A six-strand challah looks beautifully intricate, but once you learn the repeating pattern, it's much easier than it appears. Learn two ways to braid a six-strand challah, a classic bakery-style braid and an easier flat braid, with step-by-step photos, written patterns, and a video so you can braid with confidence!
Jump to:
- Quick Braiding Guide ✨
- Why these instructions work
- Why choose a 6-strand challah?
- Before you start
- How to make the challah ropes
- How to braid a straight six-strand challah
- How to braid a flat six-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 ✨
Master two 6-strand challah braids: Learn both a traditional bakery-style braid and an easier flat braid, each with clear step-by-step instructions and photos.
Choose the style you like best: The straight braid creates a tall, classic loaf, while the flat braid uses a simple repeating pattern that's especially beginner-friendly.
Bake with confidence: From rolling even ropes to finishing the braid and baking the loaf, you'll have everything you need to create a beautiful challah for Shabbat, holidays, or any special meal.
Active Time: about 10 minutes (plus dough preparation) • Bake Time: 25 to 35 minutes • Total Time: depends on your challah dough recipe
Difficulty: ⭐⭐⭐ Medium. Easier than it looks once you recognize the repeating pattern.
Best for: Shabbat, holidays, celebrations, or whenever you want an impressive homemade challah.
👉 Follow the detailed step-by-step instructions, photos, video, and troubleshooting guide below to create a beautiful six-strand challah with confidence every time.
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Why these instructions work
- The braid is broken into small, repeatable movements instead of one long sequence to memorize.
- Step-by-step photos show exactly where every strand goes before you make the next move.
- Dough handling tips help you create even ropes that are easier to braid and bake beautifully.
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.
A 6-strand challah is made by weaving six equal ropes of dough into either a classic straight braid or an easier flat braid. Both create beautiful loaves for Shabbat, holidays, and other celebrations, and with a little practice they're much easier than they look.
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!
Why choose a 6-strand challah?
A 6-strand challah creates a taller loaf with deeper ridges than a classic 3-strand braid, giving it the bakery-style appearance many people associate with holiday challah. Compared to a 4-strand braid, it has a more dramatic woven pattern while using many of the same braiding techniques.
Within the 6-strand style, you have two options:
- Straight braid: Creates the classic tall bakery-style loaf with pronounced ridges. It takes a little more attention, but the repeating pattern quickly becomes second nature.
- Flat braid: Uses one simple repeating pattern all the way across the loaf, making it the easier of the two methods to learn while still producing a beautiful finished challah.
Whichever braid you choose, you'll end up with a beautiful loaf that's perfect for Shabbat, holidays, celebrations, or even tomorrow's French toast.
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 four-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 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
Shape 6 portions into ropes. 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).
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).
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).
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).
How to braid 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, shape your 6 portions into ropes.
Take the rightmost strand and jump it over the next 2 strands, under the 3rd strand, and over the next 2 strands (photo 5).
Step 2
Repeat with the new rightmost strand, and continue the pattern until all the dough is braided (photo 6).
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).
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.
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).
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...
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.
The flat six-strand braid is usually easier for beginners because you repeat the same over-two, under-one, over-two pattern all the way across. The straight braid takes a little more practice but creates the classic bakery-style appearance.
Used for Shabbat (the Jewish Sabbath), Rosh Hashanah (the Jewish New Year), or for special occasions, challah's special shape holds traditional meanings.
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.
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."
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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 a 6-Strand Challah (Two Easy Methods)
Equipment
- kitchen scale recommended
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 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
- Step 1: Take the topmost right strand and place it on the opposite side. You're only going to do this step once.
- 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. This is 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. 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 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. 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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