Mile Chai Challah

Green Judaica’s Mile Chai Challah

This is my go-to challah recipe! I have been working on it for over a year, making small adjustments to achieve great texture and flavor. This is a fantastic sea-level recipe that also works perfectly at high altitudes (hence the name!) This recipe makes two loaves that fit perfectly on your challah tray. Although I love the classic sesame or poppy seed topping, feel free to try “everything but the bagel” seasoning or even rainbow sprinkles for the kids! 


- 4 cups (500g) bread flour

- 1/2 cup (100g) granulated sugar

- 1 packet (7g or 2 ¼ tsp) active dry yeast

- 1 1/2 teaspoon salt

- 2 large eggs + 1 egg for egg wash 

- 1/4 cup (60ml) vegetable oil

- 3/4 cup (180ml) warm water

- Sesame seeds or poppy seeds (optional, for topping)


  1. Activate the yeast: In a small bowl sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.
  2. In a large mixing bowl, combine the flour, sugar, and salt.
  3. Make a well in the center of the dry ingredients and add the yeast mixture, 2 eggs, and vegetable oil.
  4. Mix everything together until a dough forms, either by hand or with a dough hook.
  5. Knead it for about 8-10 minutes until it becomes smooth and elastic. If it's too sticky, you can add a little more flour, but be careful not to add too much.
  6. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place until it doubles in size (1-2 hours)
  7. Once the dough has risen, transfer it to a lightly floured surface and divide the dough into three equal parts. Roll each part into a long rope, about 16 inches (40cm) long.
  8. Pinch the ends of the three ropes together and braid them into a challah. Tuck the ends under the loaf for a neat finish.
  9. Place the braided challah on a baking sheet lined with parchment paper. Cover it with a clean kitchen towel and let it rise again for about 30-45 minutes.
  10. Preheat your oven to 375°F (190°C).
  11. Beat the remaining egg and brush it over the top of the challah. Sprinkle sesame seeds or poppy seeds over the egg wash if desired.
  12. Bake the challah in the preheated oven for 25-30 minutes, or until golden brown.

Enjoy your homemade challah!