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Breads & Doughs

Homemade Challah (No Knead)

4.8 from 24 votes
This easy Homemade Challah is a special Jewish bread, rich and slightly sweet, braided and golden, and it will be the star of your holiday celebrations.
Whether you celebrate Hanukkah or not, everyone can enjoy Challah this holiday season

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Hi Bold Bakers!

Everybody should know how to make this wonderful bread. Homemade Challah is a special Jewish bread, rich, slightly sweet, braided/plaited,  glowing golden, and typically eaten on ceremonial occasions. This holiday season, whether you celebrate Hanukkah or not, you can enjoy this traditional bread. You do not need a machine. You simply mix up your dough by hand and leave it overnight to ferment.
You can be a seasoned baker, or even just a seasonal baker, and still be able to make this beautiful loaf of Homemade Challah.

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Have you seen my other No Knead Doughs? Check out my No Knead Cinnamon Rolls or No Knead Brioche.

Homemade Challah (No Knead)

4.8 from 24 votes
This easy Homemade Challah is a special Jewish bread, rich and slightly sweet, braided and golden, and it will be the star of your holiday celebrations.
Author: Gemma Stafford
Servings: 1 large loaf
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
This easy Homemade Challah is a special Jewish bread, rich and slightly sweet, braided and golden, and it will be the star of your holiday celebrations.
Author: Gemma Stafford
Servings: 1 large loaf


  • 1 cup (8oz/240g) milk
  • 2 teaspoons dried instant yeast
  • 2 teaspoons salt
  • 2 large eggs , lightly beaten
  • ¼ cup (2 ½ oz/75g) honey
  • ½ cup (4oz/120g) butter, melted
  • 3 ½ cups (18½ oz/525g) all-purpose flour
  • 1 egg lightly beaten for wash


  • In a large bowl combine the flour, yeast and salt. Be sure to mix the yeast and salt on separate sides of the bowl to ensure the salt does not deactivate the yeast. Set aside
  • In a separate bowl, mix together the milk, honey and butter. Pop in the microwave and gently heat for a few seconds until the mix is lukewarm.
  • Temper the eggs by adding a bit of the warm butter mixture and whisking quickly. This will bring the eggs up to temperature and ensure they will not scramble. Quickly whisk the tempered eggs into the rest of the warm butter mixture until combined.
  • Pour the wet into the dry and mix until it forms a dough and all the flour is mixed in. It only takes a minute to mix the dough together. Don't be tempted to over mix.
  • Cover with cling wrap and allow to rest at room temperature until the dough rises for a minimum of 4 hours. After the 4 hours you can place it in the fridge for up to 3 days.
  • Once the dough has risen for a minimum of 4 hours gently scoop out of the bowl onto a floured surface. Using a knife or dough cutter separate the dough into 3 even parts and gently roll into ropes about 1 1/2 inches in diameter.
  • Pinch the 3 ropes together at the top and and braid/plait. Pinch the end of the braid together.
  • Next line a baking sheet with parchment and place the challah in the middle. Cover the challah loosely with plastic wrap and allow to rise a second time for about an hour.
  • Preheat the oven to 350°F (180oC). Whisk 1 egg with a tablespoon of water and brush it all over the challah.
  • Place the challah in the oven and bake for 30 to 35 minutes, rotating the pan halfway through cooking.
  • Remove the finished challah from the oven and let it cool on a cooling rack. Slice and enjoy. Wrap tightly in plastic and store at room temperature for 5 days.
  • * This dough can be divided to make 2 smaller loaves.

Recipe Notes

If you are not using an instant yeast, then sponge it, in the warm milk, for 5 minutes before adding to the dry ingredients.
You can make this bread without eggs, but it will not be a rich dough.
Use milk in place of the egg wash.



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The Traybakers
3 years ago

Hi Gemma! I was blown away by this recipe – so easy and absolutely delicious. Definitely the best texture I have ever achieved in bread making! I made it for my kids after school one day and it was totally demolished within a few minutes!

1 year ago

I have made other recipes before but they were never this sticky. I am in Florida and it s an extremely humid day so I wonder if that was the issue. I added more flour but it was not great. I am going to make it anyway. I will let you know how it turns out.

1 month ago

I haven’t made this yet but was wondering if adding white raisins would harm the dough?

1 year ago

Gemma, I have tried different variations of recipes for making challah and every time my loaves expand outward instead of rising up. What could I be doing wrong?
The bread itself is still light and fluffy but more on the flat side.
I appreciate any help you can give me.

Lisa R.
Lisa R.
1 year ago

I made this challah and it was delicious. I was just wondering if swapping out the butter for canola oil would change the texture of the challah?

1 year ago

Hi Gemma, We made this today finally (did the brioche last time) so worked to this level, minus the braiding (too intimidating), so we put it in a loaf pan and used some milk for the egg wash. As you probably know, this isn’t traditional to use butter and milk, as this is usually parve (basically, neutral, not meat or dairy) and it was unlike any other challah I have ever had, including the sweet challahs that had raisins. That said, this is SO MUCH BETTER than any challah we have ever had in terms of texture and taste. It’s… Read more »

Adrienne Hellmann
Adrienne Hellmann
1 year ago

Hi What ingredients can i use instead of milk and butter. I cant use those ingredients followed by a meat meal

1 year ago

After the first rise, if I put this in the fridge overnight, do I have to bring it to room temp the next day before braiding, or do I use it straight from the fridge? Thanks!!

1 year ago

Hi! I’m wondering if it is okay to leave this dough out overnight for the first rise?

1 year ago

Thank you soo much Gemma for this wonderful recipe. It help me a lot to make my challah bread perfect. And I’m very very happy with it. I definitely make it again.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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