Fall
Scallion Pancake Challah
Popular on Food52
32 Reviews
Jennifer S.
August 18, 2024
I love this recipe, my go-to. Whomever said to use everything bagel seasoning was a freaking genius. I made a few light tweaks. I use at least 1, sometimes 2 whole bunches of green onions. Scallion me to death, I crave your allium smother. I also do a second rise after braiding for at least 30 min while the oven is preheating. So good, recipe works every time.
Sarreina
May 21, 2021
Just made this recipe. I found the dough extremely sticky. I must have added at least a half cup or more of four. Also think more flavor needed, perhaps sesame oil in the egg wash. Also- I noticed someone asked the same question about the lack of a second rise, which is why my braids spread. I cooked this for 10 more minutes than the recipe states, and it is fluffy, but needs more flavor. Don’t know if I would make this again without a second rise, or understanding why the dough was so sticky- not tacky, but sticky.
sea27
August 7, 2021
I've made this twice now and both times I had the same experience. I must have added another 1/2 to 3/4 cup of flour and I still couldn't handle the dough. The second time around, the dough was still so sticky that I couldn't even shape it at the end. Does anyone have any ideas about what's going on with my bake? I am baking in a humid environment, but otherwise, is this user error? Thanks!
Fillyfoodie
September 16, 2023
I agree that this was a very sticky dough. I think I ultimately added 3/4 cups of flour when all was said and done. I don’t understand how others worked with this dough without adding almost a full cup of flour to the mix.
RachelJ
February 28, 2020
Most challah recipes have two (or even 3) rises. Why does this only have one? I am about to make it and wondering if I should let it rise a second time.
Ling
November 27, 2019
This is my go-to challah recipe that is so so easy to mix up by hand and the dough is easy to work with. Always a stunner when I share with friends :)
Darian
July 19, 2019
I made this using chives instead of scallions, just because that's what I had. I LOVED how easy it was to make, and agree with other reviewers that the recipe could be an excellent base for other variations (cinnamon-sugar, or maybe Nutella??). The loaf came out looking perfectly shiny and browned and was cooked through without drying. The texture and appearance rivaled that of a bakery! We really enjoyed the riff on scallion pancakes which are a favorite at our house. I will definitely be making this again...and again...and again!
Olga O.
March 5, 2018
Made it. LOVED it!!! http://www.mangotomato.com/2018/03/an-ode-to-molly-yehs-scallion-pancake.html I used Trader Joe's everything but the bagel spice mix. {Should have read the comments about upping the salt amount: next time!}
BandannerBread
February 7, 2018
Great challah! The one thing I tweaked was the salt -- I upped it to 2.5 tsp of kosher salt, which ended up being just right for me (not salty at all, just nicely balanced). I was light-handed with the oil and scallions, but would apply more generously next time. Great flavour combination! I agree with other commenters -- it would be fun to try other flavours, using this challah dough as a base.
Nlimlamai
January 6, 2018
I'm excited to make this challah! I'm unclear about the jelly rolling part -- where does the extra dough come from to wrap up over the scallion mixture?
HelloThereNicole
August 14, 2017
Ok, I've made this twice regular, and just made it gluten free... so good! Regular it makes the best challah I've ever tasted, springy, sweet and savory, a pull apart texture. Gluten free it tastes a lot like soda bread, with a similar crumb. Next time I make it with gf flour I plan on forming it and then proofing it in order to take advantage of the pliability after kneading it. I used bob's red mill 1 to 1 flour to substitute.
rockymtnneighbor
March 22, 2017
I didn't believe the comments until I made it: it truly was super easy! I usually adjust bake times down at 5k elevation but with this one it was undercooked at 20min so I'd recommend pushing for 25 min and keeping a close eye. I think the dough would make a great base for a cinnamon bread: I will try that next by swapping out the savory toppings for butter + cinnamon + sugar :) Thanks for a great recipe, Molly!
Tracie
January 2, 2016
I made this tonight and it is unreal! So easy and ridiculously delicious. Can't wait to make it again for friends !! Mine needed a bit more time in the oven- the oil makes it slightly hard to tell if it's cooked all the way through- but it came out perfect . Keep the interesting and delicious challah recipes coming, Molly!!
Annie S.
March 6, 2015
I made this and it was so perfect. I love to make bread and I love new takes on baking it. I make traditional baguettes with masa ; but this trumps that hack. Thanks Molly...and the photos I took wowed my friends!
raquel
October 31, 2014
follow up: made this recipe into one large and one very small challah, keeping the smaller one plain. couldnt be easier (no mixer!), and both came out great! really nice crusty outside with the gluten stretching well inside. flavor savory. my new go to challah recipe.
raquel
October 23, 2014
How would this come out without the filling, just the dough recipe? Asking because would like to double the recipe to get two loaves, but keep one plain for pickier eaters.
Eve L.
June 13, 2014
So this is the best challah I have ever made...and I ran a challah club for a while. It's so easy to make. We ordered in Chinese lemon chicken and it went perfectly together. Thanks Molly!
See what other Food52ers are saying.