Easy Challah Recipe with Honey

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I promise this challah with honey recipe is easier to make than you think. The end result is deliciously soft and tender eggy yeast bread.

Baked Challah with honey.

We discovered the wonders of Challah a few months ago when we found our new church family. As part of the culmination of our worship service, they pass around a huge loaf of Challah and we each pull off a piece to enjoy. My family fell in instant love with this deliciously soft and tender eggy yeast bread, so y’all knew I was gonna have to make my own, right?

Challah isn’t complicated to make, nor is it fussy. It’s a fluffy bread perfect for family dinners, special occasions, and the Sabbath. In Jewish culture, challah with honey is typically made for Rosh Hashanah to signify a “sweet New Year.” I incorporate making this bread into my afternoon work whenever we need it, generally on Thursdays or Fridays so that we can have it for our special Friday night supper.

To make this Challah with honey recipe, you’re going to need warm water, yeast, honey, eggs, olive oil, sea salt, and bread flour. Then it’s just a matter of mixing, kneading, waiting for it to rise, twisting, waiting for it to rise again, and baking. It’s not quick, but I promise it’s an easy challah recipe. Once you give it a go and realize how straightforward the instructions are, I bet you’ll be hooked as I am!

How do you say Challah?

Pronounced “Ha-llah” with the “H” sound carrying a little “ech” to it.

It’s delicious toasted and everyone swears by it for French toast. I’m afraid up until today we haven’t made it past the “eat the warm loaf right out of the oven” phase so I snuck a few slices and made my son and me some French toast for lunch to test it out. Oh my goodness, now I see what all the fuss was about! Y’all were right, I do believe Challah makes the best french toast in the world.

Let’s get baking, shall we?

Ingredients for easy challah with honey recipe.

Recipe Ingredients

  • Warm water
  • Rapid rise yeast (I only use the Red Star brand).
  • Honey
  • Eggs
  • Kosher olive oil ( I use the Pompeian brand).
  • Kosher or sea salt
  • Bread flour

How to Make My Easy Challah With Honey Recipe

Now, don’t let this long list of instructions fool you as Challah is not complicated to make, nor is it fussy. I’m just detailing the instructions to make them as clear as possible.

add water and yeast to bowl

Add the warm water and yeast to a bowl.

mix the yeast and water

Mix that up well.

add eggs and salt.

Add honey.

add eggs and salt.

Add eggs and salt.

mix up the yeast mixture

Mix well.  

add 4 cups of bread flour to mixing bowl.

Add 4 cups of bread flour.

stir with a wooden spoon until mixed in.

Stir up until it becomes stiff.

add remaining 3 cups of flour to the dough.

Add the remaining flour to the dough.

mix the flour into the challah with honey dough.

Mix in.

knead challah dough on floured surface for 10 minutes.

Sprinkle a clean surface with one cup of flour.

Turn dough out onto this and sprinkle more flour on top.

Knead with both hands for 10 minutes, adding more flour to spots that become too sticky to knead.

kneaded challah with honey dough

It will look like this.

cover with a clean cloth and let the challah dough rise for 1.5 hours.

Cover the Challah dough with a clean cloth and let it rise for 1.5 hours.

punch down dough and knead for another 5 minutes.

When the time is up, punch down the dough and turn it out onto a floured surface.

Sprinkle a little more flour over the top and knead the dough for another 5 minutes.

separate dough for challah bread into 2 portions

Separate the dough into two portions.

then cut into 3 sections on each side

Separate each portion into three smaller portions (this is for a three-strand braid). 

roll each section into long rope

Roll each portion into a rope.

It doesn’t matter how long the rope is as long as you make sure each of the ropes is about the same size. 

roll out into ropes that are roughly 12-15 inches

Mine usually end up being 12 to 15 inches each.

start to braid the Challah with honey dough

Start to braid the dough.

continue with the braid

Continue braiding.

pinch in the ends when done.

Pinch together at the other end when done.

place on cooking tray and cover.

Place this carefully onto a greased baking sheet and repeat with the other loaf.

Spray the loaves lightly with cooking spray (preferably kosher olive oil) and cover loosely with cling wrap or waxed paper. 

cover with cloth and let rise for an hour

Then, cover all of this with a towel.

Set aside and allow to rise for about an hour.

Beat egg and water together in a small bowl.

Preheat oven to 375.

In a small bowl, beat egg and water together.

Brush Challah with honey bread with egg wash and bake.

Uncover risen bread and brush with egg wash.

Place in oven and bake for 15 to 20 minutes.

Brush with egg wash again and return to oven until Challah bread is dark golden brown.

Remove from oven and brush crevices on top of the bread with egg wash again.

