Recipe by Mandy Silverman

Mandylicious Traditional Challah Dough, Small Batch Recipe

add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings

This is my tried-and-true challah recipe that comes out perfectly every time (and I walk you through common challah-baking-related challenges in this article). It yields 2 loaves, and can even be made in a bread machine.


Mandylicious Traditional Challah Dough

  • 1 and 1/3 cups water

  • 1/3 cup canola oil

  • 4 large egg yolks (see note for vegan variation)

  • 2 teaspoons table salt

  • 4 and 1/4 cups Glicks High Gluten Flour, bread flour, or high protein flour, plus up to an additional 1 to 2 cups if dough is too sticky

  • generous 1/2 cup sugar

  • 1 tablespoon instant yeast (if using active dry yeast, see proofing directions below)

For Egg Wash

  • 1 egg, well beaten


Prepare the Challah Dough


If using a bread machine, add dry and wet ingredients to a bread machine in the order specified by the manufacturer. Set machine for “dough” cycle.


If not using a bread machine, combine all the ingredients in a large bowl and knead for five to seven minutes by hand or by using the dough hook in a stand mixer. To reach desired consistency: if sticky, add additional flour, one tablespoon at a time; if dry, add additional water, one tablespoon at a time.


Allow to rise in a large bowl, covered with a towel for one and a half hours. The dough will NOT double in size.


When the dough cycle is complete, remove dough from the bread machine or bowl, and divide into six equal portions. On a floured surface, roll three portions into long ropes, then carefully braid together, then place on a greased loaf pan or greased cookie sheet. Repeat with remaining dough. Cover with a towel and let rise for an additional 20 to 30 minutes. Preheat oven to 350 degrees Fahrenheit.

Prepare the Challah Dough

This recipe can be made by hand, in a mixer or in a bread machine.

To Finish


Brush with an egg wash. (Vegan: use oil, melted margarine, or aquafaba.)


Bake for approximately 25 to 35 minutes or until golden brown.


To make vegan: in place of egg yolks, increase water amount to one and 1/2 cups and oil amount to 1/2 cup.

If using active dry yeast: To proof active dry yeast use the same amount (one tablespoon) but add it to 1/3 cup 105-degree-Fahrenheit water and a pinch of sugar, and mix. When it bubbles, the yeast has been activated and can be added to the rest of the ingredients. Use 1/3 cup less water in the rest of the recipe.


Sponsored by Glicks

Mandylicious Traditional Challah Dough, Small Batch Recipe

Please log in to rate


Notify of
1 Comment
Oldest Most Voted
Inline Feedbacks
View all comments
bracha versch
bracha versch
2 months ago