Table of Contents

• Challah: History and Significance
• Expert Challah Baking Tips
• Ingredient Notes and Substitutions
• How to Make Challah: Step-by-Step
• Recommended Tools
• Storing and Reheating
• Frequently Asked Questions
• Challah Bread (6 Braid Tutorial) Recipe

Expert Challah Baking Tips

• Choose the Right Flour: For that perfect tender yet chewy Challah texture, bread flour is your best friend. Its higher protein content facilitates better gluten development, which is crucial for the bread’s structure and elasticity.
• Patience with Rising: A light, airy loaf depends heavily on proper proofing. Allow your dough to rise fully in a warm, draft-free environment. Additionally, when braiding, aim for tightness; this helps the loaf maintain its beautiful shape and structure during baking.
• Double Egg Wash for Shine: The signature deep golden, glossy crust of classic Challah comes from a double application of egg wash. Apply the first coat before the final rise, and the second just before placing it into the oven. This creates an unparalleled sheen and rich color.

(Be sure to check the recipe card below for a full list of ingredients and quantities)

• Instant Yeast – This amazing leavening agent is baking’s magic dust! Yeast is a natural fungus that, when activated by warm liquid and fed by sugar, produces carbon dioxide. This gas creates bubbles within the dough, causing it to rise and giving Challah its signature soft, airy texture. Ensure your yeast is fresh for optimal results.
• Warm Water – The temperature of your water is crucial for activating the yeast. Aim for around 95-105°F (35-40°C), which feels comfortably warm to the touch. Water that’s too hot can kill the yeast, while water that’s too cold won’t activate it effectively, hindering your bread’s rise.
• Bread Flour – Specially milled to have a higher protein content than all-purpose flour, bread flour is ideal for yeast breads like Challah. It forms stronger gluten strands, which are essential for creating that desirable chewy yet airy texture and structure that holds its shape through proofing and baking. If you’re in a pinch, all-purpose flour can be used, but your loaf might be slightly less chewy.
• Kosher Salt – Salt is not just for flavor; it also plays a vital role in controlling yeast activity and strengthening gluten structure. It gives the bread its classic, slightly savory undertone, which beautifully balances the sweetness from the honey. Fine sea salt can be substituted, but adjust quantity slightly as kosher salt is less dense.
• Honey – This natural sweetener is a hallmark of Challah, contributing more than just sweetness. It adds a gentle, rounded flavor and a floral depth that is characteristic of this bread. Honey also helps with moisture retention, keeping the Challah fresh for longer, and aids in achieving that beautiful golden-brown crust. Agave nectar or maple syrup could be used, but the flavor profile will differ slightly.
• Eggs – Eggs are paramount in Challah, providing richness, moisture, and structure. In this recipe, we use both whole eggs and extra egg yolks. The additional yolks lend an incredible depth of richness and tenderness to the dough, creating a more luxurious crumb than whole eggs alone. One whole egg is also reserved for the egg wash, which is essential for that signature glossy finish.
• Vegetable Oil – Oil contributes to the Challah’s incredibly soft, moist, and tender crumb, preventing it from drying out. Its neutral flavor ensures the honey and egg flavors shine through. Any other neutral-tasting oil, such as canola or grapeseed oil, works as an excellent substitute.
• Sesame Seeds – A sprinkle of sesame seeds on top before baking adds a lovely textural contrast and a subtle nutty flavor, completing the classic Challah presentation. Poppy seeds or everything bagel seasoning are also delicious alternatives.

1. Bloom the Yeast: In a small bowl, combine your instant yeast with warm water (ideally around 95-105°F or 35-40°C). Stir gently and let it rest for 5 to 8 minutes. You’ll know your yeast is active when it becomes foamy and fragrant, indicating it’s alive and ready to work its magic.
2. Prepare the Dough: In the bowl of a stand mixer fitted with a dough hook attachment, add the bread flour and kosher salt. Turn the mixer to a low speed to combine. Gradually pour in the yeast mixture, followed by the honey, the two whole eggs, the four egg yolks, and the vegetable oil. Increase the mixer speed to medium-low and knead for 4 to 6 minutes. The dough should come together, becoming smooth, elastic, and slightly tacky but not overly sticky. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
3. First Proofing and Folding: Lightly grease a medium-sized bowl with a little oil. Shape your kneaded dough into a smooth ball and place it in the greased bowl, turning it once to coat lightly. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place the bowl in a warm, draft-free spot (like a turned-off oven with the light on, or a sunny windowsill) for an hour, allowing the dough to double in size. After the first rise, gently remove the cover. To strengthen the gluten, take one side of the dough, pull it gently upward, and fold it over towards the center of the ball. Turn the bowl 90 degrees and repeat this pulling and folding process three more times, for a total of four folds. Flip the dough over so the seam side is down, re-cover, and let it rest for another hour.
4. Divide and Rest: Once the dough has completed its second rise, gently transfer it to a lightly floured surface. Divide the dough into six equal pieces. For precision, you can weigh each piece to be approximately 160 grams. Gently shape each piece into a rough rectangle (they’ll look a bit like hot dog buns). Cover these pieces with a damp cloth and let them rest for an additional 15 minutes. This resting period allows the gluten to relax, making the dough much easier to roll out.
5. Roll Out the Ropes: Lightly dust a clean work surface with flour. Take one piece of dough, keeping the others covered to prevent drying. Gently roll out each rectangle into an 18-inch long rope. Start rolling from the middle of the dough and work outwards, gently tapering the ends to create a uniform rope. If you find the ropes shrinking back excessively as you roll, it means the gluten needs more relaxation. Simply cover the stubborn ropes and let them rest for another 5 minutes before trying again.
6. Braid the Dough (6-Braid Method):
   

