The Actual Best Challah

Much as it pains my snobby little heart to admit it, there are some foods that are better purchased than made from scratch. Pumpkin purée, for instance, is a huge pain in the ass to make yourself, and the stringy, wet pulp you end up with likely won’t match the best canned stuff in taste or texture. I’ve never had great success with homemade pickles, which I can’t seem to get quite as snappy or deeply flavored as the best full-sours from Shelsky’s or Katz’s. And though I’ve baked billions (rough estimate) of loaves of bread over the past few years, I’ve never quite managed to craft a sandwich loaf that perfectly apes the best store-bought stuff—springy and tender and sturdy enough to stand up to a mountain of toppings, all at once.

But challah? As someone who’s made, purchased, and eaten countless versions over the course of the past nearly 30 (gulp) years, I can say with great confidence that the recipe I’m about to describe actually is the best one out there—better than your mom’s, better than your bakery’s, and certainly better than the sad, shrink-wrapped kind they serve at your local oneg. Continue reading

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