Some recipes are seasonal, some are special-occasion, and then there’s challah—always relevant, and always gone within five-ish minutes of hitting the table. Below, you’ll find the new-ish version I’ve been baking most often over the past two years. After having kids, I started relying more on my stand mixer, adjusting a few steps to better suit my schedule (and countertop real estate). Over time, those tweaks became second nature—and eventually, they became the recipe. If you’ve made my original challah, this will feel nearly identical: It’s still pillowy-soft, just a touch sweet, and perfect for braiding.
But! If you’re feeling attached to the original recipe, don’t worry—you can still find it here!
We go through a lot of challah around here—but I’m not baking it from scratch every Friday, and you don’t need to, either. Once a month or so, I knead a big batch on a Thursday night after baths and bedtimes, allowing it to proof in the fridge overnight before baking it Friday morning; we reheat two loaves briefly in the oven in the late afternoon, and freeze the rest. So, most weeks, I just rely on that freezer stash. Baking challah doesn’t have to be a regular commitment to be meaningful, and even the supermarket loaves I ate with my parents and siblings growing up became imbued with an almost preternatural nostalgia that I carry with me to this day.
(Also, those little herbs and flowers aren’t included in the tutorial—but they’re easy enough to add! Just poke/layer on some fresh herbs after the egg wash step, prior to baking. If you want to use edible flowers, they’ll need to be added post-baking, just before serving.)
Of course, while challah’s easy to make, it is time-intensive—though most of that time is spent waiting around for the dough to rise—so I’d recommend reading through the entire recipe so that you can plan your morning or afternoon accordingly. You’ll also want to prep your ingredients ahead of time so that everything’s at room temperature, and to ensure that you have said ingredients. Since time is a crucial component of bread-baking, you don’t want to be running out at the last minute to grab this or that ingredient.
Finally, there are so many wonderful little tips and tricks I’ve learned over the years that make a huge difference in the look and taste of the resulting loaves. For that reason, I’ve done my best to make the below tutorial really thorough. Again, you can make sure you’ve got a grasp on all of these little details simply by giving the recipe a thorough read before you begin.
Classic Challah Recipe
A classic challah with a perfectly smooth, supple dough that bakes up soft, just sweet enough, and beautifully brown. Even if you only bake challah a few times a year, I highly recommend investing in a digital kitchen scale. Measuring flour by weight is the key to achieving the silky, supple dough that makes this recipe such a joy to braid. Note also that the salt volume equivalent here is given for Diamond Crystal brand kosher salt only. Other brands will require separate conversions.
- Total Time: 4 hours
- Yield: 2 medium loaves or 1 large loaf
Ingredients
- 2¼ teaspoons (0.25-ounce / 7g) active dry yeast
- 1 tablespoon (12g) granulated sugar
- ¾ cup plus 2 tablespoons (210mL) warm water (110°F)
- 4¾ cups (617g) all-purpose flour, divided
- ¼ cup (60mL) honey
- 1 tablespoon plus ¼ teaspoon (10g) Diamond Crystal kosher salt
- 3 large eggs, plus 1 egg yolk, at room temperature, divided
- ½ cup (120mL) neutral oil (such as safflower, avocado, or canola), plus more for kneading and for the bowl
- Sesame seeds, poppy seeds, or flaky sea salt, for topping (optional)
Instructions
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In the bowl of a stand mixer (used simply as a mixing bowl at this stage), dissolve the yeast and sugar in the warm water, stirring until fully combined. Add 1 cup (130g) of the flour and stir well until everything is fully incorporated. Cover with plastic wrap or a clean dish towel and let rest at room temperature for 1 hour.
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Add the honey, salt, 2 eggs, egg yolk, and oil and stir vigorously until the mixture is smooth and fully combined. Attach the bowl to the stand mixer and fit it with the dough hook. Add the remaining 3¾ cups (487g) flour and mix on low speed until a shaggy dough forms, just about 2 minutes.
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Transfer the dough to a lightly oiled (not floured) work surface and knead until smooth and soft, about 4 minutes. It should be tacky but not sticky. Brush a clean bowl lightly with more oil and place the dough in the bowl, using your hands to lightly coat the top with oil as well. Cover with plastic wrap or a clean dish towel and let it rise in a warm area for 1½ to 2 hours, or until doubled in size. (Alternatively, refrigerate the dough overnight; it may not visibly double, but the flavor and texture will develop. Shape it straight from the fridge, or let it rest 15 minutes if the dough feels too stiff.)
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Turn the dough out of the bowl onto a clean, un-floured work surface. Using a bench scraper or sharp knife, divide it into 8 equal portions for two medium loaves, or 4 portions for one large loaf. If you’re making two medium loaves, set half the portions aside and keep them covered with a towel while you work.
