About this recipe

A beautifully braided, golden Jewish egg bread with a soft, pillowy crumb and a glossy, burnished crust. This classic challah is rich with eggs and a touch of honey, making it slightly sweet and wonderfully tender. It's the perfect centerpiece for a Shabbat table, holiday celebration, or simply a special weekend bake — and it makes the most incredible French toast the next day.

Instructions

1. 1

   Proof the yeast: In a small bowl, combine the ^[warm water] (about ![110°F]), active dry yeast, and 1 tsp granulated sugar. Stir gently and let sit for 5–10 minutes until foamy and fragrant. If it doesn't foam, your active dry yeast may be old or the ^[water] was too hot — start over with fresh active dry yeast.

2. 2

   In a large bowl (or the bowl of a stand mixer), whisk together the all-purpose flour and kosher salt. In a separate medium bowl, whisk together 2 of the large eggs, the honey, neutral oil, and the additional ½ cup of ^[warm water] until combined.

3. 3

   Pour the yeast mixture and the egg mixture into the all-purpose flour. Mix with a wooden spoon (or the dough hook on ^[low speed]) until a shaggy dough forms, then knead for 8–10 minutes by hand on a lightly floured surface (or 6–7 minutes in a stand mixer on ^[medium speed]) until the dough is smooth, elastic, and slightly tacky but not sticky. If it's too sticky, add all-purpose flour 1 tablespoon at a time.

4. 4

   Shape the dough into a ball and place it in a lightly oiled bowl. Turn it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free spot for 1.5 to 2 hours, until doubled in size.

5. 5

   Once risen, gently punch down the dough and turn it out onto a lightly floured surface. Divide it into 3 equal pieces (use a kitchen scale for accuracy — about 270g each). Roll each piece into a rope about 16–18 inches long, thicker in the middle and tapered at the ends.

6. 6

   To braid: Pinch the three ropes together firmly at one end. Braid them loosely (left over center, right over center, repeat), keeping it relaxed so there's room for the bread to expand. Pinch the ends together and tuck both pinched ends underneath the loaf.

7. 7

   Transfer the braided loaf to a parchment paper-lined baking sheet. Cover loosely with plastic wrap or a towel and let it rise for a second time for 45–60 minutes, until noticeably puffed. Meanwhile, preheat your oven to ![375°F].

8. 8

   Make the egg wash: In a small bowl, whisk together the remaining large egg and 1 tablespoon of water until smooth.

9. 9

   Gently brush the egg wash all over the surface of the risen loaf, getting into all the crevices of the braid. Be careful not to deflate the loaf. If using seeds, sprinkle them evenly over the top now.

10. 10

    Bake at ![375°F] for 30–35 minutes, until the challah is a deep golden brown and sounds hollow when tapped on the bottom. An instant-read meat thermometer inserted into the center should read at least %[190°F]. If the top browns too quickly, tent loosely with aluminum foil after the first 20 minutes.

11. 11

    Transfer the challah to a wire rack and let it cool for at least 20–30 minutes before slicing. It's tempting to cut in immediately, but the interior continues to set as it cools!