sugar. mix until dissolved, & then add your yeast. Mix and wait 10 minutes until the yeast is completely foamy on the top.

2. once your yeast is completely foamed to the top, add your cup of sugar. Mix together well.

3. add in egg, oil & salt, then mix well.

4. One cup at a time, add in your flour slowly and gradually, continuously mixing Together.

5. after about 5 cups of flour, your dough should be sticky but well formed. Remove from the bowl and onto a floured surface. Continue kneading it with your hands, sprinkling the rest of your dough into it.

6. your dough consistency should be smooth, elastic and NOT sticky.

7. wash out your bowl, and grease with a drop of oil. Place your dough in the bowl (I add a drop of oil on top of My challah too)

8. cover with a damp towel and place it somewhere warm for about two hours (Or until it doubles in size)

9 .preheat your oven to 350 degrees.

10 flour a smooth surface and knead for a few minutes, then begin to braid. place your braided challah on a parchment paper and baking sheet, coverung it with your da,p towel again for another 20 minutes.

11. Uncover and coat braided dough with either egg wash or sifted flour. Place in oven for 35 minutes.

12. remove, serve & Shabbat Shalom!