Few breads announce themselves the way challah does — that glossy, burnished braid sitting on a cutting board looks like celebration itself. But here’s what I love most about challah: for all its show-stopper looks, the dough is wonderfully forgiving. It’s an enriched, egg-rich dough that’s soft to handle, rises like a dream, and bakes into a loaf that’s pillowy inside with a crackly, honeyed crust.

Sliced pumpkin spice babka showing beautiful swirled layers, on a wooden board with fall leaves

If you’ve never braided dough before, a three-strand braid is just a hair braid — right over center, left over center, repeat. That’s the whole technique. This recipe makes one generous loaf with a double rise that builds real flavor, and the honey in the dough gives the crumb a subtle sweetness that makes it perfect for everything from Friday night dinner to the best French toast of your life.

Bread baking rewards patience more than skill, and this is a gentle place to begin. Serve it warm at a holiday table, and finish the meal with our chocolate cream pie for a dessert lineup worth celebrating.

Why You’ll Love This Recipe

Showpiece looks, simple technique — a basic three-strand braid that’s easy to learn on your first try
Honey-sweetened crumb — soft, golden, and just sweet enough to eat plain
Forgiving dough — enriched with eggs and oil, so it stays soft and handles beautifully
Makes incredible leftovers — challah French toast and bread pudding are legendary for a reason
Freezes well — bake ahead for holidays and gatherings

Ingredients

1 cup (240 ml) warm water (110°F / 43°C)
2 1/4 teaspoons (1 packet / 7 g) active dry yeast
1/3 cup (80 ml) honey
1/3 cup (80 ml) neutral oil (avocado or vegetable)
2 large eggs, at room temperature, plus 1 egg for the egg wash
4 to 4 1/2 cups (500-560 g) bread flour
2 teaspoons (12 g) fine sea salt
Sesame or poppy seeds, for sprinkling (optional)

Instructions

Proof the yeast. In a large bowl, whisk the warm water, yeast, and 1 tablespoon of the honey. Let stand 5-10 minutes until foamy and fragrant. A dead yeast packet at this stage means the loaf never rises — always check.
Mix the dough. Whisk in the remaining honey, the oil, and 2 eggs. Add 4 cups of flour and the salt, stirring with a wooden spoon until a shaggy dough forms. Turn out and knead 8-10 minutes, sprinkling in more flour a tablespoon at a time only as needed — the dough should be soft, smooth, and slightly tacky, not stiff. This is an enriched dough; resist the urge to add too much flour.
First rise. Place the dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm, draft-free spot for 1 to 1 1/2 hours, until doubled in size. The eggs and honey make this dough rise enthusiastically.
Divide and roll ropes. Punch the dough down and divide into 3 equal pieces — a kitchen scale helps here (about 12 oz / 340 g each). Roll each into a rope roughly 18 inches (45 cm) long, tapering the ends slightly. If a rope springs back, rest it 5 minutes and try again.
Braid. Lay the three ropes parallel on a lightly floured surface and pinch the three tops firmly together. Braid like hair: right rope over the center, left rope over the new center, and keep alternating, keeping the braid snug but not tight. When you reach the ends, pinch them together and tuck both pinched ends under the loaf for a neat finish.

Hands braiding three strands of challah dough on a floured wooden surface — A simple three-strand braid — right over center, left over center, repeat.

Second rise. Carefully transfer the braid to a parchment-lined baking sheet. Cover loosely with a towel and let rise 45-60 minutes, until puffy and nearly doubled. The braid will look relaxed and swollen — that’s right.
Egg wash. Preheat the oven to 350°F (175°C). Beat the remaining egg with 1 tablespoon of water and brush it generously over every surface of the loaf — this is what gives challah its famous glossy, deep-golden crust. Sprinkle with sesame or poppy seeds if you like.
Bake. Bake 30-35 minutes until deeply golden all over and hollow-sounding when you tap the bottom. An instant-read thermometer should read 190°F (88°C) in the center. If the top browns too quickly, tent loosely with foil after 20 minutes.
Cool before slicing. Let the loaf cool on a wire rack for at least 30 minutes. Cutting too early lets steam escape and the crumb compresses — patience pays.

Tips & Variations

Try a four-strand braid once you’ve mastered three — it looks spectacular and the technique (over, under, over) is fun to learn. Search for a video before attempting; it clicks visually.
Raisin challah. Knead 3/4 cup (110 g) raisins into the dough after the first rise for a classic Rosh Hashanah-style loaf.
Room-temp eggs matter. Cold eggs slow the rise. Set them in warm water for 10 minutes if you forgot to take them out.
Round challah. For a round loaf, braid one long strand, coil it into a spiral, and tuck the end underneath. Bake as directed.
Don’t rush the rises. Under-proofed challah bursts in the oven and bakes up dense. When in doubt, give it 15 more minutes.

Storage

Store challah at room temperature in a paper bag or loosely wrapped in a clean towel for up to 3 days — plastic makes the crust soft and leathery. For longer keeping, slice and freeze in a zip-top bag for up to 2 months; toast slices straight from frozen. Leftover challah makes the finest French toast and bread pudding you’ll ever eat, since the egg-rich crumb soaks up custard beautifully — and thick slices make wonderful sandwiches next to our soft buttery dinner rolls on a holiday table.

FAQ

Can I use all-purpose flour?

Yes. Bread flour gives a slightly chewier, more structured crumb, but all-purpose flour makes a perfectly tender challah. Use what you have.

Why did my braid split open in the oven?

The second rise was probably too short. An under-proofed loaf expands violently in the heat. Let the braided loaf get properly puffy — nearly doubled — before it goes in.

Can I make challah dough ahead?

Yes. After kneading, refrigerate the dough overnight for the first rise instead. The cold ferment actually improves the flavor. Let it warm up for 30-45 minutes before braiding.

How do I know it’s done without a thermometer?

It should be a deep, even golden brown all over and sound hollow when you tap the bottom firmly with your knuckles. Pale, soft-sounding loaves need more time.