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Learn how to make a 6 braided challah bread with this easy braided challah bread recipe! Perfect for beginners and seasoned bakers alike, this guide shows you how to six strand braided challah bread step by step, so you can enjoy homemade braided challah bread that’s soft, golden, and the best challah bread for any meal or celebration.

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I still remember the first time I tried making braided challah bread—it felt a little intimidating, but once I got the hang of it, I was hooked. There’s something so satisfying about pulling a golden, glossy loaf of homemade braided challah bread from the oven, especially knowing you shaped it with your own hands. In this post, I’ll share my favorite braided challah bread recipe and guide you through how to six strand braided challah bread step by step, so you can bake the best challah bread for your table!

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Image illustrates a 6 braided challah bread recipe.

What is Challah Bread

Braided challah bread is a cherished Jewish tradition enjoyed on ceremonial occasions and holidays. This beautiful 6 braided challah bread makes a stunning centerpiece for special meals and celebrations. Each strand of dough in the braid carries meaning, representing the 6-day work week while reserving the 7th day for rest, the Sabbath. This homemade braided challah bread is perfect to serve on the Sabbath or any festive holiday, making it not only delicious but meaningful.

Recipe Tutorial for a 6 Braided Challah Bread

Ingredients for Braided Challah Bread

Simple pantry staples come together to create this rich, golden loaf. Here’s everything you’ll need:

Proofing the Yeast

(This step ensures a soft, beautifully risen challah.)

1 cup warm water – activates the yeast
2 teaspoons active dry yeast – gives the bread its lift
2 teaspoons sugar – feeds the yeast and jumpstarts fermentation

For the Dough

(The foundation of a soft, slightly sweet, tender crumb.)

4 to 4½ cups all-purpose flour – creates structure and softness
¼ cup sugar – adds a subtle sweetness
2 teaspoons salt – balances flavor
2 large eggs – enrich the dough and add beautiful color
¼ cup vegetable oil – keeps the bread moist and tender

For the Golden Finish

(That glossy bakery-style shine.)

1 small egg (for egg wash) – brushed on top for a rich, golden crust

Instructions

Proofing the Yeast

Dissolve the dry active yeast and sugar in the warm water and let rest for 10 minutes until foamy and the yeast is activated.

For the Dough

Add flour, sugar, and salt into the activated yeast mixture and mix well until a shaggy dough forms.
Make a well in the center of the shaggy dough and add the eggs and oil, and mix well.

Image illustrates shaggy dough with eggs.

Kneading the Dough

Knead the dough for 10 minutes, adding small amounts of flour while kneading until the dough forms a smooth ball.

Rising Time

Place the dough ball in a greased dish and cover it with sprayed plastic wrap, and let it rise for 1 hour until doubled in size.

Here is my dough doubled in size. Mine took 2 hours to rise on the day of making this bread due to the record-breaking blizzards we have been experiencing in Northern Utah this year. Temperature can affect the rising time of bread since bread needs a warm environment to rise. The warmer it is, the faster the bread rises.

Image illustrates a dough ball for a 6 braided challah bread recipe.

Braiding the 6 Braided Challah Bread

Braiding may look impressive, but learning how to six strand braided challah bread is much simpler than it seems—don’t let it intimidate you. Once you pull your golden braided challah bread from the oven, you’ll feel so proud knowing you shaped it by hand using this braided challah bread recipe. There’s something incredibly satisfying about turning simple dough into such a beautiful loaf of homemade braided challah bread—and it truly tastes like the best challah bread when you make it yourself.

So take a deep breath and let’s begin braiding!

To begin, divide your dough into six equal pieces and roll each one into long, even ropes. Line them up side by side, pinch the tops together firmly, and tuck that pinched end underneath to anchor your braid before you start weaving.

Image illustrates dough for a 6 braided challah bread recipe.

Start with the first strand on the left and bring it over the top toward the right.

Image illustrates dough for a 6 braided challah bread recipe demonstrating how to braid a challah bread.

Take the last rope on the right and bring it over toward the left.

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Keep Braiding

Throughout the braiding process, you will always have two strands out to the sides at the top and four strands down at the bottom. You will braid from between the four strands on the bottom.

Take the right top strand and bring it in between the four bottom strands.

The image illustrates dough for a 6-braided challah bread recipe, demonstrating how to braid a challah bread.

Grab the first strand from the four strands at the bottom and bring it toward the right at the top.

Braiding Some More

Then take the top left strand and bring it down in between the four bottom strands.

Bring the last bottom strand toward the top left side.

The image illustrates dough for a 6-braided challah bread recipe, demonstrating how to braid a challah bread.

Continue this braiding pattern all the way to the end of the strands and tuck the last parts underneath to seal the end of the braid.

End of the Braid

Fluff your 6-braided challah bread gently like a pillow to secure the braids together. Fluff and squish all the sides together in a very gentle way. Start fluffing the sides and gently squish them together, and then do the same to the top and bottom ends.

Whew! You did it!

Image illustrates a 6 braided challah bread demonstrating how to braid a challah bread.

Lightly place a sprayed plastic wrap over the braided dough. Allow the dough to rise for thirty minutes until it is puffed up nicely and doubled in size.

Sometimes when I make this bread, I end up with a little bit of extra dough. This is because some of my strands lengthen too much from my pulling on them during the braiding process, and they end up being way longer than other strands. I just pull off the excess dough on the strands before tucking the ends under the dough.

I like to turn the excess dough into a mini braided challah bread with just a three-strand braid. Isn’t it cute! I think I would love to try making a batch of these cute little mini 3-braided challah bread for Thanksgiving dinner this year!

