Go Back Email Link
–+ servings
Whole challah loaf on a blue towel.

How to Braid Challah Bread (3-Strand Tutorial)

By Tammy Spencer
Braiding challah is much easier than it looks! Follow these simple three-strand braid instructions, along with step-by-step photos and a video, and you'll be shaping beautiful homemade loaves in no time. Whether it's for Shabbat, Rosh Hashanah, or a special family meal, you'll braid your challah with confidence!
5 from 2 votes
Prep Time5 minutes
Cook Time35 minutes
Resting Time45 minutes
Total Time1 hour 25 minutes
Servings: 16 slices
Calories: 169kcal

Special Equipment

Ingredients

  • 1 recipe (1 recipe) homemade challah dough, after the first rise
  • 1 (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 3 equal pieces, 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 left strand and have it jump over the middle strand. It’s now the middle strand.
  • Take the right strand and have it jump over the middle strand. It’s now the middle strand.
  • Continue the pattern, alternating between the left and right strands, 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 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!

Recipe Notes

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.
For more braiding inspiration, check out the instructions for braiding challahs with 4-strands (2 ways, straight and round), 6-strands (2 ways, straight and flat), or 8-strands. Have a go!

Nutrition

Serving: 1slice | Calories: 169kcal | Carbohydrates: 23g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 235mg | Potassium: 48mg | Fiber: 1g | Sugar: 3g | Vitamin A: 60IU | Calcium: 11mg | Iron: 1mg