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Sy's Challah

Rated as 4.63 out of 5 Stars

"Virtually fail-proof recipe designed for ease of preparation and maximum flavor. NOT sweet, but may be sweetened by using 1/2 cup sugar instead of 1/4 cup."
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servings 158
Original recipe yields 24 servings (2 - 1 1/2 pound loaves)


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  1. Place sugar, salt, and oil in either a mixing bowl for an electric mixer with a dough hook or any large bowl. Add hot water, and stir to dissolve the sugar and salt. Stir in yeast, and let stand until mixture gets foamy. Add slightly beaten eggs.
  2. If using an electric mixer, add 4 1/2 cups of flour to the yeast mixture. Mix until flour is mixed in, and dough gets stringy. This stringiness indicates that the gluten has developed. Continue to add flour until dough is all on dough hook; 1 or 2 cups is usually sufficient. Let hook continue to knead for several minutes. Dough should be smooth and elastic. To knead by hand, stir 4 1/2 cups of flour in to the yeast mixture. Turn soft dough onto lightly floured surface, and work in 1 to 2 cups of flour. Knead until smooth and elastic, about 8 to 10 minutes.
  3. Place dough into a greased bowl, and turn several times to coat the surface. Cover bowl with a damp cloth. Let dough rise until doubled in bulk. Punch down after first rising, and allow to rise a second time. The first rising is about 1 hour, the second about 45 minutes. Two risings makes for a better bread, but if time is a problem just do one.
  4. Divide dough in half, and divide each half into three or four equal parts. Make two braids, and place both breads on a greased baking sheet. Cover, and allow to rise until doubled. Brush with beaten egg. Sprinkle with poppy seeds, if desired.
  5. Bake at 350 degrees F (175 degrees C) for 35 minutes until golden brown. Allow loaves to cool on a wire rack.

Nutrition Facts

Per Serving: 158 calories; 3.6 26.3 4.6 31 303 Full nutrition

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Read all reviews 92
  1. 105 Ratings

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Most helpful positive review

Alright. Here's the deal. I've made challah a bunch on times, mostly using James Beard's recipe from "Beard on Bread"--a must read for the aspiring baker--and it never came out tasting this go...

Most helpful critical review

This was ok, but it came out a bit crumbly when I did it. I did, however, let it rise overnight in the refrigerator, so that could have been the problem.

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Alright. Here's the deal. I've made challah a bunch on times, mostly using James Beard's recipe from "Beard on Bread"--a must read for the aspiring baker--and it never came out tasting this go...

OH MY GOD! This was by far the best Challah bread EVER! I nearly peed myself at wonderfully this bread turned out. SO GOOD! Try it, you won't be sorry! Hey SY! Do you have a bagel recipe?!

I always get raves with this bread. Since it takes so much time, I tend to make it for special occasions. One of my friends requests it any time we plan a dinner party. This is worth the extr...

SUPERB challah, Sy...made one with poppy seeds the other with sesame seeds. Crust was perfect, inside soft, with a lovely texture...Thank you, thank you!!!

Thanks, Sy! This is delicious. My kids love it and our congregation looks forward to the beautiful loaf.

This was my first time baking homemade bread. It was surprisingly easy, not nearly as intimidating as I'd feared it would be. I used my kitchenaid mixer and followed the well written directions ...

I made this in my bread machine and it was truly PERFECT. It makes a ton of dough, too. From 1 batch, I got 1 braided loaf, 3 LARGE dinner rolls (Shaped like bunnies, for easter dinner) and 9 bi...

Great bread...beautiful loaves...yummy taste!

I've made this bread a few times now, following the recipe for the most part, sometimes adding some honey, and it is delicious! Golden crust on the outside and moist on the inside. Always a tre...