If you have a thermometer, use it until you become familiar with what the correct temperature (anything between 105-110 degrees F) feels like on your skin. If not, simply turn on your hot water tap and let it run until it’s comfortably hot, but definitely not scalding or painfully hot to the touch. Too hot, and you’ll kill the yeast; too cold, and it won’t activate.

Using a 2-cup glass measuring cup is incredibly helpful here. Add the honey first; it will naturally settle at the bottom, making it easy to see when you’ve reached the ½ cup mark. Then, add the salt and yeast, stirring everything thoroughly until combined. This mixture of warm water and honey provides the ideal environment for the yeast to awaken.

Allow the mixture to sit undisturbed for at least 5 minutes. During this time, you should observe the yeast beginning to bubble and then expanding into a cohesive, frothy, beige mound on the surface. This is a clear indication that your yeast is active and alive. The bubbles are carbon dioxide being released as the yeast feeds on the sugar, a sign of successful proofing.

If, after 5 minutes, your yeast mixture shows no signs of bubbling or growth, something is amiss. This usually means your water was either too hot (killing the yeast) or not warm enough (keeping it dormant), or your yeast is simply no longer fresh. Double-check the expiration date on your yeast package. If it doesn’t resemble the frothy, active state shown in this photo, it’s best to discard it and begin again. Your challah will not rise properly if the yeast isn’t successfully proofed.

Begin by measuring the olive oil and eggs into the bowl of your chosen appliance. If using a food processor, ensure it’s fitted with the “S” blade. For a stand mixer, use the dough hook attachment. If mixing by hand, a large bowl and a sturdy spoon or your hands will suffice.

Mix the eggs and oil until they are thoroughly emulsified and appear light and frothy. This step is crucial for incorporating air and ensuring a tender texture in the finished challah. The mixture should look pale yellow and slightly increased in volume.

Once your yeast mixture has successfully proofed and is visibly bubbly and active, carefully add it to the frothy egg and oil mixture. Mix again briefly to combine. The entire mixture should now be very bubbly, indicating the yeast is ready to work its magic.

Now, it’s time to introduce the flour. Sprinkle in approximately half of the total flour mixture. For this initial addition, I typically use about 1.5 cups of all-purpose flour and 1 cup of bread flour. Measuring flour accurately is important: spoon it into your dry measuring cup and level it off with a straight edge, or better yet, weigh it with a kitchen scale for precision.

Process or mix this first portion of flour into the wet ingredients until it’s just combined and no dry streaks of flour remain. At this stage, the mixture will be quite creamy and thick, but not yet a cohesive dough. Avoid overmixing at this point; you’re just aiming to integrate the flour.

Next, add the remaining 2.5 cups of flour to the mixture. This second addition will transform the creamy batter into a workable dough. Ensure the flour is evenly distributed over the surface before you begin processing or kneading.

Now, let your machine do the hard work of kneading for you. Run the food processor or stand mixer for about 3 minutes. As it kneads, observe the dough. If it’s still sticking significantly to the sides of the bowl (and often climbing up the blade or hook), it likely needs a tiny bit more flour to reach the perfect consistency.

When adding more flour, proceed cautiously. Start slow, sprinkling in just one tablespoon of flour onto the dough. Over-flouring can lead to dry, dense challah, so it’s always better to add too little and adjust than to add too much.

Carefully turn the dough out onto a LIGHTLY floured surface. If it still feels a little too sticky to manage, sprinkle just a teaspoon of extra flour on top. This minimal addition will help prevent sticking without drying out your dough. Lightly dust your hands as well.

Knead the dough by hand for about a minute. This short kneading session helps to develop the gluten further and ensures a smooth, uniform ball of dough is formed. You’ll feel it become more elastic and supple under your hands.

Pour about a tablespoon of olive oil into a large, clean bowl and swirl it around to coat the bottom and sides. Gently place the smooth ball of dough into the oiled bowl, then turn it a few times to ensure it’s fully coated with the oil. This prevents the dough from sticking and helps keep it moist during the rise.

Cover the bowl of dough with a clean kitchen towel or plastic wrap. Find a warm spot in your kitchen – perhaps a sunny window, near a pilot light, or in an oven with a “proof” setting (around 100 degrees F). Allow the dough to rise for at least 2 hours, or until it has more than doubled in size and feels light and airy. The duration of the rise can vary based on room temperature.

Take your eight smaller pieces of bread dough (each half of the original 4 pieces) and roll each one into a long, uniform rope-like strand. Aim for them to be approximately 12-15 inches long, depending on how large you want your final challah to be. Consistency in thickness will help with an even bake and a neat braid.

It’s more important that your dough pieces are equal in length, even if some are slightly thinner or thicker. Aim for a consistent length across all eight strands to make the braiding process smoother and to ensure your final loaf is uniform.

