Two of the most iconic breads in Jewish baking—challah and the everything bagel—come together in a loaf that has taken the modern Jewish food world by storm. Everything bagel challah wraps the soft, rich, egg-enriched crumb of a classic challah in a crust encrusted with that irresistible mix of poppy seeds, sesame seeds, dried garlic, dried onion, and flaky salt. The result is a bread that bridges tradition and innovation, equally at home on a Shabbat table and a Sunday brunch spread.
The genius of this combination is in how the two elements complement each other. Challah dough is subtly sweet, tender, and pillowy—a perfect canvas for the savory, crunchy punch of everything seasoning. Where a traditional challah gets its flavor from eggs, oil, and a touch of honey, this version adds layers of allium, nuttiness, and salt that transform each bite into something addictive. It’s the kind of bread that disappears from the table before you’ve finished saying hamotzi.
The technique is straightforward: a classic challah dough, braided beautifully, then coated in a generous layer of everything seasoning that adheres to a tacky egg wash. The seasoning bakes into the crust, becoming aromatic and slightly toasted, while the interior stays cloud-soft. Make this once and it will become a permanent addition to your Shabbat rotation.
What Makes This Recipe Special
- Best of both worlds — Combines the tender richness of challah with the savory crunch of everything bagel seasoning
- Homemade everything blend — Custom-mixed seasoning with the perfect ratio of seeds, dried allium, and salt
- Double egg wash technique — Two coats of egg wash ensures maximum seasoning adhesion for a fully coated crust
- Versatile serving — Stunning for Shabbat, perfect for brunch, and extraordinary as sandwich bread
- Modern tradition — Honors both classic Jewish breads while creating something entirely new
Halachic Notes
- Kosher Classification: Pareve — contains no dairy or meat ingredients. Eggs must be checked for blood spots before use.
- Hafrashat Challah: This recipe uses approximately 550g of flour, which is below the shiur for separating challah. If making multiple loaves totaling over 1.2 kg flour, separate challah without a bracha. With the bracha "ברוך אתה ה׳ אלקינו מלך העולם אשר קדשנו במצותיו וצונו להפריש חלה" at 2.25 kg.
- Pas Yisroel: When a Jewish person lights the oven or contributes to the baking process, this bread fulfills the Pas Yisroel requirement.
- Brachot: Hamotzi lechem min ha’aretz before; Birkat Hamazon after.
Ingredients
Challah Dough
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Bread flour | 550g | 4¼ cups | 100% |
| Warm water (38°C / 100°F) | 170g | ¾ cup | 31% |
| Large eggs | 100g (2 large) | 2 eggs | 18% |
| Egg yolks | 36g (2 yolks) | 2 yolks | 6.5% |
| Honey | 55g | 3 Tbsp | 10% |
| Neutral oil | 65g | ¼ cup + 1 Tbsp | 12% |
| Fine sea salt | 10g | 1¾ tsp | 1.8% |
| Instant yeast | 8g | 2½ tsp | 1.5% |
Everything Seasoning
| Ingredient | Amount |
|---|---|
| White sesame seeds | 2 Tbsp |
| Black sesame seeds | 1 Tbsp |
| Poppy seeds | 2 Tbsp |
| Dried minced garlic | 1½ Tbsp |
| Dried minced onion | 1½ Tbsp |
| Flaky sea salt (Maldon) | 1 tsp |
Egg Wash
| Ingredient | Amount |
|---|---|
| Egg yolk | 1 |
| Water | 1 tsp |
Instructions
Step 1: Mix the Dough
In a large bowl, whisk together warm water, eggs, egg yolks, honey, and oil. Add the flour, salt, and yeast. Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead for 10–12 minutes until smooth, elastic, and slightly tacky. The dough should pass the windowpane test.
Step 2: First Rise
Place in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled, about 1½–2 hours.
Step 3: Prepare the Everything Seasoning
Mix all seasoning ingredients together in a wide, shallow bowl or plate. Set aside.
