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Challah Bread with Honey and Sea Salt

A freshly baked, golden brown Challah Bread with Honey and Sea Salt sprinkled on top, resting on a white plate.
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A recipe for traditional braided Challah bread enriched with honey for sweetness and topped with sea salt for a balanced flavor.

Ingredients

Scale
  • 3 cups bread flour
  • 1 teaspoon instant dry yeast
  • 1 teaspoon fine sea salt (for dough)
  • 1/4 cup honey
  • 1/4 cup warm water (about 105-115°F)
  • 2 large eggs, lightly beaten
  • 1/4 cup neutral oil (like canola or vegetable)
  • 1 large egg yolk (for egg wash)
  • 1 tablespoon water (for egg wash)
  • 1 teaspoon coarse sea salt (for topping)

Instructions

  1. In a large bowl, dissolve the yeast in the warm water. Let it sit for 5 minutes until foamy.
  2. Add the honey, 2 eggs, oil, and the dough salt to the yeast mixture. Mix well.
  3. Gradually add the flour, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Gently punch down the risen dough. Divide it into three equal pieces for a three-strand braid, or six pieces for a six-strand braid.
  7. Shape each piece into a rope. Braid the ropes tightly. Place the braided loaf on a baking sheet lined with parchment paper.
  8. Cover the loaf loosely and let it proof for 30 to 45 minutes, or until puffy.
  9. Preheat your oven to 375°F (190°C).
  10. In a small bowl, whisk together the egg yolk and 1 tablespoon of water to make the egg wash. Gently brush the entire surface of the loaf with the wash.
  11. Sprinkle the coarse sea salt evenly over the top of the loaf.
  12. Bake for 25 to 35 minutes, or until the crust is deep golden brown and the internal temperature reaches 200°F (93°C).
  13. Transfer the baked challah to a wire rack to cool completely before slicing.

Notes

  • For a richer color, use whole eggs in the dough instead of just the yolk in the wash.
  • If you prefer a softer crust, cover the loaf loosely with foil for the last 10 minutes of baking.
  • If you do not have instant yeast, use active dry yeast and let it bloom in the water for 10 minutes before adding other ingredients.

Nutrition

Find it online: https://sundayflavor.com/challah-bread-with-honey-and-sea-salt/