Herbed Challah with Everything Bagel Seasoning

Herbed Challah with Everything Bagel Seasoning
Rated 5 out of 5
Prep. time:
210 min
Difficulty:
medium
Amount:
1 dishes
Cosher:
fur

Herbed Challah with Everything Bagel Seasoning: A Flavorful Twist on a Classic Bread

Challah is a traditional Jewish bread, known for its soft, fluffy texture and beautiful braided appearance.

This herbed version takes the classic challah and adds fresh herbs for an aromatic flavor, with a topping of everything bagel seasoning for a savory crunch.

It’s perfect for Shabbat, holidays, or any special occasion where you want to impress with homemade bread.

Preparation Time

  • Total Time: 3 hours 30 minutes (including rising time)
  • Active Time: 30 minutes
  • Rising Time: 2 hours
  • Baking Time: 30-35 minutes
  • Difficulty: Medium
  • Servings: 1 large loaf or 2 smaller loaves

Ingredients

The Necessary Ingredients (Possible in All Kinds of Variations)

For the Dough:

  • All-Purpose Flour: 4 cups
  • Active Dry Yeast: 1 packet (2 1/4 teaspoons)
  • Warm Water: 1 cup (about 110°F)
  • Sugar: 1/4 cup
  • Salt: 1 1/2 teaspoons
  • Olive Oil: 1/4 cup
  • Eggs: 2 large (plus 1 for egg wash)
  • Fresh Herbs: 1/4 cup chopped (such as rosemary, thyme, parsley, or dill)

For the Topping:

  • Everything Bagel Seasoning: 2-3 tablespoons
  • Egg Wash: 1 egg, beaten with 1 tablespoon of water

Alternative Ingredients:

  • Gluten-Free: Use a gluten-free flour blend that works well for yeast breads.
  • Vegan: Use a flaxseed mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) in place of eggs, and brush with plant-based milk instead of egg wash.
  • Herb Variations: Experiment with different herbs like basil, oregano, or chives.

Steps of Preparation

The Steps of Preparation (Possible in All Kinds of Variations)

Making herbed challah with everything bagel seasoning involves a few steps, but the result is a beautiful and flavorful bread that’s worth the effort. Here’s how to do it:

1. Prepare the Dough:

  • In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for about 5-10 minutes, until the mixture becomes frothy.
  • Add the olive oil, eggs, chopped fresh herbs, salt, and 3 1/2 cups of flour. Mix until a shaggy dough forms.
  • Turn the dough out onto a floured surface and knead, gradually adding the remaining flour as needed, until the dough is smooth and elastic, about 8-10 minutes.

2. Let the Dough Rise:

  • Place the dough in a lightly oiled bowl, turning it once to coat the top. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

3. Shape the Challah:

  • Punch down the risen dough and turn it out onto a floured surface. Divide the dough into three equal pieces if making one large loaf, or six pieces for two smaller loaves.
  • Roll each piece into a long rope, about 16 inches long. Braid the ropes together, pinching the ends to seal. Transfer the braided loaf (or loaves) to a parchment-lined baking sheet.

4. Second Rise:

  • Cover the braided challah with a towel and let it rise again for about 30-45 minutes, until puffy.

5. Preheat the Oven:

  • Preheat your oven to 350°F (175°C).

6. Add the Topping:

  • Brush the risen challah with the egg wash, making sure to coat all the exposed surfaces. Sprinkle generously with everything bagel seasoning.

7. Bake:

  • Bake the challah in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If it browns too quickly, tent it with foil for the last 10 minutes of baking.

8. Cool and Serve:

  • Let the challah cool on a wire rack before slicing. Serve it warm or at room temperature, and enjoy with butter, cream cheese, or your favorite toppings.

Nutritional Benefits

Herbed challah with everything bagel seasoning offers the comfort of homemade bread with added flavor and nutrients:

  • Protein: Eggs and flour provide protein, essential for muscle repair and overall health.
  • Fiber: Whole herbs add fiber and additional nutrients, such as vitamins A and C.
  • Healthy Fats: Olive oil contributes heart-healthy monounsaturated fats.
  • Antioxidants: Fresh herbs are rich in antioxidants, which support overall health.

