Round Challah Bread Recipe: My Easy 8-Strand Braiding Method

Learn the step-by-step 8-strand braiding method that gives this round challah its signature look. It’s easier than it looks and always worth making.

Years of Baking, One Dependable Round Challah

This is the same challah dough I’ve been making for decades—a recipe passed to me by friends and so well-loved I hardly need to reference it anymore. For a long time, I only made it as traditional braided loaves, but eventually I figured out how to shape it into the round challah bread you see here. Yes, the final loaf looks a little showy, I’ll admit—but the braiding is way easier than it appears. I included photo steps so you can follow along, even if it’s your first time. It might not look perfect right away, but it will still taste perfect.

Using instant yeast keeps the rises manageable, which makes this recipe feel totally doable. The dough itself is soft and forgiving. Once you understand the rhythm of the braid, it just clicks into place.

Why This Round Challah with Sesame is the One

The sesame topping just makes this round challah feel special. It adds a light crunch and nutty, toasted flavor, perfect with the soft, slightly sweet bread underneath. You don’t need it, but I rarely leave it out. It significantly enhances the visual appeal, especially with the twisty, braided strands.

My version is not overly rich or dense. This homemade challah stays light and tender, with a good rise and a golden crust. It holds its shape whether served warm or used for leftovers like French toast (my absolute favorite way to enjoy it). The 8-strand braid gives it that unique challah look without making the dough harder to handle. It is a showstopper, and the process is surprisingly doable.

Why This Challah Recipe Works

• It makes a perfect gifting loaf.
• Hands-on prep takes about 15 minutes—then the dough does the rest.
• This is a highly tested recipe that consistently turns out great.

Ingredients for Challah Dough & Finishing

Everything here is familiar and simple—but makes a challah that feels a little more special once it’s baked.

• All-purpose flour – Gives you a soft and fluffy loaf. You can also use bread flour for a slightly chewier crumb.
• Eggs – Essential for challah’s classic richness and golden crust.
• Sugar – Sweetens the dough and aids crust browning.
• RapidRise yeast – Mixes directly with flour; no proofing needed.
• Olive oil – Keeps the inside soft and tender.
• Water – Warm water hydrates the dough and activates the yeast.
• Salt – Use coarse salt like kosher or sea salt.
• Sesame seeds – Optional, but they look great on the finished loaf. You can also use poppy seeds or Everything Bagel seasoning.

Step-by-Step Instructions: Making Your Round Challah Recipe

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• step one (make the dough)
  I mix everything together in one bowl—sugar, lukewarm water, RapidRise yeast, flour, salt, eggs, and olive oil. Once it comes together into a shaggy dough, I knead it until it’s smooth and stretchy. That’s about 10–12 minutes by hand, or 8–10 minutes with the dough hook on low.
• step two (adjust if needed)
  If it’s feeling sticky, I’ll add flour a tablespoon at a time (about 8g). If it’s stiff or dry, a little warm water (120–130°F / 49–54°C) usually fixes it. The dough should feel soft and a bit tacky—not dense or tight.
• step three (first rise)
  Cover the bowl with a damp towel or plastic wrap and let it rise in a warm spot until it doubles in size. It usually takes about an hour to an hour and a half.
• step four (divide and shape)
  Once it’s puffed up, I punch it down gently and turn it out onto a floured surface. I divide it into 8 equal pieces—just by eye, or with a scale if I want to be exact.

• step five (roll the ropes)
  Each piece gets rolled into a rope about 17–18 inches (43–46 cm) long. I try to keep them roughly the same thickness so the braid looks even. I sprinkle sesame seeds on 4 of the ropes and leave the other 4 plain so the pattern stands out when it’s braided.

• step six (pair them up)
  I match the strands into pairs—one plain with one sesame-coated—so I end up with four total pairs.

• step seven (form the base)
  Two pairs get laid out vertically, and the other two go horizontally across them to make a tic-tac-toe shape.
• step eight (weave the layout)
  I lift the top strand of the right vertical pair and slide the top horizontal pair under it. Then I do the same on the bottom left—lift the strand and slide the bottom pair under.
• step nine (first round of braiding)
  Starting clockwise, I take each under strand and cross it over the one beside it.

• step ten (braid in reverse)
  Now I go counterclockwise, again crossing each under strand over its neighbor.
• step eleven (last braid round + shape)
  One final round clockwise finishes it off. I gently tuck the ends underneath and shape the whole thing into a round loaf with my hands.
• step twelve (final rise)
  The challah goes onto a parchment-lined baking sheet and gets covered loosely with a towel. I let it rise again until it’s puffy, about 30–45 minutes.
• step thirteen (egg wash + bake)
  Right before baking, I mix one egg yolk with a tablespoon of water (15ml) and brush it just on the plain parts of the braid. Then it goes into a 350°F (175°C) oven for 30 to 35 minutes, until the loaf is deep golden and sounds hollow when tapped underneath.

