Challah Knots

Challah Knots {La Casa de Sweets}

I love me some challah bread.  It’s nice and sweet, and oh so moist.  Made with honey and egg yolks, then baked to golden perfection, challah bread is perfect for any meal.

Challah knots are even better because they’re perfectly sized and, you have to admit…they’re pretty, too!

Don’t be afraid to make these for dinner, either.  All you need is a few ingredients, a mixer (a bowl and wooden spoon will work just as fine), and a little time.

The hardest part is waiting for these little golden knots to finish baking so you can scarf some down before your dinner guests arrive…

Challah Knots

Makes 2 dozen 


  • 1 cup warm water
  • 2-1/4 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 4 egg yolks, lightly beaten
  • 1/3 cup honey
  • 1 tablespoon olive oil, plus more to oil the bowl
  • 4 cups flour (pref. bread flour)
  • 2 teaspoons course salt, plus additional for sprinkling
  • 1 egg plus 1 tablespoon water, for the egg wash
  • 1/4 cup sesame seeds


  • In the bowl of you mixer, whisk together the warm water, yeast and sugar until combined. Let sit for 10 minutes.
  • After 10 minutes, whisk in the egg yolks, honey and olive oil.
  • Whisk together the flour and salt in a separate bowl.
  • With the bread hook attachment mixing on low speed, add the flour mixture to the wet ingredients, 1/2 cup at a time until the dough is no longer sticky.
  • Continue kneading the dough on low for about 5 minutes, until a dough ball has formed.
  • Transfer the dough to a well-oiled glass bowl, cover with plastic wrap, then place in a dry area (your microwave or oven will work) until the dough has doubled in size, about 1 to 1-1/2 hours.
  • Once the dough has doubled in size, preheat the oven to 425° and line two baking sheets with parchment paper or silpats.
  • Start making the knots by taking a few tablespoons worth of dough into your hand, roll it into a ball, then roll the dough between your hands to make a long strip.  Then tie each dough strip into a knot.
  • Place on the lined baking sheet, and repeat the process until all the dough has been used.
  • Brush each knot with the egg wash, then sprinkle on the course salt and sesame seeds.
  • Bake at 425° for 13-15 minutes, until the tops of the knots are golden brown.
  • Let cool slightly before enjoying!

Original recipe by La Casa de Sweets

challah knots {La Casa de Sweets}

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Comments (3)

  • Madeline 11 years ago Reply

    These look so great! And yay for portion control, even when it comes to something as delicious as Challah!

  • Jill Marlowe 11 years ago Reply

    Super yummy treat for October Unprocessed! We made them tonight and they are delightful! Thank you.

    Jackie 11 years ago Reply

    So glad you liked them!

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