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    Home » Basic Baking Techniques

    Published Aug 18, 2022 · Updated Aug 18, 2022 · by Tammy Spencer · This post may contain affiliate links.

    How to Braid a Six Strand Challah Two Ways

    Jump to Recipe Jump to Video
    Six strand straight and flat challahs on a cutting board Pinterest banner.
    Six strand straight and flat challahs on a cutting board Pinterest banner.

    Learn to braid a straight six-strand braided challah for celebrations (or french toast). Straight challahs are served at many Jewish celebrations. The flat method for braiding has an easy to remember pattern. These beautiful challahs will look like they came straight from a bakery with either method you choose!

    Six strand straight and flat challahs on a cutting board. this …

    Why these instructions work

    • Clear step-by-step instructions and photos for braiding a straight and flat six-strand challah bread
    • See the braiding in action on the video

    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 bread, a Jewish egg-enriched bread, definitely is one of those. Braided, either straight or round, that’s the shape of challah. It’s instantly recognizable.

    Straight challahs are served at many Jewish celebrations, from the weekly Shabbat (Sabbath) meal to weddings and Bar/Bat Mitzvahs. And of course, it's great for making french toast!

    This egg bread can be braided with three-strands, four-strands, six-strands, or even eight-strands. Braiding challah takes a little practice, but your reward is a beautiful shiny bread suitable for celebrations.

    Jump to:
    • Why these instructions work
    • What you need
    • How to weave a straight six-strand challah
    • How to weave a flat six-strand challah
    • Rest and bake the challah
    • Questions asked and answered
    • Pro Tip: Dress up your challah
    • There are many ways to shape challah
    • Related Recipes
    • Recipe

    What you need

    As with most bread recipes, you don't need a lot of ingredients: flour, water, yeast, and salt. In addition, challah is usually sweetened with sugar or honey.

    The main difference between a basic bread dough and challah is that challah dough is enriched with eggs, like with a brioche recipe. I use canola oil instead of softened or melted butter to keep the bread dairy-free. That's especially important if you're keeping Kosher and want to serve the challah with a meal featuring meat. Jewish dietary laws forbid the mixing of milk and meat products at the same time.

    Here's my recipe for the best homemade challah, hands down. As the dough rises, let's discuss how to braid it using a 6-strand braid, both straight and flat.

    a small scone
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    challah dough ingredients
    Mix all these ingredients, add magic, and bread will pop out! (well, there may be a little more to it than that)

    How to weave a straight six-strand challah

    Straight six-strand braids are a little trickier than a basic 3-strand braid, but the technique isn't hard to master. With a little practice, your challah will look like it came straight from the bakery!

    Step 1

    Portion out 6 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.

    Take the topmost right strand and place it on the opposite side. You're only going to do this step once (photo 1).

    Collage of 6 strands side by side, then moving the topmost right strand and placing it on the opposite side.
    Starting out your 6-strand braiding technique

    Step 2

    Take the second from the top left strand and place it on the opposite side. Take the topmost left strand and place it in the middle of the four remaining strands (photo 2).

    Collage of moving the second from the top left strand, placing it on the opposite side, then moving the the topmost left strand and placing it in the middle.
    The first step of the repeating pattern

    Step 3

    Take the second from the top right strand and place it on the opposite side. Take the topmost right strand and place it in the middle of the four remaining strands (photo 3).

    Collage of moving the second from the top right strand, placing it on the opposite side, then moving the the topmost right strand and placing it in the middle.
    The second step of the repeating pattern

    Step 4

    Repeat steps 2 and 3 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 (photo 4).

    A finished straight 6-strand braided challah.
    The finished braided challah

    How to weave a flat six-strand challah

    On Instagram I discovered @mandyliciouschallah, a self-proclaimed challah guru who puts up videos in the highlights on her profile of incredible looking challahs. She posted an alternative method for shaping a six-strand flat challah.

    This method's pattern is considerably easier to remember: take the right strand, and go to the left jumping over the adjacent two strands, under the next one strand, and over the last two strands. So simple!

    Step 1

    Once again, portion out 6 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.

    Take the rightmost strand and jump it over the next 2 strands, under the 3rd strand, and over the next 2 strands (photo 5).

    Collage of 6 strands side by side, then taking the rightmost strand and jump it over the next 2 strands, under the 3rd strand, and over the next 2 strands.
    Starting out weaving the flat braid

    Step 2

    Repeat with the new rightmost strand, and continue the pattern until all the dough is braided (photo 6).

    Repeating the weaving pattern.
    Continuing and finishing the braid

    Step 3

    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).

    A finished flat 6-strand braided challah.
    The finished flat challah braid

    Rest and bake the challah

    Continuing with the challah recipe (regardless of the shape), 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.

