Honey Tahini Challah
Honey Tahini Challah is a medium Jewish recipe that serves 6. 250 calories per serving. Recipe by Claire Saffitz x Dessert Person on YouTube.
Prep: 50 min | Cook: 35 min | Total: 1 hr 45 min
Cost: $5.69 total, $0.95 per serving
Ingredients
- 4 1/3 cups Bread Flour (sifted)
- 2 teaspoons Kosher Salt (Diamond kosher; use half if using Morton kosher salt)
- 2 1/4 teaspoons Active Dry Yeast (1 packet (7 g))
- 3/4 cup Warm Water (Divided: 1/4 cup for proofing, 1/2 cup for dough)
- 1/3 cup Honey (Prefer a flavorful local honey)
- 1/4 cup Tahini (Smooth, well‑stirred)
- 1/3 cup Olive Oil (Extra‑virgin for flavor)
- 5 large Eggs (3 yolks + 2 whole eggs for dough)
- 1 large Egg (Beaten, for egg wash)
- 2 tablespoons Sesame Seeds (White, hulled)
Instructions
Proof the Yeast
Combine the active dry yeast with 1/4 cup warm water (about 105°F) and a few drops of honey in a small bowl. Stir gently and let sit until foamy, about 8‑10 minutes.
Time: PT10M
Mix Dry Ingredients
In a large mixing bowl, whisk together the bread flour and kosher salt until evenly distributed.
Time: PT5M
Combine Wet Ingredients
Add the foamy yeast mixture, 3 egg yolks, 2 whole eggs, 1/3 cup olive oil, 1/4 cup tahini, and 1/3 cup honey to the flour. Stir with a spatula until a shaggy dough forms.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured surface and knead by hand for about 10 minutes, until smooth, elastic, and slightly tacky but not sticky.
Time: PT10M
First Rise (Bulk Fermentation)
Lightly oil the mixing bowl, place the dough inside, cover with a clean towel or plastic wrap, and let rise at room temperature until doubled in size, about 1½ hours.
Time: PT1H30M
Divide and Pre‑Shape
Punch down the risen dough, divide it into six equal pieces, flatten each piece into a rectangle, then roll each into a log about 12‑14 inches long.
Time: PT15M
Braid the Loaves
Take three logs, place them seam‑side down, and braid using a three‑strand method starting from the center and working outward, then finish by tucking the ends under the braid. Repeat for the second loaf.
Time: PT15M
Second Rise
Place the braided loaves on a parchment‑lined baking sheet, cover loosely, and let rise until noticeably puffy, about 1½ hours.
Time: PT1H30M
Egg Wash and Sesame Topping
Beat the remaining egg until smooth. Brush the loaves generously with the egg wash, then sprinkle the tops with white hulled sesame seeds.
Time: PT5M
Bake
Preheat the oven to 350°F. Bake the loaves for 30‑35 minutes, rotating the sheet halfway through, until the tops are deep golden brown and the internal temperature reaches 190°F.
Time: PT35M
Temperature: 350°F
Cool
Remove the loaves from the oven, transfer to a cooling rack, and let cool completely (about 30 minutes) before slicing.
Time: PT30M
Nutrition Facts
- Calories
- 250
- Protein
- 6 g
- Carbohydrates
- 45 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Vegetarian, Kosher‑friendly (no dairy), Contains honey
Allergens: Eggs, Wheat, Sesame, Honey
Ingredient Substitutions
- Instead of Bread Flour: All-Purpose Flour
- Instead of Kosher Salt: Regular Table Salt
- Instead of Active Dry Yeast: Instant Yeast
- Instead of Honey: Maple Syrup, Agave Nectar
- Instead of Tahini: Sesame Oil (less thick), Almond Butter (different flavor)
- Instead of Olive Oil: Vegetable Oil, Canola Oil
- Instead of Eggs: Egg Replacer (for vegans, but flavor changes)
- Instead of Egg: Milk or cream for a lighter wash
- Instead of Sesame Seeds: Poppy Seeds, Everything Bagel Seasoning
Equipment Needed
- Large Mixing Bowl
- Measuring Cups and Spoons
- Spatula
- Pastry Brush
- Baking Sheet
- Parchment Paper
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Proofing the yeast to ensure it is active
- Kneading the dough to a smooth, elastic texture
- Maintaining tension while braiding for an even shape
- Applying egg wash before baking for shine and seed adhesion
- Baking to a deep golden brown without over‑browning
Chef Tips from the Video
- Oil the measuring cup before adding honey; the oil helps the honey slide out cleanly.
- Use a high‑quality, floral honey for a richer flavor without bitterness.
