Everything you love about an everything bagel, now as Everything Bagel Challah!
How genius is this, right? You know when you get a bag of everything bagels
every weekend and after you singlehandedly finish off the dozen there is all this schmutz on the bottom of the bag? Poppy seeds, sesame seeds, garlic, onion and salt. Well my Internet friend Danielle took all that goodness and put it on a challah. I told you, genius. And it’s in her new cookbook Modern Israeli Cooking!
I wrote a full review of the book over on The Jewish Week, but I wanted to share with y’all too. Because it would be rude to keep Everything Bagel Challah to myself, right?
I just got back from a whirlwind week in NYC and Puerto Rico (I’ll write about the trips on the blog soon!) and I’m really looking forward to getting back into a routine of semi-healthy eating, exercising, and (a little) less wine.
So when I decided to make a recipe from Modern Israeli Cooking, I totally could have made something a bit lighter like Roasted Tomatillo & Poblano Shakshuka (yum) or Za’atar Fried Eggs (!) but this challah was calling my name. Loudly.
I love how Danielle takes the now-trendy Israeli food she grew up with and adds modern flavors and unexpected ingredients. Sumac Fries, Braised Pomegranate Short Ribs and the cheeky Chicken and Dumplings and Dumplings (not a type-o, these include both wontons and matzo balls) are just a few recipes I plan on making next.
She is sassy, tells it like it is, and makes you want to grab a jar of tahini and get your tush in the kitchen.
Can you imagine making leftover Everything Bagel Challah into savory French toast?? Or bread pudding?? Or the best croutons ever? But who am I kidding. There’s no way you’ll have leftovers. You’ve been warned.
Everything Bagel Challah
- For challah:
- 3/4 cup 180 ml warm water
- 1 1/2 tbsp 18 g granulated sugar
- 3/4 oz 21 g dry active yeast (I'll probably use less, maybe 1/2 oz when I make this next time as it was a bit yeasty for me)
- 1 cup 140 g bread flour
- 3 1/4 cups 420 g all-purpose flour
- 1 tbsp 15 ml honey
- 1/4 cup plus 1 tbsp 75 ml olive oil
- 2 large eggs
- 1 egg yolk
- 1 1/2 tsp 9 g salt
- For topping:
- 1 large egg
- 1 tbsp 9 g poppy seeds
- 1 tbsp 9 g sesame seeds
- 1 tbsp 9 g dried garlic flakes
- 1 tbsp 9 g dried onion flakes
- 1 tbsp 9 g Maldon salt
- In the bowl of an electric mixer, whisk together the warm water, sugar and yeast. Mix in half of the bread flour (70 g), cover with a kitchen towel and let the "mother" rest in a warm spot for at least 1 hour.
- Add the remaining bread flour, all-purpose flour, honey, olive oil, 2 eggs, yolk and salt to the mother mixture. Using the dough hook attachment, mix on low for 3 minutes until the dough comes together. Turn the mixer up to medium-high and let the mixer do the kneading work for 2 more minutes.
- Remove the dough from the mixer bowl and shape it into a tight, round ball and place it in an oiled bowl (I cleaned the mixer bowl and used that). Cover with a kitchen towel and place it back in the warm spot. Let it rise for 2 hours or until doubled in size.
- Section off the dough into 3 or 6 equal balls and roll them into strands (I did 6). Braid the challah with 3 or 6 strands and transfer to a greased (or parchment lined) baking sheet.
- Whisk the remaining egg with a splash of water to make the egg wash. Brush the challah with the egg wash, making sure to get the nooks and crannies and all around the sides. Save the egg wash. Cover with the kitchen towel and let it rise in that warm spot for at least an hour until double in size.
- Preheat the oven to 350 degrees F (175 degrees C). Combine the poppy seeds, sesame seeds, garlic flakes, onion flakes and salt in a small bowl. Brush the challah with the egg wash again and sprinkle the topping all over the challah. Bake for 30-35 minutes until golden. Rotate the pan once through the baking for even browning. When you tap on the bread it should sound fairly hollow.
- Let cool completely before breaking into the challah...which is impossible. Good luck.
Recipe re-printed with permission from Danielle Oren. This post contains Amazon affiliate links.