Heavenly Water Challah

Judy Landman January 12, 2026

5.0 (1 reviews)

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Yields 5 medium-large challos

37

3h 20

Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Wheat, Egg

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Ingredients

Heavenly Water Challah

3 tablespoons Gefen Dry Yeast
2 tablespoons sugar
5 and 1/2 cups water
5 pounds (2.25 kilograms) Glicks Flour
1 generous cup sugar
1 and 1/2 cups oil, such as Gefen Canola Oil
1–2 tablespoons salt
egg and sugar mixture,
for wash
sesame seeds, cinnamon
sugar, or za’atar, for
garnish

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bread challah classic Jewish food freezer-friendly Judy Landman traditional water challah

Directions

Place yeast and sugar in a bowl. Add two tablespoons water and mix. Allow a few minutes for the yeast to proof.
Add the rest of the ingredients and mix well.
Knead some more before forming into a nice smooth ball. Cover with a damp cloth and let it rise in a warm place for one and a half hours.
Form into loaves and let rise for another 30 minutes.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Brush challahs with

egg and sugar mixture.
Sprinkle with sesame seeds,

cinnamon sugar, or za’atar.
Bake for 10 minutes for a crispy crust. Then lower the oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake for another 30–35 minutes for medium-sized loaves.

Tips:
Add a bit of vanilla extract to the egg wash for a special taste.

Notes:
Challah can be frozen for up to 1 month, wrapped tightly in plastic wrap and aluminum foil.

Description:
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.

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2 Comments

malka wieder • 2 years ago

Rivka Bitton • 2 years ago

Made this by hand. Delicious!

Heavenly Water Challah

Judy Landman

Family Table by Mishpacha Magazine

Recipe Description:

Yields 5 medium-large challos

Ingredients

Heavenly Water Challah

3 tablespoons Gefen Dry Yeast
2 tablespoons sugar
5 and 1/2 cups water
5 pounds (2.25 kilograms) Glicks Flour
1 generous cup sugar
1 and 1/2 cups oil, such as Gefen Canola Oil
1–2 tablespoons salt
egg and sugar mixture, for wash
sesame seeds, cinnamon sugar, or za’atar, for garnish

Directions

Step 1

Place yeast and sugar in a bowl. Add two tablespoons water and mix. Allow a few minutes for the yeast to proof.
Add the rest of the ingredients and mix well.
Knead some more before forming into a nice smooth ball. Cover with a damp cloth and let it rise in a warm place for one and a half hours.
Form into loaves and let rise for another 30 minutes.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Brush challahs with

egg and sugar mixture.
Sprinkle with sesame seeds,

cinnamon sugar, or za’atar.
Bake for 10 minutes for a crispy crust. Then lower the oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake for another 30–35 minutes for medium-sized loaves.

Step 2 - Credits