braid

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.

How To Braid Challah

challah dough (- link to recipe below)

flour

How to Braid Challah

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.

Begin rolling the dough into a strand. Start by rolling it back with your fingers from the top downward.

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.

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.

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.

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.

HOW TO MAKE STRANDS

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.

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.

Grab your left strand and cross it over the middle strand. The left strand becomes your middle strand.

Repeat steps 2 and 3 (right strand to middle, left strand to middle) until you have braided your challah to the very end.

Pinch the three strands together at the end.

Grab the challah in the center…

and flip it towards you so the challah is now upside down and the unbraided strands are facing downward.

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.

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.

Brush with egg wash, top if desired, then allow challah to rise. Bake according to your challah recipe’s instructions.

THREE-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.

Take the strand furthest to the right and weave it towards the left through the other strands using this pattern: over, under, over.

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.

Pinch the ends of the loose strands together and tuck them under on both ends of the challah loaf to create a nice shape.

FOUR-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.

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.

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.

SIX-STRAND CHALLAH BRAID

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.

If adding raisins, sprinkle them evenly across the center of the rectangle. Use either black or golden raisins, whichever you prefer.

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.

Roll the dough using both hands to smooth seams and create one large strand.

Taper the strand at the ends by rolling the dough between your palms.

Roll one end of the strand inward to create a spiral snail-shell shape.

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.

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.

TURBAN 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.

Form one strand into a circle, pinching the ends together to create a ring of dough.

Take another strand and connect it to the first circle as in a chain. Pinch the ends together to form a second circle.

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.

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.

LINKED LOOPS CHALLAH

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.

Pinch the two loose ends together to create a roll shape.

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.

MINI CHALLAH ROLLS

https://content.jwplatform.com/videos/c5hLqbyV.mp4

Learn to braid challah dough into 3 strand, 4 strand, and 6 strand loaves, turban round challah, linked loops challah, and challah rolls.

This braided onion bread is made with a rich, buttery, yeast-based dough. Each of the four strands in the braid is stuffed with a caramelized onion and grated cheese mixture.

Braided Onion Bread

extra virgin olive oil

onion

Fine grain sea salt

cheddar cheese, grated

sesame seeds

unbleached all-purpose flour,

sugar

fine grain sea salt

(1 packet) active dry yeast

milk

egg, beaten

unsalted butter, room temperature

Line a baking sheet with parchment paper and set aside.

Start by making the filling. You can do this a day or two ahead of time, and refrigerate. Heat the olive oil over medium-high heat, and stir in the onions along with a generous pinch of salt. Saute, stirring regularly, until the onions get brown and caramelized - twenty minutes or so. Remove from heat, allow to cool, and then stir in the cheese and 1/4 cup of the sesame seeds. Set aside or refrigerate until ready to use. If you’ve cooked your filling ahead of time and refrigerated it, bring it back to room temperature before filling your dough.

Make the Filling

To make the dough, combine 2 cups of the flour, the sugar, salt, and yeast in a medium bowl. Add the warm milk and stir just until you don’t see any more dry flour. Add the egg and butter, and stir until it is all incorporated. Add the rest of the flour (the remaining 2 1/2 cups) and stir until you have a nice, soft dough.

Turn the dough out onto a lightly floured surface, and knead until a cohesive, not-too-sticky dough forms. Dust with more flour, a tablespoon at a time, if your dough is too wet or tacky. Sometimes I need up to 1/4 cup more flour at this point. Knead for five minutes or so. I like to hold my bench scraper in one hand at this stage, to scrape the dough from the counter when it sticks. When you’re done kneading, transfer the dough to a lightly oiled bowl, and cover with a clean towel or plastic wrap. Place in a cozy or sunny spot. Allow to rise and double in size - usually between an hour or two.

Use your hand and gently press to deflate the dough. Turn out onto a floured surface, and roll the dough out into a rectangle roughly 12-inches wide and 16-inches long. Cut the dough lengthwise into strips 3-inches wide with a pizza cutter or knife. You’ll have four strips. Divide the filling into four equal portions (roughly 1/2 cup each), and spread a portion of it down just the center of each of the four strips, leaving the edges clear. Fold each strip in half and pinch to seal the filling in all the way down the length of each strip. At this point you should have 4 “tubes” of filled dough, and it’s time to braid!

Quickly and assertively transfer the strips to your parchment lined baking sheet a couple inches apart. Ideally, they’ll be seam side down. Now, this part can get a bit crazy, don’t get flustered. If the strips stretch out, don’t panic. If they’re longer than the pan, don’t sweat it. Just keep going. You’re going to braid and coil the dough, so most of the mistakes you make don’t really matter! Pinch the four strands together at the top, and start to braid.

Take a look at my sketch up above for more clarification, if needed. Take the left strand and move it over two strands (to the right) and under one strand back to the left. Switch to the other side: take the most right strand and lift it over two strands to the left and back under one strand to the right. Repeat, alternating from left side to right side until the loaf is complete. I find it easiest to say out loud, “over two under one, over two under one.” Pinch the ends together. Now, use your hands to coax the braid into a coil, like a snail shell. The fuller, top of the braid should be the center, and then keep wrapping around until you reach the end. Tuck the end under. It should be fairly snug. Cover loosely and allow to double in a cozy spot - usually 30 minutes to an hour. While you’re waiting, preheat your oven to 350F with a rack in the center.

Last step is to glaze your bread! Whisk the egg yolk with 2 tablespoons of water. Brush the dough completely with the glaze and sprinkle with the remaining sesame seeds. Bake until the bread is beautifully golden, and cooked through, roughly 35-40 minutes. To be extra sure, I use a thermometer to make sure the dough in the center reaches about 190F, and then you know you’re a-ok. Transfer to a baking rack to cool. Enjoy!

Make the Dough

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The most viewed braid recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine