Soft, golden, and beautifully braided, challah is a rich Jewish bread traditionally served for Shabbat and many holidays. Eggs give the crumb its characteristic golden color, while honey adds gentle sweetness and oil keeps the loaf tender without making it heavy.
Although that gleaming braid may look complicated, a simple three-strand challah is very approachable for home bakers. The most important parts are giving the dough enough moisture, kneading until it becomes smooth and elastic, and allowing both rises to happen fully rather than rushing them.
The finished loaf has a tender, slightly chewy crumb surrounded by a glossy brown crust. Serve it as part of a Shabbat meal, alongside soup or dinner, or save a few slices for some exceptionally good French toast the next morning.
🍞 Classic Challah Recipe
Prep time: 30 minutes
Rising time: About 2 1/2 hours
Bake time: 30–35 minutes
Total time: About 3 1/2 hours
Makes: 1 large loaf
🛒 Ingredients
- 4 to 4 1/4 cups all-purpose flour
- 3/4 cup warm water, about 105–110°F
- 2 1/4 teaspoons active dry yeast
- 1/4 cup honey
- 1/4 cup neutral vegetable oil
- 2 large eggs
- 1 large egg yolk
- 1 1/2 teaspoons fine salt
For the Egg Wash
- 1 large egg
- 1 tablespoon water
- Sesame seeds or poppy seeds, optional
🌡️ Start with Warm Water
Pour the warm water into a large mixing bowl.
It should feel comfortably warm rather than hot. Very hot water can damage yeast, while cool water will simply make the dough rise more slowly.
Stir in about a teaspoon of the honey, then sprinkle the active dry yeast over the surface.
Let it stand for about 5 to 10 minutes.
The mixture should become creamy or lightly foamy. That tells you the yeast is active and ready to use.
If nothing happens after 10 to 15 minutes, the yeast may be old or the water may have been too hot.
🍯 Add the Honey, Oil & Eggs
Add the remaining honey, vegetable oil, eggs, egg yolk, and salt to the yeast mixture.
Whisk until everything is well combined.
The egg yolk enriches the dough and helps give challah its beautiful golden interior.
Oil provides tenderness while keeping the bread dairy-free, as many challah recipes traditionally are.
🌾 Add the Flour Gradually
Add about 3 1/2 cups of the flour and stir until a shaggy dough forms.
Continue adding flour a little at a time until the dough becomes soft enough to handle.
You may not need the entire additional 3/4 cup.
Challah dough should be soft and slightly tacky, not dry and stiff.
Resist the temptation to keep adding flour simply because the dough sticks slightly to your fingers at first. It will become smoother as it is kneaded.
🤲 Knead Until Smooth
Turn the dough onto a lightly floured work surface.
Knead for about 8 to 10 minutes.
Push the dough away from you with the heel of your hand, fold it back over itself, rotate it slightly, and repeat.
As you knead, the dough should transform from rough and sticky into smooth, elastic, and supple.
Add small amounts of flour only if the dough is genuinely sticking heavily to your hands and work surface.
You can also knead the dough in a stand mixer fitted with a dough hook for about 6 to 8 minutes on low to medium-low speed.
🪟 Check the Dough
A properly kneaded enriched bread dough should feel smooth and elastic.
Pinch off a small piece and gently stretch it between your fingers.
If you can stretch it thin enough for some light to pass through before it tears, the gluten has developed well.
This is sometimes called the windowpane test.
You do not need absolute perfection, but the dough should stretch rather than immediately ripping apart.
⏰ Let the Dough Rise
Lightly oil a large clean bowl.
Shape the dough into a ball and place it in the bowl, turning it once so the surface is lightly coated.
Cover the bowl with plastic wrap, a reusable cover, or a clean damp kitchen towel.
Let the dough rise in a warm, draft-free place for about 1 1/2 to 2 hours, or until noticeably puffy and approximately doubled in size.
Rising time depends on room temperature, so judge the dough rather than the clock.
A cool kitchen may require additional time.
✋ Gently Deflate the Dough
Turn the risen dough onto a clean work surface.
Gently press out the largest gas bubbles.
