Scallion Pancake Challah

Molly Yeh


If a scallion pancake and a loaf of challah were to make a baby... Need we say more?


1 tablespoon instant yeast
3/4 cup warm water, divided
2 tablespoons plus 1 teaspoon sugar, divided
3 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1/3 cup vegetable or canola oil
2 tablespoons honey
2 large eggs

Filling and topping:
1 tablespoon toasted sesame oil
3 scallions, minced
Salt, black pepper, and crushed red pepper, to taste
1 egg beaten with 1 tablespoon of water
A few pinches of toasted sesame seeds and black sesame seeds


In a small bowl, proof yeast in ½ cup of warm water mixed with 1 teaspoon of sugar. While yeast is proofing, mix flour, salt, and remaining 2 tablespoons of sugar in a large bowl. 

In a medium bowl, mix remaining ¼ cup of water, oil, honey, and eggs. Once yeast has finished proofing, add it to the flour, followed by the wet ingredients. Mix with a large wooden spoon until dough becomes too thick to stir. 

Empty dough onto a well-floured surface and knead by hand. Knead dough until smooth and no longer sticky, adding flour as needed, 7 to 10 minutes. Transfer to an oiled bowl and cover with a damp towel. Let rise for about 2 hours, or until it has doubled in size. 

Heat oven to 375°F. Divide dough into 3 equal parts and then roll each part into a 1-foot log. Gently flatten each log so that it is about 3 inches wide. Brush each with toasted sesame oil and then sprinkle with scallions, salt, black pepper, and crushed red pepper. Roll them up lengthwise like a jelly roll, pinch the edges to seal, and then braid the logs. 

Place the loaf on a parchment-lined baking sheet and then brush with egg wash and sprinkle it with sesame seeds and black pepper. Bake for 20 to 25 minutes, until the top is golden brown and the challah is cooked through.

Recipe adapted from Food52.


Makes 1 large loaf