Return to oven and bake for 20 to 25 minutes more or until the Challah bread is dark golden brown and sounds hollow when tapped.

Enjoy the Challah with honey bread slices

Allow it to cool completely before storing it in an airtight container or serving it warm.

Storage

  • I recommend storing leftover challah in an airtight container at room temperature for a few days. How long it lasts will basically depend on where you live. I recommend serving warm, whether that’s reheating slices in the oven or toaster.
  • You can also freeze bread for up to 3 months. Thaw at room temperature before serving.

Secrets to Successful Challah Bread 

  • The temperature of the water is very important when dealing with yeast. If your water is too hot, the yeast will die. If the water is too cold, the yeast will be reluctant to become active. Think “baby bath water” because that is the perfect temperature. It should be comfortably warm but not hot.
  • To me, the brand of yeast absolutely does matter. This is in no way sponsored by any brand but I just want to tell you that I will not buy any yeast but Red Star. Other brands have always been a 50/50 success/fail rate at best for me but Red Star has never let me down. I buy it in a little jar and keep it in my freezer for extra freshness. 
  • Kneading enough is essential. This is where Southerners and others used to making biscuits tend to fall short because we know that over-kneading biscuits yield hockey pucks so we tend to stay on the gentle side in making yeast loaves of bread, too. However, the principle is the opposite in yeast bread. The more you knead yeast bread, the softer and fluffier it will be because it helps develop the gluten which forms the bonds that create that soft, chewy texture. Pay close attention to the number of minutes I knead the dough in this recipe – because I do. I set a timer and I don’t stop kneading until that timer goes off.

Recipe Notes

  • Feel free to add a little more flour to this recipe if your dough is too sticky to work with. I use a little less in the initial dough because I end up incorporating a lot through the kneading process.
  • For sweeter challah bread, add 2 teaspoons of vanilla extract with the other wet ingredients.

Recipe FAQs

Yes, challah bread is a white and braided leavened bread typically made with eggs, yeast, flour, honey or sugar, and salt.

What is challah traditionally topped with?

Challah is traditionally brushed with honey.

The main difference between challah and regular bread is that it’s pareve. In Jewish culture, this means it’s not made with dairy or milk. In this instance, it’s not made with butter or milk.

What is the best flour for challah?

While you can use all-purpose flour, the best flour is undoubtedly bread flour. 

How can I make my challah moister?

If the dough ever feels too dry or crumbly, add a little bit more olive oil. It’s the magic ingredient to bring moisture and pliability back into the bread dough.

Should challah be cut or torn?

I recommend cutting the challah because it will stay fresher for longer and then you can make french toast in the morning!

Can I substitute honey for sugar in this challah recipe?

Yes, you can make challah with honey or sugar.

What can I add to my challah?

Here are some common recipe variations:

  • Sprinkle the challah with sesame seeds or poppy seeds after adding the egg wash.
  • Knead in up to 2 cups of raisins, dried cranberries, or slivered almonds during the first kneading.
  • Those ropes? Yeah, you can also stuff them with diced apples before braiding them to make apple honey challah.
  • Make orange challah bread.

Can you let challah rise overnight?

Yes, you can let the challah rise in the fridge overnight during the first rise. 

How can I use leftover challah?

Here are a few great recipes that you can make with leftover challah, besides, ya know, toast or a sandwich!

You might also enjoy these bread recipes:

Soft Unleavened Bread

Shortcut Amish Friendship Bread

3-Ingredient Tortillas (Unleavened Bread)

Homemade Dinner Rolls (a.k.a Preston Rolls)

Ten Minute Rolls

Challah With Honey

I promise this challah with honey recipe is easier to make than you think. The end result is deliciously soft and tender eggy yeast bread.
Prep Time: 30 minutes
Cook Time: 40 minutes
2 hours 30 minutes
Total Time: 3 hours 40 minutes
Course: Appetizer
Cuisine: American
Keyword: bread
Servings: 2 large loaves
Calories: 165kcal

Ingredients

  • 2.5 cups warm water
  • 1 tablespoon Red Star rapid-rise yeast
  • 1/2 cup honey
  • 3 eggs
  • 4 tablespoons kosher olive oil (Pompeian)
  • 1 tablespoon kosher or sea salt
  • 7 cups bread flour with an additional 1 to 2 cups for kneading

