Challah Bread Recipe – Soft, Braided, and Golden
Challah is the kind of bread that turns a simple meal into something warm and special. It’s slightly sweet, tender, and beautifully braided with a glossy crust. You don’t have to be a pro baker to make it at home—just a bit of patience and a few simple steps.
This version is straightforward, reliable, and perfect for beginners. Slice it thick for toast, serve it with soup, or save a few pieces for the best French toast tomorrow morning.
What Makes This Special
This challah is soft inside with a rich, golden crust. It balances a gentle sweetness with a buttery texture—even though there’s no butter in the dough.
The braid isn’t just for looks; it creates more surface area for that beautiful, shiny finish. The recipe uses everyday ingredients and easy methods, but still delivers a bakery-level loaf. Plus, it’s flexible: you can make one big braid or two smaller ones, and it freezes well.
Ingredients
- 4 cups (500 g) bread flour, plus extra for kneading (all-purpose flour works too)
- 1 packet (2 1/4 tsp) instant or active dry yeast
- 1/4 cup (50 g) granulated sugar
- 1 tsp fine sea salt
- 2 large eggs, room temperature
- 1 large egg yolk (save the white for egg wash if you like)
- 1/4 cup (60 ml) neutral oil (such as canola or sunflower)
- 3/4 cup (180 ml) warm water (about 105–110°F/40–43°C; slightly less if using all-purpose flour)
- Egg wash: 1 egg beaten with 1 tbsp water
- Optional toppings: sesame seeds, poppy seeds, everything seasoning
Instructions
- Proof the yeast (if using active dry). In a small bowl, combine warm water and sugar, then sprinkle the yeast on top.
Let it sit for 5–10 minutes until foamy. If using instant yeast, skip the proofing and add the yeast directly to the flour, but still warm the water.
- Mix the dough. In a large bowl, whisk flour and salt. In a separate bowl, whisk eggs, yolk, and oil.
Add the wet ingredients and yeast mixture to the flour. Stir with a spoon until a shaggy dough forms.
- Knead until smooth. Turn the dough onto a lightly floured surface. Knead for 8–10 minutes, adding only enough flour to keep it from sticking.
The dough should become smooth, stretchy, and slightly tacky but not wet.
- First rise. Place the dough in a lightly oiled bowl, turning it once to coat. Cover with a clean towel or plastic wrap. Let it rise in a warm spot until doubled, about 1–1.5 hours.
- Prepare for braiding. Gently deflate the dough and turn it out onto your work surface.
For one large loaf, divide into 3 or 4 equal pieces. For two smaller loaves, divide the dough in half, then each half into 3 or 4 pieces.
- Roll the strands. Roll each piece into a rope about 14–18 inches long, slightly thicker in the middle and tapered at the ends. If the dough shrinks back, rest it for 5 minutes and try again.
- Braid. For a simple 3-strand braid, pinch the top ends together.
Cross the right strand over the middle, then the left over the new middle, repeating down the length. Tuck the ends under. For a 4-strand braid, lay strands like parallel lines; weave the outermost right strand over–under–over to the left side, then repeat from the new right side until done.
Keep the braid snug but not tight.
- Second rise. Transfer the braid(s) to a parchment-lined baking sheet. Cover loosely and let rise until puffy and about 1.5 times bigger, 30–60 minutes depending on room temperature. The dough should slowly spring back when gently pressed.
- Egg wash and top. Preheat oven to 350°F (175°C).
Brush the braid generously with egg wash. Sprinkle sesame or poppy seeds if using. For extra shine, brush a second time after 10 minutes of baking.
- Bake. Bake for 25–35 minutes for one large loaf, or 20–28 minutes for smaller loaves.
The crust should be deep golden, and the internal temperature should reach about 190–195°F (88–90°C). If the top browns too fast, tent loosely with foil.
- Cool. Let the challah cool on a rack for at least 45 minutes before slicing. This helps set the crumb and keeps it soft.
How to Store
- Room temperature: Wrap loosely in foil or keep in a bread bag for up to 2–3 days.
Avoid the fridge—it dries the bread out.
- Freezer: Slice, then freeze in a sealed freezer bag for up to 2 months. Toast straight from frozen or warm in a 300°F (150°C) oven for 10–12 minutes.
- Refresh: If the crust softens, re-crisp in a warm oven for a few minutes. Stale leftovers make excellent French toast or bread pudding.
Health Benefits
Challah is an enriched bread, so it’s more satisfying than basic white bread. Eggs add protein and key nutrients like choline and B vitamins.
Using heart-friendly oils instead of butter keeps saturated fat lower. If you use bread flour, you’ll get a chewier texture and a bit more protein. For a lighter option, you can replace up to one-third of the flour with white whole wheat flour for extra fiber without losing tenderness.
Common Mistakes to Avoid
- Water too hot: Yeast dies above about 120°F (49°C).
Aim for warm, not hot—like a comfortable bath.
- Adding too much flour: A slightly tacky dough bakes up softer. Only dust as needed while kneading.
- Under-kneading: Insufficient gluten development leads to a dense loaf. Look for a smooth, elastic dough.
