And now for my favorite part of baking challah— braiding!! Braiding challah is super fun. I know some of you are probably thinking “this is way too complicated for me.” But trust me, once you get a feel for the dough you’ll fall in love with the braiding process. I’ve listed every potential mistake I can think of in this blog to help you stay on track. So why not jump in and give it a try? All that work will result in a gorgeous challah that you can proudly display as the centerpiece for your dinner table. I feel such a sense of accomplishment when I create a beautifully braided challah– it makes my inner artist happy!
If you need a challah recipe, or want to learn more about the blessing of challah, click on the following link:
Challah Part 1: The Blessing and the Dough
There are many different ways to braid a challah. I’m going to share my favorite ways with you here, including two ways to make a round loaf for Rosh Hashanah.
First, you need to learn how to make a nice even strand from the dough. All the braids are made from strands, so it’s important to know how to make a fundamental strand shape.
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How to Braid Challah
Ingredients
You will need
- 1 batch challah dough - link to recipe below
- flour for dusting your rolling surface
NOTES
Instructions
HOW TO MAKE STRANDS
- Divide your dough into the number of strands you’ll need, making sure each portion is equal in volume. For example, if you’re making a three strand challah, divide your dough into three equal portions.Take one of the portions and roll it out with a rolling pin until it is flat and about 1/4 inch thick. Don’t worry about the shape of the dough, it doesn’t matter. Put the smaller part of the dough towards the top of your rolling surface, with the widest part towards the bottom.
- Begin rolling the dough into a strand. Start by rolling it back with your fingers from the top downward.
- Using both hands, put pressure on the rolling surface and pull the dough back towards you, rolling it back into a strand shape. Keep even pressure on the dough as you roll so that no air pockets collect in the strand.
- Once your strand shape is created, roll it back and forth with both hands to erase the seams and smooth out the strand. As you roll, angle your hands outward and apply gentle pressure to taper the dough on the outer edges. By doing this, your strand should end up slightly thicker in the middle and thinner on the ends. This will help make your braided challah tapered at the ends, which creates a beautiful shape.
- Further taper the strand by grasping one end between your two palms and gently rolling the dough back and forth. Repeat for the other end of the strand.
- That’s how you make a strand, which is the foundation of any challah braid! Simple, right? Now, before we start braiding, I want to share a few tips with you that I’ve learned from trial and error over the years.
THREE-STRAND CHALLAH BRAID
- This is the easiest way to braid a challah. For those of you who know how to braid hair, this should come naturally to you. I like to start the braid in the middle of the strands instead of the top because it gives the challah a more even, balanced shape. The important thing to remember when braiding a Three-Strand Challah is to be aware of your middle strand. Each strand of dough will take a turn being the middle strand; keeping your eye on the middle strand will help you stay on track as you braid.Create three equal-size strands. Lay the three strands side-by-side.
- Grab the center of the right strand and cross it over the middle strand, drop it in the center. The right strand is now your middle strand.
- Grab your left strand and cross it over the middle strand. The left strand becomes your middle strand.
- Repeat steps 2 and 3 (right strand to middle, left strand to middle) until you have braided your challah to the very end.
- Pinch the three strands together at the end.
- Grab the challah in the center…
- and flip it towards you so the challah is now upside down and the unbraided strands are facing downward.
- Continue braiding. The left strand will either need to cross over or under the middle strand, depending on how your braid turned out. The left strand becomes your middle strand. Same with the right strand – it will either need to cross over or under the middle strand, depending on how your braid turned out. Either way, the same pattern applies – left strand to middle, right strand to middle.
- Repeat steps 6 and 7 (left strand to middle, right strand to middle) until your challah is fully braided. Pinch the ends of the loose strands together and tuck both the top and bottom tips of the challah under to create a nice rounded shape.
- Brush with egg wash, top if desired, then allow challah to rise. Bake according to your challah recipe’s instructions.
