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Making a less sweet challah?

My dad loves the texture of challah but he doesn't like the sweetness. I know that challah isn't the sweetest thing in the world, but he wants something more savory. I currently use the Smitten Kitchen recipe which calls for 50g (1/4 cup) sugar for a loaf (500g or 4 cups flour).

How far can I dial down the sugar without it significantly affecting the texture? Would using only 20g, a tad shy of 2 tbsp, be going too far?

asked by Annie 9 months ago
5 answers 503 views
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Lisanne is a trusted home cook.

added 9 months ago

Challah dough is pretty forgiving. I think you can dial it down to 2T. American-style challah tends to be very sweet and eggy; elsewhere in the world, it is a simple whitish loaf (what Americans call water challah). I have a recipe calling for 5 cups of flour to 3 tablespoons of sugar & 3 eggs for a single loaf. I think you can safely play with it.

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added 9 months ago

I agree with 2 T. At least there'll be still some sugar for the yeast.

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Chops is a trusted home cook.

added 9 months ago

There are recipes for savory challah that don't use sugar or honey. Google can find some for consideration.

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added 9 months ago

The always amazing Molly Yeh has quite a few challah recipes on her blog including:

- a ricotta stuffed whole wheat challah:
- a scallion pancake challah:

They both look awesome and definitely lean towards the savory.

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June is a trusted source on General Cooking.

added 9 months ago

I've forgotten the yeast in my challah and it came out just fine, and surprisingly sweet, even without the sugar!