Low Sodium Traditional Challah

Discover the timeless beauty of challah bread with a heart-healthy twist in this Low Sodium Traditional Challah recipe. Crafted with minimal salt but maximum flavor, this tender, golden loaf features a delicate balance of honeyed sweetness and rich, eggy goodness. Perfect for braiding into its iconic shape, the dough rises into a pillowy masterpiece with a glossy egg wash finish, optionally accented by poppy seeds for added flair. Whether you're baking for a special occasion or a cozy family dinner, this low sodium take on traditional challah is a soft and satisfying centerpiece that everyone will love. Simple ingredients and step-by-step instructions make this recipe approachable for any home baker aiming to create a healthy yet authentic version of this cherished bread.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 4.5 cups All-purpose flour
• 1 packet Active dry yeast
• 1 cup Warm water
• 0.25 cup Honey
• 3 large Eggs
• 0.25 cup Vegetable oil
• 2 tablespoons Sugar
• 1 tablespoon Water (for egg wash)
• 1 tablespoon Poppy seeds (optional)

Directions

Step 1

In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 10 minutes, until the mixture becomes frothy.

Step 2

In a separate bowl, whisk together 2 eggs, honey, and vegetable oil until well combined.

Step 3

Add the wet mixture to the yeast mixture and stir to combine.

Step 4

Gradually add the flour, one cup at a time, stirring with a wooden spoon until the dough begins to come together.

Step 5

Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes, until the dough is smooth and elastic.

Step 6

Lightly oil a clean bowl, place the dough inside, and cover it with a damp towel. Let the dough rise in a warm place for about 1.5 hours, or until it has doubled in size.

Step 7

Punch down the dough and divide it into three equal pieces. Roll each piece into a long rope and braid them together to form the traditional challah shape. Pinch the ends to seal them.

Step 8

Place the braided dough onto a parchment-lined baking sheet. Cover loosely with a towel and let it rise again for 30–45 minutes.

Step 9

Preheat the oven to 375°F (190°C).

Step 10

In a small bowl, whisk together the remaining egg with 1 tablespoon of water to create an egg wash. Brush the egg wash generously over the braided dough.

Step 11

Sprinkle the top with optional poppy seeds if desired.

Step 12

Bake the challah in the preheated oven for 25–30 minutes, or until golden brown and the bottom sounds hollow when tapped.

Step 13

Transfer the challah to a wire rack to cool before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(1101.7g)

Amount per serving	% Daily Value*
Calories	2978.4

Total Fat 75.8g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 33.6g
Cholesterol 558mg	0%
Sodium 230.7mg	0%
Total Carbohydrate 492.6g	0%
Dietary Fiber 17.8g	0%
Total Sugars 76.0g
Protein 79.2g	0%

Vitamin D 123IU	0%
Calcium 285.7mg	0%
Iron 30.2mg	0%
Potassium 1019.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.0%

Protein: 10.7%

Carbs: 66.4%