Place water, sugar, and yeast in a large bowl or the bowl of your mixer.

Add olive oil and herbs and stir to combine.

Add half the flour and the salt, then add the rest of the flour as needed for the dough to pull away from the sides of the bowl.

Allow to rise until doubled in size, punch down and remove a piece of dough with a brachah.

Roll a large piece of dough (about a quarter of the total) into a smooth ball. Allow to rest for a few minutes.

Using both hands, tear into the center to create a bagel shape.

Gently stretch out the hole to create a larger opening, giving a few minutes in between each round of stretching to allow the dough to relax.

This will help open the wreath without tearing the dough. When the wreath is the size you want, leave it to rise until nice and puffy.

Preheat oven to 400 degrees Fahrenheit. Generously sprinkle flour on the wreath.

Using a pair of scissors held at a 45-degree angle, cut almost to the bottom of the dough, creating “leaves.”

To create a second layer, roll out a long, skinny strand of dough. Glaze with egg yolk wash, then place on top of the wreath.

Using the same method, cut into the strand to create leaves, making a garland on top of a garland!

Top with additional herbs if desired.

Place in the oven immediately.

Bake for about 30 minutes (depending on the size of your challah).

Suggested ratio is about 16 ounces honey to 1/4 cup herbs and flavors.

Wash and dry rosemary very well, then chop coarsely.

Place 1/4 cup into a clean jar, then add one to 2 teaspoons of chili flakes, depending on how spicy you want it.

Pour the honey over the herbs and spices and tightly seal the jar.

Turn the jar upside down so that the honey and herbs combine.

Keep the jar in a sunny spot for one to five days to allow for full infusion of flavor.

Once the honey is fully infused, place the whole sealed jar into a bowl of very hot water until the honey becomes liquidy.

Strain out the flavorings and put the honey into a clean jar. Your infused honey is ready for Rosh Hashanah!