- Over-proofing: If the dough more than doubles or collapses when pressed, it may bake flat.
Err on the side of slightly under-proofed.
- Skipping the egg wash: That glossy finish and good color come from the egg wash. Don’t skip it.
- Braiding too tight: The strands need space to expand. A gentle, even braid prevents tearing.
Variations You Can Try
- Honey Challah: Replace some or all of the sugar with honey for a floral sweetness and extra moisture.
- Raisin Challah: Knead in 1 cup of golden raisins after the first rise.
Lightly dust them with flour so they distribute evenly.
- Everything Topping: Brush with egg wash, then sprinkle everything bagel seasoning for a savory twist.
- Whole Wheat Blend: Swap 1–1.5 cups of bread flour with white whole wheat flour. Add a splash more water if needed.
- Cinnamon Sugar Swirl: Roll each strand into a flat strip, sprinkle with cinnamon sugar, roll back into ropes, and braid.
- Round Holiday Loaf: Coil a long 3-strand braid into a spiral on the baking sheet for a festive shape.
FAQ
Can I make the dough ahead?
Yes. After kneading, cover the bowl and let the dough rise slowly in the fridge for up to 24 hours.
Bring it to room temperature before braiding, then continue with the second rise and bake.
What if I only have all-purpose flour?
All-purpose flour works fine. You may need a little less water, and the texture will be slightly softer and less chewy. Start with 2–3 tablespoons less water and add more as needed.
How do I know when it’s baked through?
The crust should be a deep golden brown and sound hollow when tapped.
For accuracy, use a thermometer: the center should read 190–195°F (88–90°C).
Why did my braid unwind in the oven?
It was likely under-proofed or braided too loosely at the ends. Make sure the second rise leaves the dough puffy, and pinch or tuck the ends under firmly before baking.
Can I make it dairy-free or kosher?
Yes. This recipe is naturally dairy-free and pareve because it uses oil, not butter.
Double-check toppings and add-ins if you’re keeping kosher.
How can I get a darker, shinier crust?
Use a two-step egg wash: brush before baking and again after 10 minutes in the oven. Adding a teaspoon of honey to the egg wash also boosts color.
What’s the best way to reheat leftover challah?
Wrap slices in foil and warm at 300°F (150°C) for 8–10 minutes. For a crisp edge, unwrap for the last 2 minutes or toast lightly.
Wrapping Up
This challah bread recipe gives you a soft, golden loaf with reliable results and simple steps.
With a little practice, braiding becomes second nature, and the dough is forgiving. Serve it fresh, make an incredible French toast the next day, or freeze slices for easy breakfasts. Once you bake it at home, you’ll want it on repeat for holidays, weekends, and everything in between.
Challah Bread Recipe - Soft, Braided, and Golden
Ingredients
Method
- Proof the yeast (if using active dry). In a small bowl, combine warm water and sugar, then sprinkle the yeast on top.Let it sit for 5–10 minutes until foamy. If using instant yeast, skip the proofing and add the yeast directly to the flour, but still warm the water.
- Mix the dough. In a large bowl, whisk flour and salt. In a separate bowl, whisk eggs, yolk, and oil.Add the wet ingredients and yeast mixture to the flour. Stir with a spoon until a shaggy dough forms.
- Knead until smooth. Turn the dough onto a lightly floured surface. Knead for 8–10 minutes, adding only enough flour to keep it from sticking.The dough should become smooth, stretchy, and slightly tacky but not wet.
- First rise. Place the dough in a lightly oiled bowl, turning it once to coat. Cover with a clean towel or plastic wrap. Let it rise in a warm spot until doubled, about 1–1.5 hours.
- Prepare for braiding. Gently deflate the dough and turn it out onto your work surface.For one large loaf, divide into 3 or 4 equal pieces. For two smaller loaves, divide the dough in half, then each half into 3 or 4 pieces.
- Roll the strands. Roll each piece into a rope about 14–18 inches long, slightly thicker in the middle and tapered at the ends. If the dough shrinks back, rest it for 5 minutes and try again.
- Braid. For a simple 3-strand braid, pinch the top ends together.Cross the right strand over the middle, then the left over the new middle, repeating down the length. Tuck the ends under. For a 4-strand braid, lay strands like parallel lines; weave the outermost right strand over–under–over to the left side, then repeat from the new right side until done.Keep the braid snug but not tight.
- Second rise. Transfer the braid(s) to a parchment-lined baking sheet. Cover loosely and let rise until puffy and about 1.5 times bigger, 30–60 minutes depending on room temperature. The dough should slowly spring back when gently pressed.
- Egg wash and top. Preheat oven to 350°F (175°C).Brush the braid generously with egg wash. Sprinkle sesame or poppy seeds if using. For extra shine, brush a second time after 10 minutes of baking.
- Bake. Bake for 25–35 minutes for one large loaf, or 20–28 minutes for smaller loaves.The crust should be deep golden, and the internal temperature should reach about 190–195°F (88–90°C). If the top browns too fast, tent loosely with foil.
- Cool. Let the challah cool on a rack for at least 45 minutes before slicing. This helps set the crumb and keeps it soft.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
