An eight-strand challah looks impressive, but once you learn the repeating pattern it's much easier than it appears. Learn how to braid both a classic straight loaf and a woven round challah with step-by-step photos, a video, and plenty of tips so you'll be turning out bakery-worthy challahs in no time!
Jump to:
- Quick Braiding Guide ✨
- Why these instructions work
- Before you start
- How to make the challah ropes
- How to braid a straight eight strand challah
- How to braid a round eight-strand challah
- Troubleshooting challah braiding
- Explore more challah braiding tutorials
- Questions asked and answered
- More shaped bread recipes to try
- Recipe
- Comments
Quick Braiding Guide ✨
8-Strand Challah: Learn how to braid both a classic straight challah and a woven round challah using simple repeating patterns instead of complicated diagrams.
Step-by-step instruction: Clear photos, written braid sequences, a video demonstration, and troubleshooting tips help you create an impressive bakery-style challah with confidence.
Active Time: About 10 to 15 minutes • Proof & Bake Time: Depends on your challah dough recipe
Difficulty Level: ⭐⭐⭐ Medium. The braid looks advanced, but once you learn the repeating sequence, it's surprisingly approachable.
Makes: 1 braided challah (using one batch of challah dough)
👉 Follow the detailed braiding instructions, photos, and troubleshooting guide below to create a beautiful straight or round 8-strand challah with confidence!
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Why these instructions work
- The braid is broken into a simple repeating pattern instead of one long sequence to memorize.
- Step-by-step photos let you double-check every move before continuing.
- Straight and round versions build on the same techniques, making it easy to learn both.
- Tips throughout the guide help you avoid common shaping mistakes before they happen.
Whether it's straight, round, squared off, or in a wreath, bread comes in a variety of shapes. Most types of bread aren't associated with a specific shape, but challah, a Jewish egg bread similar to brioche, definitely is one of those. It's instantly recognizable.
An 8-strand challah is a braided Jewish egg bread made by weaving eight strands of dough into either a straight or round loaf. It's traditionally served for Shabbat, Rosh Hashanah, and other Jewish celebrations. And of course, it's great for making french toast!
This finished straight eight strand challah looks beautiful, with a shiny exterior and a soft interior. The round eight strand challah looks impressive, but is really quite easy to weave.
Compared with a 6-strand braid, an 8-strand challah creates a denser, more intricate woven appearance. While it takes a few extra minutes to braid, the repeating pattern makes it easier to master than many bakers expect.
The result is a loaf with dramatic definition that makes a beautiful holiday centerpiece.
And unlike diagram-only tutorials, these written movement patterns let you concentrate on one move at a time without constantly reinterpreting a picture.
Practice with patience and soon you'll master the patterns for shaping challah dough. And if your first braid isn't perfectly even, don't worry - every loaf gets easier, and even imperfectly braided challah tastes delicious.
Impress your family and friends, and have the satisfaction you plaited like a pro with a challah bread worthy of a bakery. Happy braiding!
Before you start
These braiding instructions work with any challah dough recipe. If you haven't made the dough yet, start with my Best Challah Bread recipe. Once the dough has completed its first rise, come back here to learn how to shape it into a beautiful eight-strand braid.
How to make the challah ropes
Rolling the risen dough into smooth ropes is perhaps the most challenging part of the process, especially if you're braiding larger numbers of strands.
Before you start rolling, here are a few tips to keep in mind:
- Use lightly floured hands if the dough is sticking to them
- Don't over-flour the counter (you may not even need flour at all)
- Keep unshaped dough balls covered
- Aim for even rope thickness before tapering the ends
Make the ropes
- Divide the dough evenly by weight for uniform strands: Portion out the number of pieces you'll need for your braid, cutting it with a bench scraper or knife. For the best accuracy, weigh the total amount of your dough using a kitchen scale and divide that number by the number of strands you need. Then portion the pieces to that weight.
- Shape each portion into a ball, then roll into a short oval: As you go, roll each portion into a ball, then flatten and roll it up into an oval (about the size of a small potato).
- Rest the dough for 20 minutes to relax the gluten: Keep the balls covered with plastic wrap (to keep from drying out) and let them rest. This rest will help the gluten to relax so the final rope won't be as inclined to shrink back as you roll it out.
- Roll from the center outward, tapering the ends: Starting in the middle of the oval, start to roll and stretch the dough using both hands cupped over the rope. As the rope gets to your desired length, press down on the ends to taper them to a point.
The length of each strand will depend on the number of portions you have. Keep in mind that the thinner the strand, the longer (and thinner) the braided challah will be. Keeping the strands thicker will result in a shorter (and thicker) challah.
How to braid a straight eight strand challah
8-Strand challah braid pattern: One setup move, then repeat the same four-step sequence until the loaf is complete.
