16 5-Star Challah Bread Recipes Featuring Classic Twists

Oh, the humble challah gets a major glow-up! From sweet cinnamon swirls to savory everything-bagel versions, these 16 top-rated recipes add fun twists to the classic braid. Perfect for Shabbat or any special occasion, you’ll want to try them all. Ready to bake?

Classic Braided Challah

Good morning, bread lovers! This classic braided challah is perfect for a lazy weekend. With its rich, eggy dough and golden crust, your kitchen will smell like a bakery.

Serving: 1 | Prep Time: 30 minutes | Cooking Time: 30 minutes

Ingredients

• about 4 cups of all-purpose flour
• a packet of active dry yeast (about 2 1/4 teaspoons)
• a third cup of sugar, plus a pinch
• a teaspoon of salt
• half a cup of warm water (about 110°F)
• a quarter cup of vegetable oil
• a couple of large eggs, plus one more for the wash
• (optional) a sprinkle of poppy or sesame seeds

Instructions

1. Dissolve yeast and a pinch of sugar in warm water. Let sit 5-10 minutes until foamy.
2. Whisk flour, remaining sugar, and salt in a large bowl.
3. Make a well, add yeast mixture, oil, and 2 eggs. Mix until a shaggy dough forms.
4. Knead on a floured surface 8-10 minutes until smooth and elastic. Add flour only if sticky—keep it soft.
5. Place in oiled bowl, cover, and let rise 1-2 hours until doubled. Tip: use your oven with light on for even warmth.
6. Punch down dough. Divide into 3 or 4 pieces. Roll each into a 12-inch rope.
7. Braid ropes loosely: cross right over middle, then left over middle, repeating. Pinch ends and tuck under.
8. Transfer to parchment-lined sheet. Cover and let rise 30-45 minutes until puffy.
9. Preheat oven to 350°F. Beat remaining egg with 1 tbsp water and brush over loaf. Sprinkle seeds if desired.
10. Bake 25-30 minutes, rotating halfway, until deep golden and hollow-sounding. Internal temp should reach 190°F.
11. Cool on wire rack at least 1 hour before slicing to avoid gumminess.

Once you pull this loaf from the oven, the kitchen smells incredible. The crumb is tender and slightly sweet, perfect for toast or French toast. Slice it thick and serve with butter, or use it for a decadent bread pudding.

Everything Bagel Challah

For a savory twist on a classic, this Everything Bagel Challah is your new brunch star. It combines fluffy, braided dough with the iconic bagel topping for a gorgeous loaf. You'll love the crunchy, onion-garlic kick!

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 30 minutes

Ingredients

• 3 to 3½ cups all-purpose flour
• 1 packet active dry yeast (about 2¼ teaspoons)
• ¼ cup warm water (about 110°F)
• ⅓ cup sugar
• 1 teaspoon salt
• 2 large eggs
• ⅓ cup vegetable oil
• 1 egg yolk (for wash)
• 1 tablespoon water (for wash)
• 2 tablespoons everything bagel seasoning

Instructions

1. In a small bowl, dissolve yeast and a pinch of sugar in warm water (110°F). Let it sit for 5–10 minutes until frothy. (Tip: if it doesn't foam, your yeast is dead—start over.)
2. In a large bowl, whisk together 3 cups flour, remaining sugar, and salt. Set aside.
3. In another bowl, beat the 2 eggs and oil. Add the yeast mixture and stir.
4. Pour the wet ingredients into the dry. Mix until a shaggy dough forms. (Tip: add extra flour a tablespoon at a time if too sticky.)
5. Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic. (Tip: dough should spring back when poked.)
6. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, until doubled.
7. Punch down the dough, divide into 3 equal pieces. Roll each into a long rope (about 14 inches).
8. Braid the ropes: join at top, cross left over middle, then right over middle, repeat. Pinch ends.
9. Place on a parchment-lined baking sheet. Cover loosely with plastic and let rise another 30–45 minutes until puffy.
10. Preheat oven to 350°F. In a small bowl, mix egg yolk with 1 tablespoon water. Brush generously over the challah.
11. Sprinkle everything bagel seasoning evenly over the top.
12. Bake for 25–30 minutes until deep golden brown and internal temp reaches 190°F. (Tip: if browning too fast, tent with foil.)
13. Cool on a wire rack at least 20 minutes before slicing.

Lovely as a side to soup or solo with butter, this bread's crunchy top and soft interior will have everyone asking for the recipe. Leftover slices make amazing French toast!