Possible Additions or Upgrades

  • Cheese: Sprinkle some grated Parmesan or cheddar over the top before baking for a cheesy twist.
  • Sweet Option: Swap out the herbs for a touch of cinnamon and raisins for a sweeter challah version.
  • Seeds: Add sesame or poppy seeds to the dough for extra texture and flavor.
  • Garlic: Incorporate roasted garlic into the dough for an added depth of flavor.

Frequently Asked Questions

Can I make this challah dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Let it come to room temperature before shaping and baking.

How do I store leftover challah?

Store leftover challah in an airtight container or bag at room temperature for up to 3 days. You can also freeze challah for up to 3 months. Thaw and reheat before serving.

Can I make this recipe without herbs?

Yes, you can omit the herbs for a more traditional challah flavor, or try other additions like garlic or sun-dried tomatoes.

How do I keep the challah soft?

To keep challah soft, avoid overbaking, and store it in an airtight container once it’s cooled. You can also brush the loaf with a bit of melted butter after baking to keep it moist.

Can I use a stand mixer to knead the dough?

Yes, a stand mixer with a dough hook can be used to knead the dough. Mix on medium speed for about 5-7 minutes, until the dough is smooth and elastic.

What is everything bagel seasoning made of?

Everything bagel seasoning typically includes sesame seeds, poppy seeds, dried garlic, dried onion, and salt. You can make your own or use a store-bought version.

Can I make challah without eggs?

Yes, for an egg-free version, use a flaxseed meal mixture or applesauce as a substitute. The texture will be slightly different, but it will still be delicious.

What can I serve with challah?

Challah pairs beautifully with soups, stews, or as part of a sandwich. It’s also delicious with honey or jam for a sweet treat.

Can I braid challah differently?

Yes, challah can be braided in various ways, from a simple three-strand braid to a more intricate six-strand braid. Experiment with different braiding techniques for a unique look.

How do I know when the challah is done?

Challah is done when it’s golden brown and sounds hollow when tapped on the bottom. An internal temperature of about 190°F (88°C) is also a good indicator of doneness.

Enjoy this flavorful herbed challah with everything bagel seasoning, and don’t forget to share this unique and delicious recipe with friends and family! It’s a bread that’s sure to impress at any meal or celebration.