For the following braiding sequence, number the strands of dough 1 to 8 from left to right. Every time you move any strand it will take the new number of its position in the row.
Step 1
Place strand 8 under strand 7 and over strand 1 (photo 1). This is the only time you'll be doing this step.
Step 2
Place strand 8 over strand 5 (photo 2).
Step 3
Place strand 2 under strand 3 and over strand 8 (photo 3).
Step 4
Place strand 1 over strand 4 (photo 4).
Step 5
Place strand 7 under strand 6 and over strand 1 (photo 5).
Keep the ropes the same length
If one rope becomes noticeably longer while braiding, gently compress it toward the center before continuing instead of stretching the shorter strands.
Step 6
Repeat steps 2 to 5, until all the dough is braided. The collage shows the next round of steps 2 through 5 (photo 6).
Remember the pattern
After the initial setup (remember, you're not doing Step 1 any more!), repeat Steps 2 to 5 until the braid is finished, then tuck the ends under.
Step 7
Tuck the ends of the loaf underneath on both ends to give a neat finish. Adjust the braid ends and sides with your hands to make everything even (photo 7).
Make sure both ends are secure
When you start the braid, you tightly pinch the ends of the strands together. After you've come to the end of the strands, you also pinch them together, then tuck both ends under to keep them from coming apart while baking. You'll want to pay special attention to this step.
Sometimes despite your best efforts, the ends will come apart while the challah is baking. I call these lobster claws, and while the challah won't look quite as neat, it will still taste fantastic.
Let the challah rise
Transfer the dough to a half sheet baking pan lined with a Silpat silicone mat or parchment paper.
Let the shaped dough rise for 45 minutes in a warm place. You can preheat the oven to 350ºF during this time.
Brush the dough with the egg wash, then sprinkle on any desired toppings (photo 8).
Bake the challah
Bake at 350˚F for 25 to 35 minutes, rotating the pan front to back halfway through the baking time.
When the loaf is golden brown and it sounds hollow when tapped on the bottom (or reads 190°F on a digital thermometer), remove it from the oven and cool on a wire rack (photo 9).
How to braid a round eight-strand challah
A round eight-strand challah is traditionally served for Rosh Hashanah, symbolizing the cycle of the year. This version uses a double-weave technique, similar to a four-strand round challah, but with paired strands for a fuller, more intricate loaf.
Step 1
Take the two right vertical strands and weave them under the upper two horizontal strands. Take the two left vertical strand and weave them under the lower two horizontal strands (you now have a pattern akin to a tic-tac-toe board). Push all the strands tightly together in the middle so there's no space between them.
Starting with the lower two left vertical strands, place them over the strands next to them on the right. Repeat around the circle, going counter-clockwise a total of 4 times (photo 10).
Step 2
Now do the same thing starting with the lower two right vertical strands, placing the strands over their neighbor on the left, going around the circle clockwise.
Repeat the pattern, traveling counter-clockwise, then clockwise. By now the strands will be too short to continue. (photo 11).
Step 3
Tuck the ends under and adjust the woven round mass into a circle.
Let the dough rest, then brush with an egg wash and bake as normal. The baking time will be extended by about 5 to 10 minutes (photo 12).
Troubleshooting challah braiding
If your challah didn't hold its beautiful braided shape, one of these common issues may be the culprit:
- The strands didn't have enough tension: If the dough wasn't fully proofed before shaping, the ropes can spring back as you roll them, making it harder for the braid to hold its definition.
👉 Fix: Let the dough complete its first rise until doubled in size. It should slowly spring back when lightly pressed with a fingertip. - The dough kept shrinking while you rolled the ropes: This usually means the gluten needs more time to relax.
👉 Fix: Cover the dough pieces and let them rest for another 10 to 15 minutes before rolling again. - The braid came apart during the second rise: If the ends aren't secured well, the strands can separate as the dough expands.
👉 Fix: Pinch the strands together firmly at both ends and tuck the ends underneath the loaf. - The challah over-proofed after shaping: If the shaped loaf rests too long, the gluten network becomes over-stretched and can't support the braid during baking.
👉 Fix: Let the braided loaf rise for about 30 to 45 minutes while the oven preheats. It should look puffy but not doubled in size. - Too much egg wash pooled between the strands: A heavy coating can soften the creases, making the braid less defined after baking.
👉 Fix: Brush on a thin, even coat, avoiding excess egg wash in the grooves.
Explore more challah braiding tutorials
A braided challah, all shiny and golden brown, is a work of art as well as a delicious bread. Slice it neatly, or use the bumps from the braids to tear off a piece!
