How to Braid an Eight Strand Challah Two Ways

Name: Eight Strand Braided Challah
Prep time: 10 min
Cook time: 35 min
Total time: 90 min
Ingredients: 1 recipe homemade challah dough; 1 large egg (plus 1 tablespoon water, for egg wash); toppings (optional, see Recipe Notes)

You can make a beautiful eight strand braided challah, both straight and round, just like the pros. Follow these easy step-by-step instructions to make a bakery-worthy challah two ways!

Eight strand braided challah in a napkin lined basket on a wood table.

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Why these instructions work
Recipe Ingredients
How to make the challah ropes
How to braid a straight eight strand challah
How to weave a round eight-strand challah
Storage instructions
Troubleshooting challah that lost its shape after baking
There are many ways to shape challah
Questions asked and answered
More shaped bread recipes to try
Recipe
Comments

An eight-strand challah can be braided straight or round using repeatable movement patterns instead of diagrams. This tutorial shows step-by-step photos, written braid sequences, and a video so you can create a bakery-style challah for Shabbat, Rosh Hashanah, or special occasions.

Why these instructions work

Clear step-by-step instructions and photos show exactly where each strand goes, so you don't lose your place mid-braid for both straight and round challahs
Written patterns you can repeat (not memorized diagrams) make the technique easy to master
A video demonstration lets you see the motion in real time before you start

Whether it's straight, round, squared off, or in a wreath, bread comes in a variety of shapes.

Challah is one of the few breads closely associated with a specific shape. This Jewish egg-enriched bread is traditionally braided, either straight or round, making it instantly recognizable.

Round challah is traditionally served for Rosh Hashanah (the Jewish New Year). Straight challahs are served at many Jewish celebrations, from the weekly Shabbat (Sabbath) meal to weddings and Bar/Bat Mitzvahs. And of course, it's great for making french toast!

This finished straight eight strand challah looks beautiful, with a shiny exterior and a soft interior. The round eight strand challah looks impressive, but is really quite easy to weave.

Whichever shape you choose, practice with patience and soon you'll master the patterns for shaping challah dough. You'll impress your family and friends, and you'll have the satisfaction you plaited like a pro with a challah bread worthy of a bakery.

With clear patterns, photos, and video guidance, braiding an eight-strand challah-straight or round-is more approachable than it looks. Happy braiding!

Recipe Ingredients

You'll need the following ingredients to make a challah recipe:

Challah dough ingredients portioned into glass bowls.

Ingredient Notes

As with most bread recipes, you need the basic bread ingredients: flour, water, yeast, and salt.

Eggs: The main difference between a basic bread dough and challah is that challah dough is enriched with eggs, like with a brioche recipe.

Canola oil: Oil is used instead of softened or melted butter to keep the bread dairy-free. That's especially important if you're keeping Kosher and want to serve the challah with a meal featuring meat. Jewish dietary laws forbid the mixing of milk and meat products at the same time.

Sugar: Challah is usually sweetened with sugar or honey for better flavor.

Mix-ins: These can be a fun way to add another flavor component to your challah. Some common mix-ins are raisins and chocolate chips, but you can experiment with other options like nuts, seeds, or chopped dried fruit.

Toppings: Sesame seeds and poppy seeds are common, and cinnamon sugar (1 teaspoon cinnamon mixed with 1 tablespoon granulated sugar) is a fun alternative. You can also go savory with spice mixes like za'atar. Get creative or leave it plain, your choice.

Here's the best homemade challah recipe, hands down. And as the dough rises, let's discuss how to braid it using a 8-strand braid.

How to make the challah ropes

Rolling out your blob of dough into ropes after the first rise is perhaps the most arduous part of the process, especially if you're braiding larger numbers of strands. Here are some tips to make the process a little easier:

Divide the dough evenly by weight for uniform strands: Portion out the number of pieces you'll need for your braid, cutting it with a bench scraper or knife. For the best accuracy, weigh the total amount of your dough using a kitchen scale and divide that number by the number of strands you need. Then portion the pieces to that weight.
Shape each portion into a ball, then roll into a short oval: As you go, roll each portion into a ball, then flatten and roll it up into an oval (about the size of a small potato).
Rest the dough for 20 minutes to relax the gluten: Keep the balls covered with plastic wrap (to keep from drying out) and let them rest. This rest will help the gluten to relax so the final rope won't be as inclined to shrink back as you roll it out.
Roll from the center outward, tapering the ends: Starting in the middle of the oval, start to roll and stretch the dough using both hands cupped over the rope. As the rope gets to your desired length, press down on the ends to taper them to a point.

The length of each strand will depend on the number of portions you have. Keep in mind that the thinner the strand, the longer (and thinner) the braided challah will be. Keeping the strands thicker will result in a shorter (and thicker) challah.

How to braid a straight eight strand challah

An eight-strand challah creates a denser, more intricate braid than three-, four-, or six-strand loaves, giving the finished bread a dramatic, bakery-style appearance.

Eight-strand straight braid pattern: One setup move, then repeat the same four-step sequence until the loaf is complete.

For the following braiding sequence, number the strands of dough 1 to 8 from left to right. Every time you move any strand it will take the new number of its position in the row.

Labelling the strand numbers 1 through 8. — Number the strands 1 to 8 from left to right

Step 1

Place strand 8 under strand 7 and over strand 1 (photo 1). This is the only time you'll be doing this step.

Step 2

Place strand 8 over strand 5 (photo 2).

Step 3

Place strand 2 under strand 3 and over strand 8 (photo 3).

Step 4

Place strand 1 over strand 4 (photo 4).

Step 5

Place strand 7 under strand 6 and over strand 1 (photo 5).

