Recipe

Decadent Challah

A rich, soft, chewy challah with a glossy braid and tender crumb. Easy enough for a weekend bake, special enough for French toast.

By Matt Campbell

•

4.9

A freshly baked braided challah loaf on a wooden cutting board with a few slices cut and soft crumb visible in warm natural light

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Challah is one of those breads that feels like it should be complicated, but it is mostly just a good dough, a little patience, and the confidence to braid something even if it looks a bit feral at first. This version is decadent in the best way: plenty of eggs for that custardy, tender bite, enough oil to keep it soft for days (especially if you wrap it well), and a touch of honey so the crust browns like it is showing off.

You will get a loaf that tears into pillowy strands, stays chewy instead of cakey, and bakes up with crisp edges where the braid peaks. It is perfect as-is with salted butter, but it also turns into elite French toast and the kind of sandwich bread that makes a Tuesday feel like a holiday.

Hands braiding three ropes of challah dough on a lightly floured countertop with a small bowl of egg wash nearby

Why It Works

Soft and chewy texture: Bread flour plus a well-kneaded dough builds structure, while oil and eggs keep it tender.
Deep color and shine: A double egg wash gives you that bakery-level glossy crust.
Reliable rise: A warm, steady proof and a simple windowpane test help you avoid dense bread.
Flavor that pops: Honey adds warmth and better browning without making the loaf overly sweet.

Pairs Well With

Soft scrambled eggs with chives and a dollop of crème fraîche
Roasted strawberry jam or any not-too-sweet fruit spread
Honey butter with flaky salt
Chicken salad with lemon, celery, and crunchy pickles

Storage Tips

Room temp: Let challah cool completely, then store in a bread bag or wrapped tightly. It stays soft for about 3 days.

Freeze: Slice the loaf, then freeze slices in a zip-top bag with as much air pressed out as possible for up to 2 months. Toast from frozen for best texture.

Revive day-old challah: A quick toast is great. For a whole or half loaf, wrap in foil and warm at 300°F for 10 to 15 minutes.

Leftover ideas: French toast, bread pudding, croutons, or a savory strata with cheese and greens.

Common Questions

Can I make challah without a stand mixer?

Yes. Mix with a wooden spoon until shaggy, then knead by hand for 10 to 12 minutes until smooth and elastic. If it feels sticky, resist dumping in lots of flour. Lightly oil your hands and the counter instead.

Why is my challah dense?

Usually one of three things: the dough needed more kneading, it did not proof long enough, or the yeast was weak. A fourth (sneaky) culprit is too much flour from heavy scooping. If you can, weigh your flour. Aim for a dough that passes the windowpane test, and proof until the dough is clearly puffy and slowly springs back when gently pressed.

Can I reduce the sweetness?

Totally. You can drop the honey to 2 tablespoons (about 40 g). The loaf will be slightly less golden, but still rich and delicious.

How do I know when it is baked through?

The top should be deep golden brown and the loaf should sound a little hollow when tapped. If you have a thermometer, the center should read about 195°F to 200°F. (A little lower can work, but this range helps avoid a gummy center in an enriched dough.)

Can I make it dairy-free?

This recipe is already dairy-free as written. Just avoid brushing with butter after baking, or use a dairy-free alternative if you want extra shine. If you are serving it dairy-free, skip the crème fraîche suggestion below and go for olive oil, jam, or honey butter made with plant butter.

Can I make it ahead?

Yes, and it is a lifesaver. After the first rise starts, you can cover the dough and refrigerate it overnight (8 to 16 hours). The next day, let it sit at room temp until it is soft, slightly puffy, and easy to shape (usually 45 to 90 minutes), then proceed with dividing, braiding, and the second rise.

Can I use instant yeast?

