How to Braid an Eight Strand Challah Like a Pro (2024)

Recipe Ingredients

You'll need the following ingredients to make a challah recipe:

Step 1

Place strand 8 under strand 7 and over strand 1 (photo 1). This is the only time you'll be doing this step.

Step 2

Place strand 8 over strand 5 (photo 2).

Step 3

Place strand 2 under strand 3 and over strand 8 (photo 3).

Step 4

Place strand 1 over strand 4 (photo 4).

Step 5

Place strand 7 under strand 6 and over strand 1 (photo 5).

Step 6

Repeat steps 2 to 5, until all the dough is braided. The collage shows the next round of steps 2 through 5 (photo 6).

Remember, you're not doing Step 1 any more!

Step 7: Tuck the ends under

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 (photo 7).

Transfer the dough to a half sheet baking pan lined with a Silpat silicone mat or parchment paper.

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.

Step 8: Let the dough rise

Let the shaped dough rise for 45 minutes in a warm place. You can preheat the oven to 350ºF during this time.

Brush the dough with the egg wash, then sprinkle on any desired toppings (photo 8).

Step 9: Bake the challah

Bake at 350˚F 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 (photo 9).

How to weave a round eight-strand challah

While most of the time challahs are oblong, you can find round challahs for the celebration of Rosh Hashanah, the Jewish New Year (usually in September or October, based on the Jewish lunar calendar).

This double weave round challah uses the same technique as for the four-strand woven round challah, just using four strands side-by-side.

Take the two right vertical strands and weave them under the upper two horizontal strands. Take the two left vertical strand and weave them under the lower two horizontal strands (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.

Starting with the lower two left vertical strands, place them over the strands next to them on the right. Repeat around the circle, going counter-clockwise a total of 4 times (photo 10).

Now do the same thing starting with the lower two right vertical strands, placing the strands over their neighbor on the left, going around the circle clockwise.

Repeat the pattern, traveling counter-clockwise, then clockwise. By now the strands will be too short to continue. (photo 11).

Tuck the ends under and adjust the woven round mass into a circle. Let the dough rest, then brush with an egg wash and bake as normal. The baking time will be extended by about 5 to 10 minutes (photo 12).

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.

Shape your challah as you'd like

A braided challah, all shiny and golden brown, is a work of art as well as a delicious bread. Slice it neatly, or use the bumps from the braids to tear off a piece!

You can shape your challahs lots of ways. For more braiding inspiration, check out the instructions for braiding challahs with3 strands, 4 strands (2 ways, straight and round), or 6 strands (2 ways, straight and flat). Have a go!

Questions asked and answered

Here are some questions you might have...

Why is challah braided?

Does challah have to be braided?

In a word, no. You can shape challah dough any way you want. Traditionally, braided challahs are used for the Jewish Sabbath or on holidays, but the dough can be used to make bread for french toast, buns and rolls, and is the basis for babka.

What is the difference between babka and challah?

Challah dough is an enriched dough (meaning eggs and a fat is added). Babka dough is also made with eggs, although usually milk and butter are used instead of water and oil. Also, babkas are usually filled with a sweet filling and coiled into a loaf pan, so they are sweeter than challah.

• ▢ 1 recipe homemade challah dough
• ▢ 1 large egg, plus 1 tablespoon water, for egg wash
• ▢ toppings, optional, see Recipe Notes

• ▢

  Portion out 8 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. Lay all the ropes side by side on a lightly floured surface and pinch them together at the top.

• ▢

  For the following braiding sequence, number the strands of dough 1 to 8 from left to right. Every time you move any strand it will take the new number of its position in the row.Watch how to make the braid on the video.

• ▢

  Place strand 8 under strand 7 and over strand 1. You're only going to do this step once.

• ▢

  Place strand 8 over strand 5.

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  Place strand 2 under strand 3 and over strand 8.

• ▢

  Place strand 1 over strand 4.

• ▢

  Place strand 7 under strand 6 and over strand 1.

• ▢

  Repeat steps 4 to 7, 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 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, 4-strands (2 ways, straight and round), or 6-strands (2 ways, straight and flat). Have a go!

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.

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.

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