Looking for a new challah recipe for your Rosh Hashanah table this year?
Chef and spicemaster Lior Lev Sercarz, owner and founder of global spice brand La Boîte, shares his holiday challah recipe.
An award-winning cookbook author, Lev Sercarz is the owner of the celebrated New York City shawarma shop, Spice Brothers.
But this recipe is just the beginning – you can change up the seeds to your favorite seeds, chopped nuts, and bake-able spices – even an everything bagel-style blend with coarse salt.
Happy baking!
Watch Chef Lior Lev Sercarz on “The Food Enthusiast” with Dara Bunjon
Chef Lior Lev Sercarz’s Holiday Challah
Ingredients
The Toppings:
- 1/4 cup white sesame seeds
- 1/4 cup nigella seeds
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 2 small oven-safe bowls
The Challah:
- 1 cup lukewarm water (210g)
- 1 Tablespoon active dry yeast (11g)
- 1/4 cup sugar (50g)
- 3 3/4 cups all-purpose flour (500g)
- 1 Tablespoon extra-virgin olive oil (35g), plus more for the bowl
- 1 teaspoon kosher salt (4g)
- 2 large eggs (120g), at room temperature
Instructions
- Whisk the warm water, yeast, and 1 teaspoon of the sugar (5 grams) in a medium bowl. Let stand until foamy, about 10 minutes.
- Combine the flour, oil, salt, 1 of the eggs, yeast mixture, and the remaining sugar (45 grams) in the bowl of a stand mixer fitted with the dough hook. Mix on low speed, scraping the bowl occasionally, until the dough comes together in a firm, stretchy mass, about 7 minutes.
- Turn out onto a clean work surface and knead to form a tight ball, about 2 minutes. Lightly oil the mixer bowl, return the dough to it, and cover with a clean kitchen towel. Let rise in a warm spot until doubled in size, about 1 hour.
- Line a half sheet pan with parchment paper. Turn the dough out onto a clean un-floured work surface and divide it into 3 equal pieces (about 216 grams each). Roll each into a 20” long rope, pressing and rolling the ends to taper them.
- Place two ropes parallel to each other, spacing them 3 inches apart. Cross the ropes once, leaving an inch free at the ends. Lay a third rope over the point at which the others cross.
- Continue braiding the three ropes, tucking in the ends, then transfer the braid to the prepared pan.
- Curl the two ends of the braid into an S-shape. Set a small bowl into each curve of the “S” and curl the ends around the bowls to secure.
- Cover with a clean kitchen towel and let rise in a warm place until the volume increases by about a third, about 45 minutes.
- Meanwhile position a rack in the center of the oven and preheat the oven to 400°F.
- Beat the remaining egg with a few drops of water and gently brush it over the loaf to lightly coat.
- Sprinkle sections with the sesame, nigella, sunflower, and pumpkin seeds.
- Bake until browned and well risen, 19 to 20 minutes. Cool completely on the tray.
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