Round Challah: How to Make a Beautiful Braided Bread

Making challah at home is magical, with its soft texture, slight sweetness, and beautiful shape. Though I didn’t grow up eating it, challah has become a cherished tradition in my family, especially during the Jewish High Holidays. In this post, I’ll show you how to make a Round Challah for Rosh Hashanah, with tips for perfect texture, flavor, and presentation.

What is The Significance of Round Challah?

Round challah holds deep significance during Rosh Hashanah, the Jewish New Year, as its circular shape symbolizes continuity, unity, and the endless cycle of life. Unlike the traditional oblong braided loaf served on the Sabbath, the round challah reflects hopes for a year of wholeness and completeness. Often dipped in honey, it also represents sweet wishes for the year ahead.

Why You’ll Love This Round Challah Recipe

When I married my Jewish husband, I began making challah for the High Holidays using The Silver Palate Cookbook. Over time, I’ve adapted my recipe to be dairy-free and more flavorful, inspired by Beth Ricanati’s Braided. Now, it’s a cherished family tradition that connects us to culture and celebration.

With a few pantry staples and some patience, you can create a stunning round challah that’s perfect for special occasions like Rosh Hashanah. Using oil instead of butter makes it dairy-free and kosher, while keeping the loaf moist and tender.

Whether you’re a seasoned bread baker or trying this for the first time, this recipe will walk you through the process step by step. I’ve also included tips for braiding, variations for mix-ins like raisins or chocolate, and ideas for sprinkling toppings. Serve it alongside butternut squash and apple soup or crispy chicken thighs for a hearty, comforting meal.

Ingredients You’ll Need

• Active Dry Yeast: A leavening agent used to make the dough rise, giving your challah its fluffy, airy texture. It comes in granular form and needs to be activated in warm water (between 105–115°F) with a little sugar to “wake up” the yeast and start the fermentation process. 
• Organic Cane Sugar: Adds a touch of sweetness.
• Warm Water: The right temperature (105–115°F) activates the yeast.
• Eggs: Provide richness and create that golden crust.
• Olive or Avocado Oil: Keeps the bread moist and tender.
• Sea Salt: Enhances the flavor.
• All-Purpose Flour: All-purpose flour provides the structure and strength for your challah dough, creating a tender but sturdy loaf that holds its shape beautifully. It’s versatile and works well in most bread recipes, but you can also use white bread flour for a slightly chewier texture and higher rise due to its higher protein content.

Pro Tip: Use a thermometer to ensure your water is the right temperature for activating the yeast—it should feel warm, not hot, to the touch.

For exact ingredient amounts, see full printable recipe card below.

Step-by-Step Instructions

Step 1: Activate the Yeast. In a large mixing bowl, whisk together the yeast, 1 teaspoon of sugar, and warm water. Let it sit for 10 minutes until the surface looks foamy. This step ensures the yeast is alive and ready to work its magic.

Step 2: Mix the Dough. In a small bowl, whisk 2 eggs and 1 egg yolk. Add this mixture to the yeast along with the remaining granulated sugar, olive oil, and salt. Gradually stir in the flour, one cup at a time, until a sticky dough forms.

Step 3: Knead the Dough. If using a stand mixer, switch to the dough hook and knead for 4 minutes on medium-high speed until the dough pulls away from the sides of the bowl. Alternatively, knead by hand on a lightly floured surface for 4–5 minutes until the dough is smooth and elastic.

Step 4: Let the Dough Rise. Transfer the dough to a lightly oiled bowl, turning it to coat the surface. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 to 1½ hours. You can let the dough rise in the refrigerator overnight.

Step 5: Shape into a Round Challah. Turn the dough out onto a floured surface. Divide it into four equal pieces and roll each into a long rope, about 12 inches. To create a round challah, form the ropes into a spiral or braid them and then coil the braid into a circle.

Step 6: Second Rise. Place the shaped loaf on a parchment-lined baking sheet and cover lightly with a towel. Let it rise for about 1 hour, or until puffed but not over-proofed.

Serving Ideas

Round challah is as versatile as it is delicious. Here are some ways to serve it:

• Traditional: Dip slices in honey for a sweet New Year’s tradition.
• Savory Pairings: Serve alongside soups, stews, or salads.
• Sandwiches: Use slices for sandwiches with roasted veggies or turkey.
• Leftovers: It’s perfect for repurposing into the best French toast you’ll ever have, bread pudding, or croutons!

Dough Troubleshooting

Dough Not Rising Properly:

• Possible Causes: The yeast may not have been activated properly, the water temperature might have been too hot or too cold, or the dough was left in a drafty or cool environment.
• Solution: Ensure your water is between 105–115°F to activate the yeast, and let it sit until foamy before proceeding. Place the dough in a warm, draft-free area to rise. If your kitchen is cool, try placing the bowl in an oven with the light on or near a bowl of warm water.

Over-Proofing the Dough:

• Possible Causes: Letting the dough rise too long can cause it to lose structure, resulting in a flat or deflated loaf.
• Solution: Stick to the recommended rising times and check the dough periodically. It’s ready when it has doubled in size but still springs back slightly when pressed. Avoid letting it sit out too long after shaping the loaf.

Crust Not Achieving Desired Color:

• Possible Causes: The egg wash might have been too sparse, or the oven temperature might not be consistent.
• Solution: Apply a generous egg wash over the entire loaf, making sure to get into the crevices. For a deeper golden color, brush with egg yolk instead of whole egg, and reapply halfway through baking. Use an oven thermometer to ensure your oven is at the correct temperature.