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Working with one piece at a time, use a rolling pin to flatten into an approximate 5-by-8-inch rectangle (8-by-12-inch rectangle for a large loaf). Starting at one long end, roll it up into a tight log. Roll and gently stretch each log between your palms to shape into even 10- to 12-inch strands. (If making one large loaf, stretch the strands into even 20- to 24-inch strands.) Repeat with the reserved dough portions.
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For a simple four-stranded braid: Arrange four strands of dough lengthwise on your work surface. Pinch together the ends at the top and space each of the strands about 2 inches apart. Then, mentally number each strand, with the leftmost strand acting as “1” and the rightmost acting as “4.” Note that these numbers are fluid; i.e., whatever strand of dough finds itself in “Spot 1” is now “Strand 1,” even if it was previously stationed in, say, Spot 4. To begin braiding, first bring Strand 4 over Strand 2. Then, take Strand 1 and bring it over your new Strand 3. Finally, bring Strand 2 over Strand 3. Continue braiding with this three-part pattern: 4 over 2, 1 over 3, 2 over 3.
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When you reach the end of the braid, tuck the loose strands underneath the loaf and carefully transfer to one side of a large, parchment paper–lined baking sheet. Braid the remaining strands to make another loaf, then transfer to the same baking sheet. Cover both loaves loosely and let rest in a warm area for 45 minutes to 1 hour, until soft and very puffy.
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Preheat the oven to 350°F. In a small bowl, whisk together the remaining egg with 1 tablespoon water. Brush each loaf generously with the egg wash, then sprinkle with sesame seeds, poppy seeds, or flaky sea salt, if desired.
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Bake until the outside is deeply browned and feels hollow when tapped (it should register an internal temperature of 190°F on an instant-read thermometer), 30 to 35 minutes for medium loaves and 35 to 40 minutes for a large loaf. If the bread is browning too quickly (unlikely, but it can happen), remove it from the oven, loosely tent the top with foil, and continue baking until done. Let the loaves cool for at least 30 minutes, then serve.
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Once fully cooled, the challah can be wrapped well in plastic wrap and stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap cooled loaves tightly in plastic wrap, followed by aluminum foil and a labeled, freezer-safe bag with the air squeezed out; freeze for up to 2 months. To serve, thaw at room temperature (still wrapped) for at least 4 to 6 hours, then remove the bag, foil, and plastic wrap, transfer to a baking sheet, and refresh in a 350°F oven for 10 to 12 minutes. Avoid refrigerating the challah at any point; it’ll dry out.
I’m a retired food journalist and chef. I began tackling bread after selling my catering business six years ago.. I always had a pastry chef, so I never tackled breads. Challah is my favorite and I found your recipe today; I was looking for a nice Jewish girl for insights. Couple of questions. I am a traditionalist and believe Jews would have used olive oil (and honey). Also, how do you feel about overnight second rise, mainly for baking schedule? I’ve noticed most enriched doughs are done in no more than four-hour window. Thanks for your wisdom.
Doug Mead
Everything is great except it’s too much salt. 1 tsp would be enough.
Thanks so much for the feedback, and so sorry for the late reply! 🙂 This recipe uses Diamond Crystal kosher salt, which is significantly less salty by volume than Morton and other brands (the two are not interchangeable 1:1 in recipes). I often find myself adding a sprinkle more at the table, so definitely adjust based on your preference + chosen brand going forward!
I made this exactly as written. I made a single, large round 12-strand braided loaf. The Challah is delicious. The inside is pillowy. The outside has a lovely texture. It made a beautiful loaf. Because it was large I used an instant-read thermometer to make sure the center was done. I had to bake it an extra 10 minutes, tented with aluminum foil so the top didn’t get too brown. This recipe is a keeper.
hooray! thank you so much.
Hey Rebekah, your recipe is my absolute favorite. I’m confused by the update however because you don’t mention how much bread flour to use. Thanks!
Hi Hannah! Thank you so much for the kind note, and so sorry for the confusion! I (gasp!) actually removed the bread flour from the recipe over the past few months to make it more approachable for more people. I’m constantly asked about subbing out the bread flour, so I decided to simplify and rework the liquid quantities to match the hydration needs of all-purpose flour alone. You can go ahead and use only AP now, or shoot me a DM if you’d like the old recipe to save!
Thank you for this tutorial. I really want to try this, because I’m old, and Jewish, and think I should. However,
I disagree with your final step, cutting. Challahs are made to be grabbed and pulled apart.
An excellent recipe. The dough yielded makes a very satisfying single loaf, and we’ve used the base recipe (with adjusted bake times) for braided rolls and long braids as well.
