I still remember the first time I made the Jake Cohen Challah Recipe. The smell of freshly baked challah filling my kitchen took me straight back to Friday nights at my friend’s house, where her mom would set out the most beautiful braided loaf.
I always thought challah was complicated, but Jake Cohen’s method? It’s approachable, foolproof, and gives you that golden, slightly sweet bread with just the right chew.
I’ve tested this dough over and over again, and now I get it—why so many people swear by Jake Cohen’s challah bread recipe.
If you’ve ever wanted to learn how to braid and bake challah like a pro, stick with me—I’ll walk you through it with all the tips and real-life experience you’ll need.
What Makes Jake Cohen’s Challah Unique?
Jake Cohen challah stands out because of how forgiving the dough is and how well it balances richness and sweetness. What I love most is how this recipe produces that perfect freshly baked challah aroma—and you don’t need to be an expert baker.
His approach makes bread feel accessible. The honey adds just the right touch of flavor without overwhelming the bread, and the eggy structure gives it that beautiful golden crumb.
Step-By-Step Jake Cohen Challah Recipe Guide
The Jake Cohen Challah Recipe makes a golden, soft, and slightly sweet loaf that’s braided to perfection. With simple ingredients like eggs, honey, and flour, the dough transforms into a rich, glossy bread that looks beautiful and tastes even better.
Recipe Overview
- Prep Time: 20 minutes
- Resting/Rising Time: 3–4 hours (2 rises)
- Bake Time: 25–30 minutes
- Total Time: About 4.5–5 hours
- Cuisine: Jewish
- Course: Bread
- Difficulty Level: Medium
- Yield: 1 large challah (or 2 smaller loaves)
- Calories Per Serving: Approx. 230 (per slice, depending on size)
Ingredients
For The Dough:
- 1 cup warm water (about 110°F)
- 1 tbsp granulated sugar
- 1 packet active dry yeast (2¼ tsp)
- ¼ cup vegetable oil
- ¼ cup honey
- 2 large eggs
- 4¼ cups all-purpose flour (plus extra for dusting)
- 1½ tsp kosher salt
For The Egg Wash & Topping:
- 1 egg yolk + 1 tbsp water, whisked (for egg wash)
- Assorted seeds (poppy seeds, sesame seeds, or everything bagel seasoning—optional)
Ingredient Notes:
- If you don’t have honey, you can use maple syrup or agave, but I always stick with honey—it’s part of what gives Jake Cohen challah its signature flavor.
- You can use bread flour for a chewier crumb, but all-purpose works beautifully here.
Instructions
Step 1: Activate The Yeast
In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let it sit for 5–10 minutes until it looks foamy. This tells you the yeast is alive and ready to go.
Tip: If there’s no foam, your yeast may be expired or your water was too hot.
Step 2: Mix The Wet Ingredients
Add the oil, honey, and eggs to the yeast mixture. Whisk everything together until smooth. It’ll look pale yellow and slightly thick—this is the rich base of the dough.
Step 3: Add The Dry Ingredients
Gradually stir in the flour and salt. Once the dough starts to come together, transfer it to a lightly floured surface and knead for about 10 minutes. You’re aiming for a smooth, elastic dough ball that springs back slightly when pressed.
Tip: If the dough feels sticky, add a tablespoon of flour at a time. Don’t overdo it—challah dough should be soft, not dry.
Step 4: First Rise
Place the dough ball in a lightly oiled bowl. Cover with a clean towel or plastic wrap and let it rise in a warm spot until it doubles in size, about 1½ to 2 hours.
Step 5: Shape The Challah
Once risen, punch down the dough and transfer it to a floured surface. Divide into 3 or 6 equal portions, depending on the braid you want.
Roll each piece into a rope about 12–14 inches long. Braid the ropes tightly and pinch the ends underneath to secure the shape.
Tip: If your ropes snap back while rolling, let them rest for 5 minutes before trying again. That relaxes the gluten.
Step 6: Second Rise
Place the braided loaf on a parchment-lined baking sheet. Cover loosely and let it rise again for 45 minutes to 1 hour.
Step 7: Bake
Preheat your oven to 375°F (190°C). Brush the loaf with the egg wash and sprinkle with seeds if you like.
Bake for 25–30 minutes, or until the crust is deeply golden and sounds hollow when tapped.
Step 8: Cool
Transfer the challah to a wire rack and let it cool at least 30 minutes before slicing—if you can wait!
Pairing & Serving Suggestions
- Serve warm with salted butter or jam.
- Makes an excellent base for French toast the next morning.
- Pair it with shakshuka, hearty stews, or a cheese platter.
- For a sweet touch, drizzle a little honey or cinnamon sugar on a warm slice.
Tips For The Perfect Challah
- Temperature Check: Use a thermometer for your water—too hot will kill the yeast.
- Don’t Rush the Rise: The dough needs time to develop flavor and texture.
- Practice the Braid: Start with a simple 3-strand braid, then try 6-strand when you’re ready.
- Watch the Oven: Every oven runs a little different—check your loaf at 25 minutes.
- Make Ahead: You can prep the dough the night before and let it rise in the fridge.
FAQ:
Can I Use Instant Yeast Instead Of Active Dry Yeast?
Yes, you can. Use the same amount, and you can skip the proofing step—just mix it in with the flour.
How Do I Store Leftover Challah?
Wrap it tightly in plastic wrap or foil and keep it at room temperature for up to 3 days. For longer storage, slice and freeze it.
Can I Make This Jake Cohen Challah Recipe Dairy-Free?
It already is! Just check your toppings or pairings if you want to keep it dairy-free.
Why Is My Challah Dry?
Dry challah is usually from overbaking or adding too much flour. Keep the dough soft and pull it out of the oven when the crust is golden but not too dark.
How Do I Get That Glossy Crust?
A generous egg wash right before baking does the trick. Make sure to get the sides too!
If you’ve ever wanted to bake a bread that’s both impressive and comforting, this Jake Cohen Challah Recipe is the one. It’s the kind of bread that feels like a warm hug when you tear into it.
I hope you give it a try—whether for Shabbat, Sunday brunch, or just because it’s Tuesday and your house deserves to smell like freshly baked challah.
Let me know how your challah turns out in the comments or tag me if you post a photo—I’d love to see your braids!
Want more cozy bread recipes like this? Check out my other tried-and-true favorites right here on Naznin’s Kitchen.
- How To Make Parisa Recipe The Safe & Tasty Way - July 8, 2025
- Copycat On The Border Queso Recipe At Home - July 6, 2025
- Coconut Cream Pie Recipe With Rich, Creamy Filling - July 6, 2025
