If you’ve ever dreamed of filling your kitchen with the irresistible aroma of freshly baked bread, then this Homemade Challah Bread Recipe is about to steal your heart. Soft, slightly sweet, and beautifully braided, challah is more than just bread—it’s a celebration of tradition and comfort baked into one golden loaf. From the tender crumb to the glossy crust, every step in this recipe will have you feeling like a true baking artist, ready to share a loaf with loved ones or enjoy a slice with honey at breakfast. Trust me, once you try this Homemade Challah Bread Recipe, you’ll wonder how you ever lived without making it at home!
Ingredients You’ll Need
These ingredients are simple pantry staples, but each plays a crucial role in creating the authentic taste, texture, and beautiful color of this challah bread. From the yeast that gives life to the dough, to the sugar that adds a subtle sweetness, every component is essential for success.
- Lukewarm water: Activates the yeast and helps the dough rise perfectly.
- Active dry or instant yeast: The powerhouse behind the bread’s airy texture and lovely rise.
- Granulated sugar: Adds sweetness and helps to feed the yeast, enhancing the dough’s flavor and crumb.
- All-purpose flour: The base of the dough, providing structure and that tender crumb.
- Kosher salt: Balances sweetness and strengthens the dough’s gluten for a great texture.
- Large eggs: Contribute richness, moisture, and beautiful color to the bread.
- Large egg yolk: Used in the dough to enrich it even more, intensifying flavor and tenderness.
- Neutral oil (vegetable or canola): Keeps the bread soft and adds a delicate richness without overpowering flavors.
- Large egg white: Combined with water for an egg wash that gives challah its signature shiny crust.
- Water (for the egg wash): Helps create the perfect glaze by thinning the egg white slightly.
How to Make Homemade Challah Bread Recipe
Step 1: Activate the Yeast
Start by pouring lukewarm water into a small bowl, sprinkle the yeast and just a pinch of sugar on top, and give it a gentle stir. Patience is key here—wait about 5 to 10 minutes for a thin frothy layer to form. This beautiful foamy sign means your yeast is alive and kicking, ready to give your bread its lift. It’s like giving your dough a little pep talk before the big show!
Step 2: Combine Dry Ingredients
Now whisk together the flour, remaining sugar, and kosher salt in your stand mixer bowl or large mixing bowl. This combination of dry ingredients forms the base of your dough, ensuring even flavor and texture throughout.
Step 3: Create the Egg Slurry
Form a well in the middle of your dry mix and add the eggs, egg yolk, and the oil. Whisk these together to create a rich slurry, then gently draw in some flour around the edges for a silky start to your dough’s journey.
Step 4: Mix the Dough
Pour the bubbly yeast mixture over your egg slurry. Use a wooden spoon or spatula to bring everything together—this gets you a shaggy, rustic looking dough. It might look a little messy now, but that’s the magic starting!
Step 5: Knead to Perfection
Attach a dough hook to your mixer and knead on low speed until the dough is soft, smooth, and only slightly tacky to the touch—about 6 to 8 minutes. If mixing by hand, knead for about 10 minutes. If it feels sticky, slowly sprinkle in flour a tablespoon at a time until the texture feels just right—it should spring back but not dry out.
Step 6: First Rise
Lightly oil a large bowl and turn your dough in to coat it in oil, then cover with a towel or plastic wrap. Let it rise in a warm cozy spot until it doubles in size—this usually takes about 1 1/2 to 2 hours. Watching it grow is like seeing your hard work start to take on life.
Step 7: Prepare the Braids
After your dough is puffed up and happy, divide it into either 3 or 6 equal pieces, depending on your braid style. Roll each piece into a long rope about 16 inches long. If the dough resists stretching, give it a 5-minute rest to relax the gluten, then try again—a little patience here pays off with beautiful strands.
Step 8: Braid the Dough
Lay your ropes side by side, pinch them together at the top, and braid them like you would hair. When finished, pinch the ends to seal. This step transforms your dough into the timeless braids that make challah so visually stunning and uniquely yours.
