Date, walnut, silan and sesame challah is one way to go. (Shulie Madnick/foodwanderings.com)

The Jewish New Year 5778 begins Wednesday at sundown. Even if you’re not observing, it’s a good reason to bake a round loaf of challah. (Because really, who — barring dietary restrictions, of course — doesn’t like challah and its promise of the best French toast from leftovers?)

To figure out which type of challah will work best for you, take our short personality quiz.

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(Shulie Madnick/foodwanderings.com)

If you’d rather see all your options, here they are:

Fig, Olive Oil, Sea Salt and Spelt Challah, pictured above. The spelt flour adds a bit of earthiness.

High Holiday Challah. This bread freezes especially well.

Date, Walnut, Silan and Sesame Challah. A combination of plump Medjool dates, date molasses and walnuts makes a filling that is rich and surprisingly not too sweet.

Pain Petri (Anise-Flavored Challah With Sesame Seeds). This can be made, start to finish, in about one hour. Shape it round for the holidays.

Quince Honey Challah Knots. Individual rolls make a cute alternative to a large loaf.

Marzipan Almond Challah Crown. The filling keeps the bread’s interior especially moist without compromising its light and airy texture.

More from Food:

The no-hassle, just-right meal for a midweek Jewish New Year celebration (or any busy family)

How to make your challah lovelier and sweeter for the Jewish New Year

Ready or not, here come the autumnal apple recipes