Bag It – Challah

When I saw this recipe on the Jewlish blog (couldn’t resist – the name of the blog is just too cute!) I had to try it. After all, who wouldn’t want to throw (literally) ingredients into a bag and have it turn out the softest, most flavorful bread.

I was skeptical I must admit. How can a bunch of ingredients sitting in a bag for a couple of hours turn out to be bread? Well, you are about to find out!

It starts by dumping ingredients into a ziplock bag and letting it sit for awhile. 

Then putting the bag into a container with warm water. After that, the dough bag sits on the counter for a bit longer. 

When finished with the proofing and rising steps, dump on the counter and braid.The dough was so soft. Even at this point I was somewhat unsure if this bread would turn out.

Brushing with egg wash and sprinkling sesame seeds completes the top of the bread and readies it for baking.

Finished bread looks great and did not disappoint in taste. I’d never made Challah before so didn’t know what to expect. This was a delightful surprise, with barely any effort. 


Yields 1 loaf of bread

JStory at

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  • 1 Tablespoon yeast
  • 1 cup warm water
  • 3 Tablespoons. sugar
  • 1/2 Tablespoon salt
  • 1/3 cup canola oil
  • 3 cups all-purpose flour + 1/4 cup
  • 1 egg for basting (optional for vegan challah, substitute olive oil)
  • Sesame seeds for topping


  1. In a 1 gallon plastic ziplock bag, add the yeast, water, sugar, salt, oil and 3 cups of flour.
  2. Give the bag a little shake. Don’t work too hard.
  3. Place the bag in a bowl of warm water for 30 minutes.
  4. Remove from bowl, shake, release air from bag, and place on the table for one hour. Flip bag every 20 mins. The dough should be very wet. It will start to bubble and self-knead.
  5. After the one hour, add 1/4 cup flour and give the bag another shake. This makes the dough not stick to the bag.
  6. Leave the bag for one hour and 30 mins to rise. It should still be a wet dough. If it’s not rising, flip it over and knock it down. If the dough is wet, the recipe will turn out amazing.
  7. Preheat oven to 300F/150C.
  8. On a well-floured surface, separate the dough and stretch out three strands to braid.
  9. Baste with egg and sprinkle sesame seeds. Let rise for 15 mins before putting it in the oven.
  10. Bake on a non-stick tray for 40 mins or until golden on top.

3 thoughts on “Bag It – Challah”

  1. Thanks Christina - I never made Challah b efore (always seemed too complicated). Will definitely try this. Mia
  2. Pingback: Strata, Frittata or Quiche? | Christina's Cucina Blog

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