There’s something magical about pulling a golden, braided loaf of homemade challah bread from the oven, its aroma filling your kitchen with warmth. This no-knead version makes it easier than ever to achieve that perfect balance of a crisp, shiny crust and a soft, pillowy interior.
With just 30 minutes of prep, you’ll be amazed at how effortlessly this recipe comes together, leaving you with a bread that’s both impressive and comforting.
In just over an hour, you’ll have a loaf that’s rich with a hint of sweetness, perfect for tearing apart and sharing. The tender crumb and buttery flavor make it ideal for everything from sandwiches to French toast. Whether you’re a seasoned baker or a beginner, this challah is a rewarding treat that feels like a warm hug in every bite.
Ingredients for Homemade Challah Bread (No Knead!)
- 1 cup (8oz/240g) milk (lukewarm, whole or 2% preferred)
- 2 teaspoons instant yeast (or active dry yeast, if preferred)
- 2 teaspoons salt (fine sea salt or table salt)
- 2 large eggs, lightly beaten (room temperature)
- ¼ cup (2 ½ oz/75g) honey (substitute with maple syrup or sugar if needed)
- ½ cup (4oz/120g) butter, melted (unsalted preferred, or use margarine for a dairy-free option)
- 3 ½ cups (18½ oz/525g) all-purpose flour (plus extra for dusting)
- 1 egg, lightly beaten (for egg wash)
Step-by-Step Instructions
- Mix dry ingredients: In a large bowl, combine the flour, yeast, and salt. Place the yeast and salt on opposite sides of the bowl to prevent the salt from deactivating the yeast. Set aside.
- Prepare wet ingredients: In a separate bowl, mix the milk, honey, and melted butter. Microwave for a few seconds until lukewarm (about 100°F/38°C).
- Temper the eggs: Add a small amount of the warm butter mixture to the beaten eggs and whisk quickly to temper them. Then, whisk the tempered eggs into the remaining butter mixture until fully combined.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Mix until a dough forms and all the flour is incorporated (about 1 minute). Avoid over-mixing.
- First rise: Cover the bowl with cling wrap and let the dough rise at room temperature for at least 4 hours. For longer storage, refrigerate for up to 3 days.
- Shape the dough: After rising, gently scoop the dough onto a floured surface. Divide it into 3 equal parts and roll each into a rope about 1 ½ inches in diameter.
- Braid the Challah: Pinch the tops of the 3 ropes together and braid them. Pinch the ends to seal.
- Second rise: Place the braided Challah on a parchment-lined baking sheet. Cover loosely with plastic wrap and let it rise for 1 hour.
- Preheat and prepare egg wash: Preheat the oven to 350°F (180°C). Whisk 1 egg with 1 tablespoon of water and brush it generously over the Challah.
- Bake: Bake for 30 to 35 minutes, rotating the pan halfway through for even browning. The Challah is done when it’s golden brown and sounds hollow when tapped.
- Cool and serve: Remove from the oven and let cool on a wire rack. Slice and enjoy! Store tightly wrapped in plastic at room temperature for up to 5 days.
Perfect Pairings: Serving Suggestions for Challah
Homemade Challah is incredibly versatile! Serve it warm with a drizzle of honey or a smear of butter for a simple treat. It’s also perfect for sandwiches—try it with turkey, avocado, and a touch of mustard. For a sweet twist, toast slices and top with jam or Nutella. Don’t forget to use it for French toast the next morning—it’s a game-changer!
Keep It Fresh: Storage and Reheating Tips
To maintain your Challah’s softness, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 5 days. For longer storage, slice and freeze it in a freezer-safe bag for up to 3 months. To reheat, pop slices in the toaster or warm the whole loaf in a 300°F (150°C) oven for 5-10 minutes.
Mix It Up: Recipe Variations to Try
Customize your Challah by adding ½ cup of raisins or dried cranberries to the dough for a fruity twist. For a savory version, mix in 1 tablespoon of garlic powder and ½ cup of grated Parmesan cheese. You can also experiment with different braiding styles, like a 4-strand or round braid, for a unique look.
No-Fuss Baking: Time-Saving Tips
If you’re short on time, prepare the dough the night before and let it rise in the fridge overnight. This slow rise enhances the flavor! When ready to bake, let it come to room temperature for 30 minutes before shaping and braiding. You can also skip the second rise if needed—just bake it right after shaping for a slightly denser but still delicious loaf.
Essential Tools: Equipment Guidance
For this recipe, a large mixing bowl and a sturdy spatula are must-haves. A dough cutter or sharp knife makes dividing the dough a breeze. Use parchment paper to prevent sticking and ensure easy cleanup. A pastry brush is perfect for applying the egg wash, giving your Challah that beautiful golden shine.
Homemade Challah Bread (No Knead!)
Ingredients
- 1 cup milk 8oz/240g
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 2 large eggs lightly beaten
- ¼ cup honey 2 ½ oz/75g
- ½ cup butter 4oz/120g, melted
- 3 ½ cups all-purpose flour 18½ oz/525g
- 1 egg lightly beaten for wash
Instructions
- In a large bowl, combine the flour, yeast, and salt. Be sure to mix the yeast and salt on separate sides of the bowl to ensure the salt does not deactivate the yeast. Set aside
- In a separate bowl, mix together the milk, honey, and butter. Pop in the microwave and gently heat for a few seconds until the mix is lukewarm.
- Temper the eggs by adding a bit of the warm butter mixture and whisking quickly. This will bring the eggs up to temperature and ensure they will not scramble. Quickly whisk the tempered eggs into the rest of the warm butter mixture until combined.
- Pour the wet ingredients into the dry ingredients and mix until it forms a dough and all the flour is mixed in. It only takes a minute to mix the dough together. Don’t be tempted to over-mix.
- Cover with cling wrap and allow to rest at room temperature until the dough rises for a minimum of 4 hours. After the 4 hours, you can place it in the fridge for up to 3 days.
- Once the dough has risen for a minimum of 4 hours, gently scoop it out of the bowl onto a floured surface. Using a knife or dough cutter, separate the dough into 3 even parts and gently roll them into ropes about 1 1/2 inches in diameter.
- Pinch the 3 ropes together at the top and braid/plait. Pinch the end of the braid together.
- Line a baking sheet with parchment and place the Challah in the middle. Cover the Challah loosely with plastic wrap and allow it to rise a second time for about an hour.
- Preheat the oven to 350°F (180°C). Whisk 1 egg with a tablespoon of water and brush it all over the Challah.
- Place the Challah in the oven and bake for 30 to 35 minutes, rotating the pan halfway through cooking.
- Remove the finished Challah from the oven and let it cool on a cooling rack. Slice and enjoy. Wrap tightly in plastic and store at room temperature for 5 days.