There is no need to punch it aggressively.
Divide the dough into three equal pieces.
For the most even braid, use a kitchen scale to weigh the pieces.
Cover them loosely and let them rest for about 5 to 10 minutes if the dough keeps springing back when you try to shape it.
🪢 Roll Three Even Ropes
Roll each portion into a rope approximately 16 to 18 inches long.
Try to keep the ropes relatively even in thickness.
For an attractive challah with a fuller center, make each rope slightly thicker in the middle and narrower toward the ends.
Place all three ropes beside one another.
Pinch them firmly together at the top.
🥖 How to Braid a Three-Strand Challah
Think of challah braiding just like braiding hair.
Cross the right strand over the center strand.
Then cross the left strand over the new center strand.
Continue alternating sides—right over center, left over center—until you reach the bottom.
Do not pull the braid excessively tight. The dough needs room to expand during its second rise and again in the oven.
Pinch the three ends together and tuck them slightly underneath the loaf.
Tuck the top end underneath as well for a neat finish.
🌬️ Let the Braided Challah Rise Again
Transfer the braided loaf to a parchment-lined baking sheet.
Cover it loosely with lightly greased plastic wrap or a clean kitchen towel.
Let the loaf rise for about 45 to 60 minutes.
The challah should become visibly fuller and lighter.
When gently pressed with a fingertip, properly proofed dough should spring back slowly while leaving a slight indentation.
If it bounces back immediately, give it more time.
🔥 Preheat the Oven
While the challah completes its second rise, preheat the oven to 350°F.
Position a rack near the center of the oven.
Avoid starting the loaf in a cold oven. A fully preheated oven gives the challah predictable oven spring and more even browning.
🥚 Brush with Egg Wash
Whisk the egg with 1 tablespoon of water until completely combined.
Gently brush the egg wash over the entire visible surface of the loaf.
Make sure you reach down the sides and into the curves of the braid.
The egg wash is responsible for much of challah’s characteristic glossy, deeply golden finish.
For an especially shiny crust, let the first coating sit for several minutes and then apply a second very thin layer.
Sprinkle with sesame seeds or poppy seeds if desired.
🍞 Bake Until Deep Golden Brown
Bake the challah for approximately 30 to 35 minutes.
The loaf should become a rich golden brown rather than pale yellow.
If the top is browning too quickly, loosely tent it with aluminum foil during the final 10 minutes.
The loaf should sound somewhat hollow when tapped underneath.
For an even more dependable check, an instant-read thermometer inserted into the center should register roughly 190°F.
🌬️ Cool Before Slicing
Transfer the challah to a wire rack.
Let it cool for at least 45 minutes before slicing.
Fresh bread continues setting internally after it leaves the oven.
Cutting into it immediately can compress the crumb and release too much moisture.
The aroma may make waiting difficult, but the texture will be noticeably better once the loaf has cooled.
✡️ Challah and Shabbat
Challah is closely associated with the Jewish Sabbath, or Shabbat, as well as many Jewish holidays.
A common Shabbat custom is to place two loaves on the table. The two loaves are traditionally associated with the double portion of manna described in the biblical story of the Israelites in the wilderness, when enough manna was gathered on Friday for both Friday and the Sabbath.
Before the meal, a blessing over bread is traditionally recited.
Customs differ among Jewish communities and families, and challah itself appears in many shapes, flavors, and recipes.
The familiar braided egg-rich loaf is only one part of a much broader tradition of Jewish bread.
🍞 Why Is It Called Challah?
The word challah has a history that predates the modern braided loaf.
In Jewish tradition, challah also refers to the portion of dough separated in fulfillment of a biblical commandment.
Over time, the word became associated with the special bread prepared for Shabbat and holidays.
The braided bread familiar today developed within European Jewish communities and became especially associated with Ashkenazi Jewish traditions.
That history is one reason it is more accurate to think of challah as a family of Jewish bread traditions rather than one single universal recipe.
🥚 Why Are Eggs Used in Challah?
Many familiar challah recipes are enriched with eggs.
Eggs give the dough color, flavor, structure, and tenderness.
