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Rosh Hashanah Challahs

Makes 1 large round Challah, or two smaller ones

Total time: 3-3.5 hours (mostly hands off)

ingredients

  • 1 cup warm water (about 110°F)
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • ¼ cup honey (plus more for drizzling)
  • ¼ cup vegetable oil
  • 2 large eggs (plus 1 for egg wash)
  • 1 ½ teaspoons salt
  • 4 – 4 ½ cups all-purpose or bread flour
  • ½ cup raisins (optional, for extra sweetness)
  • Sesame or poppy seeds (optional, for topping)

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Recipe origin

On Rosh Hashanah, we swap out the traditional braided challah for a round one, symbolizing the cyclical nature of the year and our hopes for wholeness and blessing. This version is slightly sweet, soft, and perfect for dipping in honey to start the year on a sweet note.

step by step instructions

  1. Activate the Yeast: In a large mixing bowl, combine warm water, yeast, and a teaspoon of honey. Let sit for about 5–10 minutes, until foamy.
  2. Mix the Dough: Add remaining honey, oil, eggs, and salt. Gradually mix in the flour, one cup at a time, until a soft dough forms. If using raisins, knead them in at the end.
  3. Knead & Rise: Knead on a floured surface for about 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 ½–2 hours, or until doubled in size.
  4. Shape the Challah: Punch down the dough and shape it into a round challah—either by rolling into a long rope and spiraling it, or creating a braided circle. Place on a parchment-lined baking sheet. Cover and let rise for another 30–45 minutes.
  5. Bake: Preheat oven to 375°F. Brush the challah with a beaten egg and sprinkle with sesame or poppy seeds, if using. Bake for 25–30 minutes, or until golden brown and sounds hollow when tapped on the bottom.
  6. Finish: Let cool, then drizzle with honey before serving for extra sweetness.

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