For the Starter
- 1 cup all purpose flour
- 1 cup lukewarm water
- 2 teaspoons active dry yeast
For the Dough
- All of the starter
- 3 1/ 2 cups all purpose flour
- 1 3/ 4 teaspoons salt
- 1/ 3 cup sugar
- 1/ 4 cup vegetable oil
- 2 large eggs
- 1 egg yolk, reserve egg white for the glaze
For the Glaze
- 1 egg white
- 1 teaspoon sugar
- 1 tablespoon water
- Everything Bagel Spice
To make the starter, stir the 1 cup flour, 1 cup water and yeast together in the bowl of your stand mixer and let sit for about 45 minutes until it is bubbly and starts to rise.
To make the dough, fit your mixer with the dough hook, and add the dough ingredients to the starter in the bowl. Mix on medium speed until it forms a smooth dough, about 7 minutes. It should be really luscious feeling.
Grease a medium size bowl, gather the dough into a ball and place it into the bowl turning it once to cover it lightly in oil. Cover and let it rise for 1 1/2 hours, or until it's near doubled in size.
Press down the risen dough and then turn it out onto a lightly floured surface and fold it over once or twice, to expel the carbon dioxide. Divide the dough into four pieces, and roll each into a snake about 18" long.
On the lightly greased or parchment-lined baking sheet, braid into a four-strand braid (here is a how-to video).
In a small bowl, make the glaze by mixing together the reserved egg white, sugar, and water. Brush the loaf, reserving some for a second application.
Cover the loaf with lightly greased plastic wrap and allow it to rise for 45 minutes to 1 hour, or until it's almost doubled in size. Towards the end of the rising time, preheat the oven to 375°F.
To bake the loaf: Brush the loaf with the remaining glaze, sprinkle with everything seasoning, and bake for 35 to 40 minutes, or until the challah is golden brown, slightly firm to the touch, and the internal temperature is 195°F.
Remove the bread from the oven, and cool completely before slicing. Store completely cool bread, well wrapped, at room temperature for several days; freeze for longer storage.