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One-Bowl Pistachio Halvah Challah

Micah Siva



Making challah at home can be intimidating, from the timing to the mysterious yeast, to the mess. A weekly challah is more likely coming from the store for many of us than from our home kitchens…until now. And if you’re not buying challah every week either, that’s OK! Shabbat is a rich holiday to celebrate and it’s fine to dip your toes in slowly. This recipe for onebowl challah is really straightforward and can be an attainable weekly treat stuffed with sweet and nutty halvah. Enjoy it fresh out of the oven, or even better as French toast on Saturday morning. 

Ingredients for 1 large challah

  • 1 Tbsp. active instant dry yeast
  • 1 tsp. sugar
  • 1 1/2 cup lukewarm water, divided
  • 3 egg yolks
  • 1/4 cup honey
  • 1/3 cup olive oil
  • 2 tsp. sea salt
  • 4-5 cups flour, plus more for dusting
  • 3 Tbsp. tahini
  • 1/2 cup pistachio halvah, crumbled
  • 1/2 cup pistachios, chopped 
making halvah challah
Layering on the ingredients
  • Preparation Time
    45 minutes
  • Cooking Time
    2 hours & 15 minutes


  1. Combine yeast, sugar and 1/2 cup water in the bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom.” **If the yeast does not bloom, you may need to get fresher yeast.**  
  1. Add remaining water, egg yolks, honey, oil and salt, mixing on low to combine. Replace the paddle for the dough hook.  
  1. Add flour, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour.   
  1. Preheat the oven to 350°F. Line a baking tray with parchment paper. 
  1. Punch down dough to remove any air bubbles, and transfer to a floured surface. 
  1. Cut dough into 3 pieces. Roll each piece into a rope, approximately 12 inches long. Use a rolling pin to flatten slightly. 
  1. Add 1 Tbsp. tahini to each rope, top with halvah and 1Tbsp. pistachios. Pinch the rope to seal.  
  1. Cover with a damp towel and let rest for 10-15 minutes.  
  1. Lay your 3 ropes down next to one another, pinch the tops, and braid, tucking the ends underneath. 
  1. Make the egg wash: Whisk together egg and water. Brush with egg wash, and top with remaining pistachios. 
  1. Bake for 40-45 minutes, turning the tray halfway through and brushing with additional egg wash. 
  1. Let cool and enjoy! 

Micah Siva

Micah Siva is a trained chef, Registered Dietitian, recipe writer, food photographer, and Jewish cook. Her love for food began in her grandmother’s kitchen, where she learned about the importance of food in celebrating holidays, bringing family together, and keeping traditions alive. She strives to modernize the foods she grew up on, adding her own unique spin on everything from matzah balls to latkes. Through her personal blog, (Nosh with Micah), she shares delicious, plant-forward recipes that are chef-created , dietitian approved, and guaranteed delicious.