This simple method will take your already amazing challah to a whole new level
The first time I tried this on my poor unsuspecting family, they humored me.
“Sesame seeds on sale this week?” someone quipped.
“Were they so ugly you needed to cover every inch with seeds?” someone else decided.
But two bites in there was complete silence.
And no challah left in record time.
Now they all want Sesame Challah.
So, what’s so special about this sesame challah, you ask? I can’t really explain it, you will have to try it and see for yourself. This challah has a surprising element of crunch, all around. It gives your crust a chewyness that is so addictive.
Here’s how you do it:
Prepare your favorite challah recipe. (here are a few options, you might want to try.)
Prepare 2 bowls. In one, put a bit of water (½ cup or so) in the other, lots of sesame seeds (we calculated that one 7.5 ounce container of sesame seeds was enough for 4 medium challahs).
Dip each strand of challah dough into the water and then immediately into the sesame seeds. Make sure not to wet or seed the ends of the strands.
Braid your challah as usual. You do not need to egg this challah, but you could if you prefer to do so. There was not much of a difference, we noticed, either way.
Bake your challah as usual, and let us know how you liked it! When it comes out of the oven, while still warm, you can brush some oil over the top. Let cool. To rewarm frozen challah, place frozen challah into an oven set on low temperature for about 40 minutes.