The additional yolk in this recipe deepens the golden color and enriches the crumb without requiring butter or milk.
Not all challah traditions use the exact same number of eggs, and some versions are considerably richer than others.
🫒 Why Use Oil Instead of Butter?
Oil keeps the bread soft while allowing the loaf to remain dairy-free.
That has practical significance in Jewish dietary tradition because a dairy-free bread can accompany either meat or dairy meals where kosher dietary laws are observed.
Neutral vegetable oil works best because it contributes tenderness without competing strongly with the honey and eggs.
Avocado, sunflower, canola, or another mild-flavored oil can all work.
🍯 Honey vs. Sugar
Both honey and granulated sugar are common challah sweeteners.
Honey contributes a gentle floral sweetness and helps the crust brown beautifully.
Granulated sugar produces a somewhat cleaner sweetness.
If you prefer sugar, replace the honey with about 1/3 cup granulated sugar and be prepared to adjust the flour or water slightly because honey also contributes moisture.
For this version, honey gives the loaf just enough sweetness without turning it into dessert bread.
🌾 How Much Flour Do You Really Need?
Bread recipes often provide a flour range because humidity, measuring method, egg size, and flour itself can all affect dough consistency.
Begin with the smaller amount.
Add more only when necessary.
A soft dough usually makes softer bread.
Adding too much flour can produce challah that is dense, dry, and difficult to shape.
Using a kitchen scale is the easiest way to make your results more consistent from loaf to loaf.
💧 Why This Challah Needs More Water
Enriched bread dough should still contain enough water to hydrate the flour and allow gluten to develop.
A dough made with four cups of flour but only a few tablespoons of water can become extremely stiff, even with eggs, oil, and honey present.
Using approximately 3/4 cup water creates a much softer, more workable dough.
The exact amount of flour can then be adjusted during kneading rather than starting from a dough that is already too dry.
🌡️ The Right Temperature for Yeast
Yeast likes warmth, but not extreme heat.
For active dry yeast, water around 105–110°F is a comfortable range for activation.
If you do not have a thermometer, the water should feel warm rather than hot against your wrist or finger.
If you are using instant yeast instead, you can usually mix it directly into the flour without activating it first.
⏰ Don’t Rush the First Rise
Recipes can give approximate rising times, but yeast works according to temperature rather than your schedule.
A dough that rises in 75 minutes in a warm kitchen might need two hours or longer on a cold winter day.
Look for visible expansion and a lighter, airier feel.
Trying to shape challah before the first rise is complete can produce a denser loaf.
🥖 Don’t Rush the Second Rise Either
The second rise is just as important.
Underproofed challah may tear dramatically between the braided strands as it expands in the oven.
A little expansion between the braids is normal and attractive, but major ruptures often indicate that the loaf needed more proofing time.
Let the braid become noticeably puffy before applying the egg wash and baking.
🚫 Don’t Braid Too Tightly
A tight braid may look tidy before proofing, but it gives the dough very little room to grow.
Braid firmly enough that the strands hold together but loosely enough that they can expand.
The second rise will naturally fill some of the spaces between the ropes.
🥚 How to Get a Shiny Challah
Egg wash is the secret.
Whisk the egg and water extremely well so there are no streaks of egg white.
Brush gently so you do not deflate the proofed loaf.
Cover every exposed area.
For extra shine, apply a second thin layer shortly before the loaf enters the oven.
Do not let large pools of egg wash accumulate around the bottom of the braid, where they can bake into tough pieces of egg.
🌱 Sesame Seeds or Poppy Seeds?
Either is traditional and delicious.
Sesame seeds contribute a slightly nutty flavor.
Poppy seeds provide a delicate crunch and classic appearance.
You can also leave the loaf completely plain.
Seeds are easiest to apply immediately after the egg wash, while the surface is wet enough for them to stick.
🍎 Make a Raisin Challah
Raisins are a popular challah addition, especially in sweeter versions.
Soak about 3/4 cup raisins in warm water for 10 minutes, then drain and dry them thoroughly.
Knead them gently into the dough near the end of kneading.
Drying them well prevents extra water from making the dough sticky.
