Braiding challah might look complicated, but it does not have to be. My easy method breaks the process down into simple, approachable steps, so you can create a beautiful, and impressive golden challah, even if this is your very first braid. This method will work using all challah recipes.
I use this method when ever I learn a new braid, and at some point my hands just remember the pattern. And believe me or not, of course use it as a recommendation, I use to practice using a small piece of play-dough.
The first two steps are dividing the dough and rolling each piece into a 12-inch log.
Tip: When rolling the logs, start by shaping it into a rectangle, then roll the rectangle starting at the center of the dough and move your hands towards opposite sides. Once you reach the end, add more pressure to shape the ends of each stands into a sharp tip.
My Method: Count & Number The Logs
- Over a clean work surface, arrange the stands next to each other vertically, then pinch the top ends together.
- Number the bottom end (left to right) strands, 1-4.
- Now move the stands according to the below pattern, and remember to recount the strands from the bottom ends after every move.
The Pattern: 3 over 2. 1 over 3. 2 over 3. 4 over 2.
Take your time, it might be a bit confusing, especially if its your first time, but I promise once you get it you’ll do it in your sleep. If you are nervous, use play dough to practice like I did.
Repeat the pattern until you reach the ends of the strands.
Very Important: When crossing the strands over, make sure to cross them in a 45 degrees, for a tight, symmetric challah. See images for illustrations.
- Use the palm of your hands to roll the ends into a pointy tips, them gently lift the loaf and place it over a large sheet pan lined with parchment paper. (it will double in size, so it needs the space)
- Use a pastry brush to brush with an egg wash, top with sesame seeds, or poppy seeds and set a side to rest for the second dough rise.
For 6-braid challah divide the dough into 6 equal parts and repeat this pattern: 4 over 1. 2 over 6. 1 over 3. Repeat.
For 5-braid Challah, divide the dough into 5 qual parts and repeat this patter: 5 over 2. 1 over 3. 2 over 1.
My Challah Recipes
- Bakery Style Challah
- Vegan Challah
- Challah Loaf Recipe
- Apple Challah
- Sweet Round Challah
- Challah Rolls
How to braid challah bread
Ingredients
- 1 Recipe Challah dough (after the first proof)
- 1 Large Egg yolk
- 1/2-1 Cup Sesame seeds, or poppyseeds for topping
Instructions
- Use your hand to deflate the dough, then place it over your clean work surface.
- Divide the dough to 8 equal pieces (to make 2 loaves).
- Line two large cookie sheets with parchment paper, and set them aside.
- Use your hand to deflate each piece of dough at a time, then shape it into a rectangle. No need to be very precise.
- Roll the small rectangle into a log, then use the part of your hands to roll the log into a 12-inch log. Place your hand at the center of the log, then using rolling motions roll the log while each hand is moving towards a different direction. Once your reach the end, add a bit more pressure so each end gets a cone like shape.
- Line four 12-inch stands next to each other (about 1 inch apart)so they vertically facing you.
- Bting the top ends farther than you to the center and pinch the ends together.
- Number the bottom ends (left to right) strands, 1-4.
- Move the strands according to the following patterns, making sure to recount the strands after every move: 3 over 2. 1 over 3. 2 over 3. 4 over 2.
- Repeat the pattern until there you reach the end of the strands. Do not pull the stands.
- Pinch the ends together, then gently lift the challah and place it over the prepared pan.
- Repeat with the rest of the dough pieces.
- Brush the challahs with the egg yolks, then sprinkle with the sesame seeds or poppyseeds, and set a warm spot in your kitchen to double in size.
- Bake according to the recipe's instructions.
