In a large bowl, whisk together the flour, salt, and instant-yeast until evenly distributed.

Add the honey, eggs, egg yolk, oil, and warm water. Stir with a wooden spoon or dough whisk until a shaggy-mass forms and no dry flour remains.

kneading|Knead by hand on a lightly floured surface or with a stand mixer fitted with a dough hook. Work the dough for 8-10 minutes until smooth, elastic, and slightly tacky.

The dough should pass the windowpane-test: stretch a small piece thin enough to see light through without tearing.

Target dough temperature: 75-78°F (24-26°C).

Shape the dough into a ball and place it in a lightly greased bowl.

Cover with plastic wrap or a damp towel.

Let rise in a warm spot (75-80°F) until doubled in size, about 1 hour 30 minutes.

Gently deflate the dough and turn it out onto a clean work surface. Do not flour the surface unless the dough is very sticky.

Divide the dough into 3 equal portions (about 265g each). Use a scale for accuracy.

Shape each portion into a rough ball, cover with a clean towel, and let rest for 10 minutes. This relaxes the gluten and makes rolling easier.

Roll each portion into a rope about 16-18 inches long, keeping thickness even throughout. Work from the center outward, applying even pressure with both hands.

If the dough resists or springs back, let it rest another 5 minutes and try again.

Coat one rope in black sesame seeds, pressing gently so they adhere. Coat another rope in white sesame seeds. Leave the third rope plain.

Arrange the three ropes side by side. Pinch them together firmly at the top.

Braid the ropes with gentle, even tension: Right over middle, left over middle. Repeat until you reach the end.

Don't braid too tightly or the bread won't have room to expand. Pinch the bottom ends together.

Carefully curve the braid into a circle, tucking one end under the other and pinching firmly to seal.

Transfer to a parchment-lined baking sheet.

Cover the shaped challah loosely with greased plastic wrap or a clean towel.

Let rise until puffy, about 45-60 minutes.

To test: poke the dough gently with a floured finger. If the indent springs back slowly and partially (not all the way), it's ready.

If it springs back immediately, give it more time. If it doesn't spring back at all, it's overproofed.

During the last 20 minutes of proofing, preheat your oven to 375°F (190°C).

Whisk together the reserved egg white and 1 tablespoon water until smooth.

Brush a thin, even layer of egg wash over the entire surface of the challah. Get into the crevices of the braid.

Wait 5 minutes, then apply a second coat for extra shine.

Sprinkle with additional sesame seeds or flaky sea salt if desired.

Bake at 375°F (190°C) for 30-35 minutes, rotating the pan halfway through.

Transfer the challah to a wire rack immediately.

Let cool completely before slicing, at least 45 minutes to 1 hour.

The interior continues cooking as it cools. Cutting too early releases steam and can make the crumb gummy.

Preheat oven to 375°F (190°C) with rack in center position.

Bake for 30-35 minutes, rotating the pan halfway through.

The challah is done when the crust is deep golden brown (the color of a toasted almond).

It should sound hollow when tapped on the bottom.

Internal temperature should reach 190°F (88°C).

If the top browns too quickly, tent loosely with foil for the final 10 minutes.