Challah Recipe

Bloom yeast (if using active-dry)

If you are using active-dry yeast instead of instant, combine warm water (about 105–115°F / 40–46°C) with 1 tablespoon sugar and the 2 teaspoons yeast in a small bowl. Let sit 5–10 minutes until foamy. If using instant yeast, skip this step and add the yeast directly to the flour in the next step.

Combine dry ingredients: In the bowl of a stand mixer fitted with a dough hook (or a large bowl if mixing by hand), whisk together 6 cups all-purpose flour, 2 teaspoons instant yeast (or the bloomed yeast), 1 tablespoon granulated sugar, and 2 teaspoons fine sea salt.

Make wet mix: In a separate bowl, whisk 1 1/4 cups warm water, 4 large eggs, 1/2 cup neutral oil, and 2 tablespoons honey until combined. If you prefer a slightly richer challah, reserve one egg white from the 4 eggs and add the extra yolk listed in ingredients; otherwise use all 4 whole eggs.

Combine and knead: With mixer on low, slowly add the wet mixture to the dry ingredients until a shaggy dough forms. Increase speed to medium and knead about 6–8 minutes until the dough is smooth, elastic, and pulls away from the bowl. If mixing by hand, turn the dough onto a lightly floured surface and knead 10–12 minutes, adding small amounts of flour if the dough is too sticky (aim for a tacky but not sticky dough).

Add optional fruit and zest: If using raisins or orange zest, fold them in during the final minute of kneading so they distribute evenly without tearing the dough.

First rise: Lightly oil a clean bowl and transfer the dough, turning once to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1 1/2 hours.

Deflate and divide: Gently punch down the risen dough and turn it out onto a lightly floured work surface. For a traditional 3-strand loaf, divide dough into 3 equal pieces (about 20–22 ounces / 560–620 g each depending on final weight). For a larger/longer loaf or 6-strand braid, divide accordingly. Shape each piece into a smooth rope by rolling under your palms.

Braid: Arrange the ropes side-by-side and pinch one end together. Braid the ropes firmly but not tightly, keeping even tension so the loaf rises uniformly. Pinch and tuck the ends underneath to create a neat loaf. Transfer the braided loaf to a parchment-lined baking sheet or a lightly oiled loaf pan.

Second rise: Cover loosely with lightly greased plastic wrap or a clean towel and let the shaped loaf rise until puffy and almost doubled, about 45–60 minutes, depending on room temperature.

Preheat oven: Place an oven rack in the lower-middle position and preheat to 350°F (175°C).

Make egg wash: Whisk together 1 large egg and 1 tablespoon water until smooth. For a deeper sheen, you can use 1 egg yolk plus 1 tablespoon water instead.

Glaze and top: Gently brush the risen braid with the egg wash, taking care not to deflate the loaf. Sprinkle sesame seeds and/or poppy seeds evenly over the top.

Bake: Bake in the preheated oven 25–35 minutes until the challah is deep golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Check internal temperature: For fully baked bread, the internal temperature should read about 190–200°F (88–93°C) when measured in the center with an instant-read thermometer.

Cool: Remove from oven and transfer to a wire rack. Let cool at least 45 minutes before slicing so crumb sets properly.