Everything Bagel Challah
Everything Bagel Challah combines two iconic Jewish foods- bagels and
challah.
Recipe and photos submitted by Leah Bodinger, Penn State Challah for Hunger’s secretary. She recommends pairing this challah flavor with cream cheese!
The dough is sticky and needs more flour
The dough is ready to rise
Rising very nicely
3 strand braid
Ready to eat!
Ingredients (for one large loaf):
Dough:
3 tablespoons plus ¼ cup warm water
1 packet active dry yeast
Honey
1/4 cup sugar
2 large eggs
¼ cup vegetable oil
¼ teaspoon salt
1 tablespoon Everything Bagel Seasoning (easy to find at Trader Joe’s or Aldi!)
About 3 cups all-purpose flour
1 large egg + 1 tablespoon water for egg wash
Additional Everything Bagel Seasoning
Making the dough:
Add yeast to 3 tablespoons of warm (not hot) water in a glass or plastic bowl and stir until yeast
dissolves. Add a squeeze of honey and let stand at room temperature for about 10 minutes
until foamy and risen.
In a separate bowl, beat 2 eggs with a fork. Add oil, salt, and 1/3 sugar and beat until pale
yellow and slightly thickened. Beat in ¼ cup warm water. Add 1 tablespoon Everything Bagel
Seasoning.
Add enough flour ½ cup at a time to form smooth dough, beating well after each addition.
Continue mixing and adding flour until dough forms a ball and is no longer sticky. Turn dough
out onto a floured surface and knead for 4-5 minutes until stretchy and smooth (test by gently
pushing a finger onto the surface of the dough- if it springs back, it’s ready to move on).
First Rise:
Lightly oil a large bowl. Add dough, turning to coat with oil. Run a clean kitchen towel under hot
water and wring out until no longer drippy, then cover dough and bowl with damp towel. Leave
in a warm area for 1.5-2 hours until doubled in size.
Rolling & Braiding:
When the dough has doubled from its original size, gently turn it out of the bowl and punch it
down. Cut into 6 equal pieces for a 6-strand braid (or use 3 for a traditional braid). Braid by
bringing the right strand over the next two, under one, and over the final two. Keep it in line
with the other 5 pieces and start the process again with the right-most strand. We remind
ourselves “over 2, under 1, over 2” as we braid to keep it straight!
Place the braided challah on a baking sheet lined with parchment paper or greased with oil.
Let rise in a warm area until doubled again, about 45-60 minutes.
Preheat oven to 375°F. Prepare egg wash by mixing 1 egg and 1 tablespoon of water. Once
challah has risen, generously brush all surfaces with egg wash. Generously sprinkle Everything
Bagel Seasoning over the entire challah after it has been egg washed. Bake uncovered for about
10 minutes, covering with foil once challah starts to turn golden brown. Bake for another 10-15
minutes until challah sounds hollow when tapped and feels firm. Transfer loaves to cooling rack
or enjoy when warm!