Origin: Challah


  • 1 tbsp. yeast
  • 1 cup warm water
  • 3 tbsp. sugar
  • 1/2 tbsp. salt
  • 1/3 cup canola oil
  • 3 cups all-purpose flour + 1/4 cup
  • 1 egg for basting (for vegan challah
  • substitute olive oil)
  • 1-gallon plastic Ziploc bag


  1. https://www.jewlish.com/recipes/lazy-cooks-challah-bag-easy-delicious/

  2. In a 1-gallon plastic Ziploc bag, add the yeast, water, sugar, salt, oil and 3 cups of flour.

  3. Give the bag a little shake. Don’t work too hard- remember, it’s a lazy challah!

  4. Place the bag in a bowl of warm water for 30 mins. The dough should be very wet. It will start to bubble and self-knead.

  5. Add the 1/4 cup flour and give the bag another shake.

  6. Leave the bag for 1 hour to rise. This step can vary depending on the temperature in your house, so let the dough rise until it looks kneaded. It should still be a wet dough. You can flip the bag over every 20 mins to help it along.

  7. Preheat oven to 300F/150C.

  8. On a floured surface, separate the dough and stretch out 3 strands. Braid.

  9. Baste with egg and sprinkle sesame seeds (optional for vegan challah, substitute olive oil). Leave to rise for 15 mins (optional but recommended).

  10. Bake on a non-stick tray for 40 mins or until golden on top.