FOUR-STRAND CHALLAH BRAID
- The Four-Strand Challah is my favorite braid. I love the design it creates. When braiding a Four-Strand Challah it’s important to remember that you always start with the strand that is furthest to the right. Memorize the “over, under, over” pattern and say it out loud as you braid to keep you on track.Create four equal-size strands. Lay the four strands side-by-side, then pinch them together so they are connected at the top.
- Take the strand furthest to the right and weave it towards the left through the other strands using this pattern: over, under, over.
- Take the strand furthest to the right and repeat the weaving pattern again: over, under, over. Repeat this pattern, always starting with the strand furthest to the right, until the whole loaf is braided.
- Pinch the ends of the loose strands together and tuck them under on both ends of the challah loaf to create a nice shape.
- Brush with egg wash, top if desired, then allow challah to rise. Bake according to your challah recipe’s instructions.
SIX-STRAND CHALLAH BRAID
- A Six-Strand Challah is somewhat more complex than the Three- and Four-Strand braids, but once you get the hang of it it’s actually pretty simple. This braid creates a thick, wide challah with a pretty design.Create six equal-size strands. Lay the six strands side-by-side, then pinch them together so they are connected at the top.
- When braiding a Six-Strand Challah, like with the Four-Strand, it’s important to remember that you always start with the strand that is furthest to the right. Memorize the “over 2, under 1, over 2” pattern and say it out loud as you braid to keep you on track.Take the strand furthest to the right and weave it towards the left through the other strands using this pattern: over 2 strands, under 1 strand, over 2 strands.
- Take the strand furthest to the right and repeat the weaving pattern again: over 2 strands, under 1 strand, over 2 strands. Repeat this pattern, always starting with the strand furthest to the right, until the whole loaf is braided.
- Pinch the ends of the loose strands together and tuck them under on both ends of the challah loaf to create a nice shape.
- Brush with egg wash, top if desired, then allow challah to rise. Bake according to your challah recipe’s instructions.
TURBAN CHALLAH
- For the Rosh Hashanah holiday, challah is baked into a round or spiral shape. The spiral (or snail-shaped) challah is sometimes called a “Turban Challah.” The shape symbolizes the cycle of a year coming to a close, and a new cycle beginning. This type of challah is usually baked with raisins in the dough to signify a “sweet” new year. Concealing the raisins inside the dough creates a prettier, more uniform challah.Knead and roll to flatten the dough into a rough rectangular shape, about a 1/2 inch thick.
- If adding raisins, sprinkle them evenly across the center of the rectangle. Use either black or golden raisins, whichever you prefer.
- Use your hands to rolls the dough from the bottom upward into one large, even strand, making sure to roll tightly to avoid air pockets. The raisins will be concealed inside the dough.
- Roll the dough using both hands to smooth seams and create one large strand.
- Taper the strand at the ends by rolling the dough between your palms.
- Roll one end of the strand inward to create a spiral snail-shell shape.
- Continue rolling the strand in the same direction until the spiral is complete. Tuck the loose end of the spiral underneath the challah and pinch it tightly into the bottom, securing it.
- Brush with egg wash and top, if desired. Allow challah to rise for at least 45 minutes until you can press your finger into the dough and it doesn’t bounce back. The last rise is very important with this challah shape, since it is prone to splitting. Bake according to your challah recipe’s instructions. Note that this shape may require more baking time than a normal challah due to its bulk.
LINKED LOOPS CHALLAH
- This is an alternate way to make a round challah for Rosh Hashanah, or any time. The chain shape represents unity, strength, and togetherness. While the pattern looks intricate, it’s actually quite simple to make.Divide the dough into five thick equal-size strands. Don’t taper the strands as you would for a normal challah braid.
- Form one strand into a circle, pinching the ends together to create a ring of dough.
- Take another strand and connect it to the first circle as in a chain. Pinch the ends together to form a second circle.
- Repeat the process until all the strands form a complete chain. The final circle links to the first one to create a round challah shape.
