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Sesame Seed Egyptian Challah

Sesame Seed Egyptian Challah

This golden braided holiday bread is enriched with eggs, honey, and olive oil, then finished with a generous sesame seed topping. The loaf bakes with a tender crumb, burnished crust, and subtle nutty aroma that makes it ideal for festive dinners or weekend brunch.

Prep: 35 min · Cook: 35 min · Total: 70 min · Serves: 8

Ingredients

  • 3 tbsp olive oil
  • 1 whole large egg yolk (beaten with water for egg wash)
  • 3 tbsp honey
  • 2 whole large eggs (room temperature)
  • 1 cup warm water (105°F to 110°F)
  • 1 tbsp granulated sugar
  • 4 cups bread flour (spooned and leveled, plus more as needed)
  • 1 tsp water (for egg wash)
  • 3 tbsp sesame seeds
  • 2 tsp fine sea salt
  • 2.25 tsp active dry yeast

Instructions

  1. Line a 13-by-18-inch rimmed baking sheet with parchment paper and lightly dust the center with flour, then set it on a stable work surface at room temperature.
  2. Pour 1 cup warm water into the bowl of a stand mixer, sprinkle in 2.25 tsp active dry yeast, and whisk in 1 tbsp granulated sugar; let the mixture stand at room temperature for 5-8 minutes, until foamy and fragrant.
  3. Add 3 tbsp honey, 2 room-temperature large eggs, and 3 tbsp olive oil to the yeast mixture, then mix with the paddle attachment on low speed for 30-45 seconds, until the eggs are fully broken up and the liquid looks uniform.
  4. Add 4 cups bread flour and 2 tsp fine sea salt to the mixer bowl, switch to the dough hook, and mix on low speed for 2 minutes, until a shaggy dough forms with no dry pockets at the bottom of the bowl.
  5. Knead the dough with the dough hook on medium-low speed for 6-8 minutes, adding extra flour 1 tbsp at a time only if the dough is very sticky, until the dough is smooth, elastic, and pulls away from the sides while still feeling slightly tacky.
  6. Transfer the dough to a lightly oiled large mixing bowl, turn it once to coat, cover the bowl with plastic wrap or a damp clean towel, and let it rise in a warm draft-free place for 60-90 minutes, until doubled in size.
  7. Punch down the risen dough with your fist, turn it onto a lightly floured counter, and divide it with a bench scraper into 3 equal pieces; roll each piece into a 16-inch rope, keeping the thickness as even as possible.
  8. Place the 3 ropes on the prepared baking sheet, pinch the top ends together firmly, and braid the ropes into a loaf; tuck both ends under the braid so the loaf holds its shape during baking.
  9. Cover the braided loaf loosely with a clean towel and let it proof at room temperature for 35-45 minutes, until puffy and the dough slowly springs back when gently pressed with a fingertip.
  10. Arrange an oven rack in the center position and heat the oven to 350°F for at least 15 minutes so the heat is fully stabilized before baking.
  11. Brush the proofed loaf evenly with the beaten large egg yolk mixed with 1 tsp water using a pastry brush, then sprinkle 3 tbsp sesame seeds over the top and sides so they adhere to the egg wash.
  12. Bake the loaf on the parchment-lined 13-by-18-inch baking sheet in the 350°F oven for 30-35 minutes, rotating the pan once after 18 minutes, until the crust is deep golden brown and an instant-read thermometer inserted into the center of the bread registers 190°F to 200°F.
  13. Transfer the challah to a wire rack and let it cool for at least 35 minutes before slicing, so the crumb sets and the interior stays tender rather than gummy.

Nutrition (per serving)

  • Calories: 334
  • Protein: 9 g
  • Fat: 9 g
  • Carbohydrates: 55 g
  • Fiber: 2 g
  • Sugar: 7 g
  • Sodium: 615 mg

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