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## The Chocolate Dipped Coconut Bars We Make When We Want Something Sweet, Chewy, Cold, and Completely Irresistible These **Chocolate Dipped Coconut Bars** are the kind of treat that makes us open the freezer “just to check on them” and somehow come back with one in our hands. They are chewy in the center, deeply coconutty, gently sweet, and wrapped in a smooth chocolate shell that cracks softly when we bite into it. From my experience, this is one of those recipes that feels homemade in the best possible way: simple ingredients, rich flavor, and a result that looks like it came from a beautiful little dessert shop. What makes these bars so special is the contrast between the creamy coconut filling and the dark chocolate coating. We get that tropical sweetness from shredded coconut, a soft melt-in-the-mouth texture from condensed milk or coconut cream, and then a glossy chocolate layer that makes everything feel more luxurious. I love making these for family gatherings because they are easy to prepare ahead, they disappear quickly from the tray, and they always make people ask, “Did we really make these ourselves?” ### Preparation Time * **Preparation time:** 20 minutes * **Chilling time:** 1–2 hours * **Chocolate dipping time:** 15–20 minutes * **Final setting time:** 20–30 minutes * **Total time:** about 2 hours * **Servings:** 16–20 bars * **Difficulty:** Easy These bars are best when they are chilled, firm, and neatly dipped. We do not need baking skills here; we just need to mix, shape, chill, dip, and wait for the chocolate to set. ## The Necessary Ingredients — Possible in All Kinds of Variations For the coconut filling: * 3 cups shredded coconut, unsweetened or sweetened * 1 cup sweetened condensed milk * 2 tablespoons coconut cream or heavy cream * 2 tablespoons powdered sugar, optional, for a sweeter bar * 1 teaspoon vanilla extract * ¼ teaspoon salt * 2 tablespoons melted coconut oil, optional, for a firmer texture For the chocolate coating: * 250 grams dark chocolate, milk chocolate, or semi-sweet chocolate * 1 tablespoon coconut oil or neutral oil, for a smoother coating * ¼ cup toasted coconut, optional, for topping * Flaky sea salt, optional, for topping * Chopped almonds, pistachios, or hazelnuts, optional, for topping Now that we have the main ingredients, we can adjust the bars to fit different preferences. From my experience, this recipe is very forgiving, and even small changes can create a completely different dessert. For a **vegan version**, we should use vegan condensed coconut milk or thick coconut cream mixed with maple syrup, and we should choose dairy-free chocolate. For a **gluten-free version**, the recipe is naturally gluten-free if all packaged ingredients are certified gluten-free. For a **dairy-free version**, we should use coconut condensed milk, coconut cream, and dairy-free dark chocolate. For a **less sweet version**, we should use unsweetened shredded coconut, dark chocolate, and skip the powdered sugar. For a **more candy-bar style version**, we can use sweetened coconut, milk chocolate, and shape the mixture into thicker bars. For a **protein-style version**, we can add 2–3 tablespoons vanilla protein powder, but we may need a little extra coconut cream to keep the filling moist. For a **nutty version**, we can press one almond into the top of each coconut bar before dipping it in chocolate. This recipe does not require cooking, but we can still use different methods to melt the chocolate. In the microwave, we can heat the chocolate in short bursts and stir between each one. On the stovetop, we can use a double boiler for gentle, even melting. In an Instant Pot, we can use the sauté function only to warm water underneath a heatproof bowl, but we should avoid direct heat. In a Ninja Foodi or air fryer, we should not melt chocolate directly because the heat is too intense and can make the chocolate seize. For the coconut, we can toast a little in a dry pan, oven, or air fryer if we want a deeper flavor. ## The Steps of Preparation — Possible in All Kinds of Variations Before we begin, we should line a pan with parchment paper. This makes the bars easy to lift, cut, and dip without sticking. I always like pressing the coconut mixture firmly because compact bars hold their shape much better when we coat them in chocolate. 1. Line a small square pan or baking dish with parchment paper, leaving some overhang on the sides. 2. Add the shredded coconut, condensed milk, coconut cream, powdered sugar if using, vanilla extract, salt, and melted coconut oil to a large bowl. 3. Mix everything together until the coconut is evenly coated and the mixture feels sticky, thick, and moldable. 4. Taste the mixture and adjust with a little more salt, vanilla, or powdered sugar if needed. 5. Transfer the coconut mixture into the lined pan. 6. Press the mixture down firmly with a spatula, spoon, or clean hands until it forms an even, compact layer. 7. Chill the pan in the freezer for 45–60 minutes, or until the coconut slab is firm enough to slice. 8. Lift the coconut slab out of the pan using the parchment paper. 9. Slice it into 16–20 small bars or rectangles. 10. Place the sliced bars on a parchment-lined tray. 11. Freeze the bars for another 20–30 minutes so they stay firm during dipping. 12. Add the chocolate and coconut oil to a heatproof bowl. 13. Melt the chocolate gently in the microwave in 20-second intervals, stirring after each interval, until smooth. 14. Dip one chilled coconut bar into the melted chocolate. 