Rochie Pinson Answers All Your Challah Questions Right Here!

Updated: The Challah Hotline is now closed, but you can see all the challah questions and Rochie’s answers in the comment section below!

Have challah quandaries? Want your questions answered? Join us tonight as Rochie Pinson answers your questions right here on Between Carpools

Tonight, Between Carpools is hosting Rebbetzin Rochie Pinson, author of Rising: The Book of Challah and all around challah expert. From 7 p.m. she’ll be on this page answering your challah questions. Simply post them in the comments below today and she’ll be there to respond.

Want to learn more about Rochie and hear more of her challah knowledge? See this post on 13 Things You Didn’t Know About Challah and this post on making a Pretzel Challah and also these posts on Rochie’s easy weeknight dinners.

See you at 7 p.m.!

About Rochie:

Rochie made her first batch of challah soon after her and her husband landed in Japan as newlyweds for a one month slichus during the month of Tishrei. Since then, she’s inspired thousands of women to bring more meaning to the mitzvah. In her kiruv work, the mitzvah of baking and taking challah has led so many women to reaching her levels of Jewish observance. Learn more at www.therisinglife.net @rochiepinson or find her book, The Rising: The Book of Challah, here.

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Between Carpools

Between Carpools is a collaboration between five talented friends who like to get a lot of stuff done “between carpools.” Since 2016, we’ve been sharing home and organizing tips, parenting insights, activities, how-to’s and DIYs, and of course, entertaining ideas, recipes, and inspiring reads both on the site and app.

Rebbetzin Rochie Pinson

Rebbetzin Rochie Pinson is a master challah baker and the author of the bestselling “RISING! The Book of Challah” (Feldheim, 2017) The world’s most gorgeous and comprehensive book and cookbook of challah. Rochie is now the author of a second cookbook, made for the next generation of challah bakers “The KIDS Book of Challah: Challah Adventures for the Whole Family” (Feldheim, November 2022).

Weaving her life experiences as rebbetzin, mother, educator and passionate challah baker into all her challah teachings and demonstrations, Rochie travels the globe, bringing the practice of challah, both the making of the bread itself, and the mitzvah of the dough separation to a whole new level of joy, fun and spiritual significance!

Her stories and recipes delight and inspire, and will elevate your Shabbat and Holiday experience.

To follow Rochie’s challah journey, or to contact Rochie for your next event, whether corporate, charity or personal, find her on www.therisinglife.net or on instagram @rochiepinson

Filed under: Tips & Tricks

Tagged with: breads, challah, shabbos

43 responses to “Rochie Pinson Answers All Your Challah Questions Right Here!”

Leah

April 25, 2018

Love this!
Can any challah recipe be made with Spelt Flour? Do I use equal amounts of regular challah to spelt flour?

Reply
1. Rochie Pinson
  
  April 25, 2018
  
  BH
  
  Hi Leah! Most wheat recipes can be somewhat interchangeable with spelt. There are a few differences though, so unless you’re an experienced baker, I would recommend following a recipe that was specifically made for spelt. The exception is if you’d like to use half spelt and half wheat – that can be done with any recipe!
  
  Reply
Dana

April 25, 2018

Do you weigh each strand? If so, How many ounces do you use?

Reply
1. Rochie Pinson
  
  April 25, 2018
  
  Hi Dana!
  I usually just eyeball it… but if I want it to come out more perfect, I do weigh it using a standard kitchen scale. For my medium challah, I use 6 pieces of about 3.8 oz each.
  
  Reply
  1. Dana
    
    April 26, 2018
    
    Thanks so much!!
    
    Reply
Nava

April 25, 2018

What gives the dough a little bit of a bitter taste/aftertaste sometimes? Does it mean there is too much yeast? Also is there such a thing as over-rising the dough?
Does fresh yeast taste different than dry yeast in recipes?

