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Overhead shot - multiple challah braids - three strand, four strand, round braid, turban challah, and challah rolls, on marble countertop with cloth napkin beneath.
Home || Tori Avey's Latest Recipes: Explore the Culinary Delights on ToriAvey.com || All Jewish Recipes Tori Avey || Tori Avey’s Challah Braiding Guide: Master the Art of Dough Braiding

by 193 Comments

Tori Avey’s Challah Braiding Guide: Master the Art of Dough Braiding

Learn to braid dough like a pro! This tutorial will cover how to make the major types of challah braids. Learn to braid a 3 strand, 4 strand, 6 strand, turban-style round challah, linked loops, and challah rolls.
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A photo of Tori Avey on top of the historical fortress Masada, holding braided challah dough.

Me and my challah on top of Masada in Israel.

And now for my favorite part of baking challah— braiding!! Braiding challah is super fun. I know some of you are probably thinking “this is way too complicated for me.” But trust me, once you get a feel for the dough you’ll fall in love with the braiding process. I’ve listed every potential mistake I can think of in this blog to help you stay on track. So why not jump in and give it a try? All that work will result in a gorgeous challah that you can proudly display as the centerpiece for your dinner table. I feel such a sense of accomplishment when I create a beautifully braided challah– it makes my inner artist happy!

If you need a challah recipe, or want to learn more about the blessing of challah, click on the following link:

Challah Part 1: The Blessing and the Dough

There are many different ways to braid a challah. I’m going to share my favorite ways with you here, including two ways to make a round loaf for Rosh Hashanah.

First, you need to learn how to make a nice even strand from the dough. All the braids are made from strands, so it’s important to know how to make a fundamental strand shape.

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Overhead shot - multiple challah braids - three strand, four strand, round braid, turban challah, and challah rolls, on marble countertop with cloth napkin beneath.

Overhead shot - multiple challah braids - three strand, four strand, round braid, turban challah, and challah rolls, on marble countertop with cloth napkin beneath.

How to Braid Challah

Learn to braid dough like a pro! This tutorial will cover how to make the major types of challah braids. Learn to braid a 3 strand, 4 strand, 6 strand, turban-style round challah, linked loops, and challah rolls.
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COURSE: Side Dish
Kosher Key: Parve
Servings: 1 loaf
Prep Time: 4 hours
Cook Time: 45 minutes
Total Time: 4 hours 45 minutes

Ingredients

You will need

  • 1 batch challah dough - link to recipe below
  • flour for dusting your rolling surface

NOTES

For my challah dough recipe, click here. I highly recommend using my challah dough, as it's been tested countless times by readers - it's easy to braid and gives consistently delicious results. However, you can also use the techniques outlined here to braid any other challah dough recipe. Nutritional information listed here is for 1 batch of my challah dough divided into 24 servings.

Instructions

HOW TO MAKE STRANDS

  • Divide your dough into the number of strands you’ll need, making sure each portion is equal in volume. For example, if you’re making a three strand challah, divide your dough into three equal portions.
    Take one of the portions and roll it out with a rolling pin until it is flat and about 1/4 inch thick. Don’t worry about the shape of the dough, it doesn’t matter. Put the smaller part of the dough towards the top of your rolling surface, with the widest part towards the bottom.
    Overhead shot of challah dough that has been rolled into an oval shape on top of a floured cutting board.
  • Begin rolling the dough into a strand. Start by rolling it back with your fingers from the top downward.
    Overhead shot of two hands beginning to roll the challah dough into a strand.
  • Using both hands, put pressure on the rolling surface and pull the dough back towards you, rolling it back into a strand shape. Keep even pressure on the dough as you roll so that no air pockets collect in the strand.
    Overhead shot of two hands rolling challah dough into a single strand.
  • Once your strand shape is created, roll it back and forth with both hands to erase the seams and smooth out the strand. As you roll, angle your hands outward and apply gentle pressure to taper the dough on the outer edges. By doing this, your strand should end up slightly thicker in the middle and thinner on the ends. This will help make your braided challah tapered at the ends, which creates a beautiful shape.
    Overhead shot of two hands rolling challah dough into a single strand.
  • Further taper the strand by grasping one end between your two palms and gently rolling the dough back and forth. Repeat for the other end of the strand.
    Overhead shot of two hands rolling the end of the challah strand into a taper.
  • That’s how you make a strand, which is the foundation of any challah braid! Simple, right? Now, before we start braiding, I want to share a few tips with you that I’ve learned from trial and error over the years.
    Several loaves of braided challah bread - multiple braiding styles - in a pretty pile on countertop.

