I love sharing my latest experiment with 4 cups all-purpose flour, active dry yeast, and eggs. The blend of granulated sugar and vegetable oil creates a unique texture that shines in my round challah braiding. Each ingredient comes together to form a visually stunning loaf that promises an inviting twist on tradition.

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I’ve always been fascinated by the idea of turning traditional recipes into something visually exciting and fun to make. When I first came across the round challah braiding method, I knew I had to try it out.

Using the simple ingredients I already had—like 4 cups of all-purpose flour, a packet of active dry yeast, some granulated sugar, a bit of salt, a couple of eggs (plus one for that extra egg wash shine), vegetable oil and warm water—it felt like a perfect opportunity to blend bread folding ideas with some bread art. I love how the process challenges you to think about bread shapes in a creative way while still keeping things humble and straightforward.

Although I sometimes fumble with the details, I find that making a braided round challah is an enjoyable experiment that really shows how fun and unpredictable baking can be. Give it a try, and watch how your kitchen transforms into a creative workshop.

Why I Like this Recipe

I really love this recipe for a few reasons. First off, I enjoy getting my hands in the dough because mixing, kneading and letting it rise gives me that satisfying sense of accomplishment, like I’m actually making something from scratch. Second, the whole process feels kinda magical – watching the yeast foam up and the dough double in size is so cool and makes me feel like I’m part of an old tradition. Third, braiding the challah is a fun challenge that lets me be creative and even if it doesn’t come out perfect, it reminds me that homemade food is all about heart. And lastly, I just love the end result – a golden, soft bread that fills my house with an amazing smell and tastes absolutely delicious.

Here’s how I like to braid my round challah: After the dough has risen and I divide it into three even pieces, I roll each piece into a long rope. Then I line the ropes up next to each other and pinch them together at one end. I start braiding by crossing the ropes over each other from side to side, kinda like doing a regular braid, and then I tuck the loose ends under until it forms a round shape that kind of looks like a ladle. Its not too tricky but it takes a bit of practice and patience. Even though my first tries sometimes look a bit messy, I always remind myself that its the love and effort that counts!

Ingredients

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All-purpose flour gives the bread structure and mostly offers carbs, plus slight protein.
Active dry yeast helps the bread rise with airy texture and mild tanginess.
Granulated sugar adds sweet flavor and helps activate yeast though is not too healthy.
Eggs bring richness and protein, also helping to bind the dough together.
Vegetable oil makes the challah moist and tender with smooth crumb texture.
Warm water activates yeast and hydrates flour, making dough workable and soft.
Sesame or poppy seeds add crunch and a nutty, tasty finish to the bread.

Ingredient Quantities

4 cups all-purpose flour

1 packet (2¼ teaspoons) active dry yeast

1/3 cup granulated sugar

1 teaspoon salt

2 large eggs, plus 1 extra beaten egg for egg wash

1/4 cup vegetable oil

3/4 cup warm water (about 110°F)

Optional: Sesame seeds or poppy seeds for topping

How to Make this

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1. In a medium bowl, stir together the warm water, sugar and yeast. Let it sit for about 5 to 10 minutes until it starts to foam.

2. In a large bowl, mix the flour and salt.

3. In a separate bowl, whisk the 2 eggs and the vegetable oil, then pour in the frothy yeast mixture.

4. Gradually add the wet ingredients to the dry mixture and stir until a dough starts to form.

5. Turn the dough onto a lightly floured surface and knead it for about 10 minutes until smooth and elastic.

6. Place the kneaded dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 hour or until it doubles in size.

7. After rising, punch the dough down and divide it evenly into 3 pieces. Roll each piece into a long rope.

8. To braid, lay the three ropes parallel to each other, then pinch them together at one end and start braiding them together, tucking the ends under so it forms a ladle shape.

9. Place the braided dough on a lightly greased baking sheet. Brush it all over with the extra beaten egg, and sprinkle sesame or poppy seeds on top if you like.

