Sephardic Challah Recipe

Sephardic Challah Recipe

How To Make Sephardic Challah

Taken from the recipes of the Sephardic Jews of the Mediterranean, this challah recipe is flavored with anise and caraway seeds for a spiced bread dish!

Preparation: 2 hours
Cooking: 1 hour 45 minutes
Total: 3 hours 45 minutes



  • 3tbspsesame seeds
  • tbspcaraway seeds
  • tbspanise seeds
  • active dry yeast,(1 envelope)
  • 2cupslukewarm water
  • 5cupsbread flour
  • tbspextra-virgin olive oil
  • 2tbsphoney
  • 1tbspkosher salt
  • cornmeal,for dusting
  • 2large egg yolks


  1. In a skillet, toast the sesame, caraway, and anise seeds over moderate heat until fragrant; transfer to a plate and let cool. In a small bowl, combine the yeast with 2 tablespoons of the water and let stand until thoroughly moistened.

  2. In the bowl of a standing electric mixer fitted with the dough hook, combine the flour with the olive oil, the honey, and the remaining water and mix at low speed until a very soft dough forms.

  3. Add the kosher salt, yeast mixture, and all but 1 tablespoon of the seeds and mix at medium-low speed until the dough is supple and smooth.

  4. Using oiled hands, transfer the dough to a large oiled bowl. Cover the bowl with plastic wrap and let stand in a draft-free spot for 1 hour until the dough is risen.

  5. Lightly oil 2 small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for 5 minutes.

  6. Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope. Beginning at the center and working outward, form each rope into a coil; tuck the ends under the coils.

  7. Transfer each coil to a baking sheet and cover each loaf with a large, inverted bowl. Let stand for 1 hour, until the loaves have nearly doubled in bulk.

  8. Preheat the oven to 400 degrees F. In a bowl, whisk the egg yolks with 1 tablespoon of water. Brush the egg wash over the loaves and let stand uncovered for 30 minutes.

  9. Brush with the egg wash once more and sprinkle with the reserved 1 tablespoon of seeds. Bake the loaves side-by-side in the center of the oven for 30 minutes, until they’re golden and sound hollow when tapped on the bottom.

  10. Transfer the loaves to racks and let cool completely before slicing.


  • Calories: 1615.20kcal
  • Fat: 35.31g
  • Saturated Fat: 5.79g
  • Monounsaturated Fat: 18.17g
  • Polyunsaturated Fat: 8.24g
  • Carbohydrates: 274.52g
  • Fiber: 12.50g
  • Sugar: 18.47g
  • Protein: 48.06g
  • Cholesterol: 184.45mg
  • Sodium: 1529.99mg
  • Calcium: 281.48mg
  • Potassium: 575.91mg
  • Iron: 20.40mg
  • Vitamin A: 66.48µg
  • Vitamin C: 2.22mg
Share your thoughts and experiences with this Sephardic Challah Recipe in the Baking and Desserts forum section. Let's discuss any variations or tips you may have for perfecting this traditional Jewish bread.

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