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No Knead Challah Bread

"This bread is so easy, there is literally no kneading, but you do need to plan ahead. It is best if you can prep it on Tuesday night so it has 3 days to chillax in the fridge before baking it up fresh on Friday." Jaime Geller
No Knead Challah Bread
Yield 2 loaves


  • 8 cups bread flour
  • 2 - 2 1/2 cups lukewarm water (105°F)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup granulated sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon Red Star Active Dry Yeast
  • 3 large whole eggs
  • 1 large egg yolk
  • Egg wash: 3 large eggs plus 3 tablespoons water (beaten together)
  • Sesame seeds (for topping, optional)


  • Add flour, 2 cups warm water, oil, sugar, salt, yeast, eggs, to large bowl. Mix until all ingredients are combined. Add additional water if needed to achieve a nice, thick, workable dough. Cover with plastic wrap. Allow mixture to sit at room temperature for 2 hours before refrigerating for up to 3 days, but for a minimum of 2 days (the flour needs that much time to form gluten strands to give the bread strength and texture.)
  • When you are ready to make the challah, remove dough from refrigerator and braid as desired. To make a 3-strand braid, divide dough in half. Divide each half into 3 evenly-sized pieces. Roll each piece into a long log. Braid each piece, pinched ends to seal. Repeat with other half of dough. Place braided doughs on a greased baking sheet and cover. Allow to rise at room temperature for 1 to 2 hours (or until doubled in size).
  • Preheat oven to 350°F.
  • Make egg wash: Whisk eggs and water together. Brush on risen challah dough. Allow to sit for 10 minutes before applying a second egg wash. Sprinkle with sesame seeds (optional). Bake for 24 to 27 minutes, rotating baking sheet half-way through for an even crust color.


Recipe by Jamie Geller.