This Ultimate Challah Bread Recipe is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
About This Recipe
Here's something most home bakers never realize about challah: the secret to that impossibly glossy, bakery-quality crust isn't just egg wash – it's the timing of your egg wash application. Professional bakers apply egg wash twice: once right before braiding when the dough is still slightly tacky, then again just before baking. That first application actually bonds with the dough surface, creating a foundation layer that prevents the second coat from pooling in the braid crevices. This double-wash technique is why bakery challah has that uniform, mirror-like finish while home versions often look patchy. The first wash also contains the dough's expansion during proofing, which creates those clean, defined braid lines you see in professional loaves. Skip this step, and your challah will puff unevenly, losing those beautiful rope details that make challah so visually stunning. It's a small detail that separates amateur from professional results every single time.
Ingredients for Ultimate Challah Bread
- 4 ½ teaspoons active dry yeast — 2 packets
- 1 cup warm water — 110°F
- ½ cup sugar
- ½ cup vegetable oil
- 4 large eggs
- 1 tablespoon salt
- 5 ½ - 6 cups all-purpose flour
- 1 egg — for egg wash
- 1 tablespoon water — for egg wash
- Poppy or sesame seeds — optional, for topping
How to Make Ultimate Challah Bread
- Activate the Yeast:In the bowl of your stand mixer, dissolve 1 tablespoon of sugar in the warm water.Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.
- In the bowl of your stand mixer, dissolve 1 tablespoon of sugar in the warm water.
- Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.
- Prepare the Dough:Add the remaining sugar, vegetable oil, 4 eggs, and salt to the yeast mixture. Mix well using the paddle attachment.Gradually add the flour, one cup at a time, mixing on low speed until a dough forms and pulls away from the sides of the bowl.Switch to the dough hook attachment. Knead the dough on medium-low speed for about 8-10 minutes, or until it becomes smooth and elastic.
- Add the remaining sugar, vegetable oil, 4 eggs, and salt to the yeast mixture. Mix well using the paddle attachment.
- Gradually add the flour, one cup at a time, mixing on low speed until a dough forms and pulls away from the sides of the bowl.
- Switch to the dough hook attachment. Knead the dough on medium-low speed for about 8-10 minutes, or until it becomes smooth and elastic.
- First Rise:Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 ½ to 2 hours, or until it has doubled in size.
- Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 ½ to 2 hours, or until it has doubled in size.
- Shape the Challah:Punch down the dough to release any air.Divide the dough into three equal portions for a three-strand braid, or into more portions if you want a more intricate braid.Roll each portion into a long rope. Braid the ropes together and pinch the ends to seal.Place the braided loaf on a parchment-lined baking sheet.
- Punch down the dough to release any air.
- Divide the dough into three equal portions for a three-strand braid, or into more portions if you want a more intricate braid.
- Roll each portion into a long rope. Braid the ropes together and pinch the ends to seal.
- Place the braided loaf on a parchment-lined baking sheet.
- Second Rise:Cover the braided loaf with a damp cloth or plastic wrap and let it rise for another 30-45 minutes, or until it has puffed up.
- Cover the braided loaf with a damp cloth or plastic wrap and let it rise for another 30-45 minutes, or until it has puffed up.
- Prepare the Egg Wash:In a small bowl, beat the remaining egg with 1 tablespoon of water.Brush the egg wash over the loaf. Sprinkle with poppy or sesame seeds if desired.
- In a small bowl, beat the remaining egg with 1 tablespoon of water.
- Brush the egg wash over the loaf. Sprinkle with poppy or sesame seeds if desired.
- Bake:Preheat the oven to 375°F (190°C).Bake the Challah for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.If the bread is browning too quickly, tent it with aluminum foil for the last 10 minutes of baking.
- Preheat the oven to 375°F (190°C).
- Bake the Challah for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- If the bread is browning too quickly, tent it with aluminum foil for the last 10 minutes of baking.
- Cool and Serve:Transfer the baked Challah to a wire rack to cool before slicing.
- Transfer the baked Challah to a wire rack to cool before slicing.
What to Serve With Ultimate Challah Bread
This golden, slightly sweet challah is absolutely divine with my Cuban-Style Roasted Pork from the site - the bread's soft crumb soaks up those incredible citrusy pan juices beautifully. The contrast between the tender, herbed pork and challah's eggy richness creates the kind of combination that'll have your family asking for seconds.
For a lighter touch, pair thick slices with cream cheese and thin cucumber ribbons drizzled with honey. The cool, crisp cucumber cuts through challah's richness while the honey echoes the bread's natural sweetness, creating this refreshing balance that works perfectly for brunch or afternoon tea.
Nothing beats challah French toast made with thick slices, served alongside crispy maple bacon and fresh berries. The bread's already eggy texture transforms into custard-like perfection when soaked in vanilla-spiked cream, while the salty bacon provides that sweet-savory contrast we all crave on weekend mornings.
Frequently Asked Questions
1. What makes challah different from regular bread?
Challah is enriched with eggs, honey, and oil, giving it a tender, slightly sweet crumb and the signature golden color. Most regular breads use only flour, water, yeast, and salt.
2. How do I braid challah bread?
Divide dough into 3 or 6 equal strands, pinch them together at one end, and braid by alternating outer strands over the center. Tuck the ends under for a neat finish.