Golden raisins are particularly good with honey.
🍯 Honey Challah for Rosh Hashanah
Sweeter honey challah is especially associated with Rosh Hashanah, the Jewish New Year.
You can increase the honey slightly for a more pronounced sweetness.
Round challahs are also traditionally popular for Rosh Hashanah rather than the long three-strand braid used for ordinary Shabbat meals.
There are many interpretations of the round shape, including ideas of continuity and the cycle of the year.
Customs and symbolism vary among communities.
🌀 How to Make a Round Challah
A simple round challah does not require an elaborate multi-strand braid.
Roll the dough into one long rope.
Beginning at one end, coil the rope into a spiral, leaving a little room between the rings for expansion.
Tuck the final end underneath.
Let it rise, brush with egg wash, and bake using the same basic method.
🧄 Savory Challah Variations
Challah does not have to be sweet.
You can add roasted garlic, herbs, za’atar, sesame, or everything-bagel seasoning.
Keep additions relatively restrained so the dough remains easy to shape.
Savory challah is particularly good alongside soup or as the base for sandwiches.
🍫 Chocolate Challah
For a sweeter loaf, divide the dough into ropes and spread each gently with finely chopped chocolate before sealing and braiding.
Do not overfill the strands or they may burst as the bread rises.
Chocolate challah works especially well as a brunch bread or dessert.
🍞 What to Serve with Challah
Fresh challah is wonderful simply torn into pieces and served as part of a meal.
Its lightly sweet flavor works with roasted chicken, brisket, soups, salads, roasted vegetables, and many other dishes.
It is also excellent with butter, honey, jam, or preserves when dietary considerations allow.
Because the loaf is so soft and tender, it makes particularly good sandwiches.
🍳 Challah French Toast
Day-old challah may be even better for French toast than freshly baked challah.
Its enriched crumb absorbs custard beautifully while still holding its shape.
Cut the loaf into thick slices.
Dip them in a mixture of eggs, milk, vanilla, and cinnamon, then cook in a buttered skillet until golden on both sides.
Serve with fresh fruit, maple syrup, or powdered sugar.
🍞 Challah Bread Pudding
Slightly stale challah is also excellent for bread pudding.
Its eggs and oil give the finished dessert a richer texture than many lean sandwich breads.
Cube the bread and soak it in your favorite custard mixture before baking.
Raisins, apples, cinnamon, chocolate, or nuts can all be added.
⏰ Can You Make Challah Dough Ahead?
Yes.
For a slow overnight rise, prepare and knead the dough, place it in a lightly oiled covered bowl, and refrigerate it.
The cold temperature dramatically slows the yeast while allowing flavor to develop.
The next day, let the dough sit at room temperature briefly if it is extremely firm, then divide, braid, proof, and bake.
Cold dough can actually be easier to shape.
❄️ How to Store Challah
Once completely cool, store challah tightly wrapped or in an airtight container at room temperature.
It is best during the first two days.
Because homemade bread does not contain the preservatives used in some commercial breads, it gradually becomes firmer.
Avoid refrigerating plain challah unless necessary, since refrigeration can make bread stale more quickly.
🧊 Can You Freeze Challah?
Yes. Challah freezes very well.
Let the loaf cool completely.
Wrap it tightly and place it inside a freezer-safe bag or container.
Freeze the loaf whole or in slices.
For best quality, use it within about 2 to 3 months.
Thaw a wrapped loaf at room temperature.
Once thawed, you can warm it briefly in a low oven to refresh the crust and make the bread feel freshly baked again.
🍞 A Beautiful Bread Worth Learning
Challah is one of those breads where the process is part of the pleasure.
The dough begins soft and sticky, becomes smooth beneath your hands, swells during its first rise, and finally turns into a braided loaf that grows dramatically in the oven.
A successful challah does not require an elaborate six-strand braid or absolute symmetry.
Start with a soft, properly hydrated dough, give the yeast enough time to work, braid three simple strands, and bake until the crust is deeply golden.
What comes out of the oven is a tender, glossy loaf with a rich history and an enduring place on Jewish Shabbat and holiday tables.
