Caramelized Onion and Sesame Seed Challah Bread

This Caramelized Onion and Sesame Seed Challah is soft and pillowy with a hint of honeyed sweetness, rich pockets of savory caramelized onion, and a golden sesame-studded crust.

This Challah Bread has a special Savory Twist

This challah bread takes a savory turn with caramelized onions baked in the dough and a golden sesame seed topping.

The balance of the sweetness from the honey and the bitter onions creates the perfect flavor combo baked in a soft, flavorful loaf perfect for breakfast, brunch, or dinner.

Tips for the perfect loaf

Caramelize onions slowly: Use low to medium heat and stir often. Rushing this step can result in burnt or bitter onions instead of sweet, golden ones.

Cool onions completely before adding: Hot onions will make the dough too sticky and hard to work with.

Use lukewarm water: Too hot will kill the yeast, too cold will slow the rise. Aim for around 100–110°F (37–43°C).

Adjust flour as needed: Onions add moisture to the dough, so you may need a little extra flour while kneading to get a smooth, elastic dough.

Let it rise: Letting the dough rise in the fridge for several hours or overnight enhances the depth of flavor.

Check the oven carefully: Every oven bakes differently; if the top browns too fast, tent with foil to avoid burning.

Egg wash for shine: Brushing with egg white gives a shiny, professional-looking crust; for richer color, you can mix whole egg + water.

Slice after cooling: Let the bread cool completely before slicing to maintain its structure and prevent a gummy texture.

What Is Old Fashioned Challah Bread?

It means “loaf of bread”, this bread is typically eaten on Friday nights for Shabbat but is included in other major Jewish holidays like Rosh Hashanah, the Jewish New Year. It’s also become more mainstream, and you’ll even find it at big grocery chains.

Ingredients

This recipe makes two loaves of challah bread

• Honey – for subtle sweetness
  
• Kosher Salt
  
• Olive oil – helps add to the savory flavor
  
• All purpose flour
  
• Egg yolks –add fat, which makes the bread taste more tender and slightly buttery, while also giving the dough and finished loaf a deeper golden hue
  
• Buttermilk –helps make it tender and moist, with a subtle tang that balances its sweetness and richness.
  
• Yellow onions
  
• Sesame seeds
  

Instructions

• Heat 2 tbsp oil or butter in a skillet over medium-low.
  
• Add sliced onions + a pinch of salt. Cook slowly, stirring often, until deeply golden and sweet, about 20–25 minutes
• 
  
• Cool completely before adding to dough.
  
• In a small bowl, mix 1/3 cup honey, 1/3 cup oil, a pinch of salt, and 1/4 cup lukewarm water.
  
• In another bowl, dissolve 2 tsp (2 packets) yeast in 1/4 cup lukewarm water. Let it sit until foamy, 5–10 minutes.
  
• In the bowl of a stand mixer, using the dough hook attachment combine the honey mixture + yeast mixture.
  
• Beat in 1 egg + 2 yolks.
  
• Add flour gradually, alternating with buttermilk, until you have a smooth, elastic dough (not sticky). Knead 3–5 minutes in mixer, or 7 minutes by hand.
• Remove the dough from the bowl of the stand mixer.
• Toss the onions in a bit of flour, and gently knead them into the dough using your hands, you many need more flour as the onions add moisture. 
  
• Transfer dough to a large oiled bowl cover with a towel, and refrigerate at least 2 hours (overnight is even better for flavor). This will allow it proof and absorb the flavors.
  
• Punch down the dough. On a lightly floured surface and divide into two equal pieces. Each piece should be about 14X9″
• Cut three even sized pieces out of each half of the dough (About 2-3″wide)
• Roll into ropes
• Pinch the tops of the ropes together, then braid them together, and pinch the bottom of each rope together.
• 
• 
  

• Place braided loaf on a parchment-lined baking sheet. Cover and let rise 30–45 minutes, until puffy.
  
• Preheat oven to 350°F (175°C).
  
• Whisk egg white with a splash of water and brush over the top.
  
• Sprinkle generously with sesame seeds.
  
• Bake for 30 minutes, until golden (don’t let it get too dark).
• Optional: Brush the tops with melted butter
  
• Transfer to a wire rack and let cool at least 20 minutes before slicing.

Storage

Keep in an airtight container for up to 3 days, or freeze sliced portions for up to a month.

Other Challah Recipes

Chocolate Chip Challah Cinnamon Rolls

Old Fashioned Challah Soft Pretzels

Caramelized Onion and Sesame Seed Challah Bread

Soft and pillowy with a hint of honeyed sweetness, rich pockets of savory caramelized onion, and a golden sesame-studded crust.

3 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Appetizer, bread, Side Dish

Cuisine jewish

Servings 8

Ingredients

  

1x2x3x

• ⅓ cup honey
• Pinch of kosher salt
• ⅓ cup olive oil
• ½ cup lukewarm water
• 5 cups all-purpose flour
• 3 eggs
• 2 ¼ oz packets active dry yeast
• 1 cup buttermilk
• 1 egg white
• 2 thinly sliced medium onions
• 2 tbsp olive oil or butter
• 2 tbsp sesame seeds

Instructions

 

• Caramelize the Onions
• Heat 2 tbsp oil or butter in a skillet over medium-low.
• Add sliced onions + a pinch of salt. Cook slowly, stirring often, until deeply golden and sweet, about 20–25 minutes.
• Cool completely before adding to dough.
• Make the Honey & Yeast Mixtures
• In a small bowl, mix 1/3 cup honey, 1/3 cup oil, a pinch of salt, and 1/4 cup lukewarm water.
• In another bowl, dissolve 2 tsp (2 packets) yeast in 1/4 cup lukewarm water. Let it sit until foamy, 5–10 minutes.
• Mix the Dough
• In the bowl of a stand mixer, Using the dough hook attachment combine the honey mixture + yeast mixture.
• Beat in 1 egg + 2 yolks.
• Add flour gradually, alternating with buttermilk, until you have a smooth, elastic dough (not sticky). Knead 3–5 minutes in mixer, or 7 minutes by hand.
• Remove the dough from the bowl of the stand mixer.
• Toss the onions in a bit of flour, and gently knead them into the dough using your hands, you many need more flour as the onions add moisture.
• First Rise
• Transfer dough to a greased bowl, cover with plastic wrap, and refrigerate at least 2 hours (overnight is even better for flavor).
• Shape the Challah
• Punch down the dough. On a lightly floured surface, divide into 3 equal strands (about 2.5 inches wide and 14 inches long).
• Roll into three ropes
• Pinch the tops of all three ropes together, then bread the ropes, and pinch the bottom ends together and tuck underneath.
• Second Rise
• Place braided loaf on a parchment-lined baking sheet. Cover and let rise 30–45 minutes, until puffy.
• Preheat oven to 350°F (175°C).
• Whisk egg white with a splash of water and brush over the top.
• Sprinkle generously with sesame seeds.
• Bake for 30 minutes, until golden (don’t let it get too dark).
• Optional: Brush with melted butter after taking it out of the oven

Keyword bread with sesame seeds, challah bread loaf, honey challah bread recipe, sesame seed pull apart bread

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