Reply
1. Rochie Pinson
  
  April 25, 2018
  
  Hello Nava,
  lots of questions!! 🙂
  1. bitter aftertaste. hmmm… there could be various reasons for this.
  my first thought is what kind of salt are you using? I recommend using Sea Salt – which doesn’t leave a bitter aftertaste. The other thought is that you are indeed using too much yeast – try my classic recipe and let me know how it goes.
  In terms of over-rising – yes. absolutely you can over rise the dough and this will lead to a more sour flavor, and sometimes the dough will rise too much and then collapse and not rise again 🙁 If you need more time before you can braid the dough – be sure to leave it in the fridge – it will rise much slower and not ruin the dough.
  3. Fresh yeast vs. Dry Yeast – I have not found any difference in flavor!
  
  Reply
D

April 25, 2018

Why does my braided challah look beautiful before it’s baked, but wrinkled after it’s baked?

Reply
1. Rochie Pinson
  
  April 25, 2018
  
  Hi D 🙂
  i feel your pain.
  the challah looks so gorgeous, and once its baked… oy.
  there are many reasons this can happen.. but…
  i’m not quite sure though what you mean by wrinkled? can you be more specific?
  
  Reply
Shaindy Menzer

April 25, 2018

Can you refrigerate challah dough overnight? If yes, before it rises or after?

Reply
1. Rochie Pinson
  
  April 25, 2018
  
  BH
  
  Hi Shaindy,
  this is a really important question! I get it all the time!
  So, the short answer is Yes. you can fridge dough for about 24 hours. And you don’t have to wait for it to rise first. It will rise in the fridge for the first few hours!
  The longer answer is that a cold (or slow) rise in the fridge is actually really good for your dough! it will develop the flavors better, and you can take it straight out of the fridge and braid… no need to wait for it to rise.
  The first few hours that it’s in the fridge, I would recommend letting out some of the air. Once the internal temp of the dough cools off, it will stop rising quickly and you can just leave it alone!
  good luck and happy challah baking!
  
  Reply
Bat-El

April 25, 2018

What is the perfect way to bake the challah so that it’s fully cooked but still very soft and has that gum like texture when breaking it apart while still having that beautiful golden brown crispy extirier? What causes the dough to be easily shaped with the perfect amount of stretch? What is the right amount of time to let the dough rise?

Reply
1. Rochie Pinson
  
  April 25, 2018
  
  BH
  
  hey Bat-El… you should be a food writer! 🙂 Love how you describe the texture of challah!
  when you say gum-texture – I think you’re referring to stretchiness! that is what the gluten does to dough! It makes it elastic… So, the more developed the gluten, the better the stretchiness and elasticity of the dough!
  To develop the gluten, you need good kneading, and sufficient rising time!
  The dough should rise until its about double in size. and then rise it again for about 30-45 minutes once the dough is shaped into challahs.
  hope that helps!!
  
  Reply
  1. Bat-El
    
    April 25, 2018
    
    Thanks so much!
    
    Reply
Leah

April 25, 2018

Why is my challah perfect before baking but rises and pulls apart in the oven. I’ve tried lengthening the rising time between braiding and oven. Still pulls apart. So not sure what to do.

Reply
1. Rochie Pinson
  
  April 25, 2018
  
  BH
  
  oy- I get this complaint alot – but not usually when people use my recipe. a few thoughts!
  1. The recipe you use definitely makes a difference. Try my classic recipe!
  2. Also – try to keep the braided dough in a warm spot when rising – so you don’t have too much of a temp difference when you place it in the oven.
  3. Are you braiding the dough tightly? the dough should tightly braided!
  let me know if any of these tips help!
  happy challah baking!
  
  Reply
miriam

April 25, 2018

What is your egg wash method?

Reply
1. Rochie Pinson
  
  April 25, 2018
  
  BH
  
  Hi Miriam!
  I’ve tried it all! here’s what I found works best!
  I combine an egg with a tsp water and beat it up.
  As soon as the dough is braided, I paint it with egg wash.
  I let it rise, and when it’s ready to go into the oven, I egg wash it a second time.
  The second glaze really gets that golden glow going!! 😉
  
  Reply
Rivky

April 25, 2018

Do you recommend shaping and then freezing to bake at a later date? If so, what’s the best way to wrap before freezing and how long should you let it defrost/rise before baking?
Is baking time same as usual?