15. Use a fork to lift the bar out of the chocolate and let the excess drip back into the bowl. 16. Place the dipped bar back onto the parchment-lined tray. 17. Repeat with the remaining bars. 18. Sprinkle toasted coconut, flaky salt, or chopped nuts over the bars before the chocolate sets. 19. Chill the bars in the refrigerator for 20–30 minutes, or until the chocolate shell is firm. 20. Serve the bars cold from the fridge or slightly softened at room temperature for a creamier bite. ### Nutritional Benefits * **Coconut provides satisfying texture:** Shredded coconut gives the bars their chewy bite and helps them feel rich even in small portions. * **Coconut contains dietary fiber:** The fiber helps make the bars more filling than many smooth candies. * **Dark chocolate adds antioxidants:** When we use dark chocolate, we get cocoa compounds that contribute depth, bitterness, and richness. * **The bars are naturally portion-friendly:** Because they are rich and dense, one small bar can feel very satisfying. * **Coconut oil helps create a smooth coating:** A small amount helps the chocolate melt evenly and set with a softer snap. * **Salt balances sweetness:** Even a small pinch of salt makes the coconut and chocolate flavors taste more intense. * **Vanilla adds aroma without heaviness:** It makes the filling taste warmer, rounder, and more dessert-like. * **Dairy-free versions are easy to make:** Coconut condensed milk and dairy-free chocolate keep the same indulgent texture. * **The recipe can be gluten-free:** With certified gluten-free ingredients, these bars can fit gluten-free dessert tables beautifully. * **They are freezer-friendly:** Keeping them chilled helps us enjoy a homemade sweet treat whenever we want one. After the nutrition side, we can make these bars even more exciting. This is where we can turn a simple coconut-chocolate treat into something that feels festive, elegant, or completely personal. ### Possible Additions and Upgrades * Add one whole almond on top of each bar before dipping. * Mix mini chocolate chips into the coconut filling. * Add orange zest for a bright chocolate-orange flavor. * Add lime zest for a tropical, refreshing note. * Add almond extract instead of vanilla for a candy-bar flavor. * Add espresso powder to the melted chocolate for deeper richness. * Sprinkle flaky sea salt on top before the chocolate sets. * Roll the bars in toasted coconut after dipping. * Drizzle white chocolate over the finished bars. * Use milk chocolate for a sweeter, creamier coating. * Use dark chocolate for a more intense, less sweet version. * Add chopped pistachios for color and crunch. * Add freeze-dried raspberries for tartness and a beautiful finish. * Add crushed hazelnuts for a nutty chocolate flavor. * Add a thin layer of caramel before dipping for a richer dessert. * Add a pinch of cinnamon to the coconut mixture. * Shape the mixture into balls instead of bars. * Make mini bite-size squares for parties. * Serve them straight from the freezer for a firmer candy texture. * Serve them from the fridge for a softer, chewier center. ### Questions and Answers **Can we make these bars ahead of time?** Yes, these bars are perfect for making ahead because they store beautifully in the fridge or freezer. **How long do they last in the refrigerator?** They usually keep well for about 1 week in an airtight container. **Can we freeze them?** Yes, we can freeze them for up to 2 months. From my experience, they taste wonderful straight from the freezer after a few minutes at room temperature. **Can we use sweetened coconut?** Yes, but the bars will be sweeter. We may want to skip the powdered sugar if we use sweetened coconut. **Can we use unsweetened coconut?** Yes, and it gives us a more balanced flavor, especially when paired with milk chocolate or sweetened condensed milk. **Why are our bars falling apart?** The mixture may be too dry or not pressed firmly enough. We can add a little more condensed milk or coconut cream and press the mixture very tightly. **Why is the chocolate too thick for dipping?** We can stir in a little coconut oil or neutral oil to make it smoother and easier to coat the bars. **Can we make them without condensed milk?** Yes, we can use thick coconut cream with maple syrup, but the texture will be slightly softer and less candy-like. **Can we make them vegan?** Yes, we should use vegan condensed coconut milk and dairy-free chocolate. **Can we make them gluten-free?** Yes, the recipe can be gluten-free if all packaged ingredients are certified gluten-free. **Do we need to bake them?** No, these are no-bake bars. Chilling is what helps them set. **Can we use white chocolate?** Yes, white chocolate works, but it makes the bars much sweeter. It is delicious with lime zest or freeze-dried berries. **Can we make them smaller?** Yes, mini bars or bite-size squares are great for parties and dessert platters. **Should we store them at room temperature?** It is better to keep them chilled because the coconut filling stays firm and the chocolate shell holds better. **Can children help make them?** Yes, children can help mix the filling, press it into the pan, sprinkle toppings, and decorate the bars. **What chocolate works best?** From my experience, semi-sweet or dark chocolate gives the best balance because the coconut filling is already sweet. **Can we add nuts inside the filling?** Yes, finely chopped almonds, pistachios, or hazelnuts add lovely crunch. **How do we get a smooth chocolate coating?** We should dip very cold bars into melted chocolate that is smooth and fluid, then let the excess drip off before placing them on parchment. **Can we shape them like candy bars?** Yes, we can press the coconut mixture into a thicker slab and cut it into long rectangles. **What is the biggest mistake to avoid?** We should not dip soft bars. If the coconut filling is not cold and firm, the bars can break apart in the chocolate. Chocolate Dipped Coconut Bars
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