Best Water Challah Ever

Rosenfeld Family Rosenfeld Family
5.0 (1 reviews)

Our mother always made egg challos. Then, one Shabbos, we hosted Sefardi friends for Shabbos. Our mother had previously heard that Sefardim don’t use egg challah for hamotzi, and she remembered that our aunt had recently raved about an amazing water challah recipe she’d had at a friend’s Shabbos table. So she got the recipe and made those challos for Shabbos. The rest is history. Everyone loved the water challah so much that we never went back to egg challah!

This recipe calls for 5 pounds (2.25 kilograms) flour so you can be mafrish challah with a brachah. Our mother lost her father this year, and it would mean a lot to her if you can have him in mind when you’re mafrish. L’illui nishmas Shmuel Zev ben Aharon. Tizku l’mitzvos.

Yields 6 large or 8-10 small challos

3h 30m 15
Medium Vegetarian Pescatarian Vegan Parve

Contains: Gluten, Wheat

Directions

  1. Mix the warm water, yeast, and one tablespoon sugar and let sit for 10 minutes.

  2. Add water, salt, oil, and two cups sugar. Mix, then add the flour.

  3. Allow to rise for one hour and 15 minutes. Punch down and let rise for another 15 minutes.

  4. Take challah and say the brachah. Braid your challos, then let them rise for another 45 minutes.

  5. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  6. Bake for 45 minutes. If making small challos, check after 30 minutes.

Credits

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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