Egg Wash

It is now time to put the egg wash on the 6-braided challah bread. Crack your egg into a bowl and whisk it until smooth, and brush it over the bread with a pastry brush. Be sure to give it a good egg wash all over because this is how you will achieve a gorgeous golden color during the baking process.

Baking the Challah Bread

Preheat your oven to 350 degrees and bake for 30 minutes.

Using parchment paper helps prevent burning on the bottom of the loaf and makes it easy to slice since the bottom will not burn. Parchment paper also helps easily transfer the dough from the baking sheet to a cooling rack.

The image illustrates a 6-braided challah bread demonstrating how to braid a challah bread.

Slicing the Challah Bread

Allow your braided challah bread to cool completely before slicing—this helps the crumb set properly and keeps each slice soft and beautiful. Use a serrated bread knife and gentle sawing motions so you don’t compress that fluffy texture you worked so hard to create with this braided challah bread recipe.

This soft, golden homemade braided challah bread never lasts long in my house! It disappears slice by slice, whether we’re serving it for a holiday meal or just enjoying it warm with butter. Honestly, that’s perfectly fine with me—because it just gives me another excuse to bake what I truly believe is the best challah bread all over again!

Video Tutorial Braiding the Challah Bread

This is a short video tutorial of me showing you how I braid dough with six strands. I am not a YouTuber, and this video is definitely not professional. I hope you can still learn from how I braided my dough.

Conclusion

In conclusion, this braided challah bread makes a stunning centerpiece for any family meal, Sabbath table, or holiday gathering. The intricate design you create when learning how to six strand braided challah bread isn’t just beautiful—it transforms a simple dough into something truly special. With its glossy golden crust and soft, pillowy interior, this homemade braided challah bread delivers rich flavor and irresistible texture in every bite.

Whether you sprinkle sesame seeds or poppy seeds on top, those final touches elevate both the look and taste of what may become your best challah bread yet. As you slice into the loaf using this trusted braided challah bread recipe, the aroma of freshly baked bread fills the room and naturally draws everyone to the table. Don’t be surprised if you’re met with compliments—and plenty of requests for seconds!

Check out more of my delicious bread recipes!

My Bread Recipes

Frequently Asked Questions

1. Can I use instant yeast instead of active dry yeast?

Yes! Instant yeast can be mixed directly into the dough without proofing. Use about 25% less instant yeast than active dry, and expect a slightly shorter rise time.

2. Can I substitute whole wheat flour for all-purpose flour?

You can. For best results, start by replacing half the all-purpose flour with whole wheat. Keep in mind that whole wheat flour creates a denser texture and may require a little extra liquid.

3. Can I add sesame or poppy seeds on top?

Absolutely! Brush the loaf with egg wash before baking, then sprinkle with sesame or poppy seeds for extra flavor, texture, and beautiful presentation.

Image illustrates braided challah bread.

6 Braided Challah Bread Recipe

There is no more beautiful way to fancy up your dinner table than displaying a 6 braided challah bread, especially during the holidays. You can't go wrong making this 6 braided challah bread even if it is your very first time. This post is full of step-by-step instructions including photos and a video clip showing how to braid a 6 strand bread.

Print Recipe Pin Recipe

Prep Time 20

Rising Time 1 30

Total Time 1 50

Servings 1 loaf

Ingredients

For the Yeast

1 cup warm water
2 tsp dry active yeast
2 tsp sugar

For the Dough

4 to 4 ½ cups all-purpose flour
¼ cup sugar
2 tsp salt
2 large eggs
¼ cup vegetable oil

For Brushing the Dough Before Baking

1 small egg

Instructions

For the Yeast

Dissolve the dry active yeast and sugar in the warm water and let rest for 10 minutes until foamy and the yeast is activated.

For the Dough

Add flour, sugar, and salt into the activated yeast mixture and mix well until a shaggy dough forms.
Make a well in the center of the shaggy dough and add in the eggs and oil and mix well.

Kneading the Dough

Knead the dough for 10 minutes adding small amounts of flour while kneading until the dough forms a smooth dough ball.

Rising Time

Place the dough ball in a greased dish and cover it with sprayed plastic wrap and let rise for 1 hour until doubled in size.

Braiding the 6 Braided Challah Bread

Start by dividing your dough into six equal parts and roll them out into equally lengthening ropes. Pinch all top ends together at the top and fold underneath to secure the braid.
Start with the first strand on the left and bring it over top toward the right.
Take the last rope on the right and bring it over toward the left.
Throughout the braiding process, you will always have two strands out to the sides at the top and four strands down at the bottom. You will braid from between the four strands on the bottom.
Take the right top strand and bring it in between the four bottom strands.
Grab the first strand from the four strands at the bottom and bring it toward the right at the top.
Then take the top left strand and bring it down in between the four bottom strands.
Bring the last bottom strand toward the top left side.
Continue this braiding pattern all the way to the end of the strands and tuck the last parts underneath to seal the end of the braid.

Second Rise

Fluff your 6 braided challah bread gently like a pillow to secure the braids together. Fluff and squish all the sides together in a very gentle way. Start fluffing the sides and gently squish them together and then do the same to the top and bottom ends.
Lightly place a sprayed plastic wrap over the braided dough. Allow the dough to rise for thirty minutes until it is poofed up nicely and doubled in size.

For the Egg Wash

Crack your egg into a bowl and whisk it until smooth and brush it over the bread with a pastry brush. Be sure to give it a good egg wash all over because this is how you will achieve a gorgeous golden color during the baking process.