Instructions

1. 1

   Mix yeast, warm water, and pinch of sugar. Let bloom 5 minutes.

   • 💡Water 105-110°F
   • 💡Should get foamy
2. 2

   In large bowl, whisk eggs (for traditional), oil, and sugar.

   • 💡Room temp eggs mix better
   • 💡Water challah: skip eggs
3. 3

   Add yeast mixture, then flour and salt. Mix to shaggy dough.

   • 💡Add flour gradually
   • 💡Dough should be slightly sticky
4. 4

   Knead 10 minutes until smooth and elastic.

   • 💡Should pass windowpane test
   • 💡Add flour sparingly
5. 5

   First rise in oiled bowl, 90 minutes until doubled.

   • 💡Cover with damp towel
   • 💡Punch down gently
6. 6

   Divide into strands (3, 4, or 6). Roll each into long rope.

   • 💡Even thickness throughout
   • 💡Rest if dough springs back
7. 7

   Braid strands together. Place on parchment-lined pan.

   • 💡Many braid patterns exist
   • 💡Pinch ends under
8. 8

   Second rise 45-60 minutes. Brush with egg wash (or oil).

   • 💡Should look puffy
   • 💡Don't let egg wash pool
9. 9

   Sprinkle with seeds. Bake at 350°F for 30-35 minutes until golden.

   • 💡Internal temp 190°F
   • 💡Tent with foil if browning too fast