- Brush with egg wash, top if desired, and allow challah to rise. Bake according to your challah recipe’s instructions. Note that this shape may require more baking time than a normal challah due to its bulk. You may want to tent it with foil to keep it from burning on the outside as it cooks through. Use a thermometer to test for doneness in the center.
MINI CHALLAH ROLLS
- Use your challah dough to make some pretty and delicious challah dinner rolls! They are so simple to make, and they’re sure to impress your dinner guests. To save time, I sometimes make these early in the morning and shape them into rolls, then cover the cookie sheet with plastic and place it in the refrigerator. I take it out of the refrigerator about 30 minutes before baking so the dough can return to room temperature.Roll your dough into several small equal-sized strands that are about 9 inches long. For each strand, start by tying a knot in the dough.
- Pinch the two loose ends together to create a roll shape.
- Place the seam side down on a greased cookie sheet. Brush with egg wash, top if desired, and allow to rise. Bake at the same temperature as you would a traditional challah braid. They will cook faster than a braid, so keep an eye on them towards the end of the baking process.
Nutrition
tried this recipe?
Let us know in the comments!
Challah Braiding Tips
- Make sure your dough has completely risen using a two-rise process before you start to braid. If you don’t, your strands may rise and expand while you are braiding, leading to a misshapen and sloppy-looking braid. The challah will still taste good, but it won’t look as pretty.
- Once you start braiding, continue until you are finished. If you walk away from a half-braided challah, you might lose your place in the braid, which can make things a lot more complicated.
- For braids that start with the strands being pinched together at the top (four- and six-strand braids), pinch them somewhat loosely at the beginning of the braiding process. I’ve found that often I like to “unpinch” this top section when I’m finished braiding so I can re-braid the top of the challah into a tighter, neater braid. This gives a cleaner look to the challah overall.
- If your dough is sticking to the board, keep your surface lightly floured as you braid.
- Don’t get discouraged! Making even strands and pretty braids takes some practice. Follow the steps here carefully, be patient with yourself, and most importantly HAVE FUN!
Bina says
I tried so many four and six braid challah tutorials before I found yours, and thank you, Tori, for your clear, easy to remember instructions. After reading them, I got both the four and six braid on the first try.
bruce says
Thanks for the excellent braiding tutorial, it helped me move beyond the 3 strand version.
Stuart says
Absolutely excellent instructions and pics
I’m so confident now how to be braid I going to do my wife’s hair ?
Michael Schach says
Consistently great recipes … wonderful authenticity, traditional and a tribute to the pleasure of making and eating Jewish cooking
Kathy Gassen says
I love the instructions. It’s been a while since I braided my bread and it was a great refresher. Thank you.
Tori Avey says
So glad it was helpful!
Anna says
Your braiding technique was mentioned by a commenter to a Challah recipe in the NYTimes and I thought you would like to know. I can certainly understand why you were mentioned as the illustrated directions are superb and I cannot wait to bake a Challah (0r 2) just so I can try it. I am a bread baker by nature but Challah is not in my lexicon as I am a second generation Italian but I love Challah as I love all things bread. I would love to have your recipe for the bread itself – can you please direct me to the post in which you feature Part 1, which I assume will give me the recipe? I see in some comments below that you refer people to a honey/apple Challah but I am interested in a simple, plain Challah. As an aside, I will tell you that many years ago, more than I can count, when I put together my Christmas gift food baskets for family, friends and neighbors, I used to find a frozen uncooked Challah which I baked and included but I have not seen it so can only think the product no longer exists. I am going on 84 so you can well imagine how long ago and far away those frozen delights were.
Thank you Tori for all of your weekly newsletters – I look forward to each and now have a library of “Tori Recipes”, some I have tried with great satisfaction and some waiting – during these Covid-19 days I think the wait may be over, this is a good time for baking.
Tori Avey says
Hi Anna! So glad you’re enjoying the site, wishing you good health during this challenging time. The challah recipe is here: https://toriavey.com/how-to/challah-bread-part-1-the-blessing-and-the-dough/
renee says
I just made this exactly as you stated and it came out perfect. I took half and made a big loaf. Another 1/4 of the dough was used to make a medium size loaf and the last 1/4 was used to make individual rolls. It was fun to play around with different shapes.
