Seedless Braided Challah Recipe

Proof the yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), 1 tablespoon granulated sugar, and the active dry yeast. Stir gently and let sit 5–10 minutes until foamy and bubbly. If mixture doesn’t foam, discard and start with fresh yeast.

Prepare wet ingredients

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), whisk together 2 large eggs, 1 tablespoon vegetable oil, 2 tablespoons honey, and 2 tablespoons softened unsalted butter (if using). Once combined, add the foamed yeast mixture and mix until incorporated.

Combine dry ingredients

Whisk together 4.5 cups all-purpose flour and 2 teaspoons fine sea salt in a separate bowl. Add the flour-salt mixture to the wet ingredients in two additions, mixing on low speed (or with a wooden spoon) until a shaggy dough forms.

Knead the dough

If using a stand mixer, switch to the dough hook and knead on medium-low for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn dough out onto a lightly floured surface and knead 8–10 minutes, adding up to 2 more tablespoons of flour if the dough is too sticky. The finished dough should pass the windowpane test and feel soft.

First rise

Lightly oil a large bowl and place dough inside, turning once to coat with oil. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours (timing will vary with room temperature).

Divide and rest

Turn the risen dough out onto a lightly floured surface and gently deflate. Divide the dough into 3 equal portions for a 3-strand braid (or 6 for two smaller loaves). For a single large loaf divide into 3 portions of approximately equal weight. Shape each portion into a smooth log and cover with a clean towel. Let rest 10–15 minutes to relax the gluten, which makes braiding easier.

Roll strands

On a lightly floured work surface, roll each rested portion into a rope about 16–18 inches (40–45 cm) long and about 1–1½ inches thick, tapering slightly at the ends for a neat braid.

Braid the dough

Line a baking sheet with parchment paper. Arrange the three ropes side by side and pinch them together at one end. Braid by taking the right strand over the center, then the left over the new center, repeating until you reach the end. Pinch and tuck the ends under to create a smooth loaf. Adjust length to fit the pan if needed.

Second rise

Cover the braided loaf loosely with lightly oiled plastic wrap or a clean towel and let rise in a warm place until puffy and almost doubled, about 45–60 minutes. It should hold a gentle indentation when pressed lightly.

Preheat oven

About 20 minutes before baking, preheat the oven to 350°F (175°C) with a rack in the center position.

Make and apply egg wash

In a small bowl, whisk together 1 large egg and 1 teaspoon water until smooth. Gently brush the entire surface of the braided loaf with the egg wash, taking care not to deflate the loaf. If desired, sprinkle sesame seeds and/or poppy seeds evenly over the top immediately after brushing.

Bake

Place the loaf in the preheated oven and bake for 25–30 minutes for a medium loaf (or 30–35 minutes for a larger loaf), rotating halfway through if your oven heats unevenly. The challah is done when it is deep golden brown, sounds hollow when tapped on the bottom, and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the top is browning too quickly, tent with foil for the last 5–10 minutes.

Cool

Remove the challah from the oven and transfer to a wire rack. Let cool completely (at least 1 hour) before slicing so the crumb sets and cutting results in clean slices.