Chocolate Chip Challah

This chocolate chip challah is a sweet twist on the classic braided bread. Tender, eggy dough is studded with semisweet chocolate chips for a dessert-worthy treat. Perfect for Shabbat or any special breakfast.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Dough

• 3 1/2 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/4 cup granulated sugar
• 1 tsp salt
• 2 large eggs
• 1/2 cup warm water (about 110°F)
• 1/4 cup vegetable oil
• 1 tsp vanilla extract

For the Filling and Topping

• 1 cup semisweet chocolate chips
• 1 egg yolk (for wash)
• 1 tbsp water (for wash)
• Sesame seeds or coarse sugar for sprinkling (optional)

Instructions

1. In a large bowl, combine warm water, yeast, and a pinch of sugar. Let sit 5-10 minutes until foamy. Tip: water should be bath-temperature – too hot kills yeast.
2. Whisk in remaining sugar, eggs, oil, vanilla, and salt.
3. Gradually add flour, mixing until a shaggy dough forms.
4. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. Add flour sparingly. Tip: dough should be slightly tacky but not sticky.
5. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled.
6. Punch down the dough and gently knead in chocolate chips until evenly distributed. Tip: if chips fall out, press them in.
7. Divide dough into three equal strands. Braid them loosely, tucking ends under. Place on a parchment-lined baking sheet.
8. Cover loosely with plastic wrap and let rise 30-45 minutes until puffy.
9. Preheat oven to 350°F.
10. Mix egg yolk with 1 tbsp water for wash. Brush over the loaf. Sprinkle with sesame seeds or sugar if desired.
11. Bake for 25-30 minutes until deep golden brown and internal temperature reaches 190°F. Cool completely before slicing.

Very soft and slightly sweet, this challah has a tender crumb with pockets of melted chocolate. Serve it warm with butter or transform leftovers into an incredible French toast. Either way, it's a cozy indulgence.

Cinnamon Raisin Challah

Visions of a soft, golden challah swirled with cinnamon sugar and dotted with plump raisins dance in your head—let's make it happen. This recipe is super approachable, even if you're new to yeast breads, and the result is a stunning, delicious breakfast treat.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 35 minutes

Ingredients

For the dough

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ¼ cup granulated sugar
• 1 tsp salt
• 2 large eggs
• ¼ cup vegetable oil
• ¾ cup warm water (about 110°F)
• ¾ cup raisins

For the cinnamon filling

• ¼ cup brown sugar, packed
• 1 ½ tsp ground cinnamon

For the egg wash

• 1 large egg
• 1 tbsp water

Instructions

1. In a small bowl, mix the warm water with a pinch of sugar (from the ¼ cup) and the yeast. Let it sit for 5–10 minutes until frothy—this means the yeast is active.
2. In a large bowl, whisk together the remaining sugar, 3 cups of flour, and salt. Make a well in the center and add the eggs, oil, and the yeast mixture. Stir until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for about 8 minutes, adding the remaining ½ cup flour as needed, until smooth and elastic. Tip: If the dough is too sticky, add a little more flour a tablespoon at a time.
4. Knead the raisins into the dough until evenly distributed. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
5. While the dough rises, mix the brown sugar and cinnamon in a small bowl for the filling.
6. Punch down the dough and turn it onto a lightly floured surface. Roll it into a 12×8-inch rectangle. Sprinkle the cinnamon-sugar mixture evenly over the dough, leaving a ½-inch border.
7. Starting from the short end, roll the dough tightly into a log. Pinch the seam to seal, then place the log seam-side down on a parchment-lined baking sheet. Cover and let rise again for 30 minutes.
8. Preheat the oven to 350°F. In a small bowl, whisk the egg and water for the wash. Brush the loaf gently all over with the egg wash—this gives a shiny, golden crust.
9. Bake for 30–35 minutes, until the challah is deep golden brown and sounds hollow when tapped on the bottom. Tip: If it's browning too fast, tent loosely with foil after 20 minutes.
10. Let cool on a wire rack for at least 15 minutes before slicing. Tip: The internal temperature should reach about 190°F for a fully baked, soft interior.

Bite into a slice while it's still warm—the soft, pillowy texture with swirls of cinnamon and sweet raisins is pure comfort. Perfect with a cup of coffee or as French toast the next day, this challah is a weekend winner.

Honey Whole Wheat Challah

You're going to love how this honey whole wheat challah turns out—soft, slightly sweet, and perfect for any occasion. The whole wheat flour adds a nutty depth, while honey keeps the dough tender and golden. It's easier than you think, I promise!

