Round Rosh Hashanah Challah Recipe: How to Make It

As Rosh Hashanah approaches, there’s no better way to celebrate the Jewish New Year than with freshly baked challah. Challah, a traditional braided bread, is not only delicious, but also a symbol of unity and community. From a traditional loaf to sweet and savory twists, these challah recipes are perfect for adding a special touch to your Rosh Hashanah festivities.

You guys have been asking me which recipe I use for my challah for years. Well, I finally got permission from my friend Naomi Ross to share her recipe that is our ultimate favorite.

Naomi is also the author of The Giving Table, a beautiful cookbook full of recipes made for entertaining. Sounds right up our Happy Host alley, no? Naomi’s recipe is perfect for someone looking for a delicious, traditional challah loaf. While you can add raisins to the dough if you’d like, you can also simply make the recipe as written—you won’t be disappointed! I prep a batch once a month and freeze away for weekly shabbat meals. Here’s the ultimate trick for freezing your challah.

Why Challah is Special for Rosh Hashanah

Rosh Hashanah, the Jewish New Year, marks the beginning of the High Holy Days. It’s a time for reflection, prayer, and gathering with loved ones. Challah holds a special place in this celebration. While the usual challah loaves you make may be long, traditionally, Rosh Hashanah challah is round, symbolizing the cycle of the year and the continuity of life. Plus, it’s often sweetened with honey or raisins, representing hopes for a sweet year ahead. To make the pomegranate shape simply make round bums. Put a dot of egg-wash on top and place a small ball of dough on the egg. using a scissors cut an X from the top of the ball and you will end up with a pomegranate crown. Egg wash and bake as usual.

Classic Rosh Hashanah Challah

Makes 8 medium challahs

You will need:

Instructions

1. Activate the Yeast: Combine water, yeast and 1 tablespoon sugar in a medium bowl until yeast is dissolved. Let stand for 5-10 minutes (a warm spot in your kitchen or even on the open door of a preheated 200F degree oven works!). The mixture will be bubbly and/or foamy (if nothing is happening after 20 minutes, something is wrong with your yeast; discard and start over).
2. Mix the Dough:Mix dry ingredients-  Place flour in a very large bowl and mix to blend. Reserve 2 cups of the flour and set aside for later use. Stir in 2 cups sugar and salt to blend. Push the mixture to the sides of your bowl, creating a well in the center. Add wet ingredients- Pour the yeast mixture, 5 eggs, and oil into the well. Mix with a long mixing spoon until you can no longer stir it.
3. Knead the Dough:  Continue to knead the dough by hand until it no longer sticks to the sides of the bowl, while slowly adding in small amounts of flour as needed from the reserved 2 cups. The dough should be smooth and elastic. If the dough is very sticky, add in some more flour (do not exceed using the 2 cups of reserved flour. If you have used up the 2 cups and the dough is still very sticky, add a little bit of oil).
4. Let the Dough Rise: Rub the top of the dough with oil to coat. Cover with a clean towel; rise for 2 hours, until the dough has doubled in bulk. Punch down, replace towel and rise for another 1½ hours. Punch the dough down again, and turn onto a lightly floured surface. *At this point, you can do the mitzvah of hafrashat challah (separating the dough) Dini’s note- This recipe is pulled directly from Naomi Ross’s cookbook but I usually let it rise once for about 2 hours, punch it down, form into shapes and place in baking pans. Let rise again for another hour or so until fluffy and puffed up. The continue with eggwash and baking.
5. The Braiding Process: Preheat oven to 350F degrees. Divide the dough into 8 portions (or as many loaves/rolls as you would like to make depending on the size). Shape or braid each portion as desired and place onto prepared baking sheets. Repeat with all remaining dough.
6. Second Rise and bake: Brush challahs with egg wash. Sprinkle with sesame seeds, bagel spice, etc. if desired. Bake challahs 25-35 minutes until golden brown and challah sounds hollow when tapped on the bottom. Cool on wire racks.

FAQs

What makes Rosh Hashanah challah different from regular challah?

Rosh Hashanah challah is usually round in shape and may be slightly sweeter to represent a sweet new year ahead.

Can I add other ingredients to my Rosh Hashanah challah?

Sure, you can. Raisins are a wonderful choice, but other dried fruits, seeds, or nuts work well too. You can also top your challah before it goes into the oven with sesame seeds, poppy seeds, or fresh herbs. It’d be perfect for the festive occasion.

Can I bake Rosh Hashanah challah in advance?

Yes, you can definitely bake your challah ahead of time. To keep it fresh, either store it tightly wrapped at room temperature (use foil or plastic wrap for a tight seal) or wrap it well and freeze it. If you choose to freeze it, make sure you leave time to thaw and warm it before serving.

How long does Rosh Hashanah challah stay fresh once it’s baked?

Freshly baked Freshly baked challah can last 3-4 days if stored in an airtight container at room temperature. You can also freeze challah for up to three months. To reheat, thaw and warm in the oven for a fresh-baked taste.

What does the round challah symbolize?

The round shape symbolizes the cycle of life, the continuity of the year, and completeness. It’s a reminder of the infinite nature of time and our hopes for renewal in the coming year.

