Challah Knots

I’ve been making this bread for years, adapted from here, trying out so many shapes along the way. The most share-able (and cute) shape would have to be the knot – think garlic knots.

Quick notes:

The most consistent way to measure flour without weighing with a scale, is to spoon the flour into a measuring cup, then leveling it with a knife. This prevents you from adding too much flour from the start, since all flour absorbs differently.

I microwave a damp kitchen towel for 20 seconds, cover the dough bowl with the towel, and place the bowl in the microwave to rise. This keeps things toasty and draft-free.



  • 3 1/2 cups of bread flour
  • 3 1/2 cups of all purpose flour
  • 2 packages (14 grams) of active dried yeast
  • 2 cups of warm water about 95°F
  • 2 eggs, beaten
  • 1/2 cup vegetable oil
  • 1 /2 cup sugar
  • 2 teaspoons of salt


  • 1 egg
  • 2 teaspoons of water
  • 1 tablespoon of poppyseeds


  1. Measure out all ingredients. Take 2 teaspoons of sugar from the 1/2 cup, and add it to a small bowl with the yeast and warm water. Stir to combine and let it sit for 5 minutes until foamy, indicating that the yeast is alive.
  2. Combine both flours together. In the bowl of a stand mixer, add 3 1/4 cups of the flour blend, the rest of the sugar, and salt. Use the dough hook attachment to combine. Add the yeast mixture and turn the mixer on low-medium speed.
  3. When the dry ingredients are combined with the wet, add in the oil and 2 eggs. Continue mixing for a minute or two until almost combined, scraping the sides of the bowl when necessary.
  4. Add in most of the rest of the flour (about 3 1/4 cups) a little at a time until almost completely combined and a shaggy dough forms.
  5. Turn out the dough onto a lightly floured surface and beging kneading the dough. Knead for about 10 minutes, until it becomes smooth and elastic (you can continue kneading in the mixer for about 5-7 minutes instead of kneading by hand, if your mixer bowl is big enough.) Add in the remaining 1/4 cup flour while kneading only if your dough absolutely needs it to come together.
  6. Place the dough in a lightly oiled bowl, turn once to coat the dough, and cover with a damp towel. Let it rise in a warm, draft free place for 2 hours. Punch down the dough at the 1 hour and 2 hour mark (just a couple punches each time to deflate it)
  7. Divide the dough into 12 equal pieces (or 14 or 16, depending on how big you want them).
  8. Roll each piece into a rope about 6-8 inches long. Tie into a knot, and tuck the ends over and under so they meet in the middle hole. Repeat with each piece. Place them about 2 or 3 inches apart on a parchment lined baking sheet.
  9. Let the knots rise at room temperature for 30 minutes. Preheat the oven to 375°F.
  10. Beat an egg with 2 teaspoons of water and gently brush it over each knot. Sprinkle poppyseeds on top. Flakey salt or everything bagel seasoning work well too. Bake for 20 minutes, or until evenly golden. Remove from oven and let the knots sit on the pan for 5 minutes before transferring to a cooling rack.

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