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 30 minutes

Ingredients

• 1 cup warm water (around 110°F)
• 2 ¼ teaspoons active dry yeast (one packet)
• ⅓ cup honey
• 3 large eggs (room temperature)
• ¼ cup vegetable oil (or any neutral oil)
• 1 teaspoon salt
• 2 cups whole wheat flour
• 2 cups all-purpose flour (plus extra for dusting)
• 1 egg yolk + 1 tablespoon water (for egg wash)

Instructions

1. In a large bowl, whisk together the warm water, yeast, and a pinch of the honey (about 1 teaspoon). Let it sit for 5-10 minutes until frothy—if it doesn’t foam, your yeast might be dead, so start over.
2. Add the remaining honey, 3 eggs, vegetable oil, and salt to the yeast mixture. Stir until combined.
3. Add the whole wheat flour and 1 cup of the all-purpose flour. Mix with a wooden spoon until a shaggy dough forms—it’ll be sticky, and that’s okay.
4. Turn the dough onto a floured surface and knead for 8-10 minutes, adding the remaining all-purpose flour gradually as needed. The dough should be smooth and elastic but still slightly tacky. Tip: If it’s too sticky, dust with a little flour; if too dry, add a splash of water.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for 1-2 hours, until doubled in size. Tip: I like to put it in the oven with the light on—it’s the perfect cozy spot.
6. Punch down the dough and divide it into 3 equal pieces for a simple braid. Roll each piece into a rope about 12 inches long.
7. Braid the ropes loosely, then pinch the ends together and tuck them under. Transfer the braid to a parchment-lined baking sheet.
8. Cover the braided challah loosely with a towel and let it rise again for 30-45 minutes, until puffy but not doubled. Tip: Don’t overproof—the dough should still hold its shape when gently poked.
9. Preheat your oven to 350°F. Mix the egg yolk with a tablespoon of water and brush it gently all over the top and sides of the challah.
10. Bake for 25-30 minutes, rotating the pan halfway through, until the challah is deep golden brown and sounds hollow when tapped on the bottom. If it browns too fast, tent with foil.
11. Let it cool on a wire rack for at least 20 minutes before slicing—it’s still cooking inside!

Every slice has a tender, slightly dense crumb thanks to the whole wheat, with a subtle sweetness from the honey that’s not overpowering. The crust stays soft with a nice shine from the egg wash. Serve it warm with butter, or try it as French toast the next morning—it’s incredible.

Rosemary and Sea Salt Challah

Zesty and aromatic, this rosemary and sea salt challah is a savory twist on a classic braided bread. Perfect for dipping into soups or slathering with butter, it’s surprisingly easy to make at home.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 30 minutes

Ingredients

For the Dough

• 1 packet (2 ¼ tsp) active dry yeast
• ¼ cup warm water (110°F)
• 1 tsp sugar
• 3 ½ cups all-purpose flour, plus more for dusting
• 2 tsp finely chopped fresh rosemary
• 1 ½ tsp salt
• 2 large eggs
• ¼ cup olive oil
• ½ cup warm water (110°F)

For the Topping

• 1 egg yolk mixed with 1 tbsp water (egg wash)
• 2 tbsp flaky sea salt
• 1 tbsp finely chopped fresh rosemary

Instructions

1. In a small bowl, combine the yeast, ¼ cup warm water, and sugar. Let sit for 5–10 minutes until foamy. (Tip: if it doesn't foam, your yeast is dead – start over with fresh yeast.)
2. In a large bowl, whisk together the flour, 2 tsp rosemary, and 1 ½ tsp salt.
3. In a separate bowl, whisk the 2 eggs, olive oil, and ½ cup warm water.
4. Pour the yeast mixture and egg mixture into the flour mixture. Stir with a wooden spoon until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, until smooth and elastic. (Tip: if the dough is too sticky, add flour 1 tablespoon at a time.)
6. Place the dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
7. Punch down the dough, then divide into 3 equal pieces. Roll each into a 12-inch rope.
8. Braid the ropes: pinch the tops together, then cross the left rope over the center, right over the new center, and repeat. Pinch the ends and tuck under.
9. Place the braided challah on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise for 30 minutes.
10. Preheat oven to 375°F. In a small bowl, mix the egg yolk with 1 tbsp water. Brush the egg wash over the entire challah.
11. Sprinkle with 2 tbsp flaky sea salt and 1 tbsp chopped fresh rosemary.
12. Bake for 25–30 minutes, until deep golden brown and the internal temperature reaches 190°F. (Tip: tap the bottom – it should sound hollow.)
13. Cool on a wire rack for at least 20 minutes before slicing.

The crunchy sea salt and fragrant rosemary create a beautiful contrast with the soft, airy crumb. Try it toasted with a drizzle of honey for a sweet-savory treat, or serve alongside a hearty bowl of tomato soup.

Sesame Seed Challah

You're about to make the most aromatic challah your kitchen has ever seen. This version gets a generous coating of toasted sesame seeds for a nutty crunch that pairs perfectly with the soft, rich dough. It’s simpler than you think, and the smell alone is worth it.

