Challah isn’t just bread — it’s the main character of every Jewish holiday table. And when it comes to Rosh Hashanah, the stakes are even higher. Forget your standard Friday-night braid: round challah is the carb equivalent of a statement necklace, showing up once a year to say, “new year, new me.”
Sure, you could stick with the classic loaf — but why stop there? From savory twists stuffed with cheese or herbs to sweet versions dripping with honey and apples, challah at Rosh Hashanah is all about celebrating big. Think of it as your chance to start the year with carbs that actually match the vibe: abundant, festive, and just a little over the top.
Why do Jewish people eat round challahs on Rosh Hashanah?
On Rosh Hashanah, instead of its usual long braids, challah is baked into a big, beautiful circle. Why? Because a round loaf has no beginning or end — just like we hope the new year will be full of endless blessings, joy, and good vibes.
Some people say it looks like a crown, a nod to the holiday’s themes of majesty and renewal. Others love the spiral versions, which feel like a sweet little reminder of life’s twists and turns. And of course, many add honey, raisins, or a shiny glaze, because nothing says “bring on a sweet year” like bread that doubles as dessert.
For more info on Rosh Hashanah, check out Unpacked’s holiday guide and best cocktail roundups.
How to braid a round challah?
Braiding a round challah looks fancy, but it’s easier than it seems. One classic method is the coil: roll out a long rope of dough, then wind it around itself like a snail shell, tucking the end underneath.
Another is the four-strand braid: start by laying out the ropes in a criss-cross, weave them over and under in sequence, then pinch the ends together and gently tuck them under to form a circle. Either way, the goal is a beautiful, round loaf that bakes up golden and festive.
Here are some video tutorials on different round challah braids you could do for your Rosh Hashanah creation!
So now that you know why challah goes round for Rosh Hashanah, let’s talk about the fun part — baking (and eating!) it. From timeless traditions to savory twists and sweet, dessert-like loaves, here are some of the best challah recipes to try this Rosh Hashanah.
While some may not be written specifically to be Rosh Hashanah challahs, all can be braided into round loaves.
Traditional
- Traditional Challah Recipe by The Nosher
- Braidable Gluten-Free Challah from the Kvetching Editor
- Olive Oil Challah by Melissa Clark
Savory
- Scallion Pancake Challah by Molly Yeh
- Potato Challah by Molly Yeh
- Fig, Olive Oil, and Sea Salt Challah by Smitten Kitchen
- Ricotta Stuffed Whole Wheat Challah by Molly Yeh
- Pretzel Challah by Tori Avey
- Summer Pesto and Gruyere Stuffed Challah by The Nosher
- Dill Pickle Challah by Shannon Sarna
- Butternut Squash and Sage Challah by Shannon Sarna
- Everything Bagel Challah by What Jew Wanna to Eat
- Caramelized Onion Challah by Jamie Geller
Sweet
- Date, Walnut, Silan, and Sesame Challah by Food Wanderings
- Honey Tahini Challah by Food52
- Pomegranate Challah by the Forest Feast
- Apple Pie Challah by Jamie Geller
- Za’atar Honey Challah by Nosh with Micah
- Marzipan Challah by Uri Scheft
- Orange Juice Challah by Molly Yeh
- Apple Cinnamon Challah Monkey Bread by Jamie Geller
- Brown Sugar Challah with Pomegranate Glaze by Molly Yeh
- Apple and Honey Challah by Smitten Kitchen
- Honey Cinnamon Basket Challah by Shannon Sarna
- Cinnamon Roll Challah by Jamie Geller
- Pumpkin Spice Challah by Tori Avey
- Chocolate Chip Challah by Aliza Schwartz