THREE-STRAND CHALLAH BRAID

  • This is the easiest way to braid a challah. For those of you who know how to braid hair, this should come naturally to you. I like to start the braid in the middle of the strands instead of the top because it gives the challah a more even, balanced shape. The important thing to remember when braiding a Three-Strand Challah is to be aware of your middle strand. Each strand of dough will take a turn being the middle strand; keeping your eye on the middle strand will help you stay on track as you braid.
    Create three equal-size strands. Lay the three strands side-by-side.
    Overhead shot of three equal strands of challah laying next to each other.
  • Grab the center of the right strand and cross it over the middle strand, drop it in the center. The right strand is now your middle strand.
    Overhead shot of three equal strands of challah laying next to each other. Two hands are crossing the strand on the right over the strand in the center.
  • Grab your left strand and cross it over the middle strand. The left strand becomes your middle strand.
    Overhead shot of three equal strands of challah laying next to each other. Two hands are crossing the strand on the right over the strand in the center and under the strand on the left.
  • Repeat steps 2 and 3 (right strand to middle, left strand to middle) until you have braided your challah to the very end.
    Overhead shot of hands braiding challah dough into a three strand braid.
  • Pinch the three strands together at the end.
    Two hands braiding the ends of a three strand challah dough braid.
  • Grab the challah in the center…
    Two hands lifting braided challah dough from beneath.
  • and flip it towards you so the challah is now upside down and the unbraided strands are facing downward.
    Overhead shot of hands braiding challah dough into a three strand braid.
  • Continue braiding. The left strand will either need to cross over or under the middle strand, depending on how your braid turned out. The left strand becomes your middle strand. Same with the right strand – it will either need to cross over or under the middle strand, depending on how your braid turned out. Either way, the same pattern applies – left strand to middle, right strand to middle.
    Overhead shot of two hands braiding the ends of a three strand challah dough braid.
  • Repeat steps 6 and 7 (left strand to middle, right strand to middle) until your challah is fully braided. Pinch the ends of the loose strands together and tuck both the top and bottom tips of the challah under to create a nice rounded shape.
    Two hands braiding the ends of a three strand challah dough braid.
  • Brush with egg wash, top if desired, then allow challah to rise. Bake according to your challah recipe’s instructions.
    Overhead shot of fully baked 3 strand challah on cooling rack with linen cloth, raisins scattered on countertop.

FOUR-STRAND CHALLAH BRAID

  • The Four-Strand Challah is my favorite braid. I love the design it creates. When braiding a Four-Strand Challah it’s important to remember that you always start with the strand that is furthest to the right. Memorize the “over, under, over” pattern and say it out loud as you braid to keep you on track.
    Create four equal-size strands. Lay the four strands side-by-side, then pinch them together so they are connected at the top.
    Overhead shot of two hands pinching the tops of 4 strands of challah dough together.
  • Take the strand furthest to the right and weave it towards the left through the other strands using this pattern: over, under, over.
    Overhead shot of two hands beginning to braid a 4 strand challah.
  • Take the strand furthest to the right and repeat the weaving pattern again: over, under, over. Repeat this pattern, always starting with the strand furthest to the right, until the whole loaf is braided.
    Overhead shot of two hands braiding a 4 strand challah.
  • Pinch the ends of the loose strands together and tuck them under on both ends of the challah loaf to create a nice shape.
    Overhead shot of two hands pinching together the ends of a four strand challah dough braid.
  • Brush with egg wash, top if desired, then allow challah to rise. Bake according to your challah recipe’s instructions.
    Overhead shot of fully baked 4 strand challah on cooling rack with linen cloth.

