Fluffy Challah Bread Recipe with Honey & Egg Yolks (So Soft!)

Name: Fluffy Challah Bread Recipe
Prep time: 2 h
Cook time: 22 min
Total time: 2 h 30 min
Cuisine: Jewish
Ingredients: 4½ cups bread flour (540g); 4 egg yolks + 1 whole egg; ¼ cup honey; ½ cup oil; ¾ cup warm water (110°F); 1½ tsp salt; 2¼ tsp active dry yeast; 1 egg yolk + 1 tbsp water (for egg wash); Flaky sea salt (for finishing)

Jump to Recipe·Print Recipe

“Why does your challah turn out dense when you crave that perfect fluffy challah bread recipe? As a Le Cordon Bleu-trained baker (and a mom who’s burned more than her share of loaves), I’ve learned fluffy challah bread recipe success hinges on three things: patience, egg yolks, and my Italian grandmother’s whispered advice. Picture this: golden, pillowy strands that tear apart like clouds—no brick-like disappointments. After testing batches in my coastal cottage (between beach yoga and rescuing over-proofed dough), I’ve nailed the method. Whether you’re braiding for Shabbat or prepping for French toast Fridays, this recipe delivers. Let’s bake joy—not frustration!”

What Makes This Fluffy Challah Bread Recipe So Light?

Let’s cut to the chase—nobody wants a dense, doorstop-worthy challah. The secret to this fluffy challah bread recipe lies in three key factors: eggs, flour, and kneading. Nail these, and you’ll have a loaf so airy, it practically floats off the plate.

The Role of Eggs and Fat

Eggs are the unsung heroes of fluffy challah bread recipe success. While most recipes call for whole eggs, this version uses 4 egg yolks plus 1 whole egg—that extra yolk fat keeps the crumb tender and rich. (Pro tip: Save the whites for meringues!) The yolks also add moisture, preventing that dreaded dry texture. Meanwhile, oil (½ cup) instead of butter ensures a lighter crumb while staying dairy-free—perfect for traditional Shabbat meals.

But wait—there’s more! Eggs contribute to that gorgeous golden crust. Brush your loaf with an egg wash (1 yolk + 1 tbsp water) before baking, and you’ll get a shine that rivals any bakery’s.

Bread Flour vs. All-Purpose

Here’s the hack: bread flour (4½ cups) is your best friend for fluffy challah bread recipe magic. Its higher protein content (12-14% vs. all-purpose’s 10-12%) means more gluten development—aka better structure for those airy pockets. If you only have all-purpose flour, add 1 tbsp vital wheat gluten per cup to mimic bread flour’s power.

Fun fact: My Italian grandmother swore by “00” flour for pillowy textures, but after testing (and a few flops), I found bread flour gives the ideal chew without sacrificing fluffiness.

Curious about flour alternatives? Check out this no-flour cornbread recipe that still delivers great texture and flavor.

The Magic of Proper Kneading

Ever kneaded dough only to wonder if it’s done? Here’s the scoop: 8-10 minutes by hand (or 6-7 in a stand mixer) is the sweet spot. The dough should pass the “windowpane test”—stretch a small piece thinly enough to see light through it without tearing. (Beach yoga taught me patience here—dough, like muscles, needs time to relax!)

Under-kneaded dough? Your challah will spread sideways like a pancake. Over-kneaded? Tough as my 2018 Thanksgiving turkey. Trust the process—and maybe put on some jazz while you work; rhythm helps.

Fail-Proof Ingredients for Fluffy Challah

Precision Measurements

No eyeballing here! Baking is a science, and fluffy challah bread recipe perfection demands accuracy. Use a kitchen scale for flour (540g) and liquids (¾ cup warm water, 110°F). Too much flour? Dry loaf. Too little? Sticky mess. (And skip those pre-packaged spice mixes—fresh ingredients only!)

Honey vs. Sugar

Honey (¼ cup) isn’t just for sweetness—it’s a hydration powerhouse. Unlike granulated sugar, honey attracts and retains moisture, keeping your challah soft for days. Bonus: It caramelizes beautifully for a deeper golden crust. For a comforting, egg-free twist on sweet bread-based desserts, don’t miss this bread pudding without egg recipe.

Fluffy Challah Bread Recipe Ingredients — Fluffy Challah Bread Recipe with Honey & Egg Yolks (So Soft!) 16

How to Make Fluffy Challah Bread (With Visual Cues)

Ready to transform that egg-enriched dough into the fluffiest challah of your dreams? This fluffy challah bread recipe breaks down each step with foolproof cues so you’ll nail it on the first try. Whether you’re a first-time baker or a seasoned pro, this fluffy challah bread recipe delivers consistent, bakery-quality results every time. Let’s get our hands doughy!

Kneading to Perfection

Start by combining your ingredients (4½ cups bread flour, ¼ cup honey, 4 yolks + 1 whole egg, etc.) in your stand mixer with the dough hook. Here’s the golden rule of this fluffy challah bread recipe: mix on medium for exactly 6 minutes if using a machine, or 8-10 minutes by hand. The moment your dough starts slapping the sides of the bowl like Sunny’s tail when he smells treats, you’re close.

Pro tip: Cue up some jazz (I’m partial to Brubeck’s “Take Five”) – the rhythm helps maintain steady kneading. The dough should feel like a baby’s cheek when done – springy but still supple. If it sticks to your fingers, add flour 1 tbsp at a time, but resist going overboard – we want hydration for that cloud-like crumb that makes this fluffy challah bread recipe so special.

