Name: Braided Challah Recipe
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: Jewish
Ingredients: 1/4 cup plus 2 1/2 tablespoons (90g) warm water (100°F); 1/4 cup plus 3 tablespoons (50g) King Arthur Unbleached All-Purpose Flour; 2 teaspoons (6g) instant yeast; 2 1/2 cups plus 3 tablespoons (325g) King Arthur Unbleached All-Purpose Flour, plus more for dusting; 1 3/4 teaspoons table salt; 2 large eggs; 1 large egg, separated; 3 tablespoons (64g) honey; generous 1/4 cup (56g) vegetable oil or other neutral oil

Jump to Recipe

Introduction

Braided challah is a beautifully golden, slightly sweet bread with a soft, tender crumb. Perfect for holidays or any special occasion, this traditional Jewish bread is both fun to braid and delicious to eat. Follow this recipe for a satisfying homemade challah that will impress your family and friends.

The image shows a breakfast scene with two slices of golden-brown French toast placed on two white plates, one plate topped with a dollop of white cream, fresh blueberries, and sliced strawberries, along with some syrup pooled around the toast. The French toast has a rich, caramelized texture on top. Behind the plates, a loaf of dark brown braided bread with a soft, light-colored inside is sliced on a wooden board. On the stovetop, a woman's hand is flipping a slice of French toast in a shiny silver frying pan, while another person wearing a red and white striped shirt holds an empty dark plate. Nearby, a jar of dark red jam and a white bowl filled with cream are visible, all arranged on a white marbled surface. A white cup of black coffee sits in the foreground. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup plus 2 1/2 tablespoons (90g) warm water (100°F)
1/4 cup plus 3 tablespoons (50g) King Arthur Unbleached All-Purpose Flour
2 teaspoons (6g) instant yeast
2 1/2 cups plus 3 tablespoons (325g) King Arthur Unbleached All-Purpose Flour, plus more for dusting
1 3/4 teaspoons table salt
2 large eggs
1 large egg, separated
3 tablespoons (64g) honey
Generous 1/4 cup (56g) vegetable oil or other neutral oil

Instructions

Step 1: Weigh your flour or measure it by gently spooning into a cup and sweeping off the excess.
Step 2: Make the preferment by whisking together the warm water, 1/4 cup plus 3 tablespoons flour, and yeast in a stand mixer bowl. Cover and let rest at room temperature for 1 hour until bubbly and increased in volume.
Step 3: Add the remaining flour, salt, whole eggs, egg yolk (reserve the white), honey, and oil to the preferment. Using a dough hook, mix on medium-low until a shaggy dough forms (about 2 minutes). Scrape the bowl, then increase speed to medium-high and mix 8 to 10 minutes until the dough is shiny and smooth but still sticky.
Step 4: Cover and let the dough rise in a warm place until very puffy, about 1 to 1 1/2 hours.
Step 5: Gently transfer the dough to a lightly floured surface. Prepare a rimmed baking sheet with parchment paper.
Step 6: Divide the dough into 3 equal pieces (about 235g each). Shape each into a cylinder and cover; let rest 15 minutes.
Step 7: Roll each piece on an unfloured surface into a 14-inch log. If the dough resists stretching, rest it a bit longer to relax gluten. Use minimal flour if dough sticks, or lightly moisten the surface to ease rolling.
Step 8: Arrange the three strands vertically, spaced almost touching. Starting in the center, drape the left strand over the middle, then the right over the new middle. Continue braiding to the end, pinch the strands to seal, flip and rotate 180°, then braid the other half similarly. Tuck ends under and transfer gently to the baking sheet at an angle.
Step 9: Cover and let rise until noticeably puffy, about 45 minutes. Preheat oven to 375°F.
Step 10: Beat reserved egg white and brush generously over the challah, including braid cracks. Bake about 30 minutes until deep golden brown and internal temperature reaches 190°F. Cool completely on a wire rack before slicing.

Tips & Variations

Resting the dough pieces before rolling helps relax gluten, making shaping easier.
For a glossy crust, use only egg white for brushing; whole egg wash will create a richer color.
Substitute vegetable oil with olive oil for a slight fruity note.
Try a 4- or 6-strand braid for a more intricate look once comfortable with the technique.

Storage

Store leftover challah in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread wrapped well in plastic wrap and aluminum foil. To reheat, thaw at room temperature and warm briefly in a 300°F oven to restore softness.

How to Serve

A close-up of a kitchen scene showing a woman's hands working on dough on a white marbled countertop. The dough is light yellow and soft, braided in three thick strands, with one strand being lifted by the woman's right hand while the left hand holds another strand steady. In the foreground, an open cookbook lies flat, showing step-by-step photos of a similar braid and text instructions. To the right, a white dish holds folded kitchen towels in beige and blue stripes. A green leafy plant is partially visible on the left side. The kitchen has light beige cabinets in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you should dissolve active dry yeast in the warm water and let it sit until frothy before mixing with flour. Instant yeast can be mixed directly with dry ingredients.

Is it necessary to use bread flour or can I use all-purpose flour?

This recipe works well with unbleached all-purpose flour, which provides a tender crumb. Bread flour can be used for a chewier texture but is not required.