Serving: 1 | Prep Time: 30 minutes | Cooking Time: 35 minutes

Ingredients

For the dough

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ¼ cup granulated sugar
• 1 tsp salt
• 3 large eggs, room temperature
• ½ cup vegetable oil
• ¾ cup warm water (about 110°F)
• a pinch of sugar (for yeast)

For the topping

• ¼ cup sesame seeds (plus extra for coating)
• 1 egg yolk
• 1 tbsp water

Instructions

1. In a small bowl, combine the warm water, a pinch of sugar, and the active dry yeast. Let it sit for 5–10 minutes until foamy—if it doesn’t foam, your yeast is dead, so start over.
2. In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center.
3. Crack the eggs into the well, add the vegetable oil, and pour in the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for about 8 minutes, until smooth and elastic. Add a tiny bit more flour only if it’s sticky—it should be soft but not tacky.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot until doubled, about 1 to 1½ hours.
6. Punch down the dough, then divide into 3 equal pieces. Roll each into a rope about 12 inches long. Braid the ropes, pinching the ends together, and tuck them under.
7. Transfer the braid to a parchment-lined baking sheet. Loosely cover with a towel and let rise again for 30–45 minutes, until puffy.
8. Meanwhile, preheat your oven to 350°F. In a small bowl, whisk the egg yolk with 1 tablespoon of water to make an egg wash. Toast the sesame seeds in a dry skillet over medium heat for 2 minutes, shaking often, until fragrant and lightly golden.
9. Brush the risen challah generously with the egg wash, then sprinkle the toasted sesame seeds all over the top and sides. Use your hands to press them on gently.
10. Bake for 30–35 minutes, until deep golden brown. For perfect doneness, use an instant-read thermometer: the center should reach 190°F. If the top browns too fast, tent loosely with foil.
11. Let the challah cool on a wire rack for at least 20 minutes before slicing. Cutting too early makes the crumb gummy.

A slice of this challah is pure comfort—the soft, airy crumb and crunchy sesame seeds are a match made in heaven. Serve it warm with butter for Shabbat dinner, or toast leftovers for breakfast. It also freezes beautifully, so make two!

Poppy Seed Challah

Delicate poppy seeds add a subtle crunch to this traditional challah. It’s a beautiful braided bread that’s perfect for Friday night dinners or any special occasion. You’ll love how the seeds toast up in the oven.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 30 minutes

Ingredients

• 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/4 cup granulated sugar
• 1 tsp salt
• 1/2 cup warm water (about 110°F)
• 3 large eggs
• 1/4 cup vegetable oil
• 2 tbsp poppy seeds
• 1 large egg for glaze

Instructions

1. In a small bowl, dissolve the yeast and a pinch of sugar in the warm water. Let it sit for 5-10 minutes until foamy.
2. In a large bowl, whisk together the flour, remaining sugar, and salt.
3. Make a well in the center and add the yeast mixture, 3 eggs, and oil. Mix until a dough forms. Tip: If the dough is too sticky, add a little more flour.
4. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: To test if it's ready, poke the dough – it should spring back slowly.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and divide it into 6 equal pieces. Roll each piece into a rope about 12 inches long. Tip: Keep the ropes covered with a damp towel to prevent drying.
7. Braid the 6 ropes into a challah shape on a parchment-lined baking sheet.
8. Cover the braided loaf with a towel and let rise for another 30-45 minutes until puffy.
9. Preheat the oven to 375°F.
10. In a small bowl, beat the remaining egg with a tablespoon of water to make an egg wash. Brush it generously over the loaf.
11. Sprinkle poppy seeds evenly over the top.
12. Bake for 25-30 minutes, until golden brown and the internal temperature reaches 190°F. Tip: If the top browns too quickly, tent with foil.
13. Let cool on a wire rack.

With its golden crust and soft, airy crumb, this challah is a showstopper. The poppy seeds add a lovely pop of flavor and texture. Try serving it warm with butter and a sprinkle of flaky sea salt for a simple, delicious treat.

