Shlissel or Key Challah: Why Make It and How to Do It?

Key challah. background — Photo: Kikar HaShabbat

Even if you try to avoid it, you won't succeed. Like every year, our Facebook and Instagram feeds will soon fill up with pictures of key challahs. So what's the story behind this custom of baking a key challah? And how can you make one yourself?

Origin of the Custom

The first mention of this special custom appears in the writings of one of the Baal Shem Tov's disciples, the author of "Ohev Yisrael" from Apta. He explains that since the people of Israel entered the Land of Israel on the 10th of Nisan, and Passover occurred immediately after, this is the first Sabbath when the people of Israel baked bread for Shabbat.

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This is also wheat harvest season, and the combination of events gave birth to the custom of braiding challahs in the shape of a key, as a blessing for abundant livelihood in the coming year. It's important to remember that this is a custom, not a commandment, so there's no obligation in this matter, and you're invited to make such a challah only if you want to.

Recipe for Key Challah

(Also great for regular challah all year round)

If you just want to know how to create the shape: Make a very long sausage from the dough, place it on the work surface folded in half, with the fold at the top (like the Hebrew letter ח). Create a loop at the top, attach another strip to the bottom of the loop and braid these three strands together.

Turn the challah sideways, and add the two key teeth made from two more small braided pieces.

Ingredients

Preparation

In a mixer with a dough hook, combine flour, yeast, brown sugar, oil, and 2 cups of warm water.
Add salt and another 3/4 cup of warm water. If the dough is dry, add the remaining 1/4 cup of water.
Mix for at least 4 minutes at medium speed; the dough will be relatively sticky, don't worry. Finally, add a bit of oil to the mix so it separates from the bowl.
Cover the bowl well and let the dough rise until it doubles in volume. Punch down the dough (don't be afraid to knead it thoroughly) and cover again until the dough rises.
Shape the challahs, decorate with egg and sesame seeds, and bake in an oven preheated to 170°C (338°F) for 35 minutes. The challahs are ready when you tap on the bottom and hear a hollow sound; sometimes you need to add a few more minutes.

Tip for maintaining freshness: It's recommended to cool the challahs on the oven rack. Challahs that aren't eaten on the same day – as soon as they cool, wrap them in plastic wrap and freeze.

May you merit abundant livelihood and a peaceful Sabbath!