Egg Wash

  • 1 egg
  • 2 tbsp water

Instructions

  • Place warm water in a large mixing bowl and sprinkle yeast over top. Stir and allow to sit for five minutes. After five minutes, if there are bubbles on top, proceed with the recipe. If there are no bubbles, wait until you can purchase new yeast.
    2.5 cups warm water, 1 tablespoon Red Star rapid-rise yeast
  • To the active yeast mixture add honey, oil, eggs, and salt. Stir with a whisk until well combined. Add in 4 cups of flour and stir with a sturdy wooden spoon until mixed in.
    1/2 cup honey, 3 eggs, 4 tablespoons kosher olive oil (Pompeian), 1 tablespoon kosher or sea salt, 7 cups bread flour
  • Add the remaining 3 cups of flour and stir until flour is incorporated and the dough is stiff.
    7 cups bread flour
  • Sprinkle a clean surface with one cup of flour. Turn dough out onto this and sprinkle more flour on top. Knead with both hands for ten minutes, adding more flour to spots that become too sticky to knead. After ten minutes, place the dough in a bowl and cover it with a clean cloth. Allow it to rise for 1.5 hours.
  • After 1.5 hours, punch down the dough and turn it out onto a floured surface. Sprinkle a little more flour over the top and knead the dough again for about five minutes.
  • Separate the dough into two portions and then separate each portion into three smaller portions (this is for a three-strand braid). Roll each portion into a rope. It doesn't matter how long the rope is as long as you make sure each of the ropes is about the same size. Mine usually end up being 12-15 inches.
  • Pinch three ropes together at one end and then braid them, pinching them together at the other end when done. Fold the ends under the loaf to hide them, leaving a pretty braided dough. Place this carefully onto a greased baking sheet and repeat with the other loaf.
  • Spray the loaves lightly with cooking spray (preferably kosher olive oil) and cover loosely with cling wrap or waxed paper. Then, cover all of this with a towel. Set aside and allow to rise for about an hour.
  • Preheat oven to 375. In a small bowl, beat egg and water together. Uncover risen bread and brush with egg wash. Place in oven and bake for 15-20 minutes. Remove from oven and brush crevices on top of the bread with egg wash again. Return to oven and bake for 20-25 more minutes, or until bread is dark golden brown and sounds hollow when tapped.
    1 egg, 2 tbsp water
  • Allow it to cool completely before storing it in an airtight container or serving it warm.

Video

Notes

Thanks to Amy Stratton in my Front Porch Fellowship group for the tip on brushing it a second time with the egg wash.

Nutrition

Calories: 165kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

If you are interested in a little history about Challah Bread, check out this New York Times article detailing its background and how the recipe has evolved.  

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53 Comments

  1. Hi Christy, this bread looks beautiful! I want to try it but am gluten free. I use a 1 for 1 flour blend in other baking recipes and wonder if it will work in this as well. I wasn’t sure since you mentioned kneeding and the gluten. Do you have any recommendations?

    1. Hey Lou!
      I’m afraid I’ve never heard of Challah being made successfully without gluten but that doesn’t mean it can’t be done! Gluten is what makes the bread rise so nice and fluffy. It will definitely take a bit of experimenting and perhaps turning your kitchen into a science lab for a time but if you have success please let me know! This is on another topic but check out my apple scoop pie for a crustless dessert pie you may enjoy : https://www.southernplate.com/apple-scoop-pie-taste-of-fall/

  2. Christy would you knead the dough a second time in your stand mixer if that’s what you have to use. I have MS and was a baker but, my hands don’t knead bread like they used to. And I am trying to use my stand mixer for yeast breads now. But, I know kneading the correct time is very important. I would love it if you could test it out or maybe make an educated guess on how long to knead it with the dough hook in my mixer. Both times or just once which ever is the right way.
    I love your blog. Such inspiration just reading it. And I too only use Red Star Yeast. Thank you for all your wonderful posts. I really wanted to join you and the ladies near Asheville when you came for a visit but, my daughter who was coming with me couldn’t get off work. Maybe next time.

    1. Thank you, Debbie! I completely understand. You can knead it both times in your stand mixer. If it were me, I’d knead it half the recommended time. If you knead it a bit too much, the gluten will just form stronger bonds and it will rise a bit more so no worries! I hope to meet you soon!

  3. Aha! I’ve made Challah bread for my Mom and she would nicely tell me that I over-kneaded the bread because it was a little tough. I was surprised to read your note about kneading it longer. This must be where I made the mistake. I kept trying to knead it less and less. I’m going to try your recipe and follow the instructions to a “T”. I’m also surprised that you prefer Pilsbury instead of White Lily 🙂

  4. I made this several years ago with my neighbor’s 12-yr old granddaughter who wanted to learn to bake. She was much more adept at braiding the loaves than I. The Jewish bakeries near Detroit did not braid the bread but made standard loaves. Challah makes the best stuffing I’ve ever eaten. Thanks for reminding me of this recipe. The Publix version is not too good.

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