Apple Cinnamon Challah

You know that cozy feeling when the kitchen smells like apples and cinnamon? This Apple Cinnamon Challah brings that warm, sweet aroma into your home—soft, braided bread filled with spiced apple chunks.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 35 minutes

Ingredients

• 1 packet (about 2 1/4 tsp) active dry yeast
• a pinch of sugar
• 1/3 cup warm water (about 110°F)
• 3 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tsp salt
• 2 large eggs, plus 1 for egg wash
• 1/3 cup vegetable oil
• 1/2 cup warm water (additional)
• 2 medium apples (like Honeycrisp or Granny Smith), peeled and diced small
• 1 tbsp lemon juice
• 2 tbsp unsalted butter
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 cup raisins (optional)
• for topping: a sprinkle of cinnamon sugar

Instructions

1. In a small bowl, combine the yeast, pinch of sugar, and 1/3 cup warm water. Let it sit for 5-10 minutes until foamy—this means the yeast is active.
2. In a large bowl, whisk together the flour, granulated sugar, and salt.
3. In another bowl, whisk 2 eggs, the oil, and 1/2 cup warm water. Stir in the yeast mixture.
4. Pour the wet ingredients into the dry and stir until a shaggy dough forms. Turn it out onto a floured surface and knead for 8-10 minutes, adding a little more flour if sticky, until smooth and elastic. Tip: The dough should feel soft and bouncy, like a baby's bottom.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for about 1 hour, or until doubled in size.
6. While the dough rises, make the filling. In a skillet over medium heat, melt the butter. Add the diced apples, lemon juice, brown sugar, cinnamon, and raisins (if using). Cook for 5-7 minutes, stirring occasionally, until the apples have softened but still hold their shape. Let cool completely—warm filling can kill the yeast.
7. Punch down the risen dough and divide it into 3 equal pieces. Roll each piece into a rope about 12 inches long. Flatten each rope slightly with your fingers.
8. Spoon the cooled apple mixture down the center of each rope, then pinch the edges firmly to seal. Braid the three ropes together, tucking the ends under. Transfer the braid to a parchment-lined baking sheet.
9. Cover the challah loosely with plastic wrap and let it rise for another 30 minutes. Meanwhile, preheat your oven to 350°F.
10. In a small bowl, beat the remaining egg with 1 tablespoon of water. Brush this egg wash over the risen challah, then sprinkle generously with cinnamon sugar.
11. Bake for 30-35 minutes, until deep golden brown and an instant-read thermometer inserted into the center reads 190°F. Cool on a wire rack before slicing.

Just imagine slicing into this beautiful braid—the cinnamon-spiced apples peeking through each swirl. It’s perfect for breakfast, brunch, or even dessert with a scoop of vanilla ice cream.

Pumpkin Spice Challah

Vibrant and cozy, this Pumpkin Spice Challah brings all the fall feels without losing that classic braided bread texture. The pumpkin puree keeps it extra moist, while the warm spices make every slice taste like autumn.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

For the Dough

• 1 packet (2 ¼ tsp) active dry yeast
• ¼ cup warm water (about 110°F)
• ¼ cup warm milk (about 110°F)
• ½ cup pumpkin puree (not pie filling)
• ¼ cup packed brown sugar
• ¼ cup unsalted butter, melted and cooled slightly
• 2 large eggs
• 1 tsp vanilla extract
• 3 ½ to 4 cups all-purpose flour
• 1 tsp salt
• 1 ½ tsp pumpkin pie spice
• ½ tsp ground cinnamon

For the Egg Wash and Topping

• 1 large egg
• 1 tbsp water
• Optional: a sprinkle of coarse sugar or pumpkin seeds

Instructions

1. In a small bowl, stir the yeast into the warm water with a pinch of sugar. Let it sit for 5–10 minutes until foamy. Tip: If it doesn't foam, your yeast might be old—start over.
2. In a large mixing bowl, whisk together the warm milk, pumpkin puree, brown sugar, melted butter, eggs, and vanilla until smooth. Add the yeast mixture and stir.
3. In a separate bowl, combine 3 ½ cups flour, salt, pumpkin pie spice, and cinnamon. Gradually add the dry ingredients to the wet, mixing with a dough hook or wooden spoon until a shaggy dough forms.
4. Turn the dough onto a floured surface and knead for 8–10 minutes, adding more flour a tablespoon at a time if sticky, until smooth and elastic. Tip: The dough should be soft but not tacky.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 to 1 ½ hours, until doubled in size.
6. Punch down the dough, then divide it into three equal pieces. Roll each into a 12-inch rope. Braid the ropes loosely, tucking the ends under. Place on a parchment-lined baking sheet.
7. Cover the braided loaf loosely with a towel and let rise again for 30–45 minutes, until puffy. Meanwhile, preheat your oven to 350°F.
8. Whisk the egg with 1 tbsp water for the wash. Brush it gently over the challah. Sprinkle with coarse sugar or pumpkin seeds if you like. Tip: For a deeper shine, apply a second layer of wash after 5 minutes.
9. Bake for 30–35 minutes, until the challah is deep golden brown and sounds hollow when tapped on the bottom. Let cool on a wire rack for at least 20 minutes before slicing.