Step 9: Second Rise
Place your braided loaf on a parchment-lined baking sheet, dust lightly with flour, cover, and let it puff up again for about an hour. Meanwhile, preheat your oven to 350°F about 20 minutes before it’s ready to bake—that way the oven is hot at just the right time for that perfect golden crust.
Step 10: Egg Wash for the Gloss
Mix the egg white with water and brush the mixture generously over the entire loaf. Be sure to reach every nook and cranny—you want that beautiful shine covering all the intricate braids, turning your loaf into a golden masterpiece.
Step 11: Bake Your Challah
Pop the bread into the preheated oven and bake for 30 to 35 minutes, rotating halfway for even baking. When done, the challah will be deeply browned with a hollow sound when tapped, and an internal temperature of at least 190°F. Transfer it to a wire rack and resist the temptation to slice immediately—let it cool just until warm. That rest helps finish the crumb’s perfect texture.
How to Serve Homemade Challah Bread Recipe
Garnishes
A sprinkle of sesame seeds or poppy seeds on top added before baking brings delightful texture and a nutty aroma. After baking, a light brush of honey can add an extra glossy sweetness that makes each slice shine both visually and flavor-wise.
Side Dishes
Challah pairs wonderfully with savory dishes like roasted vegetables, hearty stews, or a fresh, tangy salad. Its subtle sweetness also makes it ideal alongside dips such as hummus, baba ganoush, or a creamy cheese spread—perfect for sharing at gatherings.
Creative Ways to Present
Slice warm challah to make melt-in-your-mouth French toast or use thick slices for decadent sandwiches that impress every time. You can also tear off chunks for dipping into soups or drizzle with olive oil and herbs for a savory snack. The possibilities with this versatile bread are endless!
Make Ahead and Storage
Storing Leftovers
Wrap your challah tightly in plastic wrap or place it in an airtight container. At room temperature, it stays fresh for up to 3 days—just enough time for you to enjoy every last bite without it drying out.
Freezing
If you want to keep your challah for longer, freezing is a great option. Wrap it well in plastic wrap and foil to prevent freezer burn. It will keep beautifully for up to 3 months, ready to thaw whenever you crave that homemade goodness.
Reheating
To bring your bread back to life, thaw it at room temperature, then warm gently in the oven at 300°F for 10 to 15 minutes. This helps restore the crust’s crispness while keeping the crumb soft and inviting, just like freshly baked.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast in this Homemade Challah Bread Recipe. Since instant yeast dissolves faster, you can add it directly to the flour mixture and skip the initial activation step if you prefer. Just keep an eye on the dough’s rise.
What is the purpose of the egg wash on challah?
The egg wash, made from egg white and water, gives challah its iconic glossy, golden crust. It also helps toppings like sesame or poppy seeds stick to the surface for added flavor and texture.
Can I make this dough without a stand mixer?
Absolutely! When you don’t have a stand mixer, knead the dough by hand on a floured surface for about 10 minutes until it becomes smooth and elastic. It’s a little workout but very satisfying to feel when the dough is just right.
How can I make a 6-strand braid for challah?
To make a 6-strand braid, divide your dough into six equal ropes. Arrange them side by side, then follow a special braiding pattern by crossing strands over and under in sequence. It looks impressive but once you practice a bit, it becomes easier than it seems!
What should I do if my dough is too sticky?
If the dough feels very sticky during mixing or kneading, add flour a tablespoon at a time until the texture is soft but not tacky. It’s a balance—too much flour can make challah dense, so add gradually and trust your touch.
Final Thoughts
There really is something magical about baking this Homemade Challah Bread Recipe yourself—the process is as rewarding as the delicious results. Whether for a special occasion or an everyday treat, this challah will soon become a treasured favorite in your kitchen. Give it a try, invite your loved ones over, and share the joy of pulling apart a soft, golden loaf fresh from your own oven.
