Go Back

Rosh Hashanah Challah

Prep Time 2 hrs


  • 2 packets active dry yeast 
  • 1 tbsp salt
  • 3/4 cup honey
  • 1 3/4 cup hot water
  • 1 1/4 cups oil
  • 4 large eggs
  • 6-8 cups flour


  • Preheat oven to 350°. Prepare a large baking sheet with parchment.
  • In the bowl of a stand mixer with a dough hook or a large bowl with a wooden spoon, mix together yeast, salt, honey, and water. Lightly stir.
  • Add 2 cups of flour into the yeast mixture and mix thoroughly. Next, add in the oil and 3 of the eggs. Mix until combined. The dough will be sticky.
  • Continue to add the remaining flour so the dough becomes firm and less sticky. The dough will begin to knead if using a dough hook. Once everything is combined, take the dough out of the bowl and continue to knead on a lightly floured surface. Knead the dough until it has a smooth and silky texture.
  • Place the dough in a lightly oiled bowl and cover. Let the dough sit in a warm place to rise for about 1 hour.
  • After the rise, punch down the dough and give it a brief knead. Cut the dough into two equal pieces. Shape the dough how you would like, either in a round, braid, or lattice. Place the dough on the parchment and cover. Let sit and rise for another 30 minutes.
  • After the second rise, beat the remaining egg with a splash of water to make an egg wash. Cover the dough with egg wash thoroughly.
  • Bake for 50-60 minutes, or until the crust is a rich brown.
  • The challah should last about a week if covered. It can also be frozen and last for several months in the freezer.


This recipe yields 2 challahs.