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!
Kal says
Tori,
Thank you so much for sharing!! On Wednesday, I made your rainbow Challah as a surprise for when my 4 year old got off of the school bus, he was enthralled!!! The kids loved it so much 🙂 Today I am just making it without the dye, love your clean instructions for 6 strand braiding. Instead of making two loaves today, I am making some rolls as well!! This is my new favorite recipe!!!
Tori Avey says
Thanks Kal! I don’t think you got the rainbow challah recipe from me. The 6 strand braiding, probably yes, but the rainbow challah is not on my site. 🙂 Glad you enjoyed it though!
Goalkrc says
Very beautiful! !!
Ava Kotch says
Please add me to your mailing list
Tori Avey says
Done! Thanks for subscribing Ava.
MacIII says
Thank you so much for the shaping techniques. Very cool.
Krista says
Thanks for the tutorial! I just braided my first challah bread with the four strand method! I can’t wait to bake it now.
Tori Avey says
You’re welcome Krista! 🙂
Mary Blackledge Corroo says
Thanks so much for this awesome post! I just tried the 6 strand braid. It looks awesome and was so easy to do. Have a great day!
Tori Avey says
Great Mary! 🙂
Amna Khan says
will try for Breakfast
Love from Pakistan
Tori Avey says
Thanks Amna!
Hannah says
very nice challos. Are you really a shiksa?
Tori Avey says
Hi Hannah, I’m a convert to Judaism. Read more here: http://theshiksa.com/about/
Debbie Garcia says
Best recipie of Challah!!! i love it!!! thank you for all the information and the pictures. 🙂
Rebecca says
I use high gluten flour. I just read your comment about the dough being too elastic and therefore causing it to stretch too much while cooking. I’ve been searching for a solution to this and am wondering if I try your technique of rolling out the strands before I braid them will help “relax” the gluten or should I let it sit even more? I use a bread machine btw.
Tara says
Dear Shiksa,
I was excited to try your recipe and the braiding technique. This was my first time to try Challah bread. Overall, it came it out pretty and yummy. I did come across the problem you mentioned about the white where the bread stretches, since it took baking it first to understand what you meant (I’m a visual person) I know next time. There is one problem I had. I made two batches of dough (thinking I did something wrong). The dough had too much elasticity, it was so hard to roll out and make strands. Any suggestions??? I want to try it again.
Tori Avey says
Hi Tara, congrats on your first challah! It will only get easier with practice. The elasticity you describe usually happens because the gluten is not fully relaxed. Try rolling the dough out halfway, covering it and letting it rest for 10 minutes, then rolling out again. If it still proves too elastic, you can let it rest covered for another 10 minutes. Elasticity can also come from handling the dough roughly. You want to slowly roll the dough out and roll it into strands… do not stretch the dough too quickly, or you’ll run into the elastic issue. In other words, take your time and be patient… don’t rush. It is a slow, meditative process. You can also try letting your second rise happen overnight in the refrigerator, which will also even more time for the gluten to relax and develop. Good luck! 🙂
Doug Thompson says
Tori,
Echoing other comments, but your directions for the 6-strand and the sequential photos were a tremendous help to me and my Challah “almost” looked like yours—one of my strands pulled a little too thin in a spot—but I think this will be my preferred braid going forward. I was making a large 3-strand loaf with a smaller 3-strand loaf on top of the larger loaf, but that usually worked best with a really, really warm kitchen. It’s December, and cold, and this 6-strand is beautiful! Thanks for the great directions. Shalom!
Rebecca says
Hi Tori,
I love the Challah knots that you made, can I let them proved and then keep in the fridge then let them come to room Tem, then bake them ? I may make to Italian Garlic knot by mixing 4 cloves garlic, chopped , 2 T butter , olive oil , 1 t chopped fresh basil leaves , chopped fresh parsley, Salt and freshly ground black pepper , spoon 2-3 spoons of this mixture onto the knot before baking them. Or dip each strand into the mixture then tie the knot. I got that from other blog. I am so glad to find your blog, you’re marvelous in cooking. I know you don’t mind fans give you any suggestion as one blog, may be her husband or boy friend scolded the fan like hell if they suggested any idea or they changed it, just for example, baked it into other bread instead of Challah !! Asked them to leave that blog if they don’t follow her instruction !! My goodness !! I also left that blog too even though I did not write in before !!
By the way, is Tori your name ? I love your blog and will try your other recipes.
Mike Bowers says
Hi Shiksa!
Love the braiding technique! The photos are very well thought out, showing JUST what I need to see. Thanks so much. I used the roll method tonight for Thanksgiving tomorrow. I split the lump of dough in halves, halves, halves etc, until I had 32, nice and even. The knots look great. The trays are chilling on the porch. (It’s 34F in New England tonight.) They need their final rise and an egg wash before the bird comes out and I can’t wait to see how they turn out. I’m sure I’ll end up with irresistable dinner rolls!
To those looking for a dough recepie (someone asked), I use a Challah recepie from epicurious called “almost grandmothers Challah”. I love it. I use the same dough for my cinnamon rolls!
Anyway, I’ve saved the site and will be back when I make my next Challah to do a 4-strand braid!
Thanks A Lot from Mike.
Tori Avey says
You’re most welcome Mike, thank you for writing!
julia says
Seriously gal, I have been baking challah for 20 years and I’ve never seen such innovative technique. You have just made it easy for me to try something new–it’s a happy day! Your blog is so user friendly with the pictures and the very clear descriptions, it is a joy to use and I am telling EVERYONE. Again many thanks for sharing your passion!
Tiffany | offbeat & inspired says
This looks great! I’ve always wanted to learn to make challah bread but was scared of the braiding process – now I’m excited about it!! Thanks for the tutorial! 🙂
Rivka says
Thanks for these fantastic tips. I have never seen a linked challah recipe before. I teach a monthly challah class and will suggest this new design to my students. Also I use your idea for the “turbin challah” in what I call a “surprise challah” but I suggest doing the same hidden ingredients (raisins, chocolate chips etc.) in each strand. For a 6 braid I usually teach my students the mantra “2nd over all, 1st to the middle, alternate”. I’ll suggest your mantra “over 2, under 1, over 2” and see if this helps some of them master 6 braiding.
Toni says
This is the best tutorial I have found yet 🙂 Thank you!! “Over 2, under 1, over 2” <—makes it so easy!
Angel28 says
Dear The Shiksa, Thank you so much for you recipe and detailed instructions. I almost give up… I tried so much recipes, and non of them worked, till today, when I tried yours. You are the Best!
Ibor says
Hi Tori
Let me understand this well, you let your dough rise TWICE before braiding. This would mean that after the first rise you make your strands, let them rise and then braid?
1. 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.
thank you
Ibor
Tori Avey says
Hi Ibor– no, you want to let the dough rise twice (in unshaped dough form) before making the strands. After the first two rises, make the strands, then braid. After the dough is braided, let it rise once more– that makes a total of three rises. Does that make sense?