My Best Tips for Perfect Challah

There’s a rhythm to making challah that gets easier every time. These tips help keep it on track.

• Do not rush the kneading. The round challah dough should feel smooth and stretchy before stopping. A stand mixer simplifies this.
• Use warm water, around 120–130°F (49–54°C). This is the correct range for instant yeast, which mixes directly into the dough.
• Weigh your dough for even braids. It is not mandatory, but it helps create a more symmetrical loaf.
• Use an oven thermometer. Most ovens are inaccurate. Challah requires steady heat for proper rising and browning.
• Brush only the plain strands with egg wash. The contrast highlights the braid once baked.
• Let it cool before slicing. It’s tempting to tear into it warm, but letting it rest gives the crumb time to set.

Challah Additions

If you want to customize your challah, consider these additions:

• Raisins (preferably golden) – ½ to ¾ cup (75–110g)
• Chocolate chips – ½ to ⅔ cup (85–115g)
• Dried fruit (like chopped apricots or cranberries) – ½ cup (75g), chopped if needed

Fold them in after kneading and before the first rise. If your dried fruit is a little tough, soak it in warm water for 5–10 minutes and pat dry before using.

Storing & Reheating Your Challah 

Here’s how to store challah and bring it back to life when you’re ready to eat it.

• Freezing
  Wrap the cooled loaf tightly in plastic wrap, then place it in a freezer bag or airtight container. It’ll keep for up to 3 months. Let it thaw at room temperature when you’re ready to use it.
• Storing
  Keep it in a paper bag or loosely wrapped in foil at room temp. It’ll stay good for 2 to 3 days. After that, I usually use it for French toast or bread pudding.

How to Reheat Challah

• Oven method: Preheat to 350°F (175°C). Wrap the loaf in foil so it doesn’t dry out and heat for 10–15 minutes.
• Toaster method: For slices, toast it just like regular bread.
• Skillet method: Heat a little butter or oil in a skillet over medium. Toast the slices for a couple of minutes per side until golden.

Use leftover challah bread to make my challah bread and kielbasa stuffing, my overnight apple pie French toast bake, or my blueberry French toast casserole.

Common Questions About This Round Challah Recipe

• What if my challah is too dense?
  Insufficient kneading or using cold ingredients can lead to a dense loaf. Make sure you’re kneading thoroughly—whether by hand or mixer—and that everything, especially the eggs, is at room temperature before you start.
• Can I make this challah dough ahead of time?
  Yes—after the first rise, you can refrigerate the dough overnight. Let it come back to room temp before shaping and doing the final rise.
• What’s the best way to apply sesame seeds so they stick?
  Roll the ropes over a damp towel, then into a shallow dish of sesame seeds. The slight moisture helps the seeds stick without egg wash.
• Can I skip the egg wash entirely?
  You can, but the crust won’t get that signature shine. If you need an alternative, try brushing with milk or a non-dairy milk substitute.
• Why is my challah browning too fast in the oven?
  If the top is getting too dark too quickly, tent the loaf loosely with foil halfway through to keep the crust from overbaking.
• Can I bake this in a round pan?
  You can. A well-greased 9- or 10-inch round cake pan helps the shape hold tighter and gives the loaf more support as it bakes.

More Bread Recipes You Should Make

If you loved this challah, here are more of my reliable bread recipes worth baking next.

• Dutch Oven Bread – no kneading required, no starter to make, no mixer, and no special skills.
• Honey Whole Wheat Sandwich Bread – go-to for sandwiches and toast.
• No-Knead Onion Rolls – soft, airy, and easy to make.
• Dinner Rolls – makes a big batch and stays soft for days.
• Honey Oatmeal Bread – soft and airy.

Round Challah That’s Worth the Effort

Once you make it a few times, the braid will feel second nature. The result is a challah loaf that’s good enough to keep making year after year. You’ve got this.

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Round Challah Bread Recipe: Easy 8-Strand Braiding Method

This soft and slightly sweet round challah bread is shaped using a simple 8-strand braid. The golden crust, finished with sesame seeds, makes it perfect for toasting, gifting, or turning into French toast.

Prep Time15 minutes mins

Cook Time30 minutes mins

Rise Time2 hours hrs

Total Time2 hours hrs 45 minutes mins

Course: Bread, Side Dish

Cuisine: American

Keyword: 8-strand challah braid, braided challah, homemade challah bread, round challah, round challah recipe, sesame challah, sweet challah

Servings: 12 slices

Calories: 245kcal

Author: Cathy Pollak

Equipment

• Stand Mixer with dough hook. For kneading.
• baking sheet For baking.
• measuring cups and spoons For accuracy.
• pastry brush For applying egg wash.

