For the upcoming Shabbat, the first after Passover, it is customary to bake challahs in a special shape — that of a key. In Yiddish, they are called “Shlissel Challahs” (“shlissel” means “key”).
There is a beautiful explanation for this tradition: “There is a segula — a spiritual remedy — for abundance and livelihood: one must ‘open the path’ with a key on this Shabbat, the first after Passover. Those who can bake challahs shaped like keys, and others may place a key inside the dough and bake it hidden within the challah, then remove it when slicing the bread.”
“The most important part is not the shape, but the act of hafrashat challah — separating a portion of the dough, which is a great mitzvah,” explains Rebbetzin Hana Kaminetsky. “That is the true ‘key’ — the shlissel. The shape is symbolic. What truly matters is the moment you separate the challah and ask G-d for what you need — health, livelihood, whatever is most urgent. Right now, people are especially concerned about good matches for their children — this applies to both Jewish and non-Jewish mothers. This Shabbat is an especially powerful time to pray for successful shidduchim, good matches for your children and those of your relatives and friends.
When making this first challah after Passover — after the Jewish people left slavery and became free — it’s important to think deeply and meaningfully. Each ingredient represents something important in life: yeast stands for personal growth, education, and progress; sugar is our love and kindness, our ability to see the good in others and bring Ahavat Yisrael into the world; salt is constructive criticism — needed in small amounts; eggs symbolize the mystery of life, family, creation, and renewal; water is life and Torah — essential to all existence; and flour represents labor and purpose — taking nature and turning it into civilization.
All of this should be in your heart while baking — but above all, remember: the blessing and separation of challah is what truly opens up divine light.”
