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Parve
Easy
1 Hour, 20 Minutes
Diets 
Whether it’s a festive gathering, a holiday celebration, or a special family dinner, incorporating toppings to your challah that reflect the occasion adds a touch of personalization and elevates the experience for everyone involved.
This streusel featuring fresh pomegranate as well as pomegranate powder is perfectly on theme for Rosh Hashanah.
Yields topping for 4-6 medium challahs
1 and 1/2 cups all-purpose flour, such as Glicks
1 cup sugar
1/2 teaspoon Haddar Kosher Salt
1 stick (4 ounces) plant butter (cold, cubed)
2 to 3 tablespoons pomegranate powder (or to taste)
fresh pomegranate seeds
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.
Add the pomegranate powder and toss.
Place the crumb mixture in the freezer for half an hour (this prevents over-browning).
Prepare your favorite challah recipe. Brush an egg wash on the challah which has already been shaped and has risen.
Sprinkle the pomegranate seeds on the challah and then top with the frozen crumbs.
Bake normally in a 350-degree-Fahrenheit preheated oven (about 25 minutes for a medium challah).
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