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Braided Challah

Prep Time:

30 Min

Cook Time:

40 Min


1 Loaf



About the Recipe

Use our Challah Mix to make the most amazing braided gluten free challah!


  • 1 Bag Challah Mix

  • 1 Egg (plus 1 for egg washing)

  • 1 Egg Yolk

  • 60 ml Olive Oil

  • 150 ml Water

  • OPTIONAL: Toppings


Step 1

Pour Challah Mix into a large mixing bowl.

Step 2

With the paddle attachment on medium speed, slowly add water and oil. Add egg and egg yolk and beat until combined, about 1 min.

Step 3

Switch to dough hook attachment if you have one (otherwise keep the paddle attachment) mix on medium speed for 5 min, periodically scraping down the sides of the bowl.

Scrape the contents of the mixing bowl into the centre of the bowl, cover the bowl with saran wrap and refrigerate for 4 hours (or up to 3 days).


Step 1

Dump refrigerated dough onto a clean lightly floured surface and divide the dough into 6 even balls (or 4 balls, or how ever many you'd like!). 

Roll out the dough balls into long ropes with tapered ends -- this will help you seal the ends of the challah.

Step 2

Braid the challah.

I like watching tutorials on YouTube on how to properly braid a challah, my favourite is this one here.

Once the braid is finished, pinch the ends together and tuck them under the ends challah.

Step 3


Place braided challah into an oiled and parchmented 9"x5" loaf pan. The loaf pan creates a barrier around the challah forcing it to rise up instead of out, if you choose not to use the loaf pan, you will end up with a slightly wider and lower bread but the challah will taste just as delicious!

Brush the top of the challah with egg wash -- Cover the challah with a clean towel and let it rise for 30-45 min.

Step 4

Egg wash the challah again and add any toppings you'd like, and bake at 325 for ~40 min.

Allow the challah to fully cool before cutting!

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