Print
Homemade Challah Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 5 minutes
- Yield: 1 (2-pound) loaf
- Category: Bread
- Method: Baking
- Cuisine: Jewish
Description
This classic Challah Bread recipe yields a soft, slightly sweet, and beautifully braided loaf perfect for Shabbat or any special occasion. Made from simple ingredients including yeast, eggs, and oil, this homemade bread has a tender crumb and a shiny, golden crust achieved by an egg wash. The dough is braided by hand into a 3 or 6-strand loaf before baking at 350°F to golden perfection.
Ingredients
Yeast Mixture
- 1 cup lukewarm water
- 2 teaspoons active dry or instant yeast
- 1 pinch granulated sugar
Dough
- 4 1/2 cups all-purpose flour, plus more as needed
- 1/4 cup plus 1 pinch granulated sugar, divided
- 1 tablespoon kosher salt
- 2 large eggs
- 1 large egg yolk (reserve the white for the egg wash)
- 1/4 cup neutral oil, such as vegetable or canola, plus more for the bowl
Egg Wash
- 1 large egg white
- 1 tablespoon water
Instructions
- Activate the Yeast: Place 1 cup lukewarm water in a small bowl. Sprinkle with 2 teaspoons active dry yeast and 1 pinch of sugar, stirring to combine. Let sit for 5 to 10 minutes until a thin frothy layer appears, indicating the yeast is active.
- Mix Dry Ingredients: Whisk together 4 1/2 cups all-purpose flour, remaining 1/4 cup granulated sugar, and 1 tablespoon kosher salt in a stand mixer bowl or large bowl for hand kneading.
- Create Egg Slurry: Make a well in the flour mixture. Add 2 large eggs, 1 egg yolk, and 1/4 cup neutral oil to the center. Whisk to form a slurry, gradually pulling in flour from the sides.
- Add Yeast Mixture: Pour the activated yeast mixture over the egg slurry. Combine with a wooden spoon or spatula until a shaggy, sticky dough forms.
- Knead the Dough: Using a stand mixer with a hook attachment on low speed, knead the dough for 6 to 8 minutes until soft, smooth, and tacky. Alternatively, knead by hand on a floured surface for about 10 minutes. Add more flour a tablespoon at a time if the dough is too sticky.
- First Rise: Lightly oil a large bowl, transfer the dough ball, and turn it to coat with oil. Cover and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
- Divide and Roll: Turn the dough onto a lightly floured surface. Divide into 3 or 6 equal pieces (about 3 or 6 ounces each). Roll each piece into a 16-inch rope. If dough resists rolling, let rest for 5 minutes to relax gluten.
- Braid the Dough: Arrange ropes vertically, pinch them together at the top, then braid like hair. For a 3-strand braid, cross ropes over each other in sequence. For 6 strands, refer to braiding instructions in notes.
- Second Rise: Place the braided loaf on a parchment-lined baking sheet. Sprinkle with a little flour, cover with a kitchen towel, and let rise in a draft-free warm place until puffed and pillowy, about 1 hour. Preheat oven to 350°F about 20 minutes before baking.
- Apply Egg Wash: Whisk 1 large egg white with 1 tablespoon water. Brush evenly over the challah, ensuring coverage in cracks and on all sides.
- Bake: Bake at 350°F for 30 to 35 minutes until the crust is deeply browned and an internal temperature reads at least 190°F. Rotate baking sheet halfway for even baking.
- Cool: Transfer the challah to a wire rack and let cool until just slightly warm, at least 45 minutes before slicing and serving.
Notes
- Ensure water is lukewarm (about 100°F to 110°F) to properly activate the yeast without killing it.
- If the dough feels sticky during kneading, add flour gradually to prevent a dense loaf.
- Let the dough ropes rest if they contract during rolling; this relaxes the gluten and makes braiding easier.
- For a 6-stranded braid, place the 6 ropes vertically, pinch at the top, then braid by crossing outer strands over or under inner strands in a systematic pattern.
- Use a kitchen thermometer to check bread’s internal temperature for perfect doneness at 190°F.
- The egg white wash creates a shiny, rich golden-brown crust typical of traditional challah.
- Store leftover challah in an airtight container; it freezes well for up to one month.
