I Made Ina Garten's Signature Challah and It's Going to Be the Star of My Rosh Hashanah Table

There's no better way to celebrate Rosh Hashanah than with a warm, golden loaf of freshly baked challah. This slightly sweet, egg-enriched bread isn't just delicious—it's deeply tied to Jewish holidays and traditions.

I've been eating challah my entire life, but until recently, it was always store-bought or bakery-made. Only after giving up on my ill-fated sourdough starter and diving into the world of challah did I realize my true calling might be baking it from scratch every week.

I love how simple and delicious the recipes are, how they connect me to my Jewish roots and memories of my grandmother and how creative you can get with braiding designs. Lately, I've been baking Mandy Silverman's ( @mandyliciouschallah ) go-to challah recipe and experimenting with intricate braids thanks to countless YouTube tutorials from Challah Prince .

So when it came time to bake my own challah for Rosh Hashanah, I turned to Ina Garten. The Barefoot Contessa has shared that her challah was the very first thing she ever made for her now-husband, Jeffrey —a love story baked right into the recipe. Ina's Challah with Saffronrecipe is also one of the most beloved versions online, with reviewers calling it "a wow factor dish for a novice cook." That was all the encouragement I needed to get started. Here's what happened when I gave it a try in my kitchen.

Get the recipe: Ina Garten's Challah with Saffron

Ingredients for Ina Garten's Challah with Saffron

For Ina's challah, you'll need warm water, active dry yeast, sugar, saffron, eggs, all-purpose flour, kosher salt, unsalted butter and vegetable oil.

Related: 10 Traditional Jewish Recipes That Work for Rosh Hashanah, Yom Kippur and Hanukkah

How to Make Ina Garten's Challah with Saffron

The process begins by activating the yeast. Mix warm water, yeast, sugar and saffron and let it sit until frothy. If your yeast isn't bubbly, your dough won't rise properly. (This step is key—the warm water activates the yeast and the sugar feeds it. Too hot and you'll kill the yeast; too cold and you won't activate it. Around 110° is the sweet spot.) 

Once the yeast mixture is ready, beat in the eggs and egg yolk. Gradually add the flour while mixing on low speed, scraping down the sides of the bowl as you go. Add salt and softened butter, then mix in more flour a little at a time until you have a soft, slightly sticky dough that pulls away from the sides of the bowl.

Turn the dough out onto a floured surface and knead by hand for a couple of minutes until smooth. Transfer it to a lightly oiled bowl, cover with a towel and let rise in a warm spot until doubled in size—about two hours.

Next up? The best part: the braiding. Divide the dough into four pieces, roll them into long ropes and braid.If you're used to the classic three-strand braid, don't worry—a four-strand braid just means crossing the outer ropes over the middle two, alternating sides as you go. It looks intricate, but once you get the rhythm, it's surprisingly simple.

Tuck the ends neatly underneath the loaf and place it on a parchment-lined baking sheet. Cover and let it rise again, about an hour. Before baking, brush the loaf with egg wash for that signature shiny, golden crust. Bake at 350° until the challah is deeply golden and sounds hollow when tapped on the bottom. Let it cool completely before slicing. (It will be hard to wait, but it's worth it.)

And if you're making challah for Rosh Hashanah, instead of making a long loaf, you can coil the dough into a circle on your baking sheet. The round shape symbolizes the cycle of the year and makes the loaf extra festive for the holiday.

Related: What Is Rosh Hashanah? All About the Jewish New Year, Plus 15 Rosh Hashanah Greetings

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My Honest Thoughts About Ina Garten's Challah with Saffron

Ina's recipe feels like something special. The saffron adds a subtle, earthy twist that makes this bread taste (and look) extra festive. The loaf is rich and slightly sweet with a beautifully golden crust and fluffy, feather-like interior. Honestly, tearing into a fresh loaf feels like a celebration all on its own. And leftovers? If there are any, they will make for the most spectacular French toast .

Of course, challah's meaning goes deeper than its irresistible flavor profile. Rosh Hashanah , or the Jewish New Year, is all about new beginnings, abundance and sweetness. That's why on this particular holiday, challah is baked in a round shape to represent the cycle of the year and served with apples and honey to bring sweetness in the days and months to come.

As Jamie Milne , creator of the blog Everything Delish and self-described "schmear enthusiast," explains to Parade , "In Judaism, we say 'L'Shana Tova Umetuka,' which means 'have a sweet year.' For me, this tradition is exactly that: sweetness, memory and family, all wrapped into one," she explains.

With Rosh Hashanah right around the corner, I know this loaf will be at the center of my holiday table. But I also have a strong feeling it will make an appearance at my Friday night dinners, other holiday gatherings and any night when I want to slow down and share something special with the people I love. Because really, that's what challah is all about.

Related: Tony Shalhoub Tastes His Way Through Baguettes and Buns Around the World in First Look at 'Breaking Bread' (Exclusive)

Tips for Making Ina Garten's Challah with Saffron

1. Don't skip the egg wash.

Milne shared her recipe for the perfect challah egg wash, passed down to her by her Bubbie Rut. "One egg, whisked, mixed with 1 tablespoon of water and the tiniest pinch of salt. All you have to do is brush it lightly over the dough before baking, and you will have the most perfect shine and color on your challah!" She was right!

2. Have patience.

Good things take time, and that means you need to plan ahead if you want the perfect challah. You don't want to over- or under-proof your dough, so read the directions carefully and don't skip any steps.

3. Don't add too much flour.

The dough should be slightly tacky and not dry before your first rise. Weather, temperature and altitude can all change the texture of your dough, so it's normal to have to add up to a few tablespoons more flour if your dough is too tacky. That said, add a bit at a time so you don't overdo it.

Related: I Channeled My Inner Taylor Swift and Made Funfetti Sourdough—Here's How it Went

Source:

• Jamie Milne , creator of the Everything Delish blog

This story was originally reported by Parade on Sep 22, 2025, where it first appeared in the Food & Drink section. Add Parade as a Preferred Source by clicking here.