    Brush the dough with an egg beaten with 1 tablespoon of water, then sprinkle on any desired toppings. 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 8).

    Six strand challahs on a baking pan before and after baking.
    Straight and flat 6-strand challahs before and after baking

    Questions asked and answered

    Here are some questions you might have...

    How do I finished the ends of the braid?

    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.

    How do you pronounce "challah"?

    It’s hard to write how to pronounce the word challah. The beginning sound doesn’t exist in English. The “ch” is the anglicized version for the Hebrew letter “chet” which represents the sound you make when you’re trying to clear your throat, not the sound starting “cheese.” That’s why you’ll see the Jewish December holiday of Hanukkah sometimes spelled “Chanukkah.”

    Six strand straight challah on a cutting board with a bread knife.

    Pro Tip: Dress up your challah

    Toppings are a personal preference and are totally optional. Sesame seeds and poppy seeds are common, and cinnamon sugar (1 teaspoon cinnamon mixed with 1 tablespoon granulated sugar) is a fun alternative. You can also go savory with spice mixes like za'atar. Get creative or leave it plain, your choice.

    Six strand flat challah on a cutting board with a bread knife.

    There are many ways to shape challah

    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!

    Assortment of 3-, 4-, and 6-strand braided challahs.

    Shape your challah as you like. For more braiding inspiration, check out the instructions for braiding challahs with 3-strands, 4-strands (2 ways, straight and round), or 8-strands. Have a go!

    Practice with patience and soon you’ll master the patterns for shaping challah dough. You'll impress your family and friends, and you'll have the satisfaction you plaited like a pro with a challah bread worthy of a bakery, and that’s worth celebrating. Happy braiding!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    I love to bake shaped bread, especially using sourdough starter discard. Here are some shaped bread recipes to try...

    • Best Challah Bread (Braided Egg Bread)...ever!
    • Sourdough Jerusalem Bagels (No Boil Bagels)
    • Chocolate Babka with Fudge Filling
    • Tangy Sourdough Discard Pizza Dough

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    Recipe

    Six strand straight and flat challahs on a cutting board.

    Six Strand Braided Challah Two Ways

    Tammy Spencer
    Learn to braid a straight six strand braided challah for celebrations (or french toast). Straight challahs are served at many Jewish celebrations. The flat method for braiding has an easy to remember pattern. These beautiful challahs will look like they came straight from a bakery with either method you choose!
    Adapted from Mandylicious
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Resting Time 45 mins
    Total Time 1 hr 30 mins
    Course Side Dish
    Cuisine Jewish
    Servings 16 slices
    Calories 169 kcal

    Equipment

    • bench scraper
    • kitchen scale
    • half sheet baking pan
    • Silpat silicone mat or parchment paper
    • digital thermometer
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    • 1 recipe homemade challah dough
    • 1 large egg, plus 1 tablespoon water, for egg wash
    • toppings, optional, see Recipe Notes

    Instructions
     

    • Portion out 6 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

    • Take the topmost right strand and place it on the opposite side. You're only going to do this step once.
    • Take the second from the top left strand and place it on the opposite side. Take the topmost left strand and place it in the middle of the four remaining strands. This is the first step of the repeating pattern.
    • Take the second from the top right strand and place it on the opposite side. Take the topmost right strand and place it in the middle of the four remaining strands. This is the second step of the repeating pattern.
    • Repeat steps 2 and 3 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 flat challah

    • Take the rightmost strand and jump it over the next 2 strands, under the 3rd strand, and over the next 2 strands.
    • Repeat with the new rightmost strand, and continue the pattern until all the dough is braided. Pinch the leftover ends together and tuck under the loaf.

    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 the beaten egg with the 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. 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.
    • Slice (or tear), serve, and enjoy!
    • Challah will last for several days on the counter in an airtight container, and freezes beautifully.
    • For more braiding inspiration, check out the instructions for braiding challahs with 3-strands, 4-strands (2 ways, straight and round), or 8-strands. Have a go!

    Notes

    Toppings are a personal preference and are totally optional. Sesame seeds and poppy seeds are common, and cinnamon sugar (1 teaspoon cinnamon mixed with 1 tablespoon granulated sugar) is a fun alternative. You can also go savory with spice mixes like za'atar. Get creative or leave it plain, your choice.
    Four-strand braids use the same technique as the six-strand braid. It’s just you have to make sure when you place the strand in the middle, you have one strand on either side instead of two.
    Pay special attention to pinching the ends of the strands together and tucking them under the finished braid. 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.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 sliceCalories: 169 kcalCarbohydrates: 23 gProtein: 5 gFat: 6 gSaturated Fat: 1 gCholesterol: 41 mgSodium: 235 mgPotassium: 48 mgFiber: 1 gSugar: 3 gVitamin A: 60 IUCalcium: 11 mgIron: 1 mg
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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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