Reply
1. Rochie Pinson
  
  April 25, 2018
  
  BH
  
  Hi Rivky!
  my #1 recommendation for freezing is with already baked challah.
  #2 would be to freeze the dough, before braiding
  #3 would be to freeze the braided challah.
  #1: wait until completely cooled. wrap with saran wrap and then place in a freezer safe ziploc bag.- to defrost. leave in bag until defrosted. unwrap and Place in oven for about 5-10 minutes on 350 to re-crisp. It will taste like it was just baked!
  #2: Allow the dough to rise once. Punch out all the air. divide the dough into challah sized portions so it will defrost quicker. Place in freezer ziploc bag with a little oil so the dough will come out of the bag easily when defrosting. To defrost: give the dough ALOT of time, you can defrost in fridge over a day, or outside overnight. allow to defrost and then to rise again. punch down and then braid and bake as usual.
  #3: if braiding and then freezing – place uncovered on tray in freezer immediately after braiding, after about an hour or two, wrap each challah in saran and then place in ziploc bag. do not stack on top of each other until fully frozen. to defrost – allow to defrost fully and then rise again, glaze and bake as usual.
  
  good luck!
  
  Reply
Chanie

April 25, 2018

My challos, like leah , look perfect when braided, yet often separates even before goes into oven. I’ve tried numerous ways to avoid it. Over kneading, and underkneading…also, when it doesn’t seperate, I really do nothing diff
.

Reply
1. Rochie Pinson
  
  April 25, 2018
  
  BH
  
  the thing with challah, as with bread, is that there are SO many variables. between the flour, the yeast, the temperature in the house and the outdoor humidity, the altitude etc….. it is hard to know what is the exact thing that is making your braids come apart – but if they’re coming apart before you even put them in the oven – you are probably not braiding it tightly enough. maybe try baking the challah in a challah loaf pan – so it holds the shape together better for you!
  
  Reply
Shay Torpey

April 25, 2018

I’m pretty sure I make my challah too thick and heavy. My husband likes it when I’ve made it to wear almost taste like a pretzel. How do I get it to where it’s light and moist without it being so heavy and sometimes dry?

Reply
1. Rochie Pinson
  
  April 25, 2018
  
  BH
  
  Hi Shay!
  if you’re husband is happy, why rock the boat?! 😉
  haha – but seriously –
  there are so many reasons this could be happening!
  firstly – please try a new recipe 🙂 – have you tried my classic challah recipe? people who have not had success with challah their whole lives have had tremendous success with my recipe! please try it! it’s in my cookbook…
  secondly – make sure you are giving the challah plenty of rising time! first as the intitial dough rising, and second rising once it’s braided.
  good luck – I’ll be back here next week – please let me know if this has helped you!
  
  Reply
2. Rochie Pinson
  
  April 25, 2018
  
  BH
  Hey Shay…
  one more thing… which a reader pointed out to me, and is absolutely true!
  You may very well be adding way too much flour to your recipe.
  Whatever amount of flour the recipe calls for – leave out some of the flour, and only add it in the end if absolutely necessary for the dough to be workable. Most heavy and dry challahs are the result of too much flour added in!
  good luck!
  
  Reply
Leah

April 25, 2018

I made your (Rochie) spelt challah from your cookbook and it was sooooo sticky!!! Even after “walking away” and letting it rise. What did I do wrong?! I had to add like a half a bag of flour which made a very hard challah!

Reply
1. Rochie Pinson
  
  April 25, 2018
  
  I find that the spelt flour is not so consistent for some reason.
  some weeks the amount of flour in the 5lb bag is perfect, and other weeks I need to add a few cups of wheat flour at the end…
  but in general – the spelt dough is much stickier and softer than the wheat dough. this is because it has less gluten, and spreads out more, not as tight as a wheat dough.
  as long as you are able to handle it, with oiled hands perhaps? leave it alone and don’t add too much flour!
  good luck!
  