Ready to learn another challah braid? Here's a quick comparison to help you choose your next tutorial.
| Tutorial | Includes | Best For | Difficulty |
| 3-Strand Challah | Straight & Round | Everyday baking and learning the basics | ⭐ Easy |
| 4-Strand Challah | Straight & Round | Decorative loaves with a fuller braid | ⭐⭐ Medium |
| 6-Strand Challah | Straight & Flat | Traditional bakery-style challah | ⭐⭐⭐ Medium |
| 8-Strand Challah | Straight & Round | Special occasions and holiday centerpieces | ⭐⭐⭐⭐ Advanced |
Questions asked and answered
Here are some questions you might have...
Challah is traditionally braided for Shabbat (the Jewish Sabbath) and other Jewish holidays like Rosh Hashanah (the Jewish New Year), with the shape carrying symbolic, cultural, and practical meanings that vary by tradition.
The internet abounds with websites explaining the many different reasons why braiding challah as an oblong shape is used on the Sabbath and other special occasions.
Those reasons vary based on how observant the individual is. Some sites go deep into Jewish law (having to do with the rituals of the ancient temple). Others look to a more biblical meaning (representing manna from heaven). Still others go for a more secular meaning (creating a shaped bread that can be distinguished from ordinary bread, thus making it safe to eat for the Shabbat meal).
In addition, the round challah used on Rosh Hashanah symbolizes the circular nature of time itself (one year ends, another starts), but even that simple explanation has deeper meanings for people.
Sure! This braiding method is good for any well-kneaded and rested challah dough. The dough's hydration (which affects how dry the dough feels after resting) will affect how the dough will respond to braiding, not the patterning itself.
Surprisingly, not by much. An 8-strand braid looks more complicated, but after the one-time setup step you'll repeat the same four movements until the loaf is finished. If you're already comfortable with a 6-strand braid, this is a natural next challenge.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More shaped bread recipes to try
Recipe
How to Braid an 8-Strand Challah (Straight & Round)
Equipment
Ingredients
- 1 recipe homemade challah dough, after the first rise
- 1 large egg, plus 1 tablespoon water, for egg wash
- toppings, optional
Instructions
- These braiding instructions begin after your challah dough has completed its first rise. If you haven't made the dough yet, use your favorite challah recipe (or my Best Challah Bread) before starting the braid.
- Portion out 8 equal pieces of dough, cutting it with a bench scraper or knife (for the best accuracy, weigh the dough with a kitchen scale). Shape each piece into a long rope. Lay all the ropes side by side on a lightly floured surface and pinch them together at the top.
For a straight challah
- For the following braiding sequence, number the strands of dough 1 to 8 from left to right. Every time you move any strand it will take the new number of its position in the row. Watch how to make the braid on the video.
- Step 1: Place strand 8 under strand 7 and over strand 1. You're only going to do this step once.
- Step 2: Place strand 8 over strand 5.
- Step 3: Place strand 2 under strand 3 and over strand 8.
- Step 4: Place strand 1 over strand 4.
- Step 5: Place strand 7 under strand 6 and over strand 1.
- Repeat steps 2 to 5, until all the dough is braided.
- Tuck the ends of the loaf underneath on both ends to give a neat finish. Adjust the braid ends and sides with your hands to make everything even.
For a round challah
- Step 1: Lay four strands next to each other horizontally. Lay the remaining four strands next to each other vertically on top of the first two.
- Step 2: Take the right two vertical strands and weave them under the upper two horizontal strands. Take the left two vertical strand sand weave them under the lower two horizontal strands (you now have a pattern akin to a tic-tac-toe board).Push all the strands tightly together in the middle so there's no space between them, and separate the ends so you'll have room to start weaving.
- Step 3: Starting with the lower left two vertical strands, place them over the strand pair next to them on the right. Repeat around the circle, going counter-clockwise a total of 4 times.
- Step 4: Now do the same thing starting with the lower right two vertical strand, placing the strand pair over their neighbor on the left, going around the circle clockwise.
- Step 5: Repeat steps 3 and 4, traveling counter-clockwise, then clockwise. By now the strands will be too short to continue.
- Tuck the ends under and adjust the woven round mass into a circle.
Rest and bake the challah
- Line a half sheet baking pan with a Silpat silicone mat or parchment paper. Transfer the shaped dough to the baking pan, then cover with greased plastic wrap.
- Let the shaped dough rise for 45 minutes in a warm place. Preheat the oven to 350 °F.
- For the egg wash, whisk together 1 large egg with 1 tablespoon water. Brush the dough with the egg wash, then sprinkle on any desired toppings.
- Bake the dough for 25 to 35 minutes, rotating the pan front to back halfway through the baking time (a round challah might take 5 to 10 minutes more). When the loaf is golden brown and it sounds hollow when tapped on the bottom (or reads 190 °F on a digital thermometer), remove it from the oven and cool on a wire rack.
- Let the challah cool slightly before slicing or tearing into it. Enjoy!
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