Dairy-Free • Contains Eggs • Contains Gluten
Challah breadsticks transform the Shabbat bread you love into crispy, golden sticks perfect for dipping. Using the same enriched challah dough, rolled thin and baked until crackling crisp on the outside yet tender within, these breadsticks are the appetizer that every Shabbat dinner is missing.
Think of them as challah reimagined — all the honeyed, eggy richness of traditional challah compressed into elegant sticks rolled in sesame seeds, za’atar, or everything bagel seasoning. They are the bridge between bread basket and first course, equally at home with hummus, matbucha, or a bowl of chicken soup.
The best part? They come together faster than braided challah. No braiding, no shaping anxiety, no worrying about symmetry. Just roll, twist, and bake.
What Makes This Special
- Challah dough base — enriched, tender, and flavorful, unlike plain breadstick dough.
- Customizable toppings — sesame, za’atar, everything seasoning, or simple salt.
- Quick and easy — no braiding required, ready in under 3 hours.
- Perfect for entertaining — elegant presentation with minimal effort.
Kosher Observance & Halachic Notes
Kosher Classification: Pareve
Uses vegetable oil. Fully pareve.
Hafrashat Challah
This recipe uses approximately 500 g of flour, which is below the minimum shiur for hafrashat challah. No separation is required. If you combine multiple batches that together exceed 1,200 g of flour, separation would then apply.
Checking Eggs for Blood Spots
Each egg should be cracked individually into a clear glass and inspected before adding to the dough. If a blood spot is found, discard that egg entirely.
Pas Yisroel
When a Jewish person lights the oven or contributes to the baking, this fulfills Pas Yisroel requirements, preferred or required by many communities.
Brachot (Blessings)
- Before eating: HaMotzi Lechem Min Ha’Aretz (when eaten as part of a bread meal) or Mezonot (as a snack)
- After eating: Birkat HaMazon or Al HaMichya accordingly
Ingredients
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Bread flour | 500 g | 3¾ cups | 100% |
| Fine sea salt | 9 g | 1½ tsp | 1.8% |
| Instant yeast | 7 g | 2¼ tsp | 1.4% |
| Honey | 40 g | 2 Tbsp | 8% |
| Neutral oil | 50 g | 3½ Tbsp | 10% |
| Large eggs | 100 g | 2 large | 20% |
| Warm water | 150 g | ⅔ cup | 30% |
| Total Dough Weight | ~856 g | — | — |
Coating
- 1 egg + 1 Tbsp water (egg wash)
- Sesame seeds, za’atar, everything bagel seasoning, poppy seeds, or flaky salt
- 2 Tbsp olive oil for brushing (optional)
Target DDT: 26°C (78°F)
To calculate your water temperature:
Water Temp = (DDT × 3) − Flour Temp − Room Temp
The water should feel comfortably warm — never exceed 43°C (110°F) or you risk killing the yeast.
Step-by-Step Instructions
Step 1: Mix the Dough
Combine all dough ingredients in a stand mixer. Mix on low 2 minutes, then medium 6–8 minutes until smooth. Cover and rise 1 hour until doubled.
Step 2: Shape
Turn dough onto a lightly floured surface. Roll into a large rectangle about 30 × 40 cm. Cut into 24 strips, each about 1.5 cm wide and 30 cm long. Twist each strip 3–4 times and place on parchment-lined sheet pans, pressing the ends down to anchor.
Step 3: Proof
Cover and let rest 20 minutes. They should look slightly puffy but not fully risen.
Step 4: Top and Bake
Preheat oven to 190°C (375°F). Brush with egg wash and sprinkle generously with your chosen topping. Bake 14–18 minutes until golden and crisp. For extra-crispy breadsticks, reduce temp to 160°C (325°F) and bake 5 additional minutes.
Storage & Make-Ahead
- Room temperature: 2–3 days in an airtight container. Re-crisp in a 175°C (350°F) oven for 5 minutes.
- Freezing: Freeze up to 2 months. Reheat in oven directly from frozen.
Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Breadsticks are soft, not crispy | Underbaked or too thick | Roll thinner and bake until truly golden. The extra-crisp finish at 160°C helps. |
| Breadsticks untwist during baking | Ends not anchored | Press the ends firmly onto the parchment. A dab of egg wash underneath acts as glue. |
| Uneven thickness | Inconsistent rolling | Use a ruler to cut even strips. Roll the rectangle to uniform thickness first. |
Frequently Asked Questions
Can I use leftover challah dough?
Absolutely. If you have extra dough from a challah bake, roll it into breadsticks instead of a third loaf. The dough from a cold retard works especially well.
What dips pair well with challah breadsticks?
Hummus, baba ganoush, matbucha, tahini, labneh, or any creamy dip. They are also excellent alongside soup instead of a bread roll.
How do I keep them crispy?
Store in an airtight container once completely cooled. If they soften, 5 minutes in a hot oven restores the crunch. Never store in a plastic bag while still warm.
Can kids help make these?
Yes! Twisting and topping breadsticks is a perfect activity for children helping prepare for Shabbat. Let them choose their own toppings.
Ready to Bake?
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