Warm from the oven, this challah is tender and fragrant with pumpkin and spice. Slice it thick for French toast or just enjoy it with a pat of butter—each bite is pure comfort.

Garlic and Herb Challah

For a savory twist on a classic, this challah is packed with roasted garlic and a medley of fresh herbs. It’s incredibly soft, perfect for tearing and dipping into your favorite soups or stews.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 35 minutes

Ingredients

For the Dough

• 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/4 cup sugar
• 1 tsp salt
• 2 large eggs, plus 1 for egg wash
• 1/2 cup warm water (110°F)
• 1/4 cup olive oil

For the Garlic Herb Paste

• 1 head of garlic
• 1 tbsp olive oil, plus a splash more
• 1/4 cup mixed fresh herbs (parsley, thyme, rosemary), chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Topping

• 1 egg, beaten with 1 tbsp water
• 1 tbsp flaky sea salt
• 1 tbsp sesame seeds

Instructions

1. Roast the garlic: Preheat oven to 400°F. Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden. Let cool, then squeeze cloves into a bowl and mash with a fork. Stir in the chopped herbs, 1/2 tsp salt, pepper, and an extra splash of olive oil to form a paste. Set aside.
2. Make the dough: In a small bowl, dissolve the yeast and a pinch of sugar in warm water (110°F). Let sit for 5-10 minutes until foamy. In a large bowl, whisk together flour, remaining sugar, and 1 tsp salt. Make a well and add the yeast mixture, 2 eggs, and olive oil. Stir with a wooden spoon until a shaggy dough forms.
3. Knead the dough: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. (Tip: If dough is sticky, add a little more flour, but keep it slightly tacky for a soft challah.) Form into a ball, place in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled.
4. Punch down the dough and turn onto a lightly floured surface. Roll into a large rectangle, about 12×8 inches. Spread the garlic herb paste evenly over the dough, leaving a small border. Roll up tightly from the long side, like a log, and pinch seams to seal. (Tip: For a stronger herb flavor, you can double the paste.)
5. Divide the log into 3 equal strands using a bench scraper. Braid the strands loosely (tuck ends under). Place on a parchment-lined baking sheet, cover with a kitchen towel, and let rise for 30-45 minutes until puffy.
6. Preheat oven to 375°F. Brush the risen challah with the egg wash (1 egg + 1 tbsp water). Sprinkle with flaky sea salt and sesame seeds. (Tip: For a glossy crust, apply a second layer of egg wash halfway through baking.)
7. Bake for 30-35 minutes, until deep golden brown and the loaf sounds hollow when tapped. Let cool on a wire rack for at least 20 minutes before slicing.

Don’t skip the rest—this challah is best slightly warm, with a soft, pillowy crumb and a rich savory kick. Slice it thick and dunk it in your favorite soup, or tear it apart for a bread basket everyone will fight over.

Saffron and Turmeric Challah

Got a craving for something vibrant? This Saffron and Turmeric Challah is the most stunning bread you'll ever bake. The earthy turmeric and delicate saffron create a gorgeous golden color and a subtle, aromatic flavor that's perfect for a special weekend treat.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

For the Dough

• 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/4 cup granulated sugar
• 1 tsp salt
• 1 tsp ground turmeric
• 1/2 tsp saffron threads, crushed
• 2 large eggs, room temperature
• 1/4 cup vegetable oil
• 3/4 cup warm water (about 110°F)
• 2 tbsp hot water (for saffron)

For the Egg Wash

• 1 large egg
• 1 tbsp water

Instructions

1. In a small bowl, combine 1/4 cup warm water and 1/4 cup sugar. Sprinkle yeast on top, let sit 5-10 minutes until foamy. (Tip: water should be warm but not hot—too hot kills yeast.)
2. In a separate small bowl, soak crushed saffron threads in 2 tbsp hot water for 10 minutes until water turns deep yellow.
3. In a large bowl, whisk together flour, salt, and turmeric.
4. In a medium bowl, beat 2 eggs, then add oil and the saffron water (including threads). Mix well.
5. Make a well in the flour, pour in the yeast mixture and egg mixture. Stir until a shaggy dough forms.
6. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. (Tip: dough should be tacky but not sticky; add flour 1 tbsp if needed.)
7. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1-1.5 hours.
8. Punch down the dough, then divide into 3 equal pieces for a simple braid (or 6 for a challah braid). Roll each piece into a rope about 12 inches long. Braid loosely, tucking the ends under.
9. Transfer braid to a parchment-lined baking sheet. Cover loosely with a towel and let rise again until puffy, 30-45 minutes.
10. Preheat oven to 350°F. Meanwhile, make the egg wash: beat 1 egg with 1 tbsp water.
11. Brush the egg wash generously over the risen challah.
12. Bake for 30-35 minutes, until deep golden brown and the internal temperature reaches 190°F. (Tip: use an instant-read thermometer for perfect doneness.)
13. Let cool on a wire rack for at least 20 minutes before slicing.