   Mastering the 6-Braid Challah

   This is where the magic happens! Arrange your six 18-inch ropes side-by-side on your floured work surface. Firmly pinch all six strands together at one end to form a secure starting point. Now, mentally number your ropes 1 through 6 from left to right.

   1. Initial Setup: Visually divide your six ropes into three groups of two. Move the first two ropes (1 & 2) slightly to the left, keep the middle two (3 & 4) in the center, and move the last two (5 & 6) to the right. See the corresponding image in the gallery above for visual guidance.
   2. First Crossover (Right to Center): Take rope 4 (the second rope from the left of the center pair) and move it UP and OVER rope 3 (the first rope of the center pair). It should now be to the left of rope 3. (Refer to the 2nd image in the gallery’s second row).
   3. Second Crossover (Center to Far Right): Now take rope 3 (which is currently second from the left) and move it UP and OVER ropes 5 and 6 (the entire rightmost pair). Rope 3 should now be on the far right, outside of ropes 5 and 6. Ropes 5 and 6 effectively move to the center position. (Refer to the 3rd image in the gallery’s second row).
   4. Third Crossover (Center to Far Left): Take rope 4 (which is now to the right of ropes 1 and 2) and move it UNDER ropes 1 and 2 (the entire leftmost pair). Rope 4 should now be on the far left, outside of ropes 1 and 2. Ropes 1 and 2 effectively move to the center position. (Refer to the 1st image in the gallery’s third row).
   5. Fourth Crossover (Center Adjustment): Now, identify the two innermost ropes that are currently next to each other in the center. Take the SECOND of these two center ropes and move it UP and OVER the FIRST center rope. This helps maintain the consistent weaving pattern. (Refer to the 2nd image in the gallery’s third row).
   6. You should now have: One single rope on the far left, two sets of two ropes in the center, and one single rope on the far right. This is your repeating pattern setup.
   7. Repeating Pattern (Left Side): Lift the single rope on the far left UP and OVER the left set of two ropes in the center. The left set of two ropes now moves to the far left position. (Refer to the 3rd image in the gallery’s third row).
   8. Repeating Pattern (Right Side): Lift the right set of two ropes UP and OVER the single rope on the far right. Pull the single right rope DOWN towards the center and OVER the other single center rope. This completes one full cycle of the braiding pattern. (Refer to the 3rd image in the gallery’s third row, right side).
   9. Continue the Braid: Repeat steps 7 and 8 (the “Repeating Pattern”) until all the dough is braided. Take your time to keep the braid tight and even. When you reach the end, firmly pinch all the remaining strands together. Tuck this pinched end neatly underneath the loaf to create a seamless finish.
7. Apply the Egg Wash & Second Proof: Carefully transfer your beautifully braided loaf onto a baking sheet lined with parchment paper. In a small bowl, whisk together one large egg with one tablespoon of water to create your egg wash. Brush half of this egg wash evenly over the entire surface of the Challah loaf. Place the baking sheet in a draft-free area and allow the bread to rise, uncovered, for a final 2 hours. This second proof is crucial for developing its light texture.
8. Bake to Golden Perfection: Preheat your oven to 375°F (190°C) towards the end of the second proof. Once preheated, brush the loaf again with the remaining egg wash, ensuring every nook and cranny of the braid is coated for maximum shine. Sprinkle generously with sesame seeds (or your topping of choice). Carefully place the baking sheet into the preheated oven. Immediately reduce the oven temperature to 325°F (160°C). Bake for 45 to 50 minutes, or until the Challah achieves a rich, deep golden-brown color and sounds hollow when tapped on the bottom. If the top is browning too quickly, you can loosely tent it with foil. Once baked, remove from the oven and transfer the loaf to a wire rack to cool for at least an hour before slicing. This cooling time is essential for the bread’s internal structure to set, ensuring a perfect crumb.