Challah Sticks
Elevate your bread game with these irresistibly golden-brown Challah Sticks—a fun and versatile twist on traditional challah bread! Perfectly soft and slightly sweet, these braided or twisted sticks are made with a rich, honey-kissed dough that’s both tender and flavorful. Topped with sesame or poppy seeds for a delightful crunch, they’re baked to perfection, making them an ideal choice for dipping, snacking, or serving alongside soups and salads. With simple ingredients like flour, eggs, honey, and instant yeast, plus easy-to-follow steps, this recipe is a crowd-pleaser that’s great for holidays, gatherings, or any time you crave homemade bread with a touch of elegance. Whether enjoyed fresh out of the oven or paired with your favorite spreads, these Challah Sticks will leave everyone reaching for seconds!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1.5 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 1 cups Warm water
- 0.25 cups Vegetable oil
- 3 Large eggs
- 2 tablespoons Honey
- 2 tablespoons Sesame seeds or poppy seeds (optional for topping)
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Stir the dry ingredients together until evenly distributed.
In a separate bowl, whisk together the warm water, vegetable oil, 2 eggs, and honey. Make sure the mixture is lukewarm, not hot, to avoid killing the yeast.
Gradually pour the wet ingredients into the dry ingredients while mixing. Use a wooden spoon or a stand mixer with a dough hook attachment to combine and knead the dough for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 to 1.5 hours, or until it doubles in size.
Once the dough has risen, punch it down to release excess air. Divide the dough into small, equal-sized portions (about 1.5-2 ounces each) and roll each portion into thin ropes about 6-8 inches long.
To create challah sticks, braid each rope or twist two ropes together. Place the braided sticks onto a baking sheet lined with parchment paper, leaving enough space between them for further rising.
Cover the shaped sticks with a clean towel and let them rise for another 30-40 minutes until they puff up slightly.
Preheat your oven to 350°F (175°C). Beat the remaining egg in a small bowl and brush it lightly over the challah sticks. Sprinkle with sesame seeds or poppy seeds if desired.
Bake the challah sticks in the preheated oven for 22-25 minutes, or until they are golden brown and baked through.
Remove the challah sticks from the oven and let them cool on a wire rack for 10 minutes before serving. Enjoy them plain, with dips, or as an accompaniment to soups and salads.
Nutrition Facts
Calories |
2814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3763 mg | 164% | |
| Total Carbohydrate | 459.7 g | 167% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 85.5 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 272 mg | 21% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 879 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
