Alternative oblong 6-strand braided challah

Easy Six-Strand Braided Challah

This method for braiding has an easy to remember pattern, and the challah it produces is lovely!
Adapted from Mandylicious
Prep Time10 mins
Active Time5 mins
Resting Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: Jewish
Keyword: Bread, Challah, Jewish Sabbath, Shabbat, Yeast