Last updated on May 26th, 2025 at 09:47 pm
Whether you’re braiding a classic 3-strand loaf or a beautifully woven round challah, this step-by-step guide will show you exactly how to braid challah dough with confidence.
Before You Start: Use Your Favourite Challah Dough
I first learned how to make challah and how to braid challah from Bonnie Stern, and it’s been a Friday tradition in our house ever since. I bake it almost every week for my family — it’s easy, reliable, and the perfect place to start if you’re new to breadmaking. The dough is soft, versatile, and makes incredible garlic knots, babka, or next-day French toast.
Need a great recipe? Here’s my go-to challah dough, and you can follow along step by step in this video.
Watch the Video: How to Braid Challah (3-Strand and Round 4-Strand)
How to Braid a 3-Strand Challah Loaf
What You’ll Need
- A batch of challah dough
- A clean surface for shaping
- Your hands (and a little patience!)
Learning how to braid challah is part technique, part rhythm — and like any craft, it takes a bit of practice and repetition to feel natural. Don’t worry if your first braid isn’t perfect; each time you shape dough, your hands get more confident. Before long, you’ll be braiding like it’s second nature.
Step-by-Step: 3-Strand Braid
Start by dividing your dough into three equal pieces. Roll each into a rope about 12–16 inches long, depending on your desired loaf size.
Line them up vertically in front of you and pinch the top ends together. Number the strands from left to right: 1 (left), 2 (middle), 3 (right).
Step 1: Move Strand 1 over Strand 2
Now Strand 1 becomes the new middle strand. Renumber:
1 (left), 2 (middle), 3 (right) ➝ becomes ➝ 1, 2, 3
Strand 1 is now in the middle, so the updated order is:
Strand 2, Strand 1, Strand 3
Renumber based on position:
1 (left), 2 (middle), 3 (right)
Step 2: Move Strand 3 over Strand 2
Again, the outer strand moves to the middle.
Now the order is:
Strand 2, Strand 3, Strand 1
Renumber by position:
1 (left), 2 (middle), 3 (right)
Step 3: Repeat the pattern
Always move the outer strand (left or right) over the middle strand, then renumber based on the new positions:
- Move Strand 1 over 2 → renumber
- Move Strand 3 over 2 → renumber
- Continue until fully braided
Once you reach the end, pinch the ends together and tuck them underneath for a clean finish. You can gently stretch the braid to even it out before letting it rise.
Optional Tip:
If you lose track, just remember: outside strand always goes over the middle, then renumber left to right. Keep it rhythmic and relaxed!
How to Braid a Round 4-Strand Challah
Why Braid a Round Challah?
Round challah is traditionally baked for Rosh Hashanah, the Jewish New Year. The circular shape symbolizes continuity, unity, and the cycle of the year ahead. Unlike the long, braided loaves served weekly for Shabbat, the round challah represents hopes for a sweet, unbroken year.
Whether you’re making it for a holiday or just want to try a new shape, learning how to braid a round challah is a beautiful way to connect with tradition.
Step-by-Step: Round 4-Strand Challah Braid
Start with four equal ropes of dough. Arrange them into a woven grid — like a tic-tac-toe board — with two vertical and two horizontal strands, alternating over and under. This creates a center where each strand either sits over or under another.
Step 1: Start With a Strand That’s Under
Look for the strand that’s sitting under another — that’s your starting point. Bring it over the strand immediately to its right (or clockwise, depending on how your strands are positioned).
Step 2: Keep Going Around in the Same Direction
Continue moving around the braid in one direction — always choosing the next strand that is underneath and bringing it over the strand next to it. You’re essentially braiding by selecting the “under” strand and looping it over the next.
Step 3: Switch Directions
Once you’ve made a full circle, reverse the direction (clockwise to counterclockwise, or vice versa). Again, take the strand that’s underneath and bring it over the next one in your new direction.
Step 4: Repeat Until You Run Out of Dough
Keep alternating directions — over, over, over — until the strands are too short to loop. Then gently tuck the ends underneath to complete the round shape.
Tips for Better Braiding
If you’re learning how to braid challah for the first time (or just brushing up your skills), here are a few quick tips to make the process smoother and more satisfying:
- Let the dough rest if it’s too elastic. If the ropes are snapping back while you roll or braid, give them a 5–10 minute rest. This relaxes the gluten and makes the dough easier to work with.
- Don’t flour the ropes — just the surface if needed. A little flour on your work surface can help with sticking, but too much flour on the dough itself will make the strands hard to pinch together and braid smoothly.
- Keep the braid loose. It might be tempting to pull everything tight, but a slightly relaxed braid allows room for the dough to rise and expand evenly during proofing and baking.
- Practice the pattern first. If you’re new to braiding, walk through the motions with scrap dough or even yarn. The more you repeat the steps, the more natural it becomes.
Learning how to braid challah is part technique and part muscle memory — give it a few tries and your hands will catch on faster than you think
Bake Time & Finishing
Once you’ve mastered how to braid challah and let it rise, you’re ready to finish and bake. Here’s how to get that golden crust and perfect texture:
- Egg wash: Brush your braided challah with a beaten egg (or egg yolk with a splash of water) before baking. For a deep, glossy finish, apply a second coat just before it goes into the oven.
- Bake temperature and time:
Bake at 375°F (190°C) for about 25–35 minutes, depending on the size and shape of your loaf. Round braids may need a few extra minutes. - Check for doneness:
Your challah is ready when it’s a rich golden brown and sounds hollow when tapped underneath. For best results, use a thermometer — the internal temperature should reach 199–201°F (93–94°C).
For detailed rise times and shaping instructions, check out my challah dough recipe.
More Challah Inspiration
Once you’ve learned how to braid challah, there’s a whole world of shapes, flavours, and doughs to explore. Here are a few ways to expand your challah (and bread) baking:
- Try a new challah recipe: My go-to dough for braiding is perfect for weekly baking and special occasions alike — soft, rich, and incredibly versatile. Friday Night Challah
- Holiday variations: Add raisins or apples for Rosh Hashanah, or shape your challah into a crown or spiral for symbolic bakes. Top with sesame, poppy, or everything seasoning for extra flavour.
- Explore other enriched doughs: If you loved braiding challah, you might enjoy working with soft, enriched doughs like these milk buns: Whole Wheat Tangzhong Milk Buns
- Bake beyond challah: Try other simple breads that build your shaping confidence:
• Beginner Sourdough Recipe
• How to Shape a Sourdough Boule
• Whole Wheat Pita Bread
Braiding is just the beginning — once you’ve got the hang of it, you’ll start seeing the possibilities in every dough you make.
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