3. Why is my challah dense and heavy?
The dough likely was not kneaded long enough or did not rise fully. Knead for 8-10 minutes until smooth and elastic, and let it double in size during both rises.
4. What gives challah its shiny golden crust?
An egg wash (beaten egg with a splash of water) brushed on before baking creates the glossy, deep golden crust. Some bakers add a pinch of sugar to the wash for extra shine.
5. Can I make challah without eggs?
You can use aquafaba (chickpea brine) as an egg substitute in the dough. For the egg wash, brush with oil and sprinkle with sugar for a golden finish.
6. How long does challah need to rise?
The first rise takes 1-2 hours until doubled. After braiding, the second rise takes 30-45 minutes. Proper rising is critical for light, fluffy challah.
7. What is the best flour for challah?
Bread flour produces the best texture due to its higher protein content, which creates more gluten structure. All-purpose flour works but gives a slightly softer result.
8. Can I freeze challah dough?
Yes, freeze the braided loaf before the second rise. Cover tightly, freeze for up to 3 months, thaw in the fridge overnight, let rise, and bake fresh.
9. What can I top challah with besides sesame seeds?
Poppy seeds, everything bagel seasoning, flaky sea salt, or a streusel topping are all popular. You can also stuff the braid with chocolate, cinnamon sugar, or Nutella.
10. How do I store challah bread?
Store in a paper bag at room temperature for 2-3 days. Challah dries out quickly in plastic. Day-old challah makes exceptional French toast and bread pudding.
Ultimate Challah Bread Video
Ultimate Challah Bread Recipe
Ingredients
Method
- Activate the Yeast:In the bowl of your stand mixer, dissolve 1 tablespoon of sugar in the warm water.Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.
- In the bowl of your stand mixer, dissolve 1 tablespoon of sugar in the warm water.
- Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.
- Prepare the Dough:Add the remaining sugar, vegetable oil, 4 eggs, and salt to the yeast mixture. Mix well using the paddle attachment.Gradually add the flour, one cup at a time, mixing on low speed until a dough forms and pulls away from the sides of the bowl.Switch to the dough hook attachment. Knead the dough on medium-low speed for about 8-10 minutes, or until it becomes smooth and elastic.
- Add the remaining sugar, vegetable oil, 4 eggs, and salt to the yeast mixture. Mix well using the paddle attachment.
- Gradually add the flour, one cup at a time, mixing on low speed until a dough forms and pulls away from the sides of the bowl.
- Switch to the dough hook attachment. Knead the dough on medium-low speed for about 8-10 minutes, or until it becomes smooth and elastic.
- First Rise:Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 ½ to 2 hours, or until it has doubled in size.
- Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 ½ to 2 hours, or until it has doubled in size.
- Shape the Challah:Punch down the dough to release any air.Divide the dough into three equal portions for a three-strand braid, or into more portions if you want a more intricate braid.Roll each portion into a long rope. Braid the ropes together and pinch the ends to seal.Place the braided loaf on a parchment-lined baking sheet.
- Punch down the dough to release any air.
- Divide the dough into three equal portions for a three-strand braid, or into more portions if you want a more intricate braid.
- Roll each portion into a long rope. Braid the ropes together and pinch the ends to seal.
- Place the braided loaf on a parchment-lined baking sheet.
- Second Rise:Cover the braided loaf with a damp cloth or plastic wrap and let it rise for another 30-45 minutes, or until it has puffed up.
- Cover the braided loaf with a damp cloth or plastic wrap and let it rise for another 30-45 minutes, or until it has puffed up.
- Prepare the Egg Wash:In a small bowl, beat the remaining egg with 1 tablespoon of water.Brush the egg wash over the loaf. Sprinkle with poppy or sesame seeds if desired.
- In a small bowl, beat the remaining egg with 1 tablespoon of water.
- Brush the egg wash over the loaf. Sprinkle with poppy or sesame seeds if desired.
- Bake:Preheat the oven to 375°F (190°C).Bake the Challah for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.If the bread is browning too quickly, tent it with aluminum foil for the last 10 minutes of baking.
- Preheat the oven to 375°F (190°C).
- Bake the Challah for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- If the bread is browning too quickly, tent it with aluminum foil for the last 10 minutes of baking.
- Cool and Serve:Transfer the baked Challah to a wire rack to cool before slicing.
- Transfer the baked Challah to a wire rack to cool before slicing.
Nutrition
Notes
Use bread flour with exactly 12-14% protein content because challah needs strong gluten development to support its braided structure without tearing, and all-purpose flour simply doesn't have enough strength for clean, defined braids. Add your eggs one at a time and mix until completely incorporated before adding the next because challah dough is extremely rich, and rushing the egg incorporation creates pockets that lead to uneven texture and collapsed braids. Let your shaped challah proof until it springs back slowly when gently poked – about 75% risen – because over-proofed challah loses its braid definition and under-proofed loaves burst at weak points during baking. Bake at exactly 350°F instead of higher temperatures because challah's high egg and oil content browns extremely quickly, and you need the lower heat to cook the dense, rich interior completely without burning the crust. Storage & Meal Prep:
Store in an airtight container at room temperature for up to three days. You can also freeze it for longer storage. Use an egg wash (one beaten egg mixed with a tablespoon of water) for extra shine.
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