  Reply
Mrsbrite

April 25, 2018

I have tried many challah recipes but so many are too soft to get that _playdough_ like texture that will braid nicley. What am I doing wrong?

Reply
1. Rochie Pinson
  
  April 25, 2018
  
  BH
  
  Hi Mrsbrite!
  you’re not using my challah recipe! that’s what’s wrong ;)! alot of the challah doughs that use a starter, and are more of a briochey-type dough are too soft for any serious braiding techniques. Please try my classic challah recipe and let me know what you think! (it’s in my cookbook Rising: The Book of Challah) or you can message me on instagram and i’ll send you a pic of the recipe! 🙂
  
  Reply
2. Rochie Pinson
  
  April 25, 2018
  
  BH
  
  also.. Mrsbrite, I would like to add, that perhaps you are not kneading the dough sufficiently. The kneading creates a more elastic and stretchy dough, which will help a lot with the braiding!
  
  Reply
  1. Marcie Murray
    
    April 26, 2018
    
    Thank you.. Id like to see that picture.. and perhaps you have convinced me to buy your book 😉
    
    Reply
Chava

April 25, 2018

What kind of salt should I use? I currently use 2 tbsp table salt for five pounds but the challah comes out tasteless

Reply
1. Rochie Pinson
  
  April 25, 2018
  
  BH
  
  Hi Chava
  great q!
  sea salt! that’s the best.
  my recipe calls for 2 and 1/2 heaping Tblsps for a 5lb bag of flour… add some salt! it will be much better!
  
  happy challah baking!
  
  Reply
D

April 25, 2018

By wrinkled, I mean literally like a ribbed texture, not smooth at all.

Reply
1. Rochie Pinson
  
  April 25, 2018
  
  This could have to do with the way you are rolling the strands.
  Try my method of rolling out each piece of dough into a sort-of flat rectangle, or oval, and then rolling it up, jelly-roll style into a strand. This makes very smooth strands, and the final challah looks very professional (I have it in illustrated step-by-step instructions in my cookbook!)
  send me pics! @rochiepinson (on instagram!)
  
  Reply
Avigayil

April 25, 2018

I have recently become vegan and don’t want to use any oil either. The only challah basically to make is sour dough. Do you have a good recipe for that? It seems that it’s a whole week affair to make it.

Reply
1. Rochie Pinson
  
  April 25, 2018
  
  BH
  
  Hi Avigail,
  I have recipes in my cookbook (Rising: The Book of Challah) that are vegan, and some without oil as well. My water challah (vegan-egg free) doesn’t use any oil in the actual dough, i just put the finished dough in some oil in the bowl while its rising – but you could totally skip that step – it’s an incredible dough!
  I also have sourdough options in my book…
  I hope you get the book and let me know how your challahs come out!
  happy challah baking!
  xo
  
  Reply
Baila

April 25, 2018

Hi. Thanks for this opportunity. Is there a real difference in which flour is used for baking challah? High gluten versus regular? Name brands versus generic?

Reply
1. Rochie Pinson
  
  April 25, 2018
  
  BH
  
  Hi Baila,
  it’s my pleasure! 🙂 thanks for checking in!
  The flour definitely makes a difference, but I haven’t found that you need to use a specific “bread dough” for challah, or high-gluten either. I do find though that certain brands are better than others – King Arthur (All-Purpose Unbleached) is my definite favorite, and Heckers is also good… but whichever flour you use it should be unbleached!
  
  Reply
Sandy

April 26, 2018

Is it better to make challah weekly without a Bracha or rather every other week with a Bracha?

Reply
1. eg
  
  May 26, 2024
  
  I was told that its better to make every week without a bracha. its brought down i forgot where that there should be fresh challah baking on erev shabbos but i guess ask your LOR
  
  Reply
Sara

April 30, 2018

Do you have a challah recipe that’s compatible with Israeli ingredients/measurements? My American challah recipe does not come out the same here in Israel.

Reply
Lois Kauffman

July 15, 2019

I have two questions
1. When i mix my dough together it becomes crumbly why does that happen
2. Do you recommend Isacc’s wonder mill challah

Reply