For a real treat, slice it warm and dip in honey or make it into French toast the next day—it’s amazing. The texture is soft and pillowy, with a beautiful golden crumb and a subtle floral-saffron finish. Definitely a showstopper at any brunch table.

Double Chocolate Challah

Fellow bakers, this Double Chocolate Challah is the ultimate breakfast indulgence—or dessert, honestly. Rich cocoa dough studded with melty chocolate chunks makes for a treat that's perfect for Shabbat or any special occasion.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 35 minutes

Ingredients

For the Dough

• 2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) instant yeast
• 2 large eggs (plus one for egg wash)
• 1/4 cup vegetable oil
• 1/2 cup warm water (about 110°F)
• 1 teaspoon vanilla extract (optional)

For the Filling

• 3/4 cup semi-sweet chocolate chunks or chips

Instructions

1. In a large bowl, whisk together flour, cocoa powder, sugar, salt, and instant yeast.
2. In a separate bowl, whisk 2 eggs, oil, warm water, and vanilla (if using).
3. Make a well in the dry ingredients, pour in the wet mixture, and stir until a shaggy dough forms.
4. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Add flour 1 tablespoon at a time if too sticky—dough should be soft but not tacky.
5. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.
6. Punch down dough, then roll it out into a 12×8-inch rectangle on a lightly floured surface.
7. Scatter chocolate chunks evenly over the rectangle, leaving a 1-inch border on the long sides.
8. Roll up the dough tightly from the long side, jelly-roll style. Pinch the seam to seal.
9. Place the log seam-side down in a greased 9×5-inch loaf pan.
10. Cover loosely with plastic wrap and let rise again until puffy, about 45 minutes.
11. Preheat oven to 350°F. In a small bowl, beat the remaining egg with 1 tablespoon water for egg wash.
12. Brush the top of the loaf gently with egg wash. Bake for 30-35 minutes, until deep golden and internal temperature reaches 190°F. If browning too quickly, tent with foil after 20 minutes.
13. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

A slice of this challah is heavenly when slightly warm—the chocolate gets all gooey. Pair it with a cold glass of milk or a hot cup of coffee for a truly decadent experience.

Blueberry Lemon Challah

Ever since I discovered this Blueberry Lemon Challah, it's become my go-to for spring brunches. The tangy lemon and sweet blueberries make every slice feel special. You'll love how the dough bakes up soft and golden.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 35 minutes

Ingredients

For the Dough

• 1 packet (2.25 tsp) active dry yeast
• 1 cup warm water (110°F)
• 1/4 cup granulated sugar
• 3 large eggs, room temperature
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 4 cups all-purpose flour, plus more for dusting
• 1 tsp salt
• zest of 2 lemons
• 1 cup fresh blueberries

For the Egg Wash

• 1 large egg, beaten
• 1 tbsp water

Instructions

1. In a small bowl, dissolve the yeast and a pinch of sugar in the warm water. Let sit for 5-10 minutes until frothy. (Tip: Make sure water is warm but not hot, around 110°F, to activate the yeast.)
2. In a large bowl, whisk together the remaining sugar, eggs, oil, and vanilla. Add the yeast mixture and stir.
3. In a separate bowl, mix 4 cups flour and salt. Gradually add to the wet ingredients, stirring until a shaggy dough forms.
4. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. (Tip: Add flour sparingly if sticky—it should be soft but not tacky.)
5. Gently knead in the lemon zest and blueberries until evenly distributed. (Tip: Fold berries in carefully to avoid crushing them, and work quickly so the dough doesn't discolor.)
6. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1 hour.
7. Punch down the dough and divide into 3 equal pieces. Roll each into a 12-inch rope. Braid the ropes and pinch ends to seal.
8. Place the braided loaf on a parchment-lined baking sheet, cover loosely with a towel, and let rise for 30 minutes until puffy.
9. Preheat oven to 350°F. In a small bowl, whisk together the egg and water for the wash. Brush generously over the loaf.
10. Bake for 30-35 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom. (Tip: If browning too quickly, tent with foil after 20 minutes.)
11. Cool on a wire rack for at least 20 minutes before slicing.

Crusty on the outside and pillowy soft inside, this challah is perfect with a pat of butter. The lemon and blueberry combo is refreshing and not too sweet. Try it toasted for breakfast or as a dessert with a dollop of whipped cream.

