Sesame Tahini Challah Twists

Name: Sesame Tahini Challah Twists
Prep time: 30 min
Cook time: 20 min
Yield: 12

baking challah sesame tahini jewish-inspired yeast-bread twisted nutty

Baking

Beautiful twisted challah bread enriched with nutty tahini and topped with sesame seeds. These individual twists combine traditional Jewish bread-making with Middle Eastern flavors for an aromatic and visually stunning result.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 20

Ingredients

500g4 cups bread flour
7g2 tsp instant yeast
60g1/4 cup granulated sugar
10g2 tsp salt
2 large2 large eggs
180ml3/4 cup warm water
80ml1/3 cup tahini, well stirred
60ml1/4 cup extra virgin olive oil
2 tbsp2 tbsp honey
11 egg, beaten for wash
60g1/4 cup sesame seeds (white and black mixed)
1 tsp1 tsp flaky sea salt

Instructions

In large bowl, whisk together 500g4 cups bread flour, 7g2 tsp instant yeast, 60g1/4 cup granulated sugar, and 10g2 tsp salt.
In separate bowl, whisk 2 large2 large eggs, 180ml3/4 cup warm water, 80ml1/3 cup tahini, 60ml1/4 cup extra virgin olive oil, and 2 tbsp2 tbsp honey until smooth.
Add wet ingredients to dry ingredients, mixing until shaggy dough forms. Turn onto lightly floured surface.
Knead for 10-12 minutes until smooth, elastic, and slightly tacky. The tahini makes this dough unique in texture.
Place in oiled bowl, cover with damp towel, and rise in warm place for 1-1.5 hours until doubled.
Punch down dough and divide into 12 equal pieces. Roll each piece into rope about 30cm (12 inches) long.
To shape twists: fold each rope in half and twist the two halves around each other, tucking the end under.
Place twists on parchment-lined baking sheets, spacing 5cm apart. Cover and rise 45-60 minutes until puffy.
Preheat oven to 190°C (375°F). Brush twists with 11 egg and sprinkle generously with 60g1/4 cup sesame seeds (white and black mixed) and 1 tsp1 tsp flaky sea salt.
Bake for 18-22 minutes until deep golden brown and hollow-sounding when tapped. Cool on wire racks.

Ingredients

id: bread_flour metric: 500g imperial: 4 cups name: bread flour
id: instant_yeast metric: 7g imperial: 2 tsp name: instant yeast
id: sugar metric: 60g imperial: 1/4 cup name: granulated sugar
id: salt metric: 10g imperial: 2 tsp name: salt
id: eggs metric: 2 large imperial: 2 large name: eggs
id: warm_water metric: 180ml imperial: 3/4 cup name: warm water
id: tahini metric: 80ml imperial: 1/3 cup name: tahini, well stirred
id: olive_oil metric: 60ml imperial: 1/4 cup name: extra virgin olive oil
id: honey metric: 2 tbsp imperial: 2 tbsp name: honey
id: egg_wash metric: 1 imperial: 1 name: egg, beaten for wash
id: sesame_seeds metric: 60g imperial: 1/4 cup name: sesame seeds (white and black mixed)
id: flaky_salt metric: 1 tsp imperial: 1 tsp name: flaky sea salt

Instructions

In large bowl, whisk together {bread_flour}, {instant_yeast}, {sugar}, and {salt}.
In separate bowl, whisk {eggs}, {warm_water}, {tahini}, {olive_oil}, and {honey} until smooth.
Add wet ingredients to dry ingredients, mixing until shaggy dough forms. Turn onto lightly floured surface.
Knead for 10-12 minutes until smooth, elastic, and slightly tacky. The tahini makes this dough unique in texture.
Place in oiled bowl, cover with damp towel, and rise in warm place for 1-1.5 hours until doubled.
Punch down dough and divide into 12 equal pieces. Roll each piece into rope about 30cm (12 inches) long.
To shape twists: fold each rope in half and twist the two halves around each other, tucking the end under.
Place twists on parchment-lined baking sheets, spacing 5cm apart. Cover and rise 45-60 minutes until puffy.
Preheat oven to 190°C (375°F). Brush twists with {egg_wash} and sprinkle generously with {sesame_seeds} and {flaky_salt}.
Bake for 18-22 minutes until deep golden brown and hollow-sounding when tapped. Cool on wire racks.

Tips

Tahini Consistency: Stir tahini well before measuring as natural separation occurs. The paste should be smooth and pourable for even distribution.

Kneading Technique: The tahini makes this dough slightly different from regular challah - it may feel stickier but resist adding too much flour.

Shaping Success: Keep hands lightly floured when shaping. The twists should be snug but not too tight as dough will expand during rising.

Even Browning: Rotate baking sheets halfway through baking for even color. Challah should be deeply golden for proper flavor development.

Storage: These twists are best fresh but keep well for 2 days wrapped. Refresh in 150°C (300°F) oven for 5 minutes to restore crispness.

Tips

Tahini Consistency: Stir tahini well before measuring as natural separation occurs. The paste should be smooth and pourable for even distribution.

Kneading Technique: The tahini makes this dough slightly different from regular challah - it may feel stickier but resist adding too much flour.

Shaping Success: Keep hands lightly floured when shaping. The twists should be snug but not too tight as dough will expand during rising.

Even Browning: Rotate baking sheets halfway through baking for even color. Challah should be deeply golden for proper flavor development.

Storage: These twists are best fresh but keep well for 2 days wrapped. Refresh in 150°C (300°F) oven for 5 minutes to restore crispness.

Sesame Tahini Challah Twists

Recipe Details

Ingredients

Instructions

Ingredients

Instructions

Tips

Tips

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