Baking Great Bread at HomeA beautiful braided circle that celebrates life, unity, and tradition
IntermediateSpecial RoundChallah
by Donna May
Glossy, honey-sweet you can bake in one afternoon—or slow-ferment overnight with .
Rise Time
2 hours 30 minutes
Bake Time
30-35 minutes
Yield
1 large braided loaf (12 servings)
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Donna May
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
A beautiful braided shaped into a circle, celebrating unity and tradition. with honey and eggs, topped with black and white sesame seeds. Available in yeasted and sourdough versions.
Equipment Needed
Ingredients
For the Dough
For the Egg Wash
Toppings
Pro Tip
Traditional challah uses honey rather than sugar. It adds that distinctive flavor many people expect and creates a slightly deeper golden crust.
Mixing
Mix the Dough
Combine ingredients and develop gluten through kneading until the dough passes the windowpane test.
Click each step to mark complete
Combine dry ingredients
In a large bowl, whisk together the flour, salt, and until evenly distributed.
Add wet ingredients
Add the honey, eggs, egg yolk, oil, and warm water. Stir with a wooden spoon or dough whisk until a forms and no dry flour remains.
Knead the dough
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.
Windowpane test
The dough should pass the : stretch a small piece thin enough to see light through without tearing.
Check temperature
Target dough temperature: 75-78°F (24-26°C).
Pro Tip
If the dough is too sticky, add flour 1 tablespoon at a time. If too dry, add water 1 teaspoon at a time.
Precise Timers
Use these interactive timers to track your stages.
Kneading
Rising
First Rise (Bulk Fermentation)
Allow the enriched dough to double in size in a warm environment.
Click each step to mark complete
Shape into ball
Shape the dough into a ball and place it in a lightly greased bowl.
Cover
Cover with plastic wrap or a damp towel.
Rise
Let rise in a warm spot (75-80°F) until doubled in size, about 1 hour 30 minutes.
⏱ Wait Time
Rise until doubled
Precise Timers
Use these interactive timers to track your stages.
Bulk Fermentation
Shaping
Shape and Braid
Divide, roll, coat with sesame seeds, and braid into a beautiful round shape.
Click each step to mark complete
Deflate the dough
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 into portions
Divide the dough into 3 equal portions (about 265g each). Use a scale for accuracy.
Rest the dough
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 into ropes
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.
Let rest if needed
If the dough resists or springs back, let it rest another 5 minutes and try again.
Coat with sesame seeds
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 ropes
Arrange the three ropes side by side. Pinch them together firmly at the top.
Braid
Braid the ropes with gentle, even tension: Right over middle, left over middle. Repeat until you reach the end.
Seal the ends
Don't braid too tightly or the bread won't have room to expand. Pinch the bottom ends together.
Shape into circle
Carefully curve the braid into a circle, tucking one end under the other and pinching firmly to seal.
Transfer to sheet
Transfer to a parchment-lined baking sheet.
Pro Tip
The three braids represent unity, community, and connection. The contrasting sesame seeds celebrate diversity within that unity.
Proofing
Second Rise (Proofing)
Final proof until puffy and ready to bake.
Click each step to mark complete
Cover the challah
Cover the shaped challah loosely with greased plastic wrap or a clean towel.
Let rise
Let rise until puffy, about 45-60 minutes.
Poke test
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.
Check readiness
If it springs back immediately, give it more time. If it doesn't spring back at all, it's overproofed.
Preheat oven
During the last 20 minutes of proofing, preheat your oven to 375°F (190°C).
⏱ Wait Time
Proof until puffy
Precise Timers
Use these interactive timers to track your stages.
Final Proof
Baking
Egg Wash and Bake
Apply a glossy egg wash and bake to golden perfection.
Step by Step
Prepare egg wash
Whisk together the reserved egg white and 1 tablespoon water until smooth.
Apply first coat
Brush a thin, even layer of egg wash over the entire surface of the challah. Get into the crevices of the braid.
Apply second coat
Wait 5 minutes, then apply a second coat for extra shine.
Add toppings
Sprinkle with additional sesame seeds or flaky sea salt if desired.
Bake
Bake at 375°F (190°C) for 30-35 minutes, rotating the pan halfway through.
Bake Time
Baking Methods
Bake on parchment-lined sheet for even browning.
Equipment: Baking sheet with parchment paper
Preheat oven
Preheat oven to 375°F (190°C) with rack in center position.
Bake
Bake for 30-35 minutes, rotating the pan halfway through.
Check color
The challah is done when the crust is deep golden brown (the color of a toasted almond).
Tap test
It should sound hollow when tapped on the bottom.
Check internal temp
Internal temperature should reach 190°F (88°C).
Tent if needed
If the top browns too quickly, tent loosely with foil for the final 10 minutes.
"The deep golden color comes from the honey and egg wash working together. Don't pull it too early!"
Cooling
Cool and Serve
Allow the challah to cool completely for the best texture.
Click each step to mark complete
Transfer to rack
Transfer the challah to a wire rack immediately.
Cool completely
Let cool completely before slicing, at least 45 minutes to 1 hour.
Why to wait
The interior continues cooking as it cools. Cutting too early releases steam and can make the crumb gummy.
⏱ Wait Time
Cool before slicing
Nutrition Facts
Per 1 slice (about 65g) • 12 servings per recipe
* Values are estimates based on standard ingredients
Storage
Room Temperature
Store at room temperature wrapped in a clean towel for up to 2 days.
Frozen
Freeze wrapped tightly for up to 1 month.
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
Temperature is the invisible ingredient. I use the Goldie and DoughBed from SourHouse to keep my starter and dough at the perfect temperature, every time.
SourHouse Temperature Control Products
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