Among all the culinary delights that grace the Shabbat and Yom Tov table, challah holds a special place as its centerpiece. There’s something inherently magical about the moment when a beautifully adorned challah is unveiled to a silently waiting crowd. Special toppings on the challah are undeniably a game changer in setting the tone for a special meal. Are you on team plain, or team toppings?

While many purists might argue that a challah is beautiful and delicious with a simple egg wash, there are many among us, myself included, who appreciate a thoughtfully encrusted loaf. Let’s start with the visual appeal; there’s no doubt that we begin eating with our eyes, and whether topped with seeds, spices, or sweet streusel crumbs, a topped challah is transformed from “just” a challah into a true showstopper. Certainly, there’s nothing better to a baker than hearing gasps of delight as the challah is revealed. And then, as the challah is sliced, passed around the table, and placed in front of eager guests, the anticipation builds as they rip off the piece of flavorful crust to bite into a memorable culinary experience.

Of course, toppings aren’t just there to look pretty! They bring flavor and flair to the challah party. As your guests take the first heavenly bite, you realize toppings are definitely a game-changer, taking traditional challah to a whole new level. The toppings can, and should be tailored to match the occasion. For Rosh Hashanah think dates and pomegranates. Of course, honey is a given. For Sukkot, think seasonal fruits and spices – raisins, pumpkin seeds, onions or even corn. Creating special toppings is an opportunity to be creative and explore, and perhaps even use up some of those spices that you bought in the shuk and don’t know what to do with!

Whether it’s a festive gathering, a holiday celebration, or a special family dinner, incorporating toppings that reflect the occasion adds a touch of personalization and elevates the experience for everyone involved. From seasonal fruits and spices to thematic decorations, the toppings become an integral part of the menu, enhancing the overall ambiance and making each slice of challah a moment to savor. So the next time you gather your family and guests around the table, let the toppings set the tone and bring on the culinary adventure. The only limit is your imagination!

Try some of these special toppings I created for the upcoming Yom Tov on your next challah, and then just sit back and enjoy the compliments!

Each recipe yields enough topping for 4 to 6 challahs.

Pomegranate Streusel

Ingredients:

1 and 1/2 cups all purpose flour
1 cup sugar
1/2 teaspoon kosher salt
1 stick (4 ounces) plant butter (cold, cubed)
2-3 tablespoons pomegranate powder (or to taste)
Fresh pomegranate seeds

 

Directions: 

1. In a bowl, whisk together the flour, sugar and salt. Rub in the butter with your fingers, coating the dry mixture, until crumbs form. You can also do this in a food processor, by adding all ingredients in the bowl of the food processor fitted with the “S” blade, and pulsing until pea-sized crumbs form.

2. Add the pomegranate powder and toss.

3. Place the crumb mixture in the freezer for 1/2 hour (this prevents over-browning).

4. Brush an egg wash on the challah which has already been shaped and has risen.

5. Sprinkle the pomegranate seeds on the challah and then top with the frozen crumbs.

6. Bake normally in a 350 degree Fahrenheit preheated oven (about 25 minutes for a medium challah).

Lemony Herbed Crumb Topping

Ingredients:

1 tablespoon Herbes de Provence
zest of 1 lemon
1/2 teaspoon kosher salt
1 cup unflavored Panko crumbs
1 tablespoon olive oil

Directions:

1. Toss all ingredients together.

2. Brush an egg wash on the challah which has already been shaped and has risen.

3. Sprinkle crumbs generously all over challah.

4. Bake normally in a 350 degree Fahrenheit preheated oven (about 25 minutes for a medium challah)

Sun Dried Tomato and Caper Topping

Ingredients:

5 ounces sun-dried tomatoes in oil
1 tablespoon capers, drained
1 tablespoon black garlic granules

Directions:

1. Place tomatoes and capers in the bowl of a food processor and process until coarsely chopped.

2. Brush an egg wash on the challah which has already been shaped and has risen.

3. Schmear the tomato mixture carefully over the challah so as not to deflate challah.

4. Sprinkle with the black garlic granules.

5. Bake normally in a 350 degree Fahrenheit preheated oven (about 25 minutes for a medium challah).