As demonstrated on The Great British Bake Off (aka The Great British Baking Show), you can make a beautiful eight strand braided challah, just like the pros. Follow these easy step-by-step instructions to make a bakery-worthy challah!
1(1)large egg, plus 1 tablespoon water, for egg wash
toppings, optional, see Recipe Notes
Instructions
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 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.
Place strand 8 under strand 7 and over strand 1. You're only going to do this step once.
Place strand 8 over strand 5.
Place strand 2 under strand 3 and over strand 8.
Place strand 1 over strand 4.
Place strand 7 under strand 6 and over strand 1.
Repeat steps 4 to 7, 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.
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!
Storage instructions: Challah will last for several days on the counter in an airtight container. For longer term storage, freeze the loaf, well wrapped in plastic wrap and placed in an airtight container, for up to 4 to 6 months.
For more braiding inspiration, check out the instructions for braiding challahs with 3-strands, 4-strands (2 ways, straight and round), or 6-strands (2 ways, straight and flat). Have a go!
Recipe 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.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.