Modern Jewish Baker: Challah, Babka, Bagels & More by Shannon Sarna

  • Everything bagel topping (page 14)

    from Modern Jewish Baker: Challah, Babka, Bagels & More Modern Jewish Baker by Shannon Sarna

    • Categories: Cooking ahead; Jewish
    • Ingredients: sesame seeds; black sesame seeds; poppy seeds; dried garlic; dried onion flakes
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Notes about Recipes in this book

  • Basic challah

    • Lepa on November 12, 2018

      This challah has a nice texture but the balance of flavors is off. It's a bit too sweet and it needs more salt. Next time I make it I will reduce the sugar to 1/4 cup and add another 1/2 teaspoon salt.

  • Cinnamon raisin challah

    • Lepa on January 22, 2018

      This was very good. I followed the instructions for a quicker first rise: heat the oven to 200, then turn it off and put the dough in for one and a half hours. Next time I would pull the challah out half way through the baking and put more egg wash on so I am not left with white strips without wash/crust. Finally, the spiced sugar had an enormous amount of cinnamon in it and left the loaf brown instead of sugary looking like the picture. Next time I might just sprinkle the loaf with some sugar and call it a day. In any case, the end result was delicious.

  • Basic sweet babka

    • trmarvin on January 01, 2019

      Makes a beautiful (dairy) dough, and babka skeptics into true believers.

  • Basic sweet rugelach

    • Astrid5555 on December 25, 2017

      Brought these to a pre-Christmas get-together with the neighbours. The dough is a breeze to make and I loved the detailed pictures explaining how to make them. Delicious filled with raspberry or apricot jam, they disapperaed within minutes.

  • Raspberry chocolate rugelach

  • S'mores hamantaschen

    • jillianefoley on March 03, 2026

      The marshmallows do puff up a lot while baking which inevitably explodes your triangle no matter how frozen they are but they’re delicious so who cares. It’s also very easy to press the mini chocolate chips into each dough circle if you don’t want to make a whole batch of dough with chocolate in it!

  • Basic pita bread

    • trmarvin on June 17, 2019

      I used spelt in place of the whole wheat flour (1:1) and they came out great.

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  • ISBN 10 1682680215
  • ISBN 13 9781682680216
  • Linked ISBNs
  • Published Sep 05 2017
  • Format Hardcover
  • Page Count 256
  • Language English
  • Edition 1
  • Countries United States
  • Publisher Countryman Press

Publishers Text

Step-by-step instructions for the seven core doughs of Jewish baking.

Jewish baked goods have brought families together around the table for centuries. In Modern Jewish Baker, Sarna pays homage to those traditions while reinvigorating them with modern flavors and new ideas. One kosher dough at a time, she offers the basics for challah, babka, bagels, hamantaschen, rugelach, pita, and matzah. Never one to shy away from innovation, Sarna sends her readers off on a bake-your-own adventure with twists on these classics. Recipes include:

  • Chocolate Chip Hamantaschen
  • Tomato-Basil Challah
  • Everything-Bagel Rugelach
  • S’mores Babka

Detailed instructions, as well as notes on make-ahead strategies, ideas for using leftovers, and other practical tips will have even novice bakers braiding beautiful shiny loaves that will make any bubbe proud.

100 color photographs

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