Recipe

Flavorful Challah Bread (Crispy & Crunchy)

A golden, glossy challah with a deeply browned, crisp crust, a soft pull-apart center, and just enough sweetness to make butter feel like a life choice. Crispest on day one.

By Matt Campbell

•

4.9

A glossy braided challah loaf with a deep golden crust cooling on a wire rack on a kitchen counter

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Challah is the kind of bread that makes your kitchen smell like you’ve got your life together. Even if you absolutely don’t. This version leans into what I want from a great loaf: crisp, deeply browned edges that crackle when you tear in, a pillowy interior, and flavor that goes beyond “sweet bread” into rich, toasty, lightly honeyed comfort.

The trick for that crisp finish is a combo of a slightly enriched dough, a confident egg wash, and a bake that starts hot, then settles in. You’ll end up with a loaf that’s perfect for Friday night, Sunday French toast, or a Tuesday sandwich that accidentally becomes the best part of your day.

Hands tearing open a warm challah loaf to show the soft, fluffy crumb

Why It Works

Crisp, glossy crust: A double egg wash and a hot start give you that deep golden, bakery-style shine and crunch (especially day one).
Soft, tender crumb: Eggs, oil, and a touch of honey keep the inside plush without feeling cakey.
Flavor that actually pops: Honey, vanilla (optional but excellent), and enough salt to keep things balanced.
Reliable braiding: Clear shaping steps so you don’t end up with “abstract challah.” Unless you want to. No judgment.

Pairs Well With

Storage Tips

Room temp (best for crust): Let the loaf cool completely, then store in a paper bag or loosely wrapped in foil for up to 2 days. This keeps the crust from going soft as quickly as plastic. The crust is at its crispiest the day it’s baked.

Room temp (soft loaf mode): For a softer crust, store in a sealed bag or container up to 3 days.

Freeze: Slice first, then freeze in a zip-top freezer bag with parchment between a few slices. Keeps well for 2 months. Toast slices straight from frozen.

To re-crisp: Warm the loaf in a 350°F oven for 8 to 12 minutes. For slices, toast or skillet-toast with a little butter for peak crunchy edges.

Common Questions

Why is my challah not crispy?

Most often it’s one of three things: the oven wasn’t hot enough at the start, the loaf was underbaked, or it was stored in plastic while still warm. Use the hot-start bake below, and cool fully before wrapping. Also, set expectations: challah is meant to be tender. You can get a crisp, deeply browned crust, especially day-of, but it won’t eat like a baguette.

Can I make challah without a stand mixer?

Absolutely. Mix with a wooden spoon until shaggy, then knead by hand for 8 to 10 minutes until smooth and elastic. If it feels sticky, resist the urge to dump in lots of flour. Lightly oil your hands and keep kneading.

What is the best flour for challah?

Bread flour gives a chewier, taller loaf. All-purpose works too and stays a bit more tender. If you’ve got bread flour, use it. If you don’t, don’t let that stop you.

Can I make it dairy-free?

Traditional challah is typically dairy-free already. This recipe uses oil, not butter. Just make sure your sugar and toppings fit your needs.

How do I know it’s done baking?

The crust should be a deep golden brown and the loaf should sound slightly hollow when tapped underneath. If you’ve got a thermometer, aim for 195°F to 205°F in the center. If you prefer a slightly softer set (and you know your oven runs hot), 190°F to 195°F can work, but go for the higher end for a fully set, sliceable crumb.

Can I refrigerate the dough overnight?