The Warm Proofing Trick

Now for the first rise: place your dough in a lightly oiled bowl and cover with a damp towel. Here’s where my coastal cottage’s quirks shine – I proof dough near my sunniest window (75-78°F is ideal). No sunny spot? No problem. Turn your oven to “warm” for 2 minutes, then OFF, and let the dough rise inside.

But wait – there’s more! The poke test never lies: after about 1-1.5 hours, gently press a finger into the dough. If it slowly springs back halfway, it’s perfectly proofed for our fluffy challah bread recipe. If it springs back fast, give it 15 more minutes. If it stays indented, you’ve got an overproofed situation – but we’ll fix that in troubleshooting.

Braiding Without Deflating

This is where my twins Lily and Rose love to help! Divide your dough into 3 equal portions (use a scale for precision – each should be about 12oz). Roll into 16-inch ropes with tapered ends, keeping the middle slightly thicker.

Here’s the braiding hack no one tells you: work from the middle out. Pinch the tops together, then braid downward to the end. Flip and repeat upward – this keeps tension even. Tuck both ends under for that professional bakery look. Pro tip: If the dough resists stretching, let it rest 5 minutes – gluten relaxes just like we do after beach yoga!

Fluffy Challah Bread Recipe with Honey & Egg Yolks (So Soft!) 17

Baking for Golden, Airy Results

Oven Temperature Hacks

Preheat to 375°F (not the standard 350°!) with a baking steel or stone on the lower rack. This gives our fluffy challah bread recipe that instant oven spring we crave. Bake for 22 minutes, then rotate the loaf – this prevents the “I burned one side” disaster of 2018.

The secret weapon? A quick steam burst: toss 3 ice cubes into a preheated rimmed pan on the oven’s floor when you put the bread in. The steam keeps the crust soft long enough for maximum rise before setting – a crucial step in this fluffy challah bread recipe.

If you love breads with crispy, golden crusts, you’ll also enjoy this pepperoni bread roll recipe—stuffed with cheese and flavor-packed, it’s a savory twist worth trying.

The Flaky Sea Salt Finish

As soon as your challah emerges (internal temp should hit 190°F), brush with melted butter and shower with flaky sea salt. I’m obsessed with Maldon – those delicate pyramids stick perfectly. Let it cool at least 30 minutes (I know, torture!) before slicing to prevent gumminess.

For something sweet and nostalgic, this cinnamon donut bread recipe is a sugary treat perfect for brunch or dessert.

Secrets for Extra Fluffy Challah Bread

Want to take your fluffy challah bread recipe to legendary status? After testing dozens of variations in my coastal cottage kitchen, I’ve uncovered pro techniques that guarantee even lighter, more pillowy results every time. This fluffy challah bread recipe already delivers bakery-quality texture, but these next-level tricks will make it truly unforgettable.

Overnight Rise Option

Here’s a game-changer for busy bakers: refrigerate your dough after the first rise (up to 24 hours). The cold slows fermentation, developing incredible flavor while maintaining that signature airy texture. When ready to bake, let the dough sit at room temp for 1 hour before shaping – it will puff up beautifully. Pro tip: Use 1/4 tsp less yeast for overnight rises to prevent over-proofing.

But wait – there’s more! The egg-enriched dough actually benefits from this slow rise, allowing the fats to fully hydrate the flour. My great-grandmother’s journal revealed this was her secret for Shabbat challah – she’d prep the dough Thursday night for Friday baking.

Love slow-risen doughs? Try this sourdough apple fritter bread for a fruit-filled, bakery-style loaf.

Tangzhong Method Adaptation

For the fluffiest challah bread recipe imaginable, try this Japanese-inspired trick: make a tangzhong paste with 3 tbsp bread flour + 1/2 cup water, cooked to 150°F while stirring constantly. Cool it completely, then add with your other wet ingredients.

Why it works: The pre-gelatinized flour supercharges moisture retention. I discovered this method while binge-watching baking shows during a rainy weekend, and now it’s my go-to for cloud-like crumb. Just reduce other liquids by 1/4 cup to account for the tangzhong’s hydration.

FAQs About Fluffy Challah Bread

Can I use whole wheat flour?

Absolutely! For a 50% whole wheat version in this fluffy challah bread recipe: replace 2 1/4 cups bread flour with whole wheat, and add 2 tbsp extra water. The result will be slightly denser but still deliciously soft. For 100% whole wheat, use the tangzhong method above and expect a more rustic texture – perfect for French toast!

How to store without drying out?

Here’s my foolproof system: Once cooled, wrap tightly in beeswax wrap (or 2 layers of plastic) and store in a bread box or my favorite mismatched bowls. For longer storage, slice and freeze in portions – toast straight from frozen.Pro tip: Revive day-old challah by spritzing with water and warming at 300°F for 5 minutes.

Best for French toast?

Sunny gives this fluffy challah bread recipe two paws up for French toast! Use 1-inch thick slices from day-old bread (stale is ideal). The egg-enriched dough soaks up custard like a dream while maintaining structure. My twins love it with vanilla bean custard and fresh berries – the perfect Sunday treat.

Fluffy Challah Bread Recipe with Honey & Egg Yolks (So Soft!)

Table of Contents

What Makes This Fluffy Challah Bread Recipe So Light?