Step 4: Braid the Challah
Gently deflate the dough and divide into 6 equal pieces for a six-strand braid (or 4 pieces for a simpler four-strand braid). Roll each piece into a rope about 40 cm (16 in) long, keeping the centers slightly thicker than the ends. Braid using your preferred method, pinching and tucking the ends underneath. Transfer to a parchment-lined baking sheet.
Step 5: Second Rise
Cover loosely with plastic wrap and let rise for 35–45 minutes until puffy and nearly doubled.
Step 6: Apply Egg Wash and Seasoning
Preheat the oven to 175°C (350°F). Whisk the egg yolk with water. Brush a generous first coat of egg wash over the entire challah, getting into every crevice of the braid. Wait 3 minutes, then apply a second coat. Immediately and generously sprinkle the everything seasoning all over the top and sides, pressing gently to adhere. Don’t be shy—a thick coating is the goal.
Step 7: Bake
Bake for 30–35 minutes until deeply golden brown and the internal temperature reads 88°C (190°F). If the garlic and onion bits begin to darken too much, tent loosely with foil. Cool on a wire rack for at least 20 minutes before serving. The aroma will be extraordinary.
Storage & Make-Ahead
- Room temperature: Best enjoyed the day it’s baked. Store in an airtight bag for up to 2 days; the seasoning stays crunchy on day one but softens by day two.
- Freezing: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature and refresh at 175°C (350°F) for 8–10 minutes.
- Make-ahead dough: The dough can be refrigerated after braiding for up to 18 hours. Remove 45 minutes before baking. Apply egg wash and seasoning just before baking for maximum crunch.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Seasoning falling off | Insufficient egg wash or applied too early | Use two coats of egg wash; apply seasoning while wash is still tacky |
| Garlic bits burning | Oven too hot or dried garlic too fine | Bake at 175°C (not higher); tent with foil if darkening; use minced, not powdered garlic |
| Braid coming apart | Strands too thin or dough too dry | Keep center of strands thicker; ensure dough is well-hydrated and elastic |
| Challah too dense | Under-proofed or under-kneaded | Allow full doubling on first rise; knead until windowpane test passes |
| Pale crust despite egg wash | Egg wash too thin | Use yolk-only wash (no whites); apply generously in two coats |
Frequently Asked Questions
Can I use store-bought everything bagel seasoning?
Yes, store-bought blends (like Trader Joe’s Everything But The Bagel) work well. You’ll need about ⅓ cup total. Check the ingredients for kosher certification, as some blends may contain non-kosher additives. Homemade gives you control over the salt level and garlic-to-onion ratio.
Does this challah work for Shabbat?
Absolutely. It makes a memorable lechem mishneh and is a wonderful conversation starter. The savory twist is perfect for Friday night dinner, especially alongside dishes with Mediterranean or Middle Eastern flavors. For a more traditional Shabbat, use it for the Friday night meal and serve a classic sweet challah for Shabbat lunch.
Can I make everything challah rolls instead?
Yes! Divide the dough into 12 pieces, shape into knots or simple rounds, and bake at 190°C (375°F) for 16–18 minutes. Apply egg wash and seasoning the same way. Rolls make excellent slider buns or individual Shabbat portions.
Why do you use honey instead of sugar?
Honey adds a subtle floral sweetness and extra moisture that keeps the challah soft longer. It also contributes to better browning. Sugar works as a substitute (use 50g granulated sugar instead of 55g honey), but honey is the traditional choice for challah and provides a richer flavor profile.
How do I get seasoning on the sides and bottom?
After the second egg wash coat, carefully lift the challah and roll the sides through the seasoning in the plate. For the bottom, sprinkle seasoning on the parchment paper before placing the challah down. This creates the fully encrusted effect of the best bakery versions.
Enjoy Your Everything Bagel Challah!
Where tradition meets innovation—the best of challah and everything bagels in one stunning loaf.