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Classic Braided Challah

A beautifully golden, pillowy-soft, and slightly sweet enriched bread. This recipe focuses on achieving the perfect dough texture and guides you through a stunning, traditional 6-strand braid for a glossy, bakery-quality finish.

Prep 30 min Cook 35 min Total 3h 35m Level Intermediate

Serves 12

Ingredients

Yeast Mixture

2.25 teaspoons Active dry yeast — 1 standard packet
1 cup Warm water — Between 105°F and 110°F
1 teaspoon Granulated sugar — To feed the yeast

Dough

4.5 cups Bread flour — Plus extra for dusting. Can substitute all-purpose flour, but bread flour yields better chew.
0.33 cup Granulated sugar
2 tablespoons Honey — Adds moisture and depth of flavor
0.33 cup Vegetable oil — Canola or a light olive oil works well
2 whole Large eggs — Room temperature
1 whole Large egg yolk — Room temperature, adds richness
1.5 teaspoons Fine sea salt

Egg Wash & Topping

1 whole Large egg
1 tablespoon Water
1 pinch Pinch of salt — Helps break down the egg proteins for a smoother wash
2 tablespoons Sesame seeds or poppy seeds (optional) — For sprinkling

Instructions

In a small bowl, whisk together the warm water, 1 teaspoon of sugar, and the active dry yeast. Let it sit for 5-10 minutes until the mixture is frothy and bubbly. This indicates the yeast is alive and active.
~10 min
If the mixture doesn't bubble, your yeast may be dead or the water was too hot. Start over to ensure a proper rise.
In the bowl of a stand mixer, whisk together the remaining 1/3 cup sugar, honey, vegetable oil, 2 whole eggs, and 1 egg yolk until well combined.
~3 min
Using room temperature eggs prevents the warm yeast mixture from cooling down too quickly.
Add the activated yeast mixture to the wet ingredients and gently stir. Add 4 cups of the bread flour and the salt. Attach the dough hook and mix on low speed until a shaggy dough forms.
~5 min
Always add salt with the flour, never directly onto the yeast, as high concentrations of salt can kill yeast.
Increase the mixer speed to medium-low and knead for about 8-10 minutes. If the dough is very sticky, gradually add the remaining 1/2 cup of flour, a tablespoon at a time. The dough should clear the sides of the bowl, feel soft, supple, and slightly tacky but not sticky.
~10 min
Perform the windowpane test: stretch a small piece of dough; if it stretches thin enough to let light through without tearing, gluten is properly developed.
Form the dough into a smooth ball. Lightly oil a large bowl, place the dough in the bowl, and turn it to coat all sides with oil. Cover tightly with plastic wrap or a damp kitchen towel.
~2 min
A lightly oiled bowl prevents a dry crust from forming on the dough as it rises.
Let the dough rise in a warm, draft-free place until doubled in size, about 1.5 to 2 hours.
~90 min
You can use the 'proof' setting on your oven, or place it in an unlit oven with the light turned on.
Gently punch down the dough to release the air. Turn it out onto a very lightly floured surface. Use a kitchen scale to divide the dough into 6 perfectly equal pieces.
~5 min
Weighing the dough ensures an even, symmetrical braid.
Roll each piece of dough into a smooth ball, then let them rest for 10 minutes covered by a towel. This relaxes the gluten, making them easier to roll into ropes.
~10 min
Roll each ball into a long rope, about 14-16 inches long, tapering the ends slightly. If the dough shrinks back, let it rest for another 5 minutes before rolling further.
~5 min
Tapered ends make the final loaf look neat and professional.
Line up the 6 ropes parallel to each other on a parchment-lined baking sheet. Pinch the top ends firmly together and tuck them slightly underneath. Splay the ropes out so you can clearly see them.
~2 min
Execute the 6-strand braid using this repeating pattern: Always start with the strand on the far right. Take the far-right strand and weave it to the left: over 2 strands, under 1 strand, and over 2 strands. Now the far-right strand is on the far left. Repeat this exact process, always picking up the NEW far-right strand: over 2, under 1, over 2. Continue until you reach the end of the dough.
~5 min
Keep the tension even but not too tight, as the dough needs room to expand during the second rise.
Pinch the bottom ends together firmly and tuck them neatly underneath the loaf.
~1 min
Lightly cover the braided loaf with greased plastic wrap or a clean towel. Let it rise in a warm place for 45-60 minutes, until it looks puffed and passes the poke test (a gentle poke should spring back slowly and leave a slight indentation).
~45 min
Do not overproof, or the braid will lose its definition during baking.
Preheat your oven to 350°F (175°C) about 20 minutes before the rising is done. Prepare the egg wash by whisking the egg, water, and salt until very smooth.
~5 min
Using a pastry brush, gently apply an even layer of egg wash over the entire loaf, making sure to get into the crevices of the braid. For a deeply golden, shiny crust, let the first coat dry for 5 minutes, then apply a second coat. Sprinkle generously with seeds if using.
~5 min
The double egg-wash is the secret to a high-gloss, bakery-style finish.
Bake in the center of the preheated oven for 30-35 minutes. If the challah is browning too quickly at the 20-minute mark, tent it loosely with aluminum foil. The bread is done when it is deep golden brown and reads 190°F (88°C) in the center with an instant-read thermometer.
~35 min
Tapping the bottom of the loaf should produce a hollow sound.
Transfer the challah to a wire cooling rack and allow it to cool completely before slicing.
~60 min
Slicing while hot will compress the crumb and make the bread seem gummy.

Nutrition

240

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

310

Sodium (mg)

Cholesterol (mg)

Equipment

Stand mixer with dough hook (optional)
Large mixing bowls
Measuring cups and spoons
Kitchen scale
Baking sheet
Parchment paper
Pastry brush
Clean kitchen towel or plastic wrap

Tips & Storage

Ensure your water is not hotter than 110°F to avoid killing the yeast.
For the fluffiest texture, accurately measure flour by weight (1 cup of bread flour is roughly 120-125g).
Do not skip the 10-minute rest after dividing the dough; it is crucial for relaxing the gluten so the strands don't shrink while rolling.
For leftover challah, it makes the absolute best French toast or bread pudding.
Storage: Store cooled challah in an airtight plastic bag or wrapped tightly in foil at room temperature for up to 4 days. For longer storage, slice and freeze in a zip-top freezer bag for up to 3 months.