This challah hamburger bun recipe is a game-changer. Picture biting into a bun that’s tender, airy, and gently sweet—perfect for elevating any burger to something special.
Last updated August 28, 2024 – Originally posted November 23, 2020
Featured Comment:
I made these last Saturday and WOW! They are the most delicious buns I’ve ever baked! They rose up quite high and they are actually really tasty on their own! I have another batch in the machine as we speak! ~ Amy
These challah hamburger buns are soft, slightly sweet, and wonderful for standard hamburgers. They are not ideal for very wet fillings like sloppy joes or pulled pork, but for a classic burger they add a rich, tender texture that makes each bite better.
What is Challah Bread?
Challah is a traditional Jewish bread, often braided and served on major holidays (except Passover). Its pale yellow color and rich flavor come from a generous use of eggs, which also contribute to its tender crumb.
Small Warning – Not Ideal as a Loaf
I tested this dough as a loaf and found it rises very tall—so tall it nearly filled the bread machine. For now, I recommend using this formula for buns rather than a standard loaf. I’ll work on adjusting the recipe for loaf baking in a future version.
This loaf was almost as tall as it was long.
How to Make Challah Buns
This recipe is designed for a two-pound bread machine. Use the dough setting.
Follow your bread machine’s guidelines for ingredient order—many machines work best when liquids go in first. Use the dough setting and check the dough after five to ten minutes of kneading. The dough should form a smooth, round ball; if it looks a little wet, that’s fine for this recipe.
If the dough is too dry, add liquid a teaspoon at a time until it comes together. If it’s very wet, add flour a tablespoon at a time until the texture is manageable.
When the machine finishes, turn the dough out onto a lightly floured surface. The dough will be quite sticky; a bench scraper makes shaping much easier.
Divide the dough into three equal portions, then divide each portion into three more pieces to yield nine equal rolls. Shape each piece into a smooth bun and place them on a greased or parchment-lined baking sheet.
Cover with a clean, lightweight kitchen towel and let the buns proof for about 45 minutes, until slightly puffy. Remove the towel and brush each bun lightly with egg wash.
The egg wash has been applied and the challah buns are ready to go into the oven.
Bake at 350°F (175°C) for 10–15 minutes, until the tops are golden and the buns sound hollow when tapped on the bottom. Cool slightly, then enjoy with your favorite burger.
Challah Hamburger Buns Recipe
Use a two-pound bread machine and the dough setting.
Ingredients:
- 1/2 cup water (118 ml)
- 3 large eggs, beaten
- 1/4 cup canola oil (59 ml)
- 1/4 cup sugar (50 g)
- 1 teaspoon salt
- 3 1/2 cups bread flour (437.5 g)
- 2 teaspoons active dry yeast
Egg Wash Glaze
- 1 egg yolk
- 1 tablespoon water
- Pinch of salt
Metric measurements and nutrition information are included in the recipe block below.
Challah Hamburger Buns
Recommended Equipment
Ingredients
Challah Hamburger Buns
- ½ cups (118.3 ml) water
- 3 eggs (beaten, large)
- ¼ cup (59.1 ml) canola oil
- ¼ cup (50 g) sugar
- 1 teaspoon salt
- 3 ½ cups (437.5 g) bread flour
- 2 teaspoons active dry yeast
Egg Wash Glaze
- 1 egg yolk
- 1 Tablespoon water
- 1 pinch salt
Instructions
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This recipe is for a two-pound bread machine. Use the dough setting.
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Add ingredients to the bread machine following the manufacturer’s recommended order for your model. Start the dough cycle.
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After five to ten minutes of kneading, check the dough. It should form a smooth ball. Small adjustments with a teaspoon of liquid or a tablespoon of flour will correct minor stickiness or dryness.
-
When the dough cycle finishes, turn the dough out onto a lightly floured surface. The dough will be sticky—use a bench scraper if needed.
-
Divide the dough into three equal sections, then divide each section into three pieces to make nine buns. Shape into smooth rounds and place on a greased or parchment-lined baking sheet.
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Cover with a lightweight kitchen towel and let rise for about 45 minutes, until slightly puffed.
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Brush the buns with the egg wash (egg yolk mixed with water and a pinch of salt).
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Bake at 350°F for 10–15 minutes, until golden. Cool briefly and serve.
Notes
The recipe was developed with US customary measurements; metric conversions are provided for convenience.
Nutrition
All information on this site is for informational purposes only. Nutrition figures are estimates and should be used as a general guideline.