Challah (Braided Egg Bread)

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“Challah bread is one of the most satisfying things I make. I usually knead it in my Kenwood mixer, but there's nothing like kneading by hand to help relieve stress.”
4 medium challahs

Ingredients Nutrition

  • 8 -9 cups flour
  • 34-1 cup sugar (or ¾ cup honey)
  • 1 tablespoon salt
  • 1 (2 ounce) package yeast
  • 2 12 cups lukewarm water (, or 2 cups only if using honey)
  • 12 cup oil
  • 5 eggs


  1. Mix together 2 1/2 cups flour with the sugar (honey), salt and yeast.
  2. There is no need to dissolve the yeast first.
  3. Add the water and oil.
  4. Mix in 4 eggs.
  5. Beat in another 1 1/2 cups of flour very well.
  6. Add 4-5 cups of flour, until a very soft dough is formed.
  7. Knead for about 10 minutes.
  8. If using the dough hook, knead for about 7 minutes.
  9. Let rise for 1-2 hours until doubled in size.
  10. Alternately, let rise in the refrigerator overnight and then let warm to room temperature for about 1 or 2 hours.
  11. Decide how many challahs you want, how many strands you want to braid in each.
  12. Make a dough ball for each strand; roll them into ropes and braid.
  13. Let rise covered for 1/2-1 hour.
  14. Beat the remaining egg and brush on the challah.
  15. Bake in a preheated oven at 325 F (150 C) for 30 minutes.
  16. Apply egg wash once more and bake for another 30 minutes at 350 F (175 C).
  17. This dough is enough for 4 medium sized challahs.
  18. You can really let your imagination run rampant here, making intricate braids, placing the braids in a loaf pan, even then winding them into a circle.
  19. You can add about 1/4 cup of raisins to the dough, but we leave them out.

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