Baking / Loaves & yeast breads
Challah with an Overnight Rise
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Rich yolk dough, braided from three ropes and brushed twice with egg until the crust gleams. Chill it overnight and the braiding is easy, and the first warm piece you tear off is soft all the way through.
The short version
Mix an egg-and-yolk dough with bread flour, knead until smooth, let it rise, chill it overnight or for a few hours, braid three ropes, rise again, egg-wash twice and bake at 375°F for 30 to 35 minutes.
What makes ours better
why ours wins the argument at dinner
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Chill the dough before you braid. A few hours (or overnight) in the fridge deepens the flavor, and cold dough is firmer and far easier to roll and braid.
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Add extra yolks. Two eggs plus two yolks give a golden, tender, almost custardy crumb that a plain egg dough lacks.
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Egg-wash twice. One coat before the rise and one before the oven gives a deep, mirror-like shine.
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Dust the ropes with flour. A light dusting keeps the strands distinct, so the braid shows clean lines after baking.
What you need
the stars of the show
- Bread flour½ cup
- Eggs2 large
- Sugar3 tablespoons
- Active dry yeast2¼ teaspoons
- Cornmeal1 tablespoon
read it twice. buy it once.
Steps
apron on. phone down. mostly.
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Mix the dough
In a large bowl or stand mixer, combine the warm water, ½ cup bread flour, eggs, yolks, oil, sugar, yeast and salt. Stir until smooth, then gradually mix in the remaining 2½ cups flour until the dough just comes together. Cover and rest 15 to 30 minutes.
About 20 min. Cook mode has a timer for this step.
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Knead
Knead by hand on a lightly floured counter, or with the dough hook on medium-low, for 8 to 10 minutes, until smooth and elastic. It will stay a bit tacky.
Resist adding more flour. Tacky dough makes a softer loaf.
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First rise
Put the dough in an oiled bowl, turn to coat, cover, and let it rise in a warm place until doubled, 1 to 1½ hours.
About 75 min. Cook mode has a timer for this step.
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Chill the dough
Knead the dough briefly to deflate it, return it to the bowl, cover, and refrigerate until it has nearly doubled again, 2 to 12 hours. It will be firm and easy to shape.
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Divide and rope
Divide the dough into 3 pieces and roll each into a ball. Cover and rest 10 minutes. Sprinkle a baking sheet with cornmeal. Roll each ball into a 14-inch rope, about 1½ inches thick and slightly tapered at the ends. Dust the ropes lightly with flour.
About 10 min. Cook mode has a timer for this step.
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Braid
Lay the ropes side by side and pinch the top ends together. Braid as you would hair, alternating the outer ropes over the middle one until you reach the end. Pinch the ends and tuck both ends under the loaf. Place on the pan.
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Wash and rise
Brush the loaf with egg wash and set the rest aside. Cover loosely with oiled plastic wrap and let rise until nearly doubled, about 45 minutes. Heat the oven to 375°F while it rises.
About 45 min. Cook mode has a timer for this step.
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Wash again and bake
Brush the loaf again with egg wash and sprinkle on the seeds if you like. Bake 30 to 35 minutes, until deep golden and the bottom sounds hollow when tapped. An instant-read thermometer should read about 190°F. Cool completely on a rack before slicing.
If the top darkens too quickly, tent the loaf with foil for the last 10 minutes.
About 32 min. Cook mode has a timer for this step.
Good to know
the stuff I’d tell you over the phone
- Cold dough is firmer than room-temperature dough. If it feels stiff, rest the ropes for 5 minutes before braiding.
- For a six-strand braid, divide the dough into six pieces instead of three. Look up a braiding diagram if it's your first time.
- Active dry yeast works as is here, since it dissolves in the warm water and dough. Instant yeast works too, at the same amount.
- Storage. Wrapped at room temperature, 3 days. Freeze sliced up to 3 months; toast from frozen. Day-old challah makes excellent French toast.
Questions, answered
asked and answered at the kitchen counter
Can I make challah in one day?
Yes. Skip the chill, let the dough rise once until doubled, then shape and rise as directed. The loaf will taste a little less rich, but the crumb is just as soft.
Why is my challah dense?
Usually the dough was under-risen or too much flour was added. Keep the dough tacky and let it nearly double before baking.
How do I know when challah is done?
It's deep golden brown, the bottom sounds hollow when tapped, and an instant-read thermometer reads about 190°F in the center.
Can I use all-purpose flour?
Yes, but you'll get a slightly softer, less chewy loaf. Use the same weight and add a tablespoon or two more if the dough is wet.
Why use oil instead of butter in challah?
Challah is traditionally dairy-free so it can be served with a meat meal. Oil gives a soft crumb and keeps well.
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Published October 29, 2026.