water challah recipe
The Best water challah recipe
What I appreciate most about this water challah is how simple the ingredients are, yet how impressive the result always turns out. Unlike some challah recipes that rely on extra eggs or oil, this version uses water as the base, making it lighter but still full of flavor. It’s also a great option if you’re watching your cholesterol or just want a bread that’s a little easier on digestion. The dough comes together quickly, and the braiding is a fun little project—even my youngest likes to help with that part. Whether I’m serving it with soup, using it for French toast, or just letting the kids tear into it fresh out of the oven, it never disappoints.
Classic Water Challah
A soft, slightly sweet braided bread traditionally served on Jewish Sabbath and holidays. This water challah is lighter than egg challah but equally delicious, with a tender crumb and golden crust.
🥘Ingredients
- 4 cups (500g) all-purpose flour, plus extra for dusting
- 1/4 cup (50g) granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/4 cups (300ml) warm water (110°F/43°C)
- 1/3 cup (80ml) neutral oil (like canola or vegetable)
- 1 tsp salt
- 1 tbsp honey (optional, for extra sweetness)
- 1 large egg, beaten (for egg wash)
- 1 tbsp water (for egg wash)
- Sesame seeds or poppy seeds (optional)
👨🍳Directions
-
1
Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy. -
2
Mix the dough: In a large bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture, oil, and honey (if using). Stir with a wooden spoon until a shaggy dough forms. -
3
Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes. -
4
First rise: Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size. -
5
Shape the challah: Punch down the dough and divide it into 3 or 6 equal pieces. Roll each piece into a long rope (about 12-15 inches). Braid the ropes together and tuck the ends under. -
6
Second rise: Place the braided loaf on a parchment-lined baking sheet, cover with a towel, and let rise for 30-45 minutes until puffy. -
7
Preheat the oven to 375°F (190°C). -
8
Prepare the egg wash: Whisk the egg with 1 tbsp water and brush generously over the challah. Sprinkle with sesame or poppy seeds if desired. -
9
Bake for 25-30 minutes, or until the challah is golden brown and sounds hollow when tapped on the bottom. -
10
Cool on a wire rack for at least 30 minutes before slicing.
🔧Equipment
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Dough scraper
- Clean kitchen towel
- Baking sheet
- Parchment paper
- Pastry brush
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Water Challah Works
❓ Frequently Asked Questions About Water Challah
1. What is water challah, and how is it different from regular challah?
Water challah is a traditional Jewish bread made with water instead of eggs or oil, giving it a lighter, less rich texture compared to classic egg challah. It’s often used for rituals like hamotzi (the blessing over bread) on Shabbat or holidays when a simpler, less indulgent loaf is preferred. The dough is still soft and slightly sweet but has a chewier crumb.
2. Can I substitute water with milk or another liquid in this recipe?
Yes, you can substitute water with milk (dairy or non-dairy) for a richer flavor and softer crust, but keep in mind this will change the bread’s status for kosher meals (e.g., it may no longer be pareve). For a dairy-free option, unsweetened almond or oat milk works well. If using milk, warm it slightly to match the recipe’s temperature requirements.
3. Why did my water challah turn out dense or flat?
A dense or flat challah usually results from one of these common issues:
– Underproofing: The dough didn’t rise long enough. Let it double in size (about 1–2 hours, depending on room temperature).
– Overproofing: The dough rose too long and collapsed. Check for a “jiggly” texture—it should spring back slowly when poked.
– Insufficient kneading: The gluten didn’t develop fully. Knead for 8–10 minutes by hand or 5–6 minutes in a stand mixer.
– Old yeast: Always test yeast in warm water with a pinch of sugar before using. If it doesn’t foam in 5–10 minutes, replace it.
4. How do I braid water challah for a neat, professional look?
For a classic 3-strand braid:
1. Divide the dough into 3 equal ropes (roll each piece into a 12–14 inch strand).
2. Pinch the tops together and braid tightly, tucking the ends under.
3. For a 4- or 6-strand braid, use online tutorials for step-by-step guidance—these require a bit more practice but look stunning!
Pro tips:
– Keep strands even in thickness to avoid lopsided loaves.
– Brush with egg wash (1 egg + 1 tbsp water) before baking for a glossy finish.
– Let the braided loaf rise again for 30–45 minutes before baking.
5. How should I store water challah, and can I freeze it?
Short-term storage: Keep challah in a bread bag or airtight container at room temperature for up to 3 days. For a fresher crust, wrap it in a clean kitchen towel.
Freezing: Slice the challah before freezing, then wrap tightly in plastic wrap and foil (or use a freezer bag). Freeze for up to 3 months. Thaw at room temperature or toast slices directly from frozen.
Reviving stale challah: Sprinkle with water and warm in a 300°F (150°C) oven for 5–10 minutes, or use for French toast or bread pudding.