For the seeded effect, prepare two shallow, rimmed trays or plates: one with a small amount of water and the other with a generous mix of sesame and poppy seeds. The water acts as an adhesive for the seeds.

Take half of your dough strands (four of them), lightly wet them in the water tray, then roll them generously in the seed mixture. Do this carefully, ensuring the seeds adhere well. You will now have four plain strands and four seeded strands.

Arrange your eight strands on your work surface. Lay them out in an alternating pattern: one plain strand, one seeded strand, one plain, one seeded, and so on. Then, gently create an “over/under” tic-tac-toe style grid by weaving the horizontal strands through the vertical ones. This forms the foundation of your round braid.

Now, visualize the strands in groups of two (a plain and a seeded one together). Start at one corner. Take the top pair of strands and cross them over the next underlying strand. Then take the bottom pair and cross them over the adjacent underlying strand, always maintaining the seeded/plain pairing.

Continue this weaving pattern around the circle, moving from one section to the next. The key is to keep the seeded and plain strands paired together, crossing them over and under their neighbors as you go. Gently pull the strands tight enough to create definition in the braid, but not so tight that they tear.

Maintain the over-and-under pattern, continuously working your way around the circular form. The goal is to create a tight, even braid that will hold its round shape during the second rise and baking. Be patient, take your time, and refer to the photos for guidance.

As you near the end of your braiding, the strands will become shorter. When there isn’t enough length to make another full cross, simply pinch the ends of the remaining strands firmly together to seal them. This will prevent the braid from unraveling.

Finally, gently tuck these pinched ends underneath the loaf. This creates a seamless, perfectly round finished product, ready for its second rise. Adjust the shape slightly if needed to ensure a nice, compact round.

Take four of your equal-sized dough portions and roll them into long, even ropes. While some pieces might naturally be thinner, strive for consistent length across all four. Begin by arranging the four pieces in a grid, alternating an “over and under” pattern as shown in the photo, forming a central weave.

Next, focus on the top two strands. Cross them over each other, ensuring they continue the alternating over and under pattern established in the center. Repeat this exact motion with the bottom two strands, maintaining the symmetry of the weave.

Now, extend this pattern to the sides. Take the outermost strand on the right and weave it over and under its adjacent strands, moving inwards. Do the same for the leftmost strand. The goal is to gradually close the square shape into a circular form.

From here, continue working in a circular pattern around the loaf. Identify any open strands and weave them over or under their corresponding partners. The key is to keep the pattern consistent and to gradually bring the outer strands inwards to form a tight, round braid.

Keep going, patiently weaving the ropes, until the ends of the open strands become too short to reach their matches across the loaf. The center of your challah should now be beautifully woven and secure.

To finish, gather any remaining loose ends. Pinch them firmly together if you can, and then carefully tuck all the strands underneath the loaf. This creates a neat, rounded base and ensures there are no loose edges to burn during baking. Adjust the overall shape to perfect your round challah.

Carefully transfer your freshly braided challah loaves to a large, rimmed baking sheet. Ensure the baking sheet is lined with parchment paper or a silicone baking mat (like a Silpat) to prevent sticking and for easy cleanup. Arrange the loaves with enough space between them, as they will expand during the second rise and baking.

Loosely cover the challahs with a clean kitchen towel and allow them to undergo their second rise for at least an hour in a warm spot. During this period, the loaves will visibly swell and become noticeably plumper and puffier, though they won’t quite double in size like the first rise. This final rise is essential for developing a light interior crumb.

Just before baking, whisk one large egg until it’s frothy and well combined. Using a pastry brush, gently apply this egg wash to all exposed areas of the challah dough. If you incorporated seeds during the braiding process, you can skip brushing those sections. The egg wash provides a beautiful golden sheen and helps any additional seeds adhere to the crust.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Once preheated, bake the challah loaves for approximately 30 minutes, or until they turn a magnificent golden-brown color and sound hollow when tapped on the bottom. An internal temperature of 200-210 degrees F (93-99 degrees C) indicates they are fully baked.

Once baked, immediately transfer the challah loaves to a wire rack to cool completely. This prevents the bottom from becoming soggy. While challah tastes freshest for 3-4 days, it will remain good in an airtight container for up to a week. After that, it’s the perfect time to repurpose any leftovers into delectable French toast, homemade croutons, or savory breadcrumbs!

For longer storage, once the challah is completely cooled, wrap it tightly in plastic wrap, then again in aluminum foil, and freeze it. This method helps preserve its freshness. When you’re ready to enjoy it, simply defrost at room temperature for 6-8 hours. If you prefer your challah warm, gently reheat it in a 300-degree Fahrenheit (150 degrees Celsius) oven for about 10 minutes.

