It's Challah Time
My favorite challahs for Rosh Hashanah, and a simple recipe to make your own!
For Rosh Hashanah this year, I’ve got a few delicious challahs to consider ordering for your table from my favorite bakers, and one super simple recipe so you can make your own with your family.
Have a sweet New Year everyone. xoxo
Nili
The first comes from Nili, Miss Ada’s little sister restaurant, which is my all-time favorite because it’s finished with honey and za’atar and baked in the oven when you pick it up, so it’s warm and wrapped up in parchment like a present. Get two, one to eat on your way home and one for the table. Pre-order your Challah at Nili in person or call (929) 295-0606.
Breads Bakery
I adore everything at Gadi Peleg’s Breads, particularly his babka which was my marathon training fuel (it’s an excellent source of energy!), but his Rosh Hashanah challahs are magnificent: museum-worthy works of art that you get to eat. He’s got many intricately woven challah options for your table including a beautifully braided centerpiece challah that comes with three ceramic dipping bowls tucked into its braids for honey. There’s also a round braided challah topped with a flurry of flavor: sesame, nigella, sunflower, pumpkin, flax, and poppy seeds, and another round option with a whole apple nestled in its center with cinnamon and almond cream. And of course, traditional round challah with golden raisins.
The other cool thing? Honey, baby! A few years ago Gadi began to sell New York City-harvested honey in his stores in the weeks before Rosh Hashanah and he’s still at it, but now it comes from hives he keeps on his Union Square store’s rooftop! Order here.
Challah Dolly
Of course the challahs from Challah Dolly, a COVID baker turned breakout challah sweetheart, are fabulous: soft, fluffy, sweet, and delicious. This year her round challahs come with a fun add-on, a necklace (braided chain and all), in collaboration with Chicago-based Mamaleh Jewelry. With this High Holy Day combo pack, you'll receive one round loaf of Challah Dolly of your choice and one challah necklace in either gold or silver. Check out her challahs and challah jewelry here.
Mischa
At Mischa, Alex Stupak’s newish midtown marvel (you have had the hot dog, yes?)Challah is the inaugural bread for their planned bakery program. Freshly baked by pastry chef Justin Binnie, who also creates all of Mischa's breads and pastries, each challah can be pre-ordered here for pick-up at Mischa (157 E. 53rd St.) on Friday 9/15 or Saturday 9/16 between the hours of 2:00 and 8:00 PM. Only a limited quantity will be available and pre-ordering closes at midnight on 9/13.
il Buco Alimentari
At il Buco Alimentari, head baker Sheena Otto is making challahs (with a whopping 48-hour proof time) for $14 and will provide an accompanying jar of apple spread (essentially apple butter, but we don't want to confuse anyone and have them think it's dairy) for $8. They'll be available for order here, and for pickup at il Buco Alimentari (53 Great Jones St.).
The Strong Buzz Challah
Finally, and I say this as someone who does not bake any kind of fancy sourdough bread (I spent COVID relearning to play the piano not feeding a mother), you can bake your own! Yes you can! It’s so easy, and while yours may not look or taste as good as the ones from the masters I’ve included above, it will be filled with something you can’t get from someone else’s bread: your love.
I’ve been making challah with my kids since they were small , using this very simple recipe I got from my son’s preschool Kiddie Korner. It can be a bit messy but my philosophy in the kitchen has always been memories last longer than the mess. I baked with my Bibi and Grandmother – noonines (Persian sweet breads) with Bibi and rugelach and hamantaschen with Grandma, and those memories are still with me, little pockets of time stored in my mind, full of their love.
So, I’ve included the recipes below. All you need is some commercial yeast, flour, water, egg, oil, salt and honey, and some time to let it rise. Then give the kids a ball to play with and make their own, set up a decoration station if you want so they can decorate it with raisins, seeds, chocolate chips, apples, what have you. It is such a beautiful bonding experience to bake together, create something from nothing, and watch it come to life. Then you all get to tear into it at your dinner table, dip it in honey, and toast to a sweet New Year. A tradition will be born, that your kids will pass on to theirs, a line of your love to stretch into tomorrow and tomorrow and tomorrow.
The Strong Buzz Challah
Makes 1 Challah
1 package dry yeast
1 1/3 cups warm water
1/3 cup sugar
1 tablespoon honey
2 eggs
2 tsp salt
1/3 cup oil
All-Purpose Flour (about 1 lb)
Egg yolk for glaze
Chocolate chips, raisins, chunks of apple, optional
Sesame Seeds to garnish, optional
Method:
First, in a large bowl, dissolve the yeast in warm water. Stir it up a bit. Add sugar and honey, stir once or twice and let it stand until bubbles start to form. This can take up to five minutes.
Now, whisk the eggs, then add the whisked eggs, the salt, and oil to the bowl with the yeast. Stir to combine.
Now start adding flour, about 1 cup at a time, stirring until a dough forms. If you want to add chocolate chips or raisins or apple chunks, add them now. As the mixture becomes stiff, you can stop using the spoon and start using your floured hands to form the dough. Once it’s at the right texture – not too stiff but definitely not wet and sticky, sort of soft and pliable like fresh play-doh, knead it for about 7-8 minutes.
Place the dough in a greased bowl in a warm place in your home, and cover it up with a dishcloth (I usually put it on a sunny windowsill or area that’s a bit warmer) for about an hour. If you don’t have a warm spot that’s ok, it will rise and may just take a bit longer.
After about an hour, punch it down and divide and shape it as you like, whether in a cinnamon roll style or braided. There are plenty of YouTube videos to help you figure out how to make it pretty. I sometimes just divide the dough in two and give each kid a lump and let them make what they want.
Place your challah creations on a greased baking sheet (or one lined with parchment or one of those silicone pads) and allow the challahs to rise again for another half hour to an hour.
Preheat the oven to 375F.
Once they’ve had enough time to rise again, brush loaves with the glaze of egg yolk. Sprinkle with sesame seeds if desired.
Bake for 30-45 minutes or until golden brown.
Eat and share and enjoy.