The Best Challah

Print Recipe Pin Recipe

Course Lunch, Dinner

Servings 8 medium challahs

Ingredients

  

1x2x3x

• 4 cups warm water
• 2 2-ounce bars fresh yeast (or 5 packets of active dry yeast or ¼ cup active dry yeast)
• 2 cups sugar
• 1 5-pound bag bread (“high-gluten”) flour
• 1½ tablespoons salt
• 5 large eggs
• 1¼ cups canola oil

For Egg wash

• 1 large egg lightly beaten

Toppings

• Sesame seeds poppy seeds, bagel spice, zaatar, etc.

Instructions

 

• Proof: Combine water, yeast and 1 tablespoon sugar in a medium bowl until yeast is dissolved. Let stand for 5-10 minutes (a warm spot in your kitchen or even on the open door of a preheated 200F degree oven works!). The mixture will be bubbly and/or foamy (if nothing is happening after 20 minutes, something is wrong with your yeast; discard and start over).
• Mix dry: Place flour in a very large bowl and mix to blend. Reserve 2 cups of the flour and set aside for later use. Stir in 2 cups sugar and salt to blend. Push the mixture to the sides of your bowl, creating a well in the center.
• Add wet: Pour the yeast mixture, 5 eggs, and oil into the well. Mix with a long mixing spoon until you can no longer stir it.
• Knead: Continue to knead the dough by hand until it no longer sticks to the sides of the bowl, while slowly adding in small amounts of flour as needed from the reserved 2 cups. The dough should be smooth and elastic. If the dough is very sticky, add in some more flour (do not exceed using the 2 cups of reserved flour. If you have used up the 2 cups and the dough is still very sticky, add a little bit of oil).
• Rise: Rub the top of the dough with oil to coat. Cover with a clean towel; rise for 2 hours, until the dough has doubled in bulk. Punch down, replace towel and rise for another 1½ hours. Punch the dough down again, and turn onto a lightly floured surface. *At this point, you can do the mitzvah of hafrashat challah (separating the dough)

  Dini's Note: I usually let it rise once for 1-2 hours, punch down, form into shapes and then let it rise again for an hour or so before brushing with egg wash and baking. I like to let it rise again once the challahs are formed to get them as fluffy as possible.
• Shape: Preheat oven to 350F degrees. Divide the dough into 8 portions (or as many loaves/rolls as you would like to make depending on the size). Shape or braid each portion as desired and place onto prepared baking sheets. Repeat with all remaining dough.
• Bake: Brush challahs with egg wash. Sprinkle with sesame seeds, bagel spice, etc. if desired. Bake challahs 25-35 minutes until golden brown and challah sounds hollow when tapped on the bottom. Cool on wire racks.

Keyword Bread, Challah

Creative Twists on Traditional Challah

I love adding a modern twist to classic recipes, and challah is no exception. Here are a few creative variations to try this Rosh Hashanah:

Apple Cinnamon Challah

Add chunks or slices of apple and a sprinkle of cinnamon to the dough for a sweet challah that tastes like fall in every bite. The apple symbolizes the hope for a fruitful year ahead.

Chocolate Chip Challah

For a sweeter version, incorporate chocolate chips into the dough. This variation is especially popular with kids and is sure to bring smiles to your holiday table.

Savory Herb Challah

If you prefer a less sweet option, try adding fresh herbs like rosemary, thyme, or sage to the dough. This savory challah pairs wonderfully with your holiday dinner. Stick with fall or wintry herbs for best results.

Tips for Perfect Challah Every Time

• Patience is Key: Don’t rush the rising times. Allowing the dough to rise properly will give you a light and fluffy challah.
• Consistent Kneading: Knead the dough until it’s smooth and elastic. This develops the gluten, which is essential for the bread’s structure.
• Brush with egg wash: Use a pastry brush and brush your loaf with beaten egg. You’ll end up with challah that has a shiny, glistening, golden-brown finish.
• Check for Doneness: To ensure your challah is fully baked, it should be golden brown and sound hollow when tapped on the bottom. You can also you an internal read thermometer. Test the center and ensure it has reached 180=190 degrees for doneness.

What to Make with Leftover Challah

Although you can, of course, eat leftover challah on its own, you can also give it new life with one of these ideas:

• French toast: Beat a few eggs and mix with a little milk, vanilla, cinnamon, or whatever else you like to add to your French toast. Slice the leftover challah and dip the slices in the egg batter before frying until golden and cooked through.
• Bread pudding: Dice your leftover challah into large pieces. Place your bread in a greased baking dish. Mix up an eggy custard mixture and pour over your bread. Add toppings like chocolate chips, berries, apple chunks, raisins, or nuts if you’d like. Bake until cooked through.

Enjoy Your Rosh Hashanah with Prep + Rally

Rosh Hashanah is a time to come together with family and friends, reflecting on the past year and looking forward to the new one. With these delicious challah recipes, you can create a festive and memorable meal that everyone will enjoy. Whether you stick with the classic recipe or try a creative twist, your homemade challah will be the highlight of your holiday table.

Wishing you a sweet and prosperous New Year! Shana Tova!

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