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Three-Strand Braided Challah

Ingredients · Serves 12 · Prep 35 min · Total 4 hr 40 min

  • Dough
  • 4 cups bread flour, or all-purpose, spooned and leveled (500 g), plus more for rolling
  • 2 ¼ tsp instant yeast, 1 packet (7 g)
  • 2 tsp kosher salt
  • ¾ cup warm water, 100 to 110°F (180 ml)
  • ¼ cup honey, 85 g, or 1/3 cup sugar
  • ⅓ cup vegetable oil, 70 g
  • 3 large eggs, room temperature
  • Egg wash
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp sesame seeds (optional)
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Three-Strand Braided Challah

Steps

  1. In a liquid measuring cup or bowl, whisk the warm water, honey, oil and 3 eggs until smooth.
  2. In the bowl of a stand mixer, whisk the flour, yeast and salt.
  3. Pour in the egg mixture and mix with the dough hook on low until a shaggy dough forms.
  4. Knead on medium-low until the dough is smooth, shiny and only slightly tacky.
  5. Put the dough in an oiled bowl, cover and let it rise until doubled.
  6. Turn the dough onto a lightly floured counter. Divide it into 3 equal pieces with a bench scraper (weigh them if you can).
  7. Roll each piece into a rope about 16 inches long, a little thicker in the middle and tapered at the ends. If the dough springs back, rest it 5 minutes.
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Three-Strand Braided Challah

Steps, continued

  1. Lay the ropes side by side and pinch them together firmly at the top.
  2. Braid: cross the right rope over the middle one, then the left rope over the new middle one. Repeat, keeping the braid snug but not tight, until you reach the ends.
  3. Pinch the bottom ends together and tuck both ends neatly under the loaf.
  4. Move the braid to a parchment-lined sheet pan. Whisk the egg and water for the wash and brush it all over the loaf.
  5. Cover loosely and let rise until puffy and about 1 1/2 times bigger. Save the rest of the egg wash in the fridge.
  6. About 20 minutes before it is ready, heat the oven to 350°F (175°C).
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Three-Strand Braided Challah

Steps, continued

  1. Brush the loaf with a second coat of egg wash, getting into the cracks of the braid. Sprinkle with sesame seeds, if using.
  2. Bake until deep golden brown and the center reads 190°F on an instant-read thermometer. Lay foil over the top after 20 minutes if it browns too fast.
  3. Cool the loaf on a rack before slicing.