Pull-Apart Challah
A show-stopping and entertaining way to make traditional challah the star of the show
Oct 27, 2025
Embark on a culinary adventure with my sensational pull-apart challah recipe. A masterpiece of flavor and texture that will dazzle your senses and delight your guests. Challah, a traditional Jewish bread, holds a special place in culinary traditions worldwide. It symbolizes unity, prosperity, and the joy of sharing a meal with loved ones.
With its rich history and heavenly taste, mastering the art of baking challah is a rewarding endeavor that promises to fill your kitchen. And with warmth and your heart with satisfaction.
Crafted with love and precision, our pull-apart challah recipe combines time-honored techniques with modern flair. So this results in a loaf that’s as beautiful as it is delicious.
Whether you’re celebrating a holiday, hosting a brunch, or simply craving a slice of homemade goodness. This challah is the perfect choice for any occasion. Its soft, pillowy interior and golden, glossy crust are sure to leave a lasting impression. On even the most discerning palates.
Before you begin, gather your ingredients and prepare to be enchanted by the alchemy of baking. Thus, from the moment you activate the yeast to the final brush of egg wash, each step in this recipe is a testament to the artistry and science of bread-making.
Equipment
- Stand mixer fitted with dough hook
Pull-Apart Challah Ingredients
- Two 1/4-ounce (7-gram) packets active dry yeast (14g) Yeast serves as the leavening agent, causing the dough to rise and giving the challah its characteristic fluffy texture.
- ½ cup olive oil (110g) Olive oil enriches the dough, adding moisture and a subtle depth of flavor to the finished loaf.
- Mix of spices, seeds, salts (za’atar, everything bagel, sesame, poppy seed, cumin seed, black pepper, Aleppo pepper, flaky salt, fresh or dried herbs, etc.): This flavorful blend of spices, seeds, and salts adds complexity and texture to the challah, elevating it from a simple bread to a culinary masterpiece.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (17)
Ingredients (17)
Challah Dough
Mix of spices, seeds, salts
Instructions
Proof
In a measuring cup, mix the warm water (½ cup), yeast (2 packets), and 2 tablespoons of sugar.
Let proof for 5 minutes until foamy.
Make
In the bowl of a stand mixer fitted with a dough hook, add the yeast mixture, 3 eggs, sugar (½ cup), olive oil (½ cup), and turmeric (¼ tsp). Mix briefly to homogenize.
Add the salt (2 ½ tsp) and flour (6 cups). Mix on medium-low speed for 10-12 minutes, until the dough is smooth and elastic. It should be neither too sticky nor too dry (adjust by adding more water or more flour to adjust if necessary).
Cover bowl with a moist kitchen towel and let double in size in a warm spot, about 1.5 hours.
Form
Scrape out dough from the bowl. Divide into 8 equal portions. Working with 1 dough ball at a time while keeping the rest covered with the moist kitchen towel, divide the dough into 3 equal smaller portions. Roll each into a long snake about 12 inches long (doesn’t need to be exact). Pinch the 3 snakes together at one end and braid. Transfer mini challah to a parchment-lined half-sheet tray. Repeat with 7 remaining dough balls.
Cover tray and let rise until puffed, about 45 minutes.
Bake
Meanwhile, preheat oven to 350°F with a rack in the middle position.
Beat remaining egg in a small bowl. Uncover challah and brush with egg.
Sprinkle about 1 tbsp of a different spice, spice blend, or seed on each challah. I also like to hit each one with flaky salt, too.
Bake for about 25 minutes until golden brown.
Remove from the oven and let cool completely or serve warm.
