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Instructions - Challah


If your challah arrived braided, place it on a piece of parchment paper and start with the Egg Wash (Step 4)

  1. Dough Ropes Roll each piece of dough into a rope about 12 inches long. If the ropes shrink as you try to roll them, let them rest for a few minutes to relax the gluten and then try again.

  2. Braiding Gather the ropes and pinch/squeeze them together at the very top.

    1. 3-stranded challah: braid the ropes as you would braid hair or yarn then squeeze the other ends together when complete

    2. 6-stranded challah: We won't even try explaining, just watch the video :)

  3. Second Rise Line a baking sheet with parchment paper. Place the braided loaf on top and sprinkle with a little flour. Cover with a clean kitchen towel. Let rise in a warm place away from drafts until puffed and pillowy, about 1 hour.

  4. Egg wash About 20 minutes before baking, arrange a rack in the middle of the oven and heat to 350°F. When ready to bake, whisk the reserved egg white with 1 tablespoon of water and brush it all over the challah. Be sure to get in the cracks and down the sides of the loaf.

  5. Baking Bake, rotating the baking sheet about halfway through, until the challah is deeply browned (if you have an instant-read thermometer, the middle of the challah should register appx. 190°F).

    1. 3- stranded cook time: 25 to 30 minutes

    2. 6-stranded cook time: 30 to 35 minutes

  6. Cool and Enjoy Let the challah cool on a cooling rack until just barely warm. Slice and eat.