Easy Challah Recipe (from scratch)

Prepare the dough: Combine the warm water, sugar, and yeast in a large mixing bowl or in the bowl of your stand mixer. Cover, and let it rest for 10-15 minutes until foaming and bubbling on the top.

Whisk in the eggs one at time, then oil and salt until fully combined. Add the all-purpose flour, use a spatula, wooden spoon, dough whisk, or combine using a stand mixer with the dough hook attachment on low speed for 4 minutes until a shaggy, soft dough forms.

Knead the dough: Transfer the dough to a lightly floured surface. Using floured hands, knead the dough by hand for 7-8 minutes, or on medium speed in your mixer. You should have smooth dough. If the dough is very sticky, add a little more flour until the dough becomes soft and tacky, but do not add more than you need; you don't need a drier dough. The dough is ready when you poke with you finger slowly bonces back. If the indentation stays, keep kneading for 1 more minute. Shape the dough into a smooth ball and place in a lightly greased bowl. Cover and let it reset for 15-20 minutes.

Braid the bread: Divide the dough into three equal pieces, each weighing about 10.5 oz (300g). Roll each piece into a smooth strand, roughly 20-22 inches (50-55 cm) long. Pinch the three strands together firmly at the top. Cross the left strand over the center strand, then cross the right strand over the new center strand. Continue braiding this alternating—moving the outside strand into the middle—until the entire loaf is braided. Pinch the ends together and tuck them slightly underneath for a clean finish (see the step-by-step visual guide above). Place the 3-braided challah on a half baking sheet lined with parchment paper.

Rise: Cover the braided loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Let rise in a warm place for 1 hour or until doubled in size. To check if it's ready, gently press your finger about 1/2 inch into the dough. If the indentation springs back slowly but leaves a small, visible mark, your challah is perfectly proofed and ready to bake. If it bounces back instantly, let it rise another 10–15 minutes.

Preheat the oven to 340°F (170°C).

Wash & Topping: Once the challah dough has risen and is ready to bake, brush the top with whole egg wash, making sure to cover all the curves and cracks of the loaf without leaving any spots exposed. Sprinkle with poppy seeds, sesame seeds, or both.

Bake the Challah: Bake for 30 minutes until deep golden brown on the top. To ensure an even color, rotate the baking sheet 180° halfway through the baking time. The challah is ready when it sounds hollow when tapped on the bottom, or an instant-read thermometer reaches around 195–200°F (91–93°C).

Transfer the challah to a wire rack and allow it to cool at least 30 minutes before slicing and serving.

Cover leftover challah tightly and store at room temperature for up to 4 days, or in the refrigerator for up to 1 week.