10. Bake in a preheated 375°F oven for about 25-30 minutes until the challah is golden brown on top. Enjoy!

Equipment Needed

1. Medium bowl for the yeast mixture
2. Large bowl for mixing the flour and salt
3. Separate small bowl for whisking the eggs and oil
4. Whisk for beating the eggs
5. Measuring cups and spoons to measure water, oil, sugar, salt, and flour
6. A lightly floured work surface to knead the dough
7. Dough scraper or spatula for transferring and working with the dough
8. Clean towel to cover the dough during rising
9. Baking sheet to place the braided dough on
10. Pastry brush for applying the extra beaten egg wash
11. Oven to bake everything at 375°F
12. Timer to keep track of rising and baking times

FAQ

Q: Can I use bread flour instead of all-purpose flour?
A: Yep, you can but it might make your challah a little denser so you may need to adjust the water amount.

Q: How warm should the water be for the dough?
A: Use water that's around 110°F. This helps the yeast get active and makes the dough rise good.

Q: How long do I let the dough rise before braiding?
A: Let it rise until it doubles in size which usually takes about 1 to 1.5 hours in a warm spot.

Q: What is the purpose of the egg wash?
A: The egg wash gives the challah a shiny, golden crust and helps any seeds stick on if you decide to top it.

Q: Any tips on braiding the dough?
A: Make sure the dough is well rested and not too tight when braiding. Just keep your hands gentle and don't stress if it's not perfect!

How To Braid Round Challah Recipe Substitutions and Variations

Instead of all-purpose flour, you can try bread flour to give your challah a bit more chewiness or even use a mix of whole wheat and all-purpose if you wanna be adventurous.
If you dont have active dry yeast, instant yeast works pretty good too – just use about 25% less than what the recipe calls for.
For granulated sugar, you can swap with honey or maple syrup. Just remember that if you use liquid sweeteners, you might need to slightly reduce the water in the recipe.
Vegetable oil can be replaced with canola oil or melted butter if you want a richer flavor, but the texture might change a little bit.

Pro Tips

1. When you mix the warm water with the yeast, check the temperature with your finger to make sure it’s not too hot, cause overly hot water can kill the yeast real quick.

2. Knead the dough until it feels smooth and stretchy, even if it looks kind of messy. Trust that it’s worked out when it starts to bounce back when you poke it.

3. If your dough doesn’t double in size after the first rise, don’t stress it too much. Sometimes a warm spot might not be warm enough, so just give it a little extra time.

4. When braiding, its ok if your braid isn’t perfect. A little unevenness just makes the challah look homemade, so just have fun with it and don’t overthink it.

How To Braid Round Challah Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

225

kcal

Equipment: 1. Medium bowl for the yeast mixture
2. Large bowl for mixing the flour and salt
3. Separate small bowl for whisking the eggs and oil
4. Whisk for beating the eggs
5. Measuring cups and spoons to measure water, oil, sugar, salt, and flour
6. A lightly floured work surface to knead the dough
7. Dough scraper or spatula for transferring and working with the dough
8. Clean towel to cover the dough during rising
9. Baking sheet to place the braided dough on
10. Pastry brush for applying the extra beaten egg wash
11. Oven to bake everything at 375°F
12. Timer to keep track of rising and baking times

Ingredients

4 cups all-purpose flour
1 packet (2¼ teaspoons) active dry yeast
1/3 cup granulated sugar
1 teaspoon salt
2 large eggs, plus 1 extra beaten egg for egg wash
1/4 cup vegetable oil
3/4 cup warm water (about 110°F)
Optional: Sesame seeds or poppy seeds for topping

Directions

In a medium bowl, stir together the warm water, sugar and yeast. Let it sit for about 5 to 10 minutes until it starts to foam.
In a large bowl, mix the flour and salt.
In a separate bowl, whisk the 2 eggs and the vegetable oil, then pour in the frothy yeast mixture.
Gradually add the wet ingredients to the dry mixture and stir until a dough starts to form.
Turn the dough onto a lightly floured surface and knead it for about 10 minutes until smooth and elastic.
Place the kneaded dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 hour or until it doubles in size.
After rising, punch the dough down and divide it evenly into 3 pieces. Roll each piece into a long rope.
To braid, lay the three ropes parallel to each other, then pinch them together at one end and start braiding them together, tucking the ends under so it forms a ladle shape.
Place the braided dough on a lightly greased baking sheet. Brush it all over with the extra beaten egg, and sprinkle sesame or poppy seeds on top if you like.
Bake in a preheated 375°F oven for about 25-30 minutes until the challah is golden brown on top. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.