Challah (Pizza Mix Version)
This soft, slightly sweet challah bread is perfect for tearing or slicing. Serve slightly warm, or freeze it baked and reheat to enjoy later. To freeze: let it thaw slowly overnight in the fridge, then microwave or warm in a low oven to freshen.
Challah (Pizza Mix Version)
Serves: 1 Large Challah Loaf or 2 small loaves | Prep Time: Varies | Cook Time: 45-55 min
Ingredients:
- 1 bag (454g) Better Batter Gluten Free Pizza Mix
- 7g Instant yeast
- 1½ cups (360g) lukewarm water (105–110°F)
- For longer shelf life, substitute full-fat milk or full-fat milk alternative (e.g., coconut milk or hemp seed milk)
- 3 eggs (150g) or equivalent egg substitute or aquafaba
- 1 egg (for egg wash) or 50g aquafaba / Just Egg + 1 Tbsp water
- ¼ cup (54g) vegetable or avocado oil
- ½ cup (100g) sugar
- OR ⅓ cup (110g) honey (If using honey, reduce other liquid by 110g)
- Poppy seeds or sesame seeds for topping
Instructions:
Mix the Dough In the bowl of a stand mixer, combine water (or milk), eggs (or substitute), oil, yeast, and sugar (or honey). Let mixture stand for 5 minutes.
Create the Sponge
Add half the pizza mix and a pinch of salt.
Beat on high speed for 4 minutes until it resembles a very thick batter. Let rise for 30 minutes to 1 hour, until fluffy and nearly doubled.
Finish Mixing Add the remaining flour mix. Beat again on high speed for 4 minutes until it forms a very sticky bread dough.
Shape & Proof
Line a baking sheet with parchment paper and spray with cooking spray.
Dust a clean surface with a little extra flour, tapioca starch, or potato starch.
Turn dough out onto the surface and divide into 3 equal pieces.
Roll each piece into a log about 14 inches long.
Transfer logs to the baking sheet.
Pinch the tops together, loosely braid, and pinch the ends to seal.
Spray or brush with warm water.
Cover with a damp towel.
Rise. Let rise 35–60 minutes in a warm, slightly steamy environment.
Bake & Finish
Preheat oven to 375°F.
Place challah in oven and bake for 15–20 minutes (initial oven spring).
Remove from oven. Brush with egg wash (or vegan alternative).
Sprinkle with sesame or poppy seeds.
Return to oven and bake another 30–35 minutes, until golden brown and hollow sounding. Internal temperature should reach 210°F.
Cool & Store. Cool on a wire rack. Can be eaten warm after ~45 minutes. Store covered or freeze and reheat gently when ready to serve.
This post was originally published in 2025 by Patrick Auger. Original photo by Patrick Auger.
