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This homemade challah combines the natural sweetness of honey with deeply caramelized onions, braided into a golden, fluffy loaf with a sesame-studded crust.

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
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Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer, bread, Side Dish
Cuisine jewish
Servings 8

Ingredients
  

  • 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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