I’m excited to share an Authentic Challah Bread Recipe that uses honey and olive oil to yield a soft, sweet, impossibly fluffy loaf that will be the star of your Shabbat table.

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I used to think challah was complicated but this version proves you can get bakery worthy results at home. The loaf turns out pillowy and gently sweet from honey, with a tender crumb thanks to olive oil.

People always ask if its an Authentic Challah Bread Recipe, and I tell them yes in spirit, without the long wait. The Challah Bread Braiding is oddly satisfying to learn, and it makes the finished loaf feel special.

Stick with me and you’ll see how fast it comes together and why everyone keeps asking for another slice.

Ingredients

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All purpose flour: Provides structure and carbs, helps dough rise, makes crumb soft often
Active dry yeast: Live fungus that ferments sugars, makes dough rise, gives subtle tang
Honey: Sweetener adds moisture and flavor, small antioxidants, makes crust brown faster
Olive oil: Adds tenderness and richness, keeps loaf moist, healthier fats than butter
Eggs: Protein and fat give structure and shine, helps bind dough, adds richness
Salt: Enhances flavor, controls yeast activity so dough wont overproof, vital but small
Sesame or poppy seeds: Optional crunchy topping, adds nutty flavor and texture, looks bakery

Ingredient Quantities

4 cups (about 500 g) all purpose flour

2 1/4 teaspoons active dry yeast (1 packet)

1 cup (240 ml) warm water, about 110 F (43 C)

1/3 cup (113 g) honey

1/4 cup (60 ml) olive oil

2 large eggs plus 1 large egg for egg wash

1 1/2 teaspoons fine salt

Optional 1 tablespoon granulated sugar to help the yeast

Optional sesame or poppy seeds for sprinkling

How to Make this

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1. In a small bowl mix 1 cup warm water about 110 F 43 C with 2 1/4 teaspoons active dry yeast and the optional 1 tablespoon sugar if using, stir and let sit 5 to 10 minutes until foamy, if it never foams your yeast is dead so start over.

2. In a larger bowl whisk together 1/3 cup honey, 1/4 cup olive oil and 2 large eggs then pour in the foamy yeast mixture and stir to combine.

3. Add 4 cups about 500 g all purpose flour and 1 1/2 teaspoons fine salt to the wet mix a little at a time, stir until a shaggy dough forms and nothing is just a puddle of liquid.

4. Turn the dough out and knead by hand 8 to 10 minutes or use a stand mixer with a dough hook 5 to 7 minutes until smooth and elastic, add flour sparingly if it is unbearably sticky, but don’t over flour it or you’ll end up with a dense loaf.

5. Lightly oil a clean bowl with a bit of olive oil, place the dough inside, turn to coat, cover with a damp towel or plastic wrap and let rise in a warm draft free spot for about 1 to
1.5 hours until doubled.

6. Punch the dough down, divide into 3 or 6 equal pieces depending on the braid you want, roll each piece into ropes about the same thickness so the braid looks even, tuck the ends under when you finish the braid.

7. Place the braided loaf on a parchment lined baking sheet, cover and proof 30 to 45 minutes until puffy, if your kitchen is cold you can proof in an oven warmed to 200 F for a few minutes then turned off.

8. Preheat the oven to 350 F 175 C. Beat the reserved large egg for the egg wash and brush the loaf all over, add a teaspoon of water to the egg if you want extra shine, sprinkle sesame or poppy seeds if using.

9. Bake for 25 to 30 minutes until deep golden and the internal temperature reads about 190 F 88 C or it sounds hollow when tapped, if it browns too fast tent loosely with foil for the last 10 minutes.

10. Cool the challah on a rack at least 20 to 30 minutes before slicing, for an extra soft shiny crust brush with a little melted butter while still warm, and try not to eat it all in one sitting though I know it’s hard.

Equipment Needed

1. Small bowl for proofing the yeast (warm water + yeast)
2. Large mixing bowl for the wet ingredients and dough
3. Measuring cups and spoons (cup, tablespoon, teaspoon)
4. Whisk and rubber spatula or wooden spoon to mix stuff up
5. Stand mixer with dough hook or a clean countertop for hand kneading
6. Baking sheet lined with parchment paper
7. Pastry brush for the egg wash
8. Clean kitchen towel or plastic wrap to cover the dough while it rises
9. Instant read thermometer to check water and loaf temp
10. Bench scraper and a cooling rack for dividing and cooling the challah

FAQ

4 cups (about 500 g) all purpose flour

2 1/4 teaspoons active dry yeast (1 packet)

1 cup (240 ml) warm water, about 110 F (43 C)

1/3 cup (113 g) honey

1/4 cup (60 ml) olive oil

2 large eggs plus 1 large egg for egg wash

1 1/2 teaspoons fine salt

Optional 1 tablespoon granulated sugar to help the yeast

Optional sesame or poppy seeds for sprinkling

Q: Can I use instant yeast instead of active dry yeast? A: Yes, use the same amount. You can mix instant yeast right into the dry ingredients and skip the proof step, but proofing is a quick check that your yeast is alive so I still like to do it sometimes.

Q: My dough is sticky, what should I do? A: A slightly tacky dough is fine. Dust your hands and surface lightly with flour and knead a few more minutes. Add flour only a tablespoon at a time so you don’t make the bread dry.

Q: How do I know the bread is done? A: It should be deep golden, sound hollow when tapped on the bottom, and read about 190 F inside. If you dont have a thermometer, color and the hollow sound are good guides.

Q: Can I make this dairy free or egg free? A: The recipe is already dairy free. Egg free is trickier because eggs give challah structure and softness, but you can try commercial egg replacers or a flax egg for some recipes. Texture will change though.

