Challah is a traditional Jewish celebration bread that’s so beautiful and delicious it deserves a place on any table. This iconic loaf is rich and slightly sweet, with a crisp golden crust and a pillowy, tender interior. Follow this clear, step-by-step challah tutorial — including video — to bake a perfect loaf in your own kitchen.
If you want an impressive centerpiece for a party or family meal, challah delivers. Its signature braid and glossy, amber-brown crust make it instantly recognizable and visually stunning.
The braiding can seem intimidating, but this recipe breaks the process down so it’s approachable for home bakers. The result is a show-stopping loaf that’s easier to make than it looks and tastes fantastic.
Table of Contents
- Challah tips
- Ingredient Notes and Substitutions
- How to Make Challah
- Recommended Tools
- Storing and Reheating
- Frequently Asked Questions
- Challah Bread (6 Braid Tutorial) Recipe
This bread is delightful: light and airy inside, slightly sweet from honey, and gently savory from salt and sesame. It pairs beautifully with soups, sandwiches, or as the base for indulgent French toast.
Tip From Kevin
Challah tips
- Use bread flour for better gluten development and a tender-but-chewy crumb. All-purpose flour works in a pinch.
- Allow the dough to rise fully for a light, open texture, and braid snugly so the loaf keeps its shape as it proofs and bakes.
- Apply the egg wash twice — once before the final rise and again right before baking — to get that deep golden, glossy crust.
Ingredient Notes and Substitutions
(See the recipe card for exact quantities)
- Instant yeast — the rising agent that feeds on sugar and produces carbon dioxide, giving the loaf its airy texture.
- Warm water — helps the yeast bloom; aim for roughly 95°F for best results.
- Bread flour — gives a chewier, more structured crumb. All-purpose flour can be used if needed.
- Kosher salt — balances the sweetness and enhances flavor.
- Honey — provides a gentle sweetness and floral notes characteristic of challah.
- Eggs — this recipe uses whole eggs and extra yolks for richness and tenderness. One whole egg is reserved for the egg wash.
- Vegetable oil — keeps the crumb soft and moist; any neutral oil is fine.
- Sesame seeds — optional garnish for additional crunch and visual appeal.
How to Make Challah
- Bloom the yeast. Combine instant yeast with warm water and let sit 5–8 minutes.
- Make the dough. In a stand mixer fitted with a dough hook, add bread flour and salt. With the mixer on low, add the yeast mixture, honey, two whole eggs, four egg yolks, and vegetable oil. Mix on medium-low for 4–6 minutes until a smooth dough forms.
- Proof the dough. Lightly grease a medium bowl, shape the dough into a ball, and cover. Let it rise in a warm place for 1 hour. Uncover and fold the dough in the bowl four times (pull up toward you, turn 90° and repeat), flip seam-side down, cover again and rest another hour.
- Divide. Cut the dough into six equal pieces, shape each into a rough rectangle, cover and rest 15 minutes.
- Roll into ropes. Dust a work surface with flour and roll each piece into an 18-inch rope, tapering the ends. If the ropes resist, let them rest covered for 5 minutes to relax the gluten.
- Braid. Arrange six ropes, pinch one end together, split into three sets of two, and follow the braiding steps to form a six-strand loaf. Pinch and tuck the ends underneath the loaf when finished.
- Egg wash and proof. Place the braid on parchment, brush with half the egg wash, and let rise uncovered in a draft-free spot for about 2 hours.
- Bake. Preheat the oven to 375°F. Brush the loaf with the remaining egg wash, sprinkle with sesame seeds, then place in the oven and immediately reduce the temperature to 325°F. Bake 45–50 minutes until deeply golden. Cool at least 1 hour before slicing.
Recommended Tools
- Stand mixer with dough hook — highly recommended to speed kneading and ensure an even, well-developed dough; you can knead by hand if preferred.
Storing and Reheating
Wrap the cooled loaf in plastic wrap or foil and keep it at room temperature for up to 2 days. For longer storage, place it in an airtight container at room temperature for up to a week. Avoid refrigerating, which speeds staling. To refresh slices, warm briefly in a low oven or toaster.
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Frequently Asked Questions
Any way you like. Challah is excellent for dipping into soups, makes great sandwiches, and is perfect for sweet preparations like French toast.
Yes—double the ingredients and bake two loaves rather than one oversized loaf to ensure correct baking times and oven fit.
Avoid water that’s too hot or too cold (which can harm the yeast) and don’t add excess flour, which can make the loaf dry and dense. Follow the recipe for best results.
Challah Bread (6 Braid Tutorial)
Print Recipe
Video
Ingredients
US Customary – Metric
- 2 tsp instant yeast
- 1/3 cup plus 2 tbsp warm water
- 4 1/4 cups bread flour
- 2 tsp kosher salt
- 1/4 cup honey
- 2 large eggs
- 4 large egg yolks (save whites for other use)
- 1/4 cup vegetable oil
Egg Wash
- 1 large egg
- 1 tbsp water
- 1 tbsp sesame seeds
Instructions
Dough
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Mix instant yeast with warm water (about 95°F) and let sit 5–8 minutes.
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In a stand mixer with a dough hook, combine bread flour and salt. With the mixer on low, add the yeast mixture, honey, 2 whole eggs, 4 yolks, and oil. Mix on medium-low 4–6 minutes.
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Grease a medium bowl, shape dough into a ball, cover, and let rise in a warm place for 1 hour.
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Uncover, fold the dough in the bowl four times, flip seam-side down, cover, and rest another hour.
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Divide into six equal pieces, shape into rectangles, cover and rest 15 minutes.
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Dust a surface with flour and roll each piece into an 18-inch rope, tapering the ends. If ropes tighten, rest 5 minutes covered.
Braiding
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Pinch the six ropes together at one end, separate into three sets of two, and follow the braiding sequence until the loaf is complete. Pinch ends and tuck underneath.
Egg Wash and Proof
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Place braid on parchment, brush with half the egg wash, and let rise uncovered in a draft-free spot for 2 hours.
Baking
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Preheat oven to 375°F. Brush with remaining egg wash, sprinkle sesame seeds, place in oven, immediately reduce to 325°F, and bake 45–50 minutes until richly golden. Cool at least 1 hour before slicing.
Nutrition
The nutrition information is an estimate and should not replace professional advice.