Yes. Use the same amount (2 1/4 tsp). You can still bloom it for convenience, or whisk it into the flour and skip the foaming step. Proof times may be a bit faster, so watch the dough, not the clock.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl or stand mixer with dough hook
Measuring cups and spoons (or a kitchen scale, recommended)
Bench scraper (helpful for dividing dough)
Sheet pan
Parchment paper
Pastry brush for egg wash
Clean kitchen towel or plastic wrap
Cooling rack

I wanted a culinary degree once, then I realized the best classroom is a busy kitchen and an even busier home one. Challah is where that clicks for me. It looks fancy, but it is basically an invitation to get flour on your shirt and learn with your hands. The first time I braided it, my “loaf” looked like it lost a fight. Still tasted incredible. Now I treat challah like a weekend ritual: make the dough, let it rise while I clean up the chaos, then pull a shiny braid out of the oven and immediately tear off the end piece like I have no self-control. Because I do not.

Decadent Challah

(4.9 Reviews)

Prep Time 25 mins

Cook Time 30 mins

Total Time 3 hrs 15 mins

Servings 12 slices

Ingredients

1 cup (240 g) warm water (about 105°F to 110°F)
2 1/4 tsp active dry yeast (1 packet)
1/4 cup (85 g) honey (or 1/4 cup (50 g) sugar)
2 large eggs, room temperature
1 large egg yolk, room temperature
1/4 cup neutral oil (avocado, canola, or grapeseed)
1 1/2 tsp (6 g) kosher salt (tested with Diamond Crystal; if using Morton kosher, use 1 1/4 tsp or weigh 6 g)
3 1/2 to 4 cups (420 to 480 g) bread flour, plus more as needed
1 egg (for egg wash)
1 tbsp water (for egg wash)
Optional: sesame seeds or poppy seeds for topping

Note: If you only have all-purpose flour, you can use it. The loaf will be slightly less chewy but still soft and rich. Start by holding back a little flour and add only as needed so the dough stays soft.

Instructions

Bloom the yeast. In a large bowl (or the bowl of a stand mixer), combine warm water, yeast, and honey. Let sit for 5 to 8 minutes until foamy. If it does not foam, your yeast may be inactive.
Mix the wet ingredients. Whisk in the 2 eggs, egg yolk, oil, and salt.
Add flour and form the dough. Add 3 1/2 cups (420 g) bread flour. Mix until a shaggy dough forms. If it looks very wet, add flour 1 tablespoon at a time. The dough should be soft and slightly tacky, not dry.
Knead until elastic. Knead with a dough hook on medium-low for 6 to 8 minutes or by hand for 10 to 12 minutes, until smooth and stretchy. Aim for the windowpane test (a thin piece of dough stretches without tearing right away).
First rise. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, 60 to 90 minutes.
Divide and rest. Gently deflate the dough. Turn out onto a lightly oiled surface (or very lightly floured, if you prefer). Divide into 3 equal pieces. Cover and rest 10 minutes so the gluten relaxes.
Roll and braid. Roll each piece into a rope about 14 to 16 inches long for a thicker loaf, or 18 to 20 inches for a longer, slimmer braid. If the dough slides, use a tiny bit of oil on your hands instead of adding extra flour. Pinch the top ends together and braid. Tuck the ends underneath. Transfer to a parchment-lined sheet pan.
Second rise. Cover loosely and let rise until puffy and lighter, 35 to 60 minutes. When you gently press the dough, it should spring back slowly.
Heat the oven. Preheat to 350°F.
Egg wash, twice for shine. Whisk 1 egg with 1 tablespoon water. Brush a thin, even layer over the loaf, taking care to avoid pooling in the braid creases (that is where streaks and gluey bits like to hide). Wait 5 minutes, then brush again. Add seeds if using.
Bake. Bake for 28 to 35 minutes, until deep golden brown. If the top browns too fast, tent loosely with foil for the last 10 minutes. For extra confidence, check doneness with a thermometer: the center should read 195°F to 200°F.
Cool (the hardest part). Cool on a rack for at least 45 minutes before slicing so the crumb sets. Then slice, tear, snack, repeat.

A baked challah loaf on a parchment-lined sheet pan with a glossy deep golden crust just out of the oven

Nutrition information is estimated.

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