Q: Can I freeze the dough or baked loaf? A: Yes. You can freeze shaped dough after the first rise for up to 3 months, thaw in the fridge overnight then let come to room temp and rise before baking. Baked challah freezes well too, slice first for easy thawing.

Q: Can I use bread flour instead of all purpose? A: Yes. Bread flour gives a chewier, taller loaf because of the higher protein. Use the same amount by weight.

How To Make Easy Challah Bread Recipe Substitutions and Variations

All purpose flour – swap for bread flour 1:1 for stronger gluten and a higher chewier loaf. If you want whole wheat, replace up to 50% of the AP flour, add 1-2 tbsp extra water and expect a slightly denser crumb.
Active dry yeast – use instant (rapid-rise) yeast 1:1 and you can mix it straight into the flour to save a bit of time. For fresh (cake) yeast use about 3x the weight of the active dry, crumble and dissolve in the warm water first.
Honey – replace with maple syrup or agave nectar 1:1 for the same sweetness and moisture. If using granulated sugar instead, dissolve it in the warm water first so the yeast still gets fed properly.
Eggs – for a vegan option try flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 min) or follow a commercial egg replacer package. The loaf will be a touch denser but still tasty.

Pro Tips

1) Proof your yeast like a boss but dont overthink it. Water about 105 to 110 F is ideal, or test with your wrist it should feel warm not hot. If the yeast is slow give it a few extra minutes at a slightly warmer spot, but if nothing foams toss it and start over.

2) Aim for a tacky dough not a dry stiff brick. Use the windowpane test to know when gluten is ready: stretch a small piece thin until light passes through, if it tears keep kneading or rest 10 minutes. If it seems too sticky, rub a little olive oil on your hands instead of dumping in piles of flour or the loaf will get dense.

3) Proofing is all about feel not the clock. Do the finger poke test: press gently, if the dent slowly springs back its ready, if it snaps back underproofed, if it stays flat overproofed. If your kitchen is cold use the oven light or a warm spot and watch for volume not just time.

4) Finish like a pro for shine and softness. Beat the extra egg with a teaspoon of water for glossy color and brush once before baking and again midway for deeper brown, rotate the pan for even bake, tent with foil if it darkens too fast, and brush with melted butter right out of the oven for a soft shiny crust. Use an instant read thermometer to confirm about 190 F internal so you dont end up underbaked.

How To Make Easy Challah Bread Recipe

Recipe by Bob Jones

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I’m excited to share an Authentic Challah Bread Recipe that uses honey and olive oil to yield a soft, sweet, impossibly fluffy loaf that will be the star of your Shabbat table.

Servings

servings

Calories

240

kcal

Equipment: 1. Small bowl for proofing the yeast (warm water + yeast)
2. Large mixing bowl for the wet ingredients and dough
3. Measuring cups and spoons (cup, tablespoon, teaspoon)
4. Whisk and rubber spatula or wooden spoon to mix stuff up
5. Stand mixer with dough hook or a clean countertop for hand kneading
6. Baking sheet lined with parchment paper
7. Pastry brush for the egg wash
8. Clean kitchen towel or plastic wrap to cover the dough while it rises
9. Instant read thermometer to check water and loaf temp
10. Bench scraper and a cooling rack for dividing and cooling the challah

Ingredients

4 cups (about 500 g) all purpose flour
2 1/4 teaspoons active dry yeast (1 packet)
1 cup (240 ml) warm water, about 110 F (43 C)
1/3 cup (113 g) honey
1/4 cup (60 ml) olive oil
2 large eggs plus 1 large egg for egg wash
1 1/2 teaspoons fine salt
Optional 1 tablespoon granulated sugar to help the yeast
Optional sesame or poppy seeds for sprinkling

Directions

In a small bowl mix 1 cup warm water about 110 F 43 C with 2 1/4 teaspoons active dry yeast and the optional 1 tablespoon sugar if using, stir and let sit 5 to 10 minutes until foamy, if it never foams your yeast is dead so start over.
In a larger bowl whisk together 1/3 cup honey, 1/4 cup olive oil and 2 large eggs then pour in the foamy yeast mixture and stir to combine.
Add 4 cups about 500 g all purpose flour and 1 1/2 teaspoons fine salt to the wet mix a little at a time, stir until a shaggy dough forms and nothing is just a puddle of liquid.
Turn the dough out and knead by hand 8 to 10 minutes or use a stand mixer with a dough hook 5 to 7 minutes until smooth and elastic, add flour sparingly if it is unbearably sticky, but don't over flour it or you'll end up with a dense loaf.
Lightly oil a clean bowl with a bit of olive oil, place the dough inside, turn to coat, cover with a damp towel or plastic wrap and let rise in a warm draft free spot for about 1 to
5 hours until doubled.
Punch the dough down, divide into 3 or 6 equal pieces depending on the braid you want, roll each piece into ropes about the same thickness so the braid looks even, tuck the ends under when you finish the braid.
Place the braided loaf on a parchment lined baking sheet, cover and proof 30 to 45 minutes until puffy, if your kitchen is cold you can proof in an oven warmed to 200 F for a few minutes then turned off.
Preheat the oven to 350 F 175 C. Beat the reserved large egg for the egg wash and brush the loaf all over, add a teaspoon of water to the egg if you want extra shine, sprinkle sesame or poppy seeds if using.
Bake for 25 to 30 minutes until deep golden and the internal temperature reads about 190 F 88 C or it sounds hollow when tapped, if it browns too fast tent loosely with foil for the last 10 minutes.
Cool the challah on a rack at least 20 to 30 minutes before slicing, for an extra soft shiny crust brush with a little melted butter while still warm, and try not to eat it all in one sitting though I know it's hard.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.