• ▢ 1
  cup
  hot water
  105-110 degrees
• ▢ ½
  cup
  honey
• ▢ 2 ¼
  teaspoon
  active dry yeast
• ▢ ¼
  teaspoon
  salt
• ▢ ¼
  cup
  olive oil
• ▢ 2
  large
  eggs
• ▢ 2 ½
  cups
  whole grain bread flour
• ▢ 2 ½
  cups
  whole grain all purpose flour
• ▢ 1
  tablespoon
  olive oil

Optional Wash and Sprinkle

• ▢ 1
  large
  egg
• ▢ 2
  tablespoon
  sesame seeds
• ▢ 1
  tablespoon
  poppy seeds

Proof Yeast

• Use a 2 cup glass measuring cup and measure 1 cup hot water. Use a thermometer, if you have one, to register around 110 degrees. Otherwise, make it hot to the touch, but not scalding!
• Pour the honey straight into the measuring cup, using the measurements on the side. Sprinkle in the salt and the yeast. Mix well. Let that sit for at least 5 minutes. It will get bubbly and rise up a bit.

Make the dough

• Mix the olive oil and eggs in the bowl of a food processor, fitted with the “S” blade, until frothy.
• Pour in the yeast mixture once it’s proofed. Process.
• All at once, add in half the all purpose flour and half the bread flour and process until uniformly mixed. Measure the flour by scooping into a dry measuring cup and leveling it off. If you have a kitchen scale, the 2.5 cups of mixed flour will weigh about 10 ¾ oz.
• Sprinkle on the remaining combination of flour and let the processor knead it for about 3 minutes.
• If the dough is holding together and pulling away from the sides of the processor bowl, you’re all set. However, it may be a bit too sticky still. If it’s sticking to the sides or clinging to the blade, then sprinkle on 1 tablespoon additional flour and process again. Continue to add 1 tablespoon flour at a time, mixing well each time before attempting to add more flour. The dough should be a bit tacky, just not sticking to your hands when you touch it.
• ERR ON THE SIDE OF LESS FLOUR, NOT MORE.
• Turn it out onto the counter, using 1 tablespoon flour, if needed to prevent sticking. Knead by hand a couple of turns until it resembles a smooth ball of dough.
• Prepare a large bowl with 1 tablespoon olive oil. Transfer the dough ball to the bowl and roll it around, to coat all sides with the oil. Cover with a clean kitchen towel and leave it in a warm spot to rise for at least 2 hours.
• If you have a “proof” setting on your oven (the same as setting it to 100 degrees), you can leave it in there. I place mine in a sunny window.

Braid and Prep the Loaves

• Line a large rimmed baking sheet with unbleached parchment.
• This recipe will make 3 medium sized challah. Divide the dough into 12 equal pieces. They will weight about 3 oz. each.
• Take 4 dough balls to work with and cover the remaining dough with kitchen towel, so it doesn’t dry out.
• Use the photos above as a guide. Roll each ball of dough into a long snake. Make a woven grid with two strands across horizontally, and two vertical, going over and under. You can also cut each ball into half to have 8 strands and dip half the strands into water and then sesame seeds. See photos.
• Work your way around, crossing the over strand underneath on each side. Continue as shown on the photos until the strands have come to an end and then tuck whatever is remaining underneath. Transfer to prepared baking sheet.
• Repeat with remaining dough balls until you have 3 challahs on your baking sheet. Cover with the kitchen towel and set the timer for 1 hour.

Baste and Bake

• Preheat oven to 350 degrees.
• Whisk together an egg and then brush onto top of dough. If you didn’t dip in seeds before braiding, then sprinkle them onto the challah now, if desired.
• Bake for 30 minutes, until golden brown.
• Transfer to wire rack to completely cool. Then, store in airtight bag until ready to serve. These are freezer friendly. Make sure they’re COMPLETELY cool before storing. Wrap in plastic and then in foil for best results. Defrost at room temperature for 6-8 hours. Gently reheat in 300 degree oven for 10 minutes, if warm challah is desired.

I use whole grain stone milled flour from mighty mill. They sell their organic flour online, in their shops and in many grocery stores. There are local mills in many communities that sell stone ground whole grains. It’s totally worth finding a great source of whole grain flour.

I like to use a combination of whole wheat bread flour and whole wheat all purpose flour. Seems to be the right consistency. All bread flour will result in really dense loaves.

5 cups should be the right amount, if you carefully measured and/or weighed it out. You will possibly need 1-3 tablespoons additional if the dough is too sticky. I usually use the full 5 cups and then dust the counter where I’m going to knead the dough with 1 tablespoon flour so it doesn’t stick.

Nutrition information is based on one recipe making 3 challahs and each challah divided into 8 portions.