Savory Challah Twists

YIELDS 18–20 CHALLAH TWISTS

• 1 batch challah dough, made from 5 lbs flour (I used ⅔ parts white flour and ⅓ part white whole wheat)
• 1 whole egg
• 1 yolk
• 1½ Tbsp oil
• 1 container Everything spice
• 1 Tbsp dried parsley
• diced pepper, for garnish (optional)

Vegetable Filling

• 2 red peppers, finely diced
• 2 onions, finely diced
• 3 Tbsp oil
• ½ tsp garlic powder
• 1 tsp Italian seasoning

Combine filling ingredients in a small bowl and set aside. Line 3 baking sheets with parchment paper.

Separate challah dough into 18–20 pieces. Working with one piece of dough at a time, roll out into an approximately 12-inch (30-cm) long rectangle. Place about 1.5 Tbsp vegetable filling onto the dough, spreading down the longer length of one end of the rectangle. Roll up dough into a rope. Twist together the two ends of the rope and pinch the ends together. Repeat with all of the dough to form 18–20 challah twists.

Preheat oven to 350°F (175°C).

Beat egg, yolk, and oil in a bowl and transfer to a loaf pan. Place Everything spice and dried parsley into a flat dish. Dip tops of twists into the egg mixture and then into the spices. (They don’t have to be fully coated.) Allow to rise for 30 minutes. Sprinkle twists with additional diced pepper, if desired. Place in the oven and bake for 30–35 minutes, or until twists are browned.

(Originally featured in Family Table, Issue 782)