Round Challah for Rosh Hashanah

Making your own traditional round challah for Rosh Hashanah is easier than it looks!

Making round Challah for Rosh Hashanah has always been my love language. I look forward to it all year! 

It’s very easy to make round challah, but until I actually saw the process I thought it would be hard to get those regal crowns. 

Divide your dough into 5-8 pieces, depending on what size you want your challah. (I usually make around 6 from a full batch.) Roll each piece into a long, thick rope. Then, starting from the center, wrap a piece into a spiral or cinnamon bun shape, forming your challah (it should look like a turban). Tuck the end under.

Place each round challah on a baking sheet (real always works best!), brush with egg, and then top with your favorite topping. You can do the typical everything topping, sesame seeds or poppy seeds. Some people like to do a sweet topping for Rosh Hashanah — like a streusel or cinnamon-sugar topping. And of course, you can also leave it plain!

Below is my regular challah recipe and here is a link for that post for some general challah-making tips and hacks. This challah works great in any shape or size, just note that you may have to adjust the baking time based on size.

5 from 2 votes

Mom’s Light and Fluffy Homemade Challah

Looking to up your challah game? Here is a great recipe that'll really take your challah to the next level!

Print Recipe

Ingredients

• 2 Tbsp + 2 tsp dry yeast
• 4 cups warm water, divided
• 1 cup + 2 tsp sugar
• 6 eggs
• 1 cup oil
• 3 Tbsp kosher salt
• 5 lbs. high-gluten flour
• 1 egg, beaten
• Seeds for topping (optional)

Instructions

• In a bowl, combine yeast, 1 cup water, and 2 tsp sugar. Wait a few minutes until yeast is proofed (it will get foamy and bubbly on top).
• Add remaining water, sugar, eggs, oil and salt to the bowl and start mixing. This can be done by hand or with a mixer; I use a Bosch.
• Very slowly start adding the flour, pouring it in bit by bit while watching carefully. Once the dough comes together (the sides of the bowl are clean), stop adding flour (sometimes I don’t use the whole bag, depending on the weather).
• Cover and let rise until triple in size, about 2 hours.
• Shape and place in greased pans. Brush with egg wash and put seeds on top, if desired.
• Preheat oven to 350℉.
• Bake for 30-35 minutes.

Notes

Freezes well.

Recipe by Faigy Murray | https://mykitchenmystudio.com/homemade-challah/

Servings: 6 medium-large challahs