Green Garlic Challah

cook time:

4 hr 0 min

total time:

4 hr 0 min

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It’s this time of the year to enjoy green garlic at its peak. Green garlic (also called spring garlic) is one of the first seasonal items to pop up in farmers’ markets come March or April and sticks around until May. The young garlic bulbs and edible green stalks have an amazing nutty-oniony flavor that is great fresh or cooked. I decided to blend the green garlic into a sauce and add it to my classic challah dough as a substitute for water. Besides the incredible color it gives to the dough, the flavor of this challah is out of this world. You would expect it to be super garlicky, but actually, the taste is very delicate. Just before baking, I topped the challah with garlic confit and nigella seeds, and let me tell you guys? It’s one of the best challahs I’ve ever made.

Ingredients

For the green garlic sauce:

  • 150 gr water
  • 100 gr green garlic

Ingredients

For the challah:

  • 500 gr AP flour
  • 250 gr green garlic sauce
  • 50 ml extra virgin olive oil
  • 50 gr sugar
  • 10 gr dry yeast
  • 10 gr sea salt
  • 1 free range egg
  • Garlic confit (for decoration)
  • Nigella seeds (for decoration)

Ingredients

For the green garlic sauce:

  • 150 gr water
  • 100 gr green garlic

Ingredients

For the challah:

  • 500 gr AP flour
  • 250 gr green garlic sauce
  • 50 ml extra virgin olive oil
  • 50 gr sugar
  • 10 gr dry yeast
  • 10 gr sea salt
  • 1 free range egg
  • Garlic confit (for decoration)
  • Nigella seeds (for decoration)

Ingredients

For the green garlic sauce:

  • 150 gr water
  • 100 gr green garlic

Ingredients

For the challah:

  • 500 gr AP flour
  • 250 gr green garlic sauce
  • 50 ml extra virgin olive oil
  • 50 gr sugar
  • 10 gr dry yeast
  • 10 gr sea salt
  • 1 free range egg
  • Garlic confit (for decoration)
  • Nigella seeds (for decoration)
Equipment

Stand mixer
Bowl
Dough hook
Food processor
Little pot
Brush

Lets Start Cooking!

step 1

Blanch the green garlic in boiling water for 30 seconds. It will help us to keep the color vibrant!

step 2

Transfer the green garlic into ice water to stop cooking.

step 3

In a food processor, blend the green garlic with water to a homogeneous sauce.

step 4

In a stand mixer’s bowl, combine 250 gr of the green garlic sauce, yeast, and sugar. Stir well.

step 5

Add the egg. Add the flour and then the olive oil. Don’t mix.

step 6

Knead on the slowest speed of your stand mixer. After 10 minutes, add the salt.

step 7

Change the speed of the mixer one notch up. Mix for an additional 2-3 minutes.

step 8

Round the dough and place in a greased bowl covered with a towel. Let it rest until doubled in size.

step 9

Divide as you like, I divided this beauty into 4 pieces of 150 gr each. I made individual challahs with the rest of the dough.

step 10

Round each piece into a ball. Cover with a towel and let it sit for 10 minutes.

step 11

Open the balls into strands and braid. Let the challah to proof. You know it is ready to be baked when you press the strands (gently!!!!!) and it bounced back slowly.

step 12

Preheated the oven to 380°F or 190°C.

step 13

Once the challah has proofed, brush with egg yolk mixed with a sip of water. Don’t make a pool of egg on the challah. Light Brushing. We don’t want an omelette on our bread!

step 14

Using your finger, make a space for the garlic confit and decorate with nigella seeds.

step 15

Bake for 25 min. If the top of the challah gets brown to fast, cover the top with an aluminum foil. You know the challah is ready when the internal temperature reaches 190°F or 95°C.

step 16

YASSS!

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Need a little more direction?

Watch our tutorial

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