Best Challah Ever
Let’s get back to the basics of challah baking! The once-intimidating task is now daunting no longer with Esty Wolbe guiding us through the process using the challah recipe thousands of women make for Shabbat every week. Stick around for easy-to-follow directions for braiding beautiful 4-strand and 6-strand challos.
Get the recipe:
4 tablespoons Gefen Dry Yeast or other active dry yeast
5 cups warm water
2 tablespoons plus 1 cup sugar, divided
5 pounds Glicks High Gluten Flour, plus more as needed
2 tablespoons salt
3 eggs plus additional for egg wash
1/4 cup Gefen Honey
1 and 1/4 cup vegetable oil
Your favorite toppings (I love to use everything spice)
Get the full recipe for Best Challah Ever!
For more with Esty, watch Easy Does It.
Photography and styling credits: Adena Loboda
Esty Wolbe’s Best Homemade Challah Ever
Recipe Description:
Thousands of women swear this is the best homemade challah recipe and make it for Shabbat every week. It’s just the right amount of sweetness, a…
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I made it whole wheat and it came out heaven!
Hi how would you change this recipe to spelt flour and can you totally substitute sugar for honey or should I find a different recipe?
Esty said she has never tried this recipe with spelt, so she's not sure how it would come out.
RE the honey vs Sugar. I actually started making the recipe and realized I only had 1/2 cup of sugar left (after I put the tablespoons for the yeast)! instead of running to the store or neighbor I substituted the other 1/2 cup sugar for honey (so basically put 1/2 cup sugar, 3/4 cup honey) and it was totally fine!! so FYI there if you wannt cut the sugar down a bit.
We have been searching for a good challah recipe for a while, trying countless recipes, and this one is the clear winner! The challah is delicious!! The dough was so easy to work with and came out so fluffy! Added bonus is how clear the instructions are!
BEST. CHALLAH. EVER!!!! The dough is so smooth and soft, looks just like store bought! It is the easiest dough to work with, not like other recipes that are rough and stiff. Just wondering why it didn't look like Esty's dough, until it rised?
I dont like working with flour. I found that If I spray my surface with oil spray it also helps that it wont stick. Will this ruin the Challah? Also is it possible for yeast to rise too much. My yeast proofed so high it was double the water.