- For an extra glossy finish, brush the loaves with a mixture of 1 egg yolk + 1 tsp milk right after the first egg wash.
Troubleshooting
Yeast does not foam during proofing.
Check water temperature (should be ~105°F). Use fresh yeast and add a pinch of sugar or honey to activate.
Dough is too sticky and hard to handle.
Add flour a tablespoon at a time while kneading until the dough feels tacky but not wet.
Braids spread apart during the second rise.
Ensure the seam is well‑pinched and keep the dough under gentle tension while shaping. Let the dough rest 5‑10 minutes if it resists stretching.
Bread is pale and under‑browned.
Brush a second layer of egg wash before the last 10 minutes of baking, or increase oven temperature by 10°F.
Storage
Refrigerator: Wrap tightly in plastic wrap; keeps 4‑5 days.
Freezer: Freeze wrapped loaves for up to 2 months; thaw at room temperature before reheating.
Room temperature: Stored in a bread box for up to 2 days.
Make-Ahead Tips
- After the first rise, cover the dough and refrigerate overnight; shape and bake the next day.
- Baked loaves freeze well; slice before freezing for easy toast‑ready portions.
Frequently Asked Questions
What is the cultural significance and history of Honey Tahini Challah in Jewish cuisine?
Challah is a traditional Jewish braided bread served on Shabbat and holidays. Adding honey and tahini reflects the Sephardic influence, where sesame paste is common, and sweetens the loaf for celebratory meals.
What are the traditional regional variations of challah in Jewish cuisine?
Ashkenazi challah is typically made with eggs, oil, and sugar, while Sephardic versions often incorporate olive oil, honey, or tahini. Some regions add raisins, poppy seeds, or use whole‑wheat flour for a heartier loaf.
How is honey tahini challah traditionally served in Jewish households?
It is usually sliced and served warm with butter, used for French toast, or enjoyed plain with tea. During Shabbat meals, it may be torn by hand rather than cut to honor tradition.
What occasions or celebrations is honey tahini challah traditionally associated with in Jewish culture?
Challah is central to Shabbat dinner, Rosh Hashanah, and other holidays. The honey adds a symbolic wish for a sweet new year, making this version popular for Rosh Hashanah celebrations.
How does honey tahini challah fit into the broader Jewish cuisine tradition?
It exemplifies the balance of sweet and savory that characterizes many Jewish dishes, using simple pantry staples like flour, eggs, and oil while highlighting regional flavors such as sesame from Sephardic cooking.
What are the authentic traditional ingredients for challah versus acceptable substitutes?
Traditional challah uses bread flour, eggs, oil (often vegetable or olive), honey or sugar, and kosher salt. Substitutes include all‑purpose flour, butter (non‑kosher), maple syrup for honey, or instant yeast instead of active dry yeast.
What other Jewish dishes pair well with honey tahini challah?
It pairs beautifully with classic dishes like chicken soup, brisket, kugel, or a mezze platter of hummus and pickles. The sweet‑nutty flavor also complements cheese spreads and smoked salmon.
What makes honey tahini challah special or unique in Jewish bread traditions?
The addition of tahini introduces a subtle sesame richness and silky crumb, while honey adds depth of sweetness. Together they create a nuanced flavor profile not found in standard egg‑rich challah.
What are the most common mistakes to avoid when making honey tahini challah?
Common errors include under‑proofing the yeast, over‑kneading which makes the dough tough, and not maintaining tension while braiding, which leads to a loose loaf. Also, skipping the egg wash can cause sesame seeds to fall off.
Why does this honey tahini challah recipe use a hand‑kneaded dough instead of a stand‑mixer's dough hook?
Hand‑kneading gives you better tactile feedback on dough elasticity, especially with the added fat from tahini and olive oil. It also keeps the recipe accessible for home cooks without a stand mixer.
Can I make honey tahini challah ahead of time and how should I store it?
Yes. After the first rise, you can refrigerate the dough overnight, then shape, proof, and bake the next day. Once baked, wrap tightly and store at room temperature for a few days or freeze for longer storage.
What does the YouTube channel Claire Saffitz x Dessert Person specialize in?
The YouTube channel Claire Saffitz x Dessert Person focuses on approachable, technique‑driven baking and pastry recipes, often blending classic culinary traditions with modern twists and clear, step‑by‑step instruction.
How does the YouTube channel Claire Saffitz x Dessert Person's approach to Jewish baking differ from other baking channels?
Claire Saffitz x Dessert Person emphasizes precise measurements, scientific explanations, and hands‑on techniques while preserving cultural authenticity, whereas many other channels may prioritize speed or visual flair over detailed method.
Last updated: August 25, 2026
