Homemade Challah

1. Stage

Make the dough: In the bowl of a stand mixer fitted with a whisk attachment, add the eggs, water, and oil. Whisk on medium speed just to combine, about 30 seconds. You can also mix the mixture with a fork. Switch out the whisk for a dough hook attachment. Add the flour, honey, yeast, and salt. Knead the dough on the lowest, slowest setting for 10 minutes, until you have a pliable, stretchy dough. The dough will be fairly wet and sticky. 

2. Stage

Proof the dough: Use a firm rubber spatula to scrape down the sides of the bowl so that the dough forms into a ball in the bottom of the bowl. Cover the bowl with a silicone lid or plastic wrap. Place the covered bowl in a slightly warm spot in your kitchen to proof for about 1 1/2 hours, until the dough has doubled in size.  For a speedy proofing environment, I like to preheat my oven to its default temperature of 350ºF for 1 minute, then turn it off and place the covered bowl inside. The oven temperature rises just a bit, to 90°F to 100ºF. It’s the perfect temperature to kickstart the proofing process. Line a large sturdy baking sheet with parchment paper. Set it aside. 

3. Stage

Divide the dough:  Turn the dough out onto a well-floured work surface. Sprinkle the top with just enough flour so it doesn’t stick to your hands. Pat it out into a rectangle and use a bench scraper or knife to divide it into 3 equal pieces. Roll each piece of dough into an 18-inch rope.  Pinch together one end of all 3 strands. Tuck the pinched seam under just a bit to hide it. 

4. Stage

Braid the dough Start with an outer strand and bring it over the middle strand. Then take the outer strand from the other end and bring it over the middle strand. Continue this process—outer strand over middle strand, alternating sides—until you get to the end of the braid.  Try not to pull or stretch the dough as you braid. Pinch the end of the strands together and lightly tuck the seam under. 

5. Stage

Proof the dough again: Carefully transfer the braided dough onto the parchment-lined baking sheet. I cradle the dough with a bench scraper in one hand and my hands on the other end. This helps keep it from stretching out or getting warped during transfer. Cover the challah loosely with plastic wrap.  Place the challah in a slightly warm spot in your kitchen to proof for about 45 minutes. It should spring back when gently poked.

6. Stage

Preheat the oven to 350°F.

7. Stage

Brush with egg wash: Meanwhile, in a small bowl, whisk together the egg and 1 tablespoon water. Use a pastry brush to coat the challah with the egg wash. Working quickly, while the egg wash is still wet, sprinkle the sesame seeds, poppy seeds, or sprinkles liberally over the challah, if using.

8. Stage

Bake the challah: Bake the challah for 30 minutes, until golden brown on the outside. An instant-read thermometer poked into the center should read 195ºF.  Gently slide the challah onto a wire rack. Let it cool for at least 2 hours or as long as you can stand to wait.  Challah will keep, covered, on the counter for a few days. For longer storage, wait until the challah is fully cooled, place it in a zip top freezer bag, and store it in the freezer for up to 2 months. Let it thaw on the counter for a couple hours before serving.  Did you love this recipe? Leave us a review in the comments!