Ingredients

Challah Dough:

• ⅓ cup (67 g) granulated sugar
• ¾ cup (177 ml) warm water
• 1 packet (7 g) RapidRise yeast
• 5 cups (620 g) all-purpose flour
• 1½ tsps. (9 g) coarse or kosher salt
• 2 large (~112 g) eggs room temperature, beaten
• 1/4 cup (60 ml) olive oil

Assembly and Finishing:

• ⅓ to ½ cup (45 - 70 g) sesame seeds for coating
• 1 egg yolk beaten with 1 tbsp. (15 ml) water

Instructions

• Mix the dry and wet ingredients in a large mixing bowl or bowl of a stand mixer until a shaggy dough forms. If you are kneading by hand, knead it for 10–12 minutes until it is smooth and elastic. If you are using a stand mixer, use the dough hook on medium-low speed (speed 2) for 8–10 minutes. The dough should pull away from the sides of the bowl and feel smooth.
  ⅓ cup (67 g) granulated sugar, ¾ cup (177 ml) warm water, 1 packet (7 g) RapidRise yeast, 5 cups (620 g) all-purpose flour, 1½ tsps. (9 g) coarse or kosher salt, 2 large (~112 g) eggs, 1/4 cup (60 ml) olive oil
• If the dough is too sticky, add flour one tablespoon at a time (about 8g). If it’s too dry, add warm water one tablespoon at a time (15ml). For RapidRise yeast, that means around 120–130°F (49–54°C). Challah dough should be soft and slightly tacky, not stiff.
• Cover the bowl with a damp towel, lid, or plastic wrap, and let it rise in a warm place for 1 to 1½ hours until it doubles in size.
• Gently punch down the risen dough to release air bubbles and then turn it out onto a clean work surface that has been lightly floured.
• Divide the dough into 8 equal pieces. Use a kitchen scale if you have one or just eyeball it.
• Roll each piece into a rope about 17–18 inches (43–46 cm) long. Sprinkle sesame seeds on 4 of the ropes, leaving the other 4 plain. Then pair them up so each seeded strand is matched with a plain one—you’ll have 4 pairs total.
  ⅓ to ½ cup (45 - 70 g) sesame seeds
• Lay 2 pairs vertically on your surface so they point up and down. Keep a small gap between the two pairs. Each pair should be placed sesame strand + plain strand, side by side.
• Take the remaining 2 pairs and lay them horizontally across the vertical ones—pointing left and right—to form a tic-tac-toe pattern.
• Gently lift the top strand of the right vertical pair, and slide the top horizontal pair underneath it. Then, lift the bottom strand of the left horizontal pair, and slide the bottom horizontal pair underneath that.
• Moving clockwise, take each under strand and cross it over the strand next to it.
• Now reverse direction. Moving counterclockwise, take each under strand and cross it over the next one.
• One final round going clockwise: take each under strand and move it over the one beside it.
• Tuck any loose ends gently under the loaf. Use your hands to press and shape the dough into a smooth, round challah.
• Transfer the challah to a sheet pan lined with parchment paper and cover it loosely with a towel. Let it rise in a warm place until it’s puffy (about 30–45 minutes). Meanwhile, preheat the oven to 350°F (175°C).
• Beat the egg yolk with 1 tablespoon water (15ml). Use a pastry brush to brush only the plain (non-seeded) parts of the challah with egg wash. Bake for 30–35 minutes until it’s deep golden brown and the loaf sounds hollow when tapped on the bottom.
  1 egg yolk beaten with 1 tbsp. (15 ml) water

Notes

• When using RapidRise yeast (or instant yeast), aim for water temperature between 120–130°F (49–54°C) to help activate it properly in the dough.
• For the best visual contrast, brush egg wash only on the plain dough—not the sesame-coated strands.
• To make ahead, refrigerate the dough after the first rise. Bring it back to room temp before shaping and doing the final rise.
• You can also bake this in a 9- or 10-inch round cake pan if you want a more compact shape.

 

For optimal outcomes when making this round challah bread recipe, I recommend referring to the details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

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Nutrition

Nutrition Facts

Round Challah Bread Recipe: Easy 8-Strand Braiding Method

Amount Per Serving (90 g)

Calories 245 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1.5g9%

Polyunsaturated Fat 0.8g

Monounsaturated Fat 5g

Cholesterol 38mg13%

Sodium 190mg8%

Potassium 75mg2%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 3g3%

Protein 6g12%

Vitamin A 80IU2%

Calcium 22mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.