A shiny braided challah loaf with deep golden crust from egg wash, sprinkled with sesame seeds, sliced to show fluffy yellow crumb on a cutting board.
Challah bread is soft, slightly sweet, and beautifully braided with a shiny golden crust. It’s the kind of bread that makes any table feel special—perfect for holidays, family dinners, and the best French toast the next morning. This challah bread recipe is beginner-friendly and walks you through an easy braid so you get a gorgeous loaf without stress.
Introduction
The standout trick for challah bread is the egg-rich dough. Eggs add color, softness, and that tender pull-apart texture. Another key step is the egg wash right before baking. Trust me, that glossy finish is what makes challah look like it came from a bakery.
Braiding can feel intimidating, but it’s really just a few simple strands. If your braid looks a little imperfect, that’s totally fine—once it bakes, it still looks beautiful.
This challah bread is a fan favorite because it’s soft, flavorful, and makes the best leftovers for toast and sandwiches.
Why You’ll Love This Challah Bread
- Soft and fluffy: Tender crumb with a slightly sweet flavor.
- Beautiful braid: Bakery-style look for holidays and gatherings.
- Beginner-friendly: Simple dough and easy braid method.
- Great for leftovers: Makes incredible toast and French toast.
- Freezer friendly: Slice and freeze for later.
Ingredients for Challah Bread
Dough
- All-purpose flour (4 1/2 cups): Soft crumb; bread flour works for extra chew.
- Instant yeast (2 1/4 teaspoons): Reliable rise; active dry works but may take longer.
- Granulated sugar (1/3 cup): Light sweetness and helps yeast.
- Salt (1 1/2 teaspoons): Balances flavor.
- Warm water (1 cup): Warm, not hot.
- Eggs (3 large): Richness and structure.
- Neutral oil (1/3 cup): Keeps bread soft; canola or avocado oil works well.
- Honey (2 tablespoons): Adds gentle sweetness and golden color (optional but lovely).
Egg wash and topping
- Egg (1) + water (1 tablespoon): For glossy finish.
- Sesame seeds or poppy seeds (1–2 tablespoons): Optional topping.
Helpful note: Challah dough should be soft and slightly tacky. Adding too much flour can make the loaf dry.
Challah Bread Recipe Step-by-Step
- 1. Bloom yeast: In a large bowl, stir warm water, a pinch of sugar, and yeast. Rest 5 minutes until foamy.
- 2. Mix: Add remaining sugar, salt, eggs, oil, honey, and 4 cups flour. Mix until a soft dough forms.
- 3. Knead: Knead 8–10 minutes until smooth and elastic. If sticky, add flour 1 tablespoon at a time (dough should stay soft).
- 4. First rise: Place dough in a greased bowl, cover, and rise 60–90 minutes until doubled.
- 5. Divide: Punch down dough and divide into 3 equal pieces for a simple 3-strand braid.
- 6. Rope: Roll each piece into a 14–16 inch rope. If dough springs back, rest 5 minutes and try again.
- 7. Braid: Pinch the tops together and braid like hair. Tuck ends under to seal.
- 8. Proof: Transfer braid to a parchment-lined baking sheet. Cover and rise 30–45 minutes until puffy.
- 9. Egg wash: Whisk egg with water. Brush gently over the loaf. Sprinkle seeds if using.
- 10. Bake: Heat oven to 350°F. Bake 28–35 minutes until deep golden and the loaf sounds hollow when tapped. Cool at least 30 minutes before slicing.
Tips for Perfect Challah Bread
- Keep dough soft and slightly tacky for the best tender crumb.
- Knead until smooth and elastic to build structure.
- Let dough rise until truly puffy for the best texture.
- Brush egg wash gently so you don’t deflate the loaf.
- Cool before slicing to avoid a gummy crumb.
Variations & Substitutions
- 4-strand braid: Divide into 4 ropes for a fancier look.
- Raisin challah: Fold in 1 cup raisins after first rise.
- Cinnamon swirl: Roll dough out, sprinkle cinnamon sugar, roll up, then braid.
- Whole wheat: Swap 1 cup flour for whole wheat (slightly denser).
- Dairy-free: This recipe is naturally dairy-free since it uses oil (great bonus).
Storing & Reheating
Room temp: Store wrapped 2–3 days.
Fridge: 5 days (toast slices for best texture).
Freezer: Slice and freeze up to 2 months. Toast straight from frozen.
Reheat: Warm slices in toaster or 300°F oven 6–8 minutes.
Serving Suggestions & Pairings
- Butter and jam for breakfast
- Sandwiches with turkey and cheese
- French toast or bread pudding
- Alongside soups and salads
Recipe Card
Prep Time: 25 minutes
Cook Time: 32 minutes
Total Time: 2 hours 7 minutes (includes rising)
Yield: 1 loaf (about 12 slices)
Category: Bread
Method: Bake
Cuisine: Jewish-American
Diet: Vegetarian
Reader Review: My first braid wasn’t perfect, but it baked up gorgeous. The crumb was so soft and the crust was shiny and golden.
If you make challah bread, leave a rating and comment. Are you topping yours with sesame seeds or keeping it plain and glossy?