Olive Oil and Za’atar Challah

Kick off your challah game with a savory twist—this Olive Oil and Za'atar Challah is soft, fluffy, and packed with Middle Eastern flair. The olive oil keeps it moist, while the za'atar adds a tangy, herby kick. Perfect for Shabbat or any dinner table.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 30 minutes

Ingredients

For the Dough

• 4 cups all-purpose flour
• 2 ¼ teaspoons active dry yeast (one packet)
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 large eggs
• 1/4 cup olive oil (plus extra for bowl)
• 1 cup warm water (about 110°F)

For the Topping & Glaze

• 1 egg yolk + 1 tablespoon water (for wash)
• 2 tablespoons za'atar spice blend
• 1 tablespoon olive oil (for brushing after bake)

Instructions

1. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy—if it doesn't foam, your water might be too hot or yeast dead.
2. In a large bowl, whisk together flour and salt. Make a well in the center and add the yeast mixture, eggs, and 1/4 cup olive oil. Stir until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Add a little flour if sticky, but keep it soft—over-flouring makes challah dry. Tip: use a bench scraper to help.
4. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1-1.5 hours until doubled. (Tip: if your kitchen is cool, turn oven to 200°F for 2 minutes, then turn off and let dough rise inside.)
5. Punch down the dough and divide into 4 equal pieces. Roll each into a rope about 12 inches long. Braid them into a four-strand challah (or three-strand if easier). Tuck ends under.
6. Place the braided loaf on a parchment-lined baking sheet. Cover loosely with a towel and let rise for another 45 minutes until puffy.
7. Preheat oven to 375°F. In a small bowl, whisk the egg yolk with 1 tablespoon water. Gently brush the entire loaf with the egg wash—this gives a golden crust. Sprinkle za'atar evenly over the top.
8. Bake for 25-30 minutes, until deep golden brown and the loaf sounds hollow when tapped. If the top browns too fast, tent with foil halfway through. Check internal temp—it should reach 190°F.
9. Remove from oven and immediately brush with the remaining 1 tablespoon olive oil for a glossy, flavorful finish. Let cool on a wire rack for at least 20 minutes before slicing.

Underneath that crisp, za'atar-crusted exterior is a pillowy, tender crumb with a subtle olive oil richness. Serve it warm with hummus, or toast leftover slices for breakfast—either way, it's a showstopper. You could even slice it thick and make a mean sandwich.

Cardamom and Orange Challah

Ever since I discovered the magic of cardamom and orange together, this challah has become my go-to for weekend baking. It smells incredible while it bakes, and the braid makes it feel special without being fussy.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 30 minutes

Ingredients

For the Dough

• 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm water (about 110°F)
• 1/4 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp salt
• 1 tsp ground cardamom
• Zest of 1 large orange
• 1/2 cup freshly squeezed orange juice (about 1 orange)

For the Egg Wash and Topping

• 1 egg yolk
• 1 tbsp water
• A pinch of salt
• Sesame seeds or poppy seeds (optional)

Instructions

1. In a small bowl, combine the warm water and a pinch of sugar. Sprinkle the yeast on top, let it sit for 5–10 minutes until foamy.
2. In a large mixing bowl, whisk together the flour, remaining sugar, salt, and ground cardamom.
3. Make a well in the center and add the yeast mixture, vegetable oil, eggs, orange zest, and orange juice.
4. Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
5. Knead the dough for 8–10 minutes, adding a little extra flour if it's too sticky, until smooth and elastic. (Tip: if it springs back when poked, it's ready.)
6. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1–1.5 hours, until doubled in size.
7. Punch down the dough, then divide it into 3 equal pieces. Roll each piece into a rope about 12 inches long.
8. Braid the ropes together loosely, tucking the ends under. Transfer to a parchment-lined baking sheet.
9. Cover loosely with plastic wrap and let rise again for 30–45 minutes until puffy. (Tip: use the oven with the light on for a warm, draft-free spot.)
10. Preheat the oven to 375°F. In a small bowl, whisk the egg yolk with water and a pinch of salt to make the egg wash.
11. Brush the braid generously with egg wash, then sprinkle with seeds if using.
12. Bake for 25–30 minutes, rotating halfway, until deep golden brown and the internal temp reaches 190°F. (Tip: tap the bottom—it should sound hollow.)
13. Cool on a wire rack for at least 20 minutes before slicing.

Fresh from the oven, this challah has a tender, pillowy crumb with a subtle floral cardamom warmth and bright orange notes. It's amazing toasted with butter the next day, or served alongside a bowl of soup for a cozy dinner.

Conclusion

Crafted with care, these 16 challah recipes bring classic twists to your table. Whether you’re a beginner or a seasoned baker, there’s something here for you. Try one this weekend, leave a comment with your favorite, and don’t forget to share on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.