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Tip: Crunchy Challah Bottoms

Crunchy Challah Bottoms

Line your baking tray with parchment baking paper. To keep it from moving around, spray your tray lightly with a bit of water first and only then put on the paper. It will stay put that way without making your tray oily.

Sprinkle a wide line of sesame seeds directly onto one side of your tray. After you’ve finished braiding your challah, place it down directly onto the seeds and roll is slightly back and forth on them so the seeds will stick to the bottom of your challah. Then place the challah onto the tray to bake. Do this to both challahs (I’m assuming you are doing two challahs, or three at most per tray) and then cover them to rise as usual. Egg them and bake as directed. Enjoy your crunchy bottoms!

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