Step 6

Repeat steps 2 to 5, until all the dough is braided. The collage shows the next round of steps 2 through 5 (photo 6).

Remember, you're not doing Step 1 any more!

At a glance: After the initial setup, repeat Steps 2 to 5 until the braid is finished, then tuck the ends under.

Step 7: Tuck the ends under

Tuck the ends of the loaf underneath on both ends to give a neat finish. Adjust the braid ends and sides with your hands to make everything even (photo 7).

Transfer the dough to a half sheet baking pan lined with a Silpat silicone mat or parchment paper.

Pay special attention to pinching the ends of the strands together and tucking them under the finished braid. Sometimes despite your best efforts, the ends will come apart while the challah is baking. I call these lobster claws, and while the challah won't look quite as neat, it will still taste fantastic.

Collage of tucking the ends of the braid under and transferring to baking sheet. — Tucking and transferring the dough

Step 8: Let the dough rise

Let the shaped dough rise for 45 minutes in a warm place. You can preheat the oven to 350ºF during this time.

Brush the dough with the egg wash, then sprinkle on any desired toppings (photo 8).

Collage of before and after brushing egg wash on challah. — Brush the dough with an egg wash after the second rise

Step 9: Bake the challah

Bake at 350˚F for 25 to 35 minutes, rotating the pan front to back halfway through the baking time. When the loaf is golden brown and it sounds hollow when tapped on the bottom (or reads 190°F on a digital thermometer), remove it from the oven and cool on a wire rack (photo 9).

Collage of top and bottom of eight strand braid after baking. — Look at that beautiful challah loaf!

How to weave a round eight-strand challah

A round eight-strand challah is traditionally served for Rosh Hashanah, symbolizing the cycle of the year. This version uses a double-weave technique, similar to a four-strand round challah, but with paired strands for a fuller, more intricate loaf.

Take the two right vertical strands and weave them under the upper two horizontal strands. Take the two left vertical strand and weave them under the lower two horizontal strands (you now have a pattern akin to a tic-tac-toe board). Push all the strands tightly together in the middle so there's no space between them.

Starting with the lower two left vertical strands, place them over the strands next to them on the right. Repeat around the circle, going counter-clockwise a total of 4 times (photo 10).

Collage of starting to weave an eight-strand double weave round challah. — Laying out the strands and starting the round weave

Now do the same thing starting with the lower two right vertical strands, placing the strands over their neighbor on the left, going around the circle clockwise.

Repeat the pattern, traveling counter-clockwise, then clockwise. By now the strands will be too short to continue. (photo 11).

Collage of continuing to weave an eight-strand double weave round challah. — Continuing and finishing the weave

Tuck the ends under and adjust the woven round mass into a circle. Let the dough rest, then brush with an egg wash and bake as normal. The baking time will be extended by about 5 to 10 minutes (photo 12).

Collage of an eight-strand double weave round challah before and after baking. — It's this easy to create a woven round challah

Storage instructions

Challah will last for several days on the counter in an airtight container. For longer term storage, freeze the loaf, well wrapped in plastic wrap and placed in an airtight container, for up to 4 to 6 months.

Troubleshooting challah that lost its shape after baking

You might find that your challah didn't hold it's shape when it has come out of the oven. There could be a few reasons for that:

Under-tensioned strands: If the dough has been given enough time to proof during the first rise, then the rolled out strands won't have enough tension in them to hold their shape.
- Fix: Make sure the dough has doubled in size and pops back up when lightly pressed with a finger.
Over-proofing after shaping: If you let the shaped challah rest for too long, the gluten network can become over-stretched and won't be able to maintain it's structure during baking.
- Fix: Allow the shaped loaf to rest for about 30 to 45 minutes while you pre-heat your oven.
Too much egg wash pooling between strands: As fun as it is to paint on the egg wash, don't overdo it.
- Fix: Use a light hand. You don't want so much that it fills the crevices that you worked so hard to form while braiding.

There are many ways to shape challah

A braided challah, all shiny and golden brown, is a work of art as well as a delicious bread. Slice it neatly, or use the bumps from the braids to tear off a piece!

If you're ready to try other advanced shaping, these same techniques build naturally into three-strand (straight or round), four-strand (straight or round), and six-strand (straight or flat) challah braids, each creating a different texture and visual effect. Have a go!

Assortment of 3-, 4-, and 6-strand braided challahs.

Questions asked and answered

Here are some questions you might have...

Why is challah braided?

Challah is traditionally braided for Shabbat (the Jewish Sabbath) and other Jewish holidays like Rosh Hashanah (the Jewish New Year), with the shape carrying symbolic, cultural, and practical meanings that vary by tradition.

The internet abounds with websites explaining the many different reasons why braiding challah as an oblong shape is used on the Sabbath and other special occasions.

Those reasons vary based on how observant the individual is. Some sites go deep into Jewish law (having to do with the rituals of the ancient temple). Others look to a more biblical meaning (representing manna from heaven). Still others go for a more secular meaning (creating a shaped bread that can be distinguished from ordinary bread, thus making it safe to eat for the Shabbat meal).

In addition, the round challah used on Rosh Hashanah symbolizes the circular nature of time itself (one year ends, another starts), but even that simple explanation has deeper meanings for people.

Does challah have to be braided?

In a word, no. You can shape challah dough any way you want. Traditionally, braided challahs are used for the Jewish Sabbath or on holidays, but the dough can be used to make bread for french toast, buns and rolls, and is the basis for babka.

What is the difference between babka and challah?

Challah dough is an enriched dough (meaning eggs and a fat is added). Babka dough is also made with eggs, although usually milk and butter are used instead of water and oil. Also, babkas are usually filled with a sweet filling and coiled into a loaf pan, so they are sweeter than challah.