SIX-STRAND CHALLAH BRAID

  • A Six-Strand Challah is somewhat more complex than the Three- and Four-Strand braids, but once you get the hang of it it’s actually pretty simple. This braid creates a thick, wide challah with a pretty design.
    Create six equal-size strands. Lay the six strands side-by-side, then pinch them together so they are connected at the top.
    Overhead shot of two hands pinching the tops of 6 strands of challah dough together.
  • When braiding a Six-Strand Challah, like with the Four-Strand, it’s important to remember that you always start with the strand that is furthest to the right. Memorize the “over 2, under 1, over 2” pattern and say it out loud as you braid to keep you on track.
    Take the strand furthest to the right and weave it towards the left through the other strands using this pattern: over 2 strands, under 1 strand, over 2 strands.
    Overhead shot of a hand beginning to braid a 6 strand challah.
  • Take the strand furthest to the right and repeat the weaving pattern again: over 2 strands, under 1 strand, over 2 strands. Repeat this pattern, always starting with the strand furthest to the right, until the whole loaf is braided.
    Overhead shot of two hands braiding a 6 strand challah.
  • Pinch the ends of the loose strands together and tuck them under on both ends of the challah loaf to create a nice shape.
    Overhead shot of two hands pinching together the ends of a six strand challah dough braid.
  • Brush with egg wash, top if desired, then allow challah to rise. Bake according to your challah recipe’s instructions.
    Horizontal shot of baked six strand challah on a wire cooling rack with linen napkin, rolling pin and raisins in background.

TURBAN CHALLAH

  • For the Rosh Hashanah holiday, challah is baked into a round or spiral shape. The spiral (or snail-shaped) challah is sometimes called a “Turban Challah.” The shape symbolizes the cycle of a year coming to a close, and a new cycle beginning. This type of challah is usually baked with raisins in the dough to signify a “sweet” new year. Concealing the raisins inside the dough creates a prettier, more uniform challah.
    Knead and roll to flatten the dough into a rough rectangular shape, about a 1/2 inch thick.
    Overhead shot of challah dough that has been rolled into an oval shape.
  • If adding raisins, sprinkle them evenly across the center of the rectangle. Use either black or golden raisins, whichever you prefer.
    Overhead shot of challah dough that has been rolled into an oval shape. Golden raisins are spread horizontally across the center of the dough.
  • Use your hands to rolls the dough from the bottom upward into one large, even strand, making sure to roll tightly to avoid air pockets. The raisins will be concealed inside the dough.
    Two hands rolling challah dough filled with raisins into a single strand.
  • Roll the dough using both hands to smooth seams and create one large strand.
    Overhead shot of two hands rolling challah dough into strand.
  • Taper the strand at the ends by rolling the dough between your palms.
    Overhead shot of two hands rolling the end of the challah dough strand into a taper.
  • Roll one end of the strand inward to create a spiral snail-shell shape.
    Overhead shot of two hands rolling a strand of challah dough into a coil shape, known as a turban challah.
  • Continue rolling the strand in the same direction until the spiral is complete. Tuck the loose end of the spiral underneath the challah and pinch it tightly into the bottom, securing it.
    Overhead shot of two hands holding a coil of challah dough, known as a turban challah.
  • Brush with egg wash and top, if desired. Allow challah to rise for at least 45 minutes until you can press your finger into the dough and it doesn’t bounce back. The last rise is very important with this challah shape, since it is prone to splitting. Bake according to your challah recipe’s instructions. Note that this shape may require more baking time than a normal challah due to its bulk.
    Horizontal shot of fully baked snail-shaped turban challah, baked golden brown, on wire cooling rack with linen napkin.