Thank you, Tori, for sharing!
Anita Orsino says
How many rolls does the Challah recipe make using the 9′ strands?
David Feuer says
For the high holidays, I love using a four-strand round braid. It’s really easy and really beautiful. I fall back on the turban/snail when I make apple-cinnamon challah, since it can’t be rolled into thin strands.
Tori Avey says
Have you ever tried my apple challah? You can hide the apples in the strands! Here’s how: https://toriavey.com/toris-kitchen/apple-honey-challah/
Bella Rittenberg says
I got your email yesterday with a picture of how to braid a four strand (tic-tac-toe) chala. It was great because you numbered the four strand ends and showed how to braid them. Can’t find the copy that I printed. Help, I want to make this chala tomorrow afternoon. Thanks!! Bella
Tori Avey says
Here you go! https://toriavey.com/toris-kitchen/apple-honey-challah/
Toni says
OMG, after countless videos and much confusion I am finally able to make a 6 strand and a 4 strand challah thanks to you! Your technique is easy to follow and creates a beautiful loaf, thank you!
Tori Avey says
Fantastic! 🙂 Happy to help.
Mary Arnovitz says
Thank you SO much for these tutorials – I finally was able to bake two really good looking four strand challot!
Linda Bieg says
Hello; I am so excited to be able to make your recipe for Challah. I have been making Challah for 40 years but it always comes out dryer than I’d like. My original recipe from “The Art of Jewish Cooking” is similar but I’ll try yours. I’d love to make the 4 or 6 strand braid. How cool!!!!!
I recently spent a week in Israel and fell in love with the many many breads offered!!!!! I’m really enjoying your blog. Thank You,
Shalom. Linda Bieg
Tori Avey says
Shalom Linda!
Kate says
Thanks so much for this!!
Diana says
Braiding demo very helpful. I wasn’t getting the strands long and thin enough. Now I know?
Mei says
I’m Chinese and my whole family love to eat Challah bread. Your instructions are so precise and incredibly easy to follow. No more store-bought Challah bread for us. Thank you so much and continue your amazing work.
Tori Avey says
So glad it’s helpful Mei!
Anna says
I found this after my 6 strand braid (i braided it wrong) was already rising 🙁
Anonymous baker says
Thank you! I’d visited your site eons ago but hadn’t bookmarked it. So today, in a bit of a panic, I found myself staring at my 4 strands of dough, mind blank. I remembered there was *someone* who had posted instructions that even *I* could follow. Glad you’re still here!
Alicia Kelso says
I made another double batch to make a 3Lb Menorah Challah for a pre-Hanukkah event yesterday (11/29/18) and this time the double batch made a 3+Lb Menorah and a 1 Lb (after baked) bunch of grapes (1oz. raw dough for the grapes and 2 oz. for the leaves) with leaves and stem at the top.
The 3 Lb menorah fit on a 1/2 sheet cake board.
I like the clear way Tori writes this recipe; I’ve used Grandma Rosie’s for the past 20 years and the only difference is more egg whites in the dough, plus complicating the recipe with boiling and cold water. Tori’s recipe is easier to follow.
Doubling Tori’s came to 67oz. raw dough using 9 cups flour and Grandma Rosie’s 68.6 oz. with 9 cups flour.
I bake at 3200ft elevation in the Western end of the Mojave Desert, which make a difference in a couple of ways.
Mark Levenstien says
How do you usually put raisins into the dough if you are making one of the braided challah? I do not want the raisins to be exposed on the surface of the dough since that usually results in overcooked (burned) raisins. I usually press the raisins into the individual strands and pull the dough around them (There is a seam that I try to hide underneath) before braiding. If you have another method, I’d like to hear it. Thanks.
Tori Avey says
You can use the method I describe here, but using raisins instead of apples for filling the strands: https://toriavey.com/toris-kitchen/apple-honey-challah/