Shabbat Challah Knots
לחמניות קשר·(lachmaniyot kesher)
Friday Night Comfort
Friday at four p.m., the kitchen smells of warm water and active dry yeast, the dough swells quietly, and the scent of challah knots lingers in the stairwells of first-generation midwestern duplexes. This isn't the stiff, artificially yellowed bread from a modern supermarket. It is the genuine article: a golden, deeply pillowy roll enriched with sugar and eggs. Embrace a highly hydrated dough, a native delayed-oil technique, and a grandmotherly trick of dusting the half-sheet pan with cinnamon to fake that intoxicating commercial bakery aroma, brush them with egg wash, and let the oven do the rest.
Ingredients
- active dry yeast1 1/2 tbsp
- granulated sugar1 tsp
- water1 cup
- unbleached all-purpose flour5 1/2 cup
- granulated sugar1/2 cup
- large eggs2 large
- neutral oil1/2 cup
- kosher salt1 tbsp
- large egg1 large
- sesame or poppy seeds2 tbsp
- ground cinnamon1/4 tsp
Method
- 01
Prove the yeast to build the foundation.
In the bowl of a stand mixer, combine the lukewarm water, 1 teaspoon of sugar, and the yeast. Whisk gently and let it sit undisturbed for 10 minutes until highly foamy and aromatic. If it does not foam, discard it and get fresh yeast.
- 02
Mix the flour, sugar, and eggs into the yeast.
Add 5 cups of the flour, the 1/2 cup of sugar, and the 2 room-temperature eggs to the foamy yeast. Attach the dough hook and mix on the lowest speed until a shaggy, uneven dough begins to form.
- 03
Stream in the oil slowly while the mixer runs.
This delayed oil technique inhibits gluten breakdown while retaining the tenderizing effects of the fat. With the mixer still on low, slowly drizzle the neutral oil down the side of the bowl. Once it is mostly absorbed, sprinkle in the kosher salt.
- 04
Knead the dough for a full ten to twelve minutes.
Increase the speed to medium-low. Do not panic and add heaps of flour; a slightly tacky, highly hydrated dough is the secret to a cloud-like crumb. After ten minutes, it should feel soft and elastic without leaving a thick residue on your fingers. If it remains soupy, add the remaining half cup of flour a tablespoon at a time.
- 05
Bulk proof the dough until doubled in volume.
Form the dough into a smooth ball and place it in a lightly oiled bowl, turning once to coat. Cover tightly and let it rise in a warm, draft-free spot for one and a half to two hours.
- 06
Divide the dough into twelve equal pieces and rest.
Gently punch down the dough and turn it out onto a bare, unfloured counter. Divide into equal portions, ideally weighing about 3.5 ounces each. Roll into tight balls, cover with a towel, and let them rest for ten minutes to relax the gluten.
- 07
Shape each portion using the Figure-8 technique.
Roll a ball into a 12-inch rope on the bare counter. Form a number 9, take the hanging tail, and pull it up through the center hole from the bottom. Twist the top loop once to form an 8, tuck the remaining tail into the new top loop, and pinch the ends securely underneath.
- 08
Dust the parchment with cinnamon and proof the knots.
Line two large baking sheets with parchment paper and sprinkle a tiny pinch of cinnamon directly onto the paper. It will toast in the oven, filling your home with that intoxicating commercial bakery aroma without flavoring the bread. Space the knots two inches apart, cover loosely, and let rise for forty-five minutes until deeply puffed.
- 09
Glaze with egg wash and bake until deeply mahogany.
Preheat the oven to 350°F. Brush the knots generously with the beaten egg wash, making sure to get into the crevices. Sprinkle with seeds and bake for twenty to twenty-five minutes, rotating halfway, until they are rich brown and register 190°F internally. Cool completely on a wire rack before tearing into them.
Notes
Adjust proofing time based on your kitchen's temperature.
Yeast is a living organism. If you are baking in the dead of winter, the dough may take up to three hours to double. You can proof the dough in a cold oven with just the light turned on for gentle ambient warmth.
Utilize a cold retardation for deeper flavor.
The dough can be mixed, placed in an oiled bowl, and immediately refrigerated overnight for its first rise. Let it sit at room temperature for an hour before shaping to take the chill off.