The braided egg bread known as challah is a staple in Jewish homes during Shabbat. But challah, like contemporary Israeli cuisine in general, is having a moment in the culinary world, where bakers are getting creative with ingredients and presentation. Aliza Grayevsky Somekh, the Oakland chef and kosher caterer behind BishulimSF, is known for making personal-sized and traditional challahs braided with whole scallions and studded with seeds. You may find balls of mozzarella or sun-dried tomatoes pressed into the creases as well. But the best part is Somekh’s versatile dough recipe. Use water instead of egg wash and it becomes vegan. (Psst, check out the step-by-step photo gallery at the bottom.)

Challah Rolls

Makes 6 to 8 rolls

Ingredients

500 grams or 1.1 pounds all-purpose flour

¼ cup sugar

1 teaspoon salt

1 tablespoon dry yeast

1/3 cup vegetable oil

1½ to 2 cups lukewarm water

1 egg, beaten, for wash

Topping: Sesame seeds, poppy seeds or sunflower seeds, optional

Decorations: Try green onions, chives, olives, sage, mozzarella balls or cherry tomatoes

Directions

Using a stand mixer, combine the flour, sugar, salt and dry yeast.

Using the hook attachment, mix in the oil and gradually incorporate the water. You may need less water so start with 1½ cups and add as you go. You want enough water to create a soft, but not too sticky dough. In case you’ve added too much water, add a bit of flour.

Remove dough and knead for 10 minutes until the dough is smooth and elastic.

Transfer the dough to a lightly oiled bowl (oil the top of the dough as well) and cover with plastic wrap and a towel. Let the dough rise on the counter for about an hour, or until it doubles its size.

Heat the oven to 350 degrees. Uncover the bowl, deflate the dough with your fist to remove the air, then cover again and let it rise for another 20 minutes.

Divide the dough into 6 to 8 equal parts, depending on whether you want small or larger rolls. Roll each ball into a snake and shape your rolls as you wish. For instance, you can tie it in a knot and then wrap the ends around the base.

Lay the rolls on a baking tray lined with parchment paper, cover with a towel and let rise for 15 minutes.

Remove towel and gently brush the roll with egg wash and scatter the chosen toppings.

If you want to decorate your challah rolls, you can weave some of the herbs into the challah. You can also place a few tomatoes, olives and mozzarella in the creases.

Bake the rolls for 30 minutes or until golden on both top and bottom.

Let the rolls cool and enjoy. Challah rolls will keep in a zip-top bag or other sealed container for 1 to 2 days. For longer storage, cool and store in freezer for up to two months.

— Courtesy Aliza Grayevsky Somekh, BishulimSF

  • OAKLAND, CA - OCTOBER 22: Chef Aliza Grayevsky Somekh makes a vegan challah in Oakland, Calif., on Thursday, Oct. 22, 2020. Grayevsky Somekh is an Israeli chef/caterer creating modern Cali interpretations of Israeli classics through her business Bishulim SF. (Anda Chu/Bay Area News Group)

  • OAKLAND, CA - OCTOBER 22: Chef Aliza Grayevsky Somekh rolls dough while making a vegan challah in Oakland, Calif., on Thursday, Oct. 22, 2020. Grayevsky Somekh is an Israeli chef/caterer creating modern Cali interpretations of Israeli classics through her business Bishulim SF. (Anda Chu/Bay Area News Group)

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  • OAKLAND, CA - OCTOBER 22: Chef Aliza Grayevsky Somekh braids a vegan challah in Oakland, Calif., on Thursday, Oct. 22, 2020. Grayevsky Somekh is an Israeli chef/caterer creating modern Cali interpretations of Israeli classics through her business Bishulim SF. (Anda Chu/Bay Area News Group)

  • OAKLAND, CA - OCTOBER 22: Chef Aliza Grayevsky Somekh braids a vegan challah in Oakland, Calif., on Thursday, Oct. 22, 2020. Grayevsky Somekh is an Israeli chef/caterer creating modern Cali interpretations of Israeli classics through her business Bishulim SF. (Anda Chu/Bay Area News Group)

  • OAKLAND, CA - OCTOBER 22: Chef Aliza Grayevsky Somekh braids a vegan challah in Oakland, Calif., on Thursday, Oct. 22, 2020. Grayevsky Somekh is an Israeli chef/caterer creating modern Cali interpretations of Israeli classics through her business Bishulim SF. (Anda Chu/Bay Area News Group)

  • OAKLAND, CA - OCTOBER 22: Chef Aliza Grayevsky Somekh brushes on an egg wash while making personal sized vegan challah in Oakland, Calif., on Thursday, Oct. 22, 2020. Grayevsky Somekh is an Israeli chef/caterer creating modern Cali interpretations of Israeli classics through her business Bishulim SF. (Anda Chu/Bay Area News Group)

  • OAKLAND, CA - OCTOBER 22: Chef Aliza Grayevsky Somekh adds tomatoes while making a vegan challah in Oakland, Calif., on Thursday, Oct. 22, 2020. Grayevsky Somekh is an Israeli chef/caterer creating modern Cali interpretations of Israeli classics through her business Bishulim SF. (Anda Chu/Bay Area News Group)

  • OAKLAND, CA - OCTOBER 22: Chef Aliza Grayevsky Somekh brushes on an egg wash while making a vegan challah in Oakland, Calif., on Thursday, Oct. 22, 2020. Grayevsky Somekh is an Israeli chef/caterer creating modern Cali interpretations of Israeli classics through her business Bishulim SF. (Anda Chu/Bay Area News Group)

  • OAKLAND, CA - OCTOBER 22: Personal sized vegan challah are ready to be baked in Oakland, Calif., on Thursday, Oct. 22, 2020. Chef Aliza Grayevsky Somekh is an Israeli chef/caterer creating modern Cali interpretations of Israeli classics through her business Bishulim SF. (Anda Chu/Bay Area News Group)

  • OAKLAND, CA - OCTOBER 22: Personal sized vegan challah is photographed in Oakland, Calif., on Thursday, Oct. 22, 2020. Chef Aliza Grayevsky Somekh is an Israeli chef/caterer creating modern Cali interpretations of Israeli classics through her business Bishulim SF. (Anda Chu/Bay Area News Group)