Challah is the kind of bread that makes the whole house smell warm and inviting. It looks impressive with its glossy braid, but it’s easier to make than you might think. With a little patience, a few pantry staples, and a simple braiding trick, you’ll pull a bakery-quality loaf from your own oven.

This guide walks you through every step, with clear tips for kneading, proofing, and braiding so your challah turns out soft, rich, and beautifully golden.

What Makes This Recipe So Good

Soft and tender crumb: Enriched with eggs and oil, this loaf is pillowy inside with a delicate chew.
Beginner-friendly steps: Straightforward mixing, kneading, and braiding instructions that anyone can follow.
Beautiful presentation: The braided top bakes up glossy and golden—perfect for holidays or a cozy weekend brunch.
Versatile dough: Add-ins like raisins, sesame seeds, or a cinnamon swirl work great without changing the technique.
Reliable rise: Clear timing and visual cues help you know exactly when to shape and bake.

Shopping List

All-purpose flour (or bread flour for a chewier crumb)
Active dry yeast (or instant yeast)
Granulated sugar
Warm water (about 105–110°F / 40–43°C)
Eggs (you’ll need some for the dough and one for the egg wash)
Neutral oil (like canola, vegetable, or light olive oil)
Salt
Optional toppings: sesame seeds, poppy seeds, flaky salt
Optional add-ins: raisins or chocolate chips
Honey (optional, for a lightly sweet note)

Instructions

Proof the yeast: In a large bowl, combine 1 cup warm water, 2¼ teaspoons active dry yeast, and 1 tablespoon sugar. Stir and let sit for 5–10 minutes until foamy. If nothing happens, your yeast may be expired or the water too hot or cold.
Mix the wet ingredients: Whisk in 2 large eggs, 1 egg yolk (reserve the white for later), 3 tablespoons oil, 3 tablespoons sugar (or 2 tablespoons sugar + 1 tablespoon honey), and 1½ teaspoons salt.
Add flour: Stir in 3½ cups flour, one cup at a time, until a shaggy dough forms.If it’s very sticky, add up to ½ cup more, a tablespoon at a time. The dough should be soft and slightly tacky, not wet.
Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. It should spring back when poked.You can also knead with a stand mixer on medium-low for 6–8 minutes.
First rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover with a clean towel or plastic wrap and let rise in a warm, draft-free spot until doubled, about 60–90 minutes.
Prepare to braid: Gently punch down the dough to release air. Turn it out and divide into 3 equal pieces for a simple 3-strand braid (or 4 or 6 for a more intricate loaf).Roll each piece into a rope about 14–16 inches long. Let the ropes rest for 5 minutes if they spring back; this relaxes the gluten.
Braid the loaf (3-strand): Pinch the top ends together. Cross the right strand over the center, then the left strand over the new center.Repeat, alternating sides, until you reach the end. Pinch to seal and tuck ends underneath. Transfer to a parchment-lined baking sheet.
Second rise: Cover the braided loaf lightly and let it rise until puffy, 30–45 minutes.It should not double here—just look fuller and airy.
Egg wash: Whisk the reserved egg white with 1 tablespoon water. Brush the loaf all over. For seeds, sprinkle them on now so they stick.
Bake: Preheat the oven to 350°F (175°C).Bake for 25–30 minutes, rotating the pan halfway. The loaf is done when deep golden brown and the internal temperature reaches about 190–195°F (88–90°C). If it’s browning too fast, tent loosely with foil.
Cool: Cool on a wire rack for at least 45 minutes before slicing.This sets the crumb and keeps it soft.

How to Store

Room temperature: Wrap the cooled loaf in foil or place in a bread bag. It stays fresh 2–3 days.
Freezer: Slice, then wrap tightly in plastic and foil, or use a freezer bag. Freeze up to 2 months.Thaw at room temperature, then rewarm in a low oven if you like.
Avoid the fridge: Refrigeration dries out bread quickly. Freeze instead.

Health Benefits

Protein and nutrients from eggs: Eggs add protein, B vitamins, and richness to keep you satisfied.
Energy from complex carbs: Flour provides steady energy when enjoyed in balanced portions.
Optional whole grains: Swapping in part whole wheat flour adds fiber and minerals without losing the soft texture.
Control over ingredients: Homemade means you can manage sugar, use heart-friendly oils, and skip additives.

Common Mistakes to Avoid

Water too hot for yeast: Over 115°F can kill yeast. Aim for warm, not hot—about bathwater temperature.
Adding too much flour: A slightly tacky dough bakes softer.Resist packing in flour; add just enough to handle.
Overproofing: Let it double on the first rise, but only get puffy on the second. Overproofed dough collapses and bakes dense.
Skipping the egg wash: That glossy, golden crust comes from a proper egg wash applied before baking.
Slicing too soon: Cutting hot bread compresses the crumb. Let it cool so the texture sets.

Recipe Variations

Sweet raisin challah: Knead in ¾ cup raisins after the first rise.Brush with egg wash and sprinkle turbinado sugar.
Sesame or poppy seed: Sprinkle generously after egg wash for a nutty crunch.
Cinnamon swirl: Roll each rope with a thin layer of cinnamon-sugar before braiding. Keep seams tight to prevent leaks.
Whole wheat blend: Use 1–1½ cups whole wheat flour plus 2–2½ cups all-purpose. Add 1–2 tablespoons extra water if needed.
Four- or six-strand braid: For a showstopper, braid with more strands.The technique is similar—alternate sides, always crossing toward the center.
Mini challah rolls: Divide into small ropes, braid or twist, and bake 15–18 minutes.

Explore more irresistible bread recipes you won’t want to miss:

Dinner Rolls

French Bread

FAQ

Can I use instant yeast instead of active dry?

Yes. Use the same amount and skip the proofing step. Mix instant yeast directly with the dry ingredients, then add warm water and the remaining wet ingredients.

Still aim for a soft, slightly tacky dough.

How do I know when I’ve kneaded enough?

The dough should be smooth, elastic, and slightly bouncy. It will pass a gentle windowpane test—when stretched, a thin membrane forms without tearing quickly. If it rips easily, knead a few more minutes.

Why did my loaf spread out instead of rising up?

The dough may have been too soft or overproofed, or your braids weren’t tight enough.

Add flour gradually until the dough holds shape, braid firmly, and avoid letting the second rise go too long.

Can I make the dough ahead?

Yes. After the first rise, punch down, cover tightly, and refrigerate up to 24 hours. Bring to room temperature, shape, let it puff on the second rise, then bake as usual.

What’s the best way to reheat leftover challah?

Wrap slices in foil and warm in a 300°F (150°C) oven for 8–10 minutes, or toast lightly.

For a treat, make French toast—the rich crumb soaks up custard beautifully.

Why is my crust pale?

It may need a more thorough egg wash or a few extra minutes in the oven. Make sure your oven is fully preheated, and consider a second light brush of egg wash halfway through proofing before baking.

Can I make it dairy-free?

Yes. This recipe already uses oil, not butter.

Just ensure any toppings or add-ins are dairy-free. The loaf will still be rich and tender.

Final Thoughts

Challah looks fancy, but it’s simply good dough plus a little braiding confidence. With these steps, you’ll get a soft, golden loaf that’s perfect for tearing, toasting, or turning into the best French toast you’ve ever had.

Once you master the basic braid, play with add-ins and shapes. Fresh from your oven, this homemade challah is comfort you can share.