The recipe itself is very easy to execute, and the time waiting for rises only adds to the excitement.
I was storytelling my kids it was about challah so then. They asked me to make it for them now i will try this recipe it sounds good and foolproof ❤️
a litte confused. I am trying to dbl [2x] the recipe. This calls for 5 cup of reg AP flour. But in the instructions you say put 1 cup initially in with the yeast and then, in a step further down, you say add teh remining 1 1/2 cups of AP flour and all the bread flour. Shouldn’t it be “the remaining 3 1/2 of AP flour….”
Hi! Ah yes, this can definitely be confusing. I actually flagged this in the notes above the recipe, because the “2x” button only updates the ingredient list, not within the step-by-step instructions. So, if you’re doubling, you’ll need to manually double the amounts in the instructions too (like the initial flour amounts). 🙂
sorry. I meant 4 cups {i cup + 4 cups to make 5 cups AP FLOUR..[NOT counting what you will need to sprinkle on the working surface……
This challah is perfect! I have been looking for a smaller challah recipe and this hit the mark. Its soft, airy, slightly sweet, and delicious !I made some cinnamon sugar and placed it inside my strands of dough and it’s a perfect fall challah.
I made this exactly as written. I normally use fresh yeast but bought some dried yeast (newly bought). It bubblex up wlin the initial stage when mixed with the flour and sugar. Kneaded it but it simply didn’t rise. Can I use fresh yeast for this recipe?
Hi! I’m sorry to hear that and can’t be totally sure what happened there – sometimes bread dough just has an off day, and it can be hard to pinpoint exactly why. I’ve made this for years with active dry and so have so many others, so I’d definitely say to give it another try – I really hope it works out this time!
Rebekah–I followed the recipe almost exactly (didn’t do the 2nd rise/rest of the “ropes”). I kept a small portion out (tithe-like) but then taste tested because these will be gifts. WOW–best, moistest Challah I’ve ever made!! Thank you for this recipe!!
I made my first ever Challah using your recipe in fact this was my first attempt to make bread period and it came out beautifully. It was easy to follow along and all the tips and tricks helped me when I struggled. I only wish I could attach a photo as I am so proud of how lovely my loaves look!
I have instant yeast and not active dry yeast. How much instant yeast do I use?
Hi! This recipe is really designed around active dry yeast, especially with that first proofing step. While instant yeast and active dry yeast are generally interchangeable, I’d recommend following a recipe written for instant yeast from the start to get the best results. Hope this helps!
Came out amazing, so many compliments!
Hi Rebekah!! My bread turned out really dense after I followed the instructions. Should I add less flour and maybe stir it in? I am totally lostttt but I am also bad with bread dough texture.
Shabbat Shalom to you!! Thank you for this recipe!
Hi and thank you so much for the comment! Hm, I can’t pinpoint for sure what the problem is, but a couple of thoughts: It *could* be the flour; flour absorption varies with humidity, climate, brand of flour, etc. so it really helps to go by feel as well as measurements – I always look for a dough that feels soft and just slightly tacky but not sticky. Or it could potentially be an issue with kneading (you want to really build that elasticity). Or it could be proofing time (you want to give it plenty of time to rise until it’s nice and puffy). Sometimes things take longer/shorter depending on your kitchen temperature. You’re not alone in this – bread dough is such a learning curve, and challah especially takes a little practice to get a feel for the texture. Every batch teaches you something new. Lemme know how it goes if you do make it again! 🙂
this food is very delicious thank you for making this delicious recipe
This bread was fantastic! My family loved it, and we are self proclaimed bread eating experts. Lol
Simply delicious. I have not let my yeast “wake up” that long before but it really showed up in the flavor. The braiding instructions were simple and it just came out great. Thank you so much. We will use this recipe again and again.
Hi Rebakah!
Let me say I am not a baker. I once tried to make bagels and they turned out like tire irons! I followed your recipe to a tee, not expecting much, I must confess. The result was phenomenal! Exactly like yours! Not difficult at all, but the one thing I will say is that your braiding video on Instagram was so fast, I could not keep up. I needed my daughter to do it right, but it turned out more than right! Thanks sooooo much!
I’ve made this twice now and both times were fantastic! I had never made a challah before, and my family devoured them both times. I feel like you used to have the gram measurements on the recipe, but I no longer see that. Can you put that back? It was very helpful!
Aw, I’m really happy to hear that! Thank you so much for the kind comment! 🙂 And YES! I have no idea why the recipe reverted to an older version without metric measurements. Will troubleshoot!
This is my absolute favorite Challah recipe! I make it every Saturday with my oldest (15) son and every weekend he tries to eat the whole thing 🙂