Soft on the inside with a thin, delicate crust, fresh challah is pillowy and delicious. But what if you need to save some for longer than a few days? Here’s how to freeze challah without sacrificing its signature texture.
I used to eat challah a lot growing up. My family would buy a loaf every Saturday morning and it was usually gone by the same evening, as my brothers and I would gobble up the tasty bread.
So eventually, we started buying multiple loaves at the same time and we’d simply freeze the leftovers.
You can freeze challah bread for up to 3 months without affecting its taste or fluffy texture, as long as you cover it well so it isn’t exposed to air.
In this post, I’ll walk you through how to freeze challah properly, and I’ll reveal the best way to defrost it so your bread turns out soft and delcious.
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What is challah?
Challah is a kneaded, traditional Jewish bread that’s commonly made for the Sabbath and for Jewish holidays.
Challah dough is enriched with oil, eggs, and sugar. The result is a rich bread that’s pillowy-soft on the inside with a taste that’s slightly sweet. Before baking, the outside is brushed with an egg wash to give the exterior a shiny thin crust.
Can you freeze challah bread?
Yes, you can absolutely freeze challah bread. The trick to freezing it the right way so it doesn’t dry out is to wrap it securely. The idea is to keep any cold air from the freezer from affecting the bread. If that happens, the challah will dry out and be unpleasant to eat when you go to warm it up.
How to freeze challah
Whether you make your own fresh bread or you buy challah from your local bakery or grocery store, the freezing process is essentially the same. Here’s how to do it in a few simple steps:
Step 1 – If you’re baking homemade challah, transfer it from the baking pan to a wire cooling rack and let the bread cool completely first at room temperature. If it’s too warm, excess moisture will be trapped when you freeze it and make the bread mushy when you go to defrost it.
Step 2 – Once the challah is cool, double wrap it tightly in aluminum foil or plastic wrap. Be sure to get into all the nooks and crannies in the braids as well. You want to cover it as much as possible.
Step 3 – Place it in a large freezer bag and seal it. A freezer-safe plastic bag will protect the bread from the cold air and help prevent freezer burn. You could also place it in an airtight container if you have one that’s big enough (or if you slice up your challah).
Step 4 – Put the challah loaf in the freezer and make sure nothing else is placed on top of it which could squish the bread. Date the freezer bag so you know when you froze your challah.
Your challah should keep for up to 3 months in the freezer this way.
💡 Tip: If you think you’ll want to eat just parts of your loaf at a time, you can freeze it in smaller portions. That way you only need to defrost the amounts you intend to eat rather than the whole loaf.
How to defrost challah bread
Like with most bread, the best way to defrost challah is to let it thaw gradually at room temperature. Simply transfer it from the freezer to a kitchen countertop and let it defrost.
For best results, keep it wrapped in foil so it isn’t exposed to excess air, which could make it dry. It should thaw in a couple of hours depending on the size of the loaf.
How to reheat challah
In the oven
Once the challah is defrosted, you can warm it up by removing the foil and putting it in the oven at a low temperature — around 350° F — for about 10 minutes. You just want to heat it up until it’s warm, so it’s a good idea to check on it so you don’t overbake or burn the bread.
In the toaster or toaster oven
If you only plan on eating some of your challah instead of the entire loaf, just pop a slice or two in the toaster or toaster oven on the low setting. This will give you a slightly crunchier challah, but you should still have a soft bread center if you don’t over-toast it.
In the microwave
You can also heat up challah bread in the microwave. Start by wrapping individual slices in a damp paper towel. This will help the bread stay moist. Then microwave for 30 seconds, checking after 15 seconds or so to make sure it doesn’t get too soft.
FAQ
Challah can stay fresh for up to a week at room temperature. Seal it in a bread bag or ziplock bag to extend its shelf life and keep it from drying out. Be sure to remove as much air from the bag as possible to get a good seal and to keep the bread soft and pillowy. Avoid keeping challah in the fridge, as that will pull the moisture from it and result in stale bread.
It’s best to avoid thawing out challah bread in a microwave. It can make the bread overly soft and mushy, and simply unpleasant to eat. It’s best to let challah defrost slowly at room temperature.
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