Pareve
2 loaves
Beginner
20 minutes
12–14 hours (overnight)
HaMotzi
This is the challah for the baker who thinks they cannot make challah. No kneading, no stand mixer, no muscle required. Just a bowl, a spoon, a night of patience, and the gentle magic of time doing what your hands normally do. You mix the dough in five minutes before bed, let it rise overnight in the refrigerator, and in the morning you have a supple, workable dough ready to braid.
The long, cold fermentation develops flavor that quick-rise challahs cannot match — a subtle tanginess, a more complex wheat character, a depth that makes people ask what your secret ingredient is. The answer is simply time. The yeast works slowly in the cold, producing flavor compounds that fast fermentation never develops.
This recipe is ideal for a Friday morning bake. Mix Thursday night, braid Friday morning, and have fresh challah cooling on the counter well before candle-lighting. It is also the perfect gateway recipe for anyone intimidated by bread baking — the overnight method is nearly foolproof.
What Makes This Special
- Zero kneading — A wet dough and long fermentation develop gluten without any physical work.
- Overnight cold rise — 8–12 hours in the fridge for superior flavor and easy scheduling.
- Beginner-proof — Nearly impossible to fail; the most forgiving challah method.
- Friday morning timeline — Mix Thursday night, bake Friday morning for Shabbat.
Halachic Notes
- Kosher Classification: Pareve
- Hafrashat Challah: Uses ~500g–1 kg flour. Separate challah without a bracha at this quantity. When using 1.2 kg or more, separate with a bracha.
- Checking Eggs: Each egg must be checked individually for blood spots before adding.
- Pas Yisroel: Homemade bread baked by a Jewish person fulfills Pas Yisroel.
- Brachot: Before eating: HaMotzi. After eating: Birkat HaMazon.
Ingredients
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Bread flour | 500 g | 4 cups | 100% |
| Granulated sugar | 65 g | 5 tbsp | 13% |
| Fine sea salt | 9 g | 1½ tsp | 1.8% |
| Instant yeast | 4 g | 1¼ tsp | 0.8% |
| Eggs | 150 g (3 large) | 3 large | 30% |
| Vegetable oil | 75 g | ⅓ cup | 15% |
| Honey | 30 g | 1½ tbsp | 6% |
| Cool water | 140 g | ⅔ cup | 28% |
Use cool water since the dough will ferment overnight in the fridge.
Step-by-Step Instructions
Step 1: Mix (5 Minutes)
In a large bowl, whisk flour, sugar, salt, and yeast. Add eggs, oil, honey, and cool water. Stir with a wooden spoon or spatula until no dry flour remains. The dough will be shaggy and sticky — that is correct. Do not knead. Cover tightly with plastic wrap.
Step 2: Overnight Cold Rise
Place the covered bowl in the refrigerator for 8–12 hours (overnight). The dough will rise slowly and develop flavor.
Step 3: Shape (Morning)
Remove dough from refrigerator. It will be firm and bubbly. Turn out onto a floured surface. The cold dough is easy to handle. Divide in half, then divide each half into 3 strands. Roll and braid. Place on parchment-lined baking sheets.
Step 4: Warm Proof
Cover loosely and let proof at room temperature for 1½–2 hours. The cold dough needs extra time to warm up and finish rising. It should look puffy and jiggly when gently poked.
Step 5: Bake
Preheat oven to 175°C / 350°F. Brush with egg wash. Bake 28–33 minutes until deep golden and internal temperature reaches 87°C / 190°F.
Storage & Make-Ahead
- Room temperature: 2–3 days. The slow fermentation improves keeping quality.
- Freezing: Up to 3 months wrapped in plastic then foil.
- Extended cold rise: The dough can stay in the fridge up to 24 hours if needed.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Dough too sticky to braid | High hydration no-knead dough | Flour your hands generously; work quickly with cold dough |
| Flat loaves | Over-proofed during warm rise | Reduce warm proof time; the dough should still spring back slightly |
| Dense crumb | Under-proofed | Allow full 1.5–2 hour warm proof; cold dough needs time |
Frequently Asked Questions
Can I mix this in the morning and bake at night?
Yes. Mix in the morning, refrigerate all day (8–10 hours), shape in the evening, proof 1.5–2 hours, and bake. The timing is flexible.
Why less yeast than normal challah?
The long fermentation time means the yeast has hours to work. Less yeast + more time = better flavor and a dough that does not over-proof in the fridge.
Can I use a stand mixer?
You can, but it is unnecessary. The whole point of this recipe is simplicity. A spoon and 2 minutes of stirring is all you need.
Does the challah taste different from kneaded challah?
It has a slightly more complex, almost sourdough-like flavor due to the long cold fermentation. The texture is comparable to kneaded challah, with a slightly more open crumb.