Best Challah Bread

Why You’ll Love This Recipe

• Beautiful braided loaf that looks impressive
• Soft, fluffy texture with a golden crust
• Slightly sweet flavor pairs with both sweet and savory dishes
• Great for sandwiches, toast, and French toast
• Classic for holidays and special gatherings
• Freezes well for later use
• Beginner-friendly dough that’s easy to braid
• Customizable with toppings like sesame or poppy seeds
• Makes your kitchen smell amazing while baking
• A rewarding and satisfying bake every time

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose or bread flour
• Warm water
• Active dry yeast
• Granulated sugar
• Eggs
• Salt
• Neutral oil (like vegetable or canola)
• Optional toppings: sesame seeds, poppy seeds, or everything bagel seasoning
• Egg wash (1 egg + 1 tbsp water or milk)

Directions

1. In a small bowl, combine warm water, a pinch of sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. In a large mixing bowl or stand mixer, whisk together flour, sugar, and salt.
3. Add yeast mixture, eggs, and oil to the flour mixture. Mix until a rough dough forms.
4. Knead the dough for 8–10 minutes until smooth and elastic. Add more flour if the dough is too sticky.
5. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
6. Punch down the dough and divide it into 3, 4, or 6 equal portions, depending on your desired braid.
7. Roll each portion into a rope and braid as desired. Tuck the ends under and place the loaf on a parchment-lined baking sheet.
8. Cover loosely and let rise again for 45–60 minutes, or until puffy.
9. Preheat oven to 350°F (175°C). Brush the loaf with egg wash and sprinkle with optional seeds.
10. Bake for 28–32 minutes, or until deep golden brown and sounds hollow when tapped on the bottom.
11. Let cool on a wire rack before slicing.

Servings and timing

This recipe makes 1 large braided loaf (10–12 slices).
Prep time (active): 30 minutes
Rise time: 2.5 to 3 hours
Bake time: 28–32 minutes
Total time: About 4 hours (mostly hands-off)

Variations

• Sweet Challah: Add raisins or dried cranberries to the dough.
• Whole Wheat: Replace up to half of the flour with whole wheat flour.
• Stuffed Challah: Add a cinnamon sugar or chocolate spread filling before braiding.
• Savory Twist: Mix in fresh herbs, garlic, or olives for a savory loaf.
• Round Challah: Perfect for Rosh Hashanah—form a spiral instead of a braid.
• Mini Challah Rolls: Divide dough into smaller portions and bake individually.
• Dairy-Free: Use water or plant-based milk in the egg wash for a completely dairy-free loaf.
• Seed Topping: Try flax seeds, sunflower seeds, or nigella seeds on top.
• Glazed Finish: Add a light honey or maple glaze after baking for a sweet shine.
• Egg-Free: Use a flaxseed egg replacer for an eggless version, though texture will change.

Storage/Reheating

Store cooled challah in a sealed plastic bag or container at room temperature for up to 3 days.
Refrigerate to extend freshness for up to 1 week.
Freeze the whole loaf or slices, tightly wrapped, for up to 3 months.
Reheat slices in a toaster or warm in a 300°F oven for 5–7 minutes.

FAQs

What makes challah different from other bread?

Challah is enriched with eggs and oil, giving it a soft, tender crumb and slight sweetness, along with a shiny golden crust.

Can I use instant yeast instead of active dry yeast?

Yes, use the same amount and mix it directly into the dry ingredients without proofing.

How many strands should I braid with?

Three strands are traditional and simple, but four, six, or even round braids add visual flair.

Why is my challah dough too sticky?

Humidity and flour type vary—add extra flour a tablespoon at a time while kneading until the dough is soft but not sticky.

Why does my challah flatten after baking?

It may be overproofed before baking. Allow it to rise only until puffy—not doubled—on the second rise.

Can I make the dough ahead of time?

Yes, refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping.

What’s the best way to get a shiny crust?

Brush with egg wash just before baking. For extra shine, brush a second coat halfway through baking.

Can I make challah gluten-free?

Yes, but you’ll need a gluten-free bread flour blend and expect a denser texture.

Is challah bread sweet?

It has a mild sweetness but is not overly sugary—perfect for both savory and sweet uses.

Can I use challah for French toast?

Absolutely! Challah makes exceptional French toast thanks to its richness and structure.

Conclusion

Challah bread is more than just a beautiful braided loaf—it’s soft, rich, and incredibly versatile. Whether you’re baking it for tradition, celebration, or simple enjoyment, this best-ever challah recipe gives you perfect results every time. With its golden crust and pillowy interior, it’s a bread you’ll be proud to bake and excited to share.

Best Challah Bread

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Challah is a soft, slightly sweet, and beautifully braided traditional Jewish bread made with eggs and oil. It has a golden crust, fluffy interior, and is perfect for holidays, French toast, sandwiches, or enjoying warm with butter.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours
• Yield: 1 loaf (10–12 slices)
• Category: Bread
• Method: Baking
• Cuisine: Jewish
• Diet: Kosher

Ingredients

• 4½ cups all-purpose or bread flour
• 1 cup warm water
• 2¼ tsp active dry yeast
• ¼ cup granulated sugar
• 2 tsp salt
• 2 large eggs
• ¼ cup neutral oil (vegetable or canola)
• 1 egg + 1 tbsp water or milk (for egg wash)
• Optional: sesame seeds, poppy seeds, or everything bagel seasoning for topping

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Instructions

1. In a small bowl, combine warm water, a pinch of sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. In a large bowl or stand mixer, whisk together flour, sugar, and salt.
3. Add yeast mixture, eggs, and oil to the dry ingredients. Mix until a rough dough forms.
4. Knead the dough for 8–10 minutes, adding more flour if needed, until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover, and let rise for 1.5 to 2 hours, or until doubled in size.
6. Punch down the dough and divide into 3, 4, or 6 equal portions depending on desired braid.
7. Roll each piece into ropes and braid. Tuck ends under and place on a parchment-lined baking sheet.
8. Cover loosely and let rise for 45–60 minutes until puffy.
9. Preheat oven to 350°F (175°C). Brush loaf with egg wash and sprinkle with seeds if desired.
10. Bake for 28–32 minutes, until deep golden and sounds hollow when tapped underneath.
11. Cool on a wire rack before slicing.

Notes

• Use bread flour for a chewier texture, or all-purpose flour for softness.
• For a shiny crust, apply a second layer of egg wash halfway through baking.
• Challah is perfect for French toast, bread pudding, or sandwiches.
• For a sweet twist, add raisins or a swirl of cinnamon sugar.
• Freeze slices or whole loaf wrapped tightly for up to 3 months.

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 4g
• Sodium: 210mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 45mg