LINKED LOOPS CHALLAH

  • This is an alternate way to make a round challah for Rosh Hashanah, or any time. The chain shape represents unity, strength, and togetherness. While the pattern looks intricate, it’s actually quite simple to make.
    Divide the dough into five thick equal-size strands. Don’t taper the strands as you would for a normal challah braid.
    Five short thick dough strands on concrete countertop.
  • Form one strand into a circle, pinching the ends together to create a ring of dough.
    Two hands forming a ring-shaped circle of challah dough, four short thick dough strands on counter in background.
  • Take another strand and connect it to the first circle as in a chain. Pinch the ends together to form a second circle.
    Two hands connecting two loops of challah dough, three short thick dough strands on counter in background.
  • Repeat the process until all the strands form a complete chain. The final circle links to the first one to create a round challah shape.
    Dough formed into 5 linked loops to create a beautiful unbaked round challah shape.
  • Brush with egg wash, top if desired, and allow challah to rise. Bake according to your challah recipe’s instructions. Note that this shape may require more baking time than a normal challah due to its bulk. You may want to tent it with foil to keep it from burning on the outside as it cooks through. Use a thermometer to test for doneness in the center.
    Horizontal shot of fully baked linked loops challah topped with sesame seeds, baked golden brown, on wire cooling rack with linen cloth, rolling pin and raisins in background.

MINI CHALLAH ROLLS

  • Use your challah dough to make some pretty and delicious challah dinner rolls! They are so simple to make, and they’re sure to impress your dinner guests. To save time, I sometimes make these early in the morning and shape them into rolls, then cover the cookie sheet with plastic and place it in the refrigerator. I take it out of the refrigerator about 30 minutes before baking so the dough can return to room temperature.
    Roll your dough into several small equal-sized strands that are about 9 inches long. For each strand, start by tying a knot in the dough.
    Hand pulling small strand of dough into the first stage of a knot to create a roll shape; three challah knots unbaked on countertop in background.
  • Pinch the two loose ends together to create a roll shape.
    Hand closing a knot of dough to create a roll shape, three challah knots unbaked on countertop in background.
  • Place the seam side down on a greased cookie sheet. Brush with egg wash, top if desired, and allow to rise. Bake at the same temperature as you would a traditional challah braid. They will cook faster than a braid, so keep an eye on them towards the end of the baking process.
    Golden brown challah rolls - knot-shaped baked rolls on wire cooling rack with linen cloth beside them.

Nutrition

Nutrition Facts
How to Braid Challah
Amount Per Serving
Calories 124 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 38mg13%
Sodium 250mg11%
Potassium 38mg1%
Carbohydrates 22g7%
Sugar 4g4%
Protein 3g6%
Vitamin A 55IU1%
Calcium 9mg1%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Challah Braiding Tips

  • Make sure your dough has completely risen using a two-rise process before you start to braid. If you don’t, your strands may rise and expand while you are braiding, leading to a misshapen and sloppy-looking braid. The challah will still taste good, but it won’t look as pretty.
  • Once you start braiding, continue until you are finished. If you walk away from a half-braided challah, you might lose your place in the braid, which can make things a lot more complicated.
  • For braids that start with the strands being pinched together at the top (four- and six-strand braids), pinch them somewhat loosely at the beginning of the braiding process. I’ve found that often I like to “unpinch” this top section when I’m finished braiding so I can re-braid the top of the challah into a tighter, neater braid. This gives a cleaner look to the challah overall.
  • If your dough is sticking to the board, keep your surface lightly floured as you braid.
  • Don’t get discouraged! Making even strands and pretty braids takes some practice. Follow the steps here carefully, be patient with yourself, and most importantly HAVE FUN!
Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Read more here. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.
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Comments

  1. Avatar photoAmy says

    5 stars
    My dough is rising beautifully! I only had olive oil in my house and was so keen on trying this, I used it!
    Hoping it’s okay. I did see a few recipes using it but not yours!

    Reply

    • Avatar photoTori Avey says

      Olive oil can definitely work, it will just give a bit of an olive oil flavor to the bread – which some people prefer.

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