Cheesy Garlic Bread Stuffed Challah
Recipe type: Challah
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 3 challot
Cheesy Garlic Bread Challah is the ultimate comfort food!
  • For Challot:
  • 2 envelopes active dry yeast (4 ½ teaspoons)
  • 1 ½ cups warm water (about 110 degrees F)
  • ½ cup plus 2 teaspoons sugar
  • 2 whole eggs, 6 egg yolks, whisked, plus one extra yolk for glazing (save the whites for an omelette!)
  • ½ cup vegetable oil, plus more for greasing bowl
  • 2 teaspoons salt
  • 6-7 cups bread flour
  • For Filling:
  • 3 large garlic cloves, minced
  • 1 stick unsalted butter
  • Salt
  • 1½ cups grated mozzarella cheese
  • Seeds for garnish (sesame, poppy, etc.)
  1. First, make your challah dough. Prepare the yeast in a large mixing bowl for a stand mixer by whisking it with warm water and 2 teaspoons sugar. Let yeast stand until it foams and puffs up, about 10 minutes. If it doesn’t get foamy, your yeast is bad or the water was too warm or cool. Try again!
  2. Using the whisk attachment for the stand mixer, mix in the remaining sugar, eggs, and oil into the yeast mixture. (You can just use a whisk of you’re doing this by hand too) Then gradually add 6 cups flour and salt and either with a hook attachment using an electric mixer or a spoon and your hands until combined. Knead for about 5-10 minutes, and form into a ball. If it's too sticky, add a bit more flour. Dough should be soft, smooth and slightly tacky.
  3. Place the dough in a bowl greased with oil and cover. Let dough ferment in a warm place until it has doubled in size, about 2-3 hours. I put mine on top of an oven heated to 200 degrees.
  4. Meanwhile, make the filling. In a small saucepan, combine butter and garlic and cook over medium low heat until garlic starts to brown and is fragrant.
  5. When the dough is ready, divide into three equal sized balls. Roll each one into a 10x14 rectangle, spread with garlic butter, and sprinkle with a bit of salt and cheese.
  6. Roll the rectangle up tightly like a jelly roll starting from the long end. The form a spiral to make a round mound. Repeat with the other dough balls.
  7. I like to bake each loaf on it's own cookie sheet because they spread. Carefully place the loaves on three parchment lined baking sheets, cover lightly with plastic wrap, and let it rise for another 45 minutes or so until it's light and fuffy looking (exact proofing timing for challah will depend on environmental conditions.)
  8. Meanwhile, preheat oven to 350 degrees F. Whisk the last egg yolk with 1 tablespoon water and generously brush over challah. Repeat to have two coats. Sprinkle with seeds. Bake two at a time for 30-35 minutes, or until golden brown and with an internal temperature of 190 degrees F, rotating pans halfway through. If the challot start to brown too fast, cover with foil.
Plan ahead! You will also need up to 5 hours for the challah to rise.
Recipe by What Jew Wanna Eat at