Learn to braid a straight four strand braided challah for celebrations (or french toast) and a round four strand challah for Rosh Hashanah (the Jewish New Year). Both will look like they came from a bakery!
1(1)large egg, plus 1 tablespoon water, for egg wash
toppings, optional, see Recipe Notes
Instructions
Portion out 4 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.
For a straight challah
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.
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 two 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 two 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 round challah
Lay two strands next to each other horizontally. Lay the remaining two strands next to each other vertically on top of the first two.
Take the right vertical strand and weave it under the upper horizontal strand. Take the left vertical strand and weave it under the lower horizontal strand (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.
Starting with the lower left vertical strand, place it over the strand next to it on the right. Repeat around the circle, going counter-clockwise a total of 4 times.
Now do the same thing starting with the lower right vertical strand, placing the strand over its neighbor on the left, going around the circle clockwise.
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 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, 6-strands (2 ways, straight and flat), 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.Six-strand braids use the same technique as the four-strand braid. It’s just you have to make sure when you place the strand in the middle, you have two strands on either side instead of one.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!