Yes, and it often tastes even better. After the first rise, gently deflate, cover, and refrigerate up to 18 hours. Let it sit at room temp until it’s cool but pliable, typically 60 to 90 minutes depending on your kitchen, then shape and do the final rise.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl or stand mixer with dough hook
Measuring cups and spoons
Kitchen scale (optional but very helpful)
Sheet pan (quarter-sheet or half-sheet)
Parchment paper
Pastry brush for egg wash
Clean kitchen towel or plastic wrap
Wire rack for cooling
Instant-read thermometer (optional, but best for doneness)

The first time I made challah, I braided it like I was trying to impress someone. Then I watched it bake and realized bread doesn’t care about your ego. It cares about time, heat, and whether you actually salted the dough. Now, I treat challah like a friend in the kitchen: show up, do the basics well, and let the oven handle the glow-up. The moment it comes out, I do the least patient thing possible, which is tap the crust like I’m checking a watermelon. When it sounds right, I know we’re about to have a very good day.

Flavorful Challah Bread (Crispy & Crunchy)

(4.9 Reviews)

Prep Time 25 minutes

Cook Time 30 to 35 minutes

Total Time 2 hours 45 minutes

Servings 1 large loaf (about 12 slices)

Ingredients

Warm water: 3/4 cup (180 g), about 105°F to 110°F
Active dry yeast: 2 1/4 teaspoons (1 packet)
Honey: 1/4 cup (85 g), plus 1 teaspoon for blooming yeast
Neutral oil: 1/4 cup (55 g) (avocado, canola, or vegetable)
Large eggs: 3 (2 for dough, 1 for egg wash)
Vanilla extract (optional): 1 teaspoon
Kosher salt: 1 1/2 teaspoons
Bread flour: 4 cups (about 480 g), plus more as needed
Egg wash: 1 teaspoon water + pinch of salt
Topping (optional): 2 tablespoons sesame seeds or poppy seeds

Note: If using all-purpose flour, start with 3 3/4 cups (about 450 g) and add more only if the dough is unmanageable.

Instructions

Bloom the yeast. In a large bowl, stir warm water, yeast, and 1 teaspoon honey. Let sit 5 to 8 minutes until foamy. If it doesn’t foam, your yeast is tired or the water was too hot or too cold.
Mix the wet ingredients. Whisk in the remaining honey (the full 1/4 cup), oil, 2 eggs, vanilla (if using), and salt.
Add flour and bring it together. Add flour 1 cup at a time, mixing until a shaggy dough forms. If you’re using a stand mixer, mix with the dough hook on low until combined.
Knead until smooth. Knead by hand or with the mixer on medium-low for 6 to 9 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. If it’s sticking to everything, add flour 1 tablespoon at a time.
First rise. Lightly oil a bowl, place dough inside, turn to coat, cover, and rise in a warm spot until doubled, 60 to 90 minutes.
Shape and braid. Gently deflate the dough. Divide into 3 equal pieces. Roll each into a rope about 14 to 16 inches. Pinch the tops together, braid, then pinch and tuck the ends under. You’re aiming for a braid about 12 to 14 inches long. Transfer to a parchment-lined sheet pan.
Second rise. Cover loosely and let rise until puffy, 30 to 45 minutes. It should look like it’s ready for a nap.
Heat the oven. Preheat to 425°F with a rack in the lower-middle position.
Egg wash for shine and crunch. Beat the remaining egg with 1 teaspoon water and a pinch of salt. Brush a thorough coat over the loaf, getting into the braid grooves. If using seeds, sprinkle them on now. For extra gloss, do a second light coat of egg wash 5 minutes later.
Bake hot, then finish steady. Bake at 425°F for 10 minutes. Then reduce the oven to 375°F (keep the door closed as much as possible) and bake 20 to 25 minutes more until deep golden and the center hits 195°F to 205°F.
Foil tip if it browns fast. Enriched dough plus egg wash can go from golden to a little too enthusiastic. If the top is browning too quickly, tent loosely with foil for the last 10 to 15 minutes.
Cool for best texture. Cool on a wire rack at least 30 minutes before slicing. If you cut too soon, the steam softens the crust and compresses the crumb. I know. It’s hard.

A braided challah loaf on a parchment-lined sheet pan being brushed with egg wash

Nutrition information is estimated.

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