How to Make Classic Challah Bread: A Braided Loaf Full of Flavor and Tradition

Looking for the best homemade challah bread recipe? This easy, foolproof guide will show you how to make soft, golden, and perfectly braided challah right in your own kitchen. Whether you’re baking it for Shabbat, a holiday, or just because, this recipe delivers that signature fluffy texture and rich flavor every time.

What Is Challah Bread?

Challah is a traditional Jewish bread that’s braided, egg-enriched, and slightly sweet. It’s most commonly served on Shabbat (the Jewish Sabbath) and Jewish holidays, though it’s enjoyed worldwide for its beautiful appearance and soft, pillowy crumb.

Braiding the dough isn’t just for looks—it’s symbolic. The interwoven strands represent unity, love, and tradition, making challah both delicious and meaningful.

Why You’ll Love This Homemade Challah Recipe

Soft and fluffy interior
Golden, glossy braided crust
Easy to follow—even for beginner bakers
Perfect for French toast, sandwiches, or snacking
Freezer-friendly for meal prep

Ingredients for Challah Bread

For the Dough:

• 1 cup lukewarm water
• 2 tsp active dry or instant yeast
• 1/4 cup + 1 pinch granulated sugar, divided
• 4 1/2 cups all-purpose flour (plus more as needed)
• 1 tbsp kosher salt
• 2 large eggs
• 1 large egg yolk (reserve the white for egg wash)
• 1/4 cup neutral oil (like vegetable or canola)
• Oil for greasing the bowl

For the Egg Wash:

• 1 large egg white
• 1 tbsp water

Step-by-Step: How to Make Challah Bread

1. Activate the Yeast

In a small bowl, mix lukewarm water with yeast and a pinch of sugar. Let sit for 5–10 minutes until foamy. If there’s no foam, the yeast may be inactive—start fresh.

2. Combine Dry Ingredients

In a stand mixer bowl or large mixing bowl, whisk together flour, the remaining sugar, and salt.

3. Make the Slurry

Create a well in the center. Add the eggs, egg yolk, and oil. Whisk to form a slurry, pulling in a bit of flour from the sides.

4. Mix & Knead the Dough

Pour the activated yeast into the bowl. Stir until a shaggy dough forms. Knead on low speed (6–8 minutes) or by hand (10 minutes) until smooth and tacky. Add extra flour if too sticky.

5. First Rise

Place dough in an oiled bowl. Cover and let rise in a warm place for 1½ to 2 hours, or until doubled in size.

6. Shape & Braid

Turn dough onto a floured surface. Divide into 3 or 6 pieces. Roll each into a 16-inch rope. Braid and pinch the ends to seal.

Pro Tip: Let dough rest if it resists rolling—this relaxes the gluten.

7. Second Rise

Transfer the braid to a parchment-lined baking sheet. Cover with a towel and let rise for about 1 hour until puffy.

8. Egg Wash & Bake

Preheat oven to 350°F (175°C). Whisk the reserved egg white with water and brush generously over the loaf.

Bake 30–35 minutes, rotating halfway through. The challah should be golden brown and register 190°F internally.

9. Cool & Enjoy

Let cool on a wire rack for at least 45 minutes. Slice and serve!

How to Store & Freeze Challah

• Room Temperature: Wrap in plastic wrap or store in a bread bag for up to 3 days.
• Freeze: Slice and freeze with parchment between slices. Thaw and toast as needed.

Delicious Ways to Serve Challah

French Toast
Grilled Cheese or Sandwiches
Bread Pudding
With Butter & Honey
Croutons or Stuffing

Frequently Asked Questions (FAQs)

 Is challah bread the same as brioche?

Not quite. Both are enriched breads, but brioche uses more butter, while challah is oil-based and dairy-free—making it suitable for kosher meals.

 Can I make challah without a mixer?

Absolutely. Knead by hand for about 10 minutes until dough is soft and elastic.

 Can I add raisins or toppings?

Yes! Mix in golden raisins, or top with sesame or poppy seeds after the egg wash for extra flavor and texture.

Baking challah at home is a rewarding experience that connects you to tradition, culture, and good food—all in one beautifully braided loaf. Whether you’re new to bread-making or looking to perfect your technique, this challah bread recipe is the only one you’ll ever need.