Have you made savory challah yet? A gorgeous aromatic, savory garlic rosemary challah to be exact. There is roasted garlic powder and freshly chopped rosemary inside the dough as well as garnished with thin slices of garlic and small sprigs of fresh rosemary. It is certainly a show-stopper and one of my favorite classic flavor combinations.
I may be obsessed with making savory challah. Have you seen my olive oil challah with olives and rosemary, or Stuffed Challah French Toast? True winners!
I taught a challah making class a few months ago at the local Co-op and it was so much fun! Each participant braided their own challah to take home and before the class and I made a few to nosh on while they baked. And this garlic rosemary challah was the exact challah I brought to the class.
A Few Challah Making Tips:
- Yes you can make the dough ahead of time, just let if rise (proof) in the fridge instead of in a warm spot.
- To freeze challah, I would suggest baking the challah in its entirety, then letting cool completely, then wrap very well in plastic wrap and then place in a sealed plastic bag and freeze. The let challah thaw and bake until warmed through.
- The fresh rosemary sprigs may dry out in baking, so for presentation, add a few sprigs after it's baked.
More great Challah Inspiration
Garlic Rosemary Challah
LittleFerraroKitchen.com
Ingredients
- 1 packet of yeast ¼ oz
- 1 cup warm water
- 1 tablespoon sugar
- ¼ cup vegetable oil
- 2 tablespoon honey
- 2 whole eggs + 1 egg whisked for egg wash
- 4 cups all purpose flour
- 1 teaspoon Kosher salt
- 1 tablespoon roasted garlic powder
- 1 tablespoon fresh rosemary leaves chopped finely + more for garnish
- Coarse sea salt for garnish
- 2 garlic cloves thinly sliced
- Fresh rosemary sprigs about 1 inch for garnish
Instructions
- In the bowl of a stand mixer, add 1 cup warm water, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and set aside for about 15 minutes. It should begin to foam up and you should see little bubbles.
- In another bowl, whisk together the oil, honey and 2 eggs and pour mixture into the yeast mixture.
- Using a dough attachment on your mixer on low-medium speed, gradually add the flour, salt, garlic powder and chopped rosemary, about ½ cup of flour at a time with the mixer on low. Continue to mix until everything is incorporated. The dough should begin to pull away from the bowl and come to 1 large ball of dough.
- Turn the dough onto a very well floured surface and knead for about 5 minutes. You can use your finger to see if it's ready. Press your finger in and if the dough bounces back quickly, it's ready.
- In a large bowl, pour a bit of oil in and place your dough ball in the bowl. Turn it around so the entire dough is covered with a thin layer of oil. Cover with a clean towel and place bowl in a warm spot. (for me, it was my oven). Allow to rest and rise for 1 ½ hours until doubled in size.
- When dough is ready, it should have doubled in size. Punch the dough down and divide dough into 2 balls, this will be your challahs. Cover 1 ball of dough as you work with the other.
- Divide dough into 3 or 4 pieces (depending on what kind of braid you'd like), which will be your strands. Roll each strand into a long rope all of equal sizes, about 8-10 inches in length and continue with desired braid.
- Pre-heat oven to 350 degrees Fahrenheit and place challahs on baking sheet. Brush each challah with egg wash and sprinkle with course sea salt and chopped rosemary and place sliced garlic in the "nooks" of the braid. Allow to rest for another 30 minutes.
- Bake challah for about 30 minutes or runtil the top is lightly golden brown.
Nutrition
JR says
I am an experienced challah baker. I use a bread machine. My go-to sweet challah recipe uses 4 cups bread flour like yours, but only 3/4 cup water. I tried your recipe today, and just as I thought, the dough was very wet. I added more flour but it was still sticky. Bottom line: it tasted great, but it didn’t look pretty. 🙁
Samantha says
Hello JR! Thank you for your comment. My recipe uses all purpose flour so I am wondering if it was the change of using bread flour that altered the moisture content? I am glad you were able to salvage the bread and I will make a note for a future test to bake with bread flour to see the outcome.
Allison says
Can I make challah bread without a stand mixer, or any eletronic mixer? I do not own one at this time after recently moving out, and wondering if a hand whisk could do.. I also have a whisk attachment I could add to my hand blender/emulsifier, if that would work? Or I could hand knead/mix it.. Thoughts anyone?? Thanks in advance!!
Samantha says
Hi Allison!! Absolutely and thank you for the reminder, I should add the other mixing method in the recipe. After the yeast foams, add that along with the liquid ingredients in a large bowl and whisk. Gradually add in flour and begin to stir it in with a spatula, since a whisk may not be strong enough. As soon as its too difficult to mix with the spatula, knead dough by hand and once it forms into a ball'ish shape, turn onto the counter and knead for a few minutes until the dough is smooth. Then rise and bake per usual.
Emily says
Wow this was fantastic, and so easy to make! I definitely plan on using this base recipe to try different flavors! I used dried rosemary, because I didn't want to run out for fresh herbs, and it still came out fabulously. I just used about half of the amount listed.
Samantha says
Hi Emily! And thank you for the tip!! So glad it worked well with dried herbs 🙂
Mary Kay McCubbin says
I’m going to make this tomorrow to go with lasagna. Do you recommend bleached or unbleached flour?
Samantha says
Hi Mary Kay! Hope I am replying in time...I use unbleached flour. I really like Bobs Red Mill OG All Purpose Flour.
Jenn says
This bread is wonderful !! I’ve always wanted to try and bake this bread but was intimidated by the braid. Well needless to say it came out perfect. The smell of the bread rising sends a wonderful aroma throughout my home. My husband and kids couldn’t wait to try it. I’ll definitely bake this bread again ! A family favorite 💕 thank you for sharing !
Samantha says
Thank you so much for sharing, Jenn! So glad everyone loved it!!
Sue says
We love this bread! I found it easy to make and especially nice that it makes 2 loaves. The presentation that the bread provides is awesome! I made the recipe just as directed and it turned out perfectly.
Samantha says
Thank you so much for sharing!!! So glad you love it 🙂
Sandy says
What kind of yeast does this bread require? Active dry or fast rising??
Samantha says
You could use either but I usually use active dry.
Janis says
Does it have to be vegetable oil or will any oil work? I prefer to use olive, avocado, or coconut oil. Thanks!
Samantha says
Any neutral oil should work, I am also working towards better oils as well. I would personally do either grapeseed or olive oil. I think coconut oil would give off a slight taste that wouldn't go well with the savory garlic. Happy baking!
Janis says
I went ahead with olive oil and it came out great! Will definitely make this again. Thank you!!
Della says
Maybe this is a silly question, but is there anything you can substitute the eggs with?
Samantha says
Hi Della! I'd suggest looking up a vegan challah recipe. I personally have not made an egg-less challah, but find a good base recipe and then use the garlic rosemary to flavor.
Megoosh says
I was able to make this with a chia-seed egg. (One tbsp chia, 3 water, let sit 15-20 mins). It turned out great, but doesn’t brown as well as it would with the egg. Tastes delicious.
Samantha says
Hi Della! Oh thank you for letting me know!!! What a great substitution and glad it came out well!
Sue says
Can you freeze one for later?
Samantha says
I have not frozen challah before, but I would suggest baking the challah, letting it completely cool and then wrapping very well in plastic wrap and a Ziploc bag and then to reheat, defrost the challah and place in low temp oven until warmed through.
Rachel says
My friend and I (both just graduated from college) are pretty amateur bakers, and we blew everyone away with this challah! It was the perfect texture and had a great balance of garlic and rosemary flavor. Both loaves were gone by the end of dinner and we will definitely save this recipe! Thanks!
Samantha says
Hi Rachel!! That makes me SOOOO happy!! So glad you enjoyed the challah! If or when you want something sweet, I suggest trying the rose date challah..its my other favorite 🙂
Kylar says
Would it be okay to incorporate fresh Parmesan cheese or would that mess up the balance?
Samantha says
Hi Kylar! I think parm would be fabulous!! Its dry enough so will be a nice addition.
Megan says
I made this last night and we ate one loaf in about 10 minutes. It was amazing! I’m wondering if I can make one really large loaf instead of 2? Would it ruin anything?
Samantha says
Hi Megan!! I think if your oven and baking sheet is large enough, you can totally make 1 large loaf..but it will be huge! Maybe you can make it into 1 large 6 braid challah or a large round one? It may take longer to bake as well, so keep an eye on it!
Julie says
It was a little strange because of all the honey in it. Maybe cut down the honey or increase the salt? Tasted ok and did look pretty.
Carly says
This is the most fantastic recipe. I have made it twice and both times they were perfect. I posted photos on Facebook after which a friend asked me to show her how to make it, so I ended up making the recipe a third time at her house. The smells of the bread baking with roasting garlic and rosemary will knock your socks off!
Samantha says
I love this sooo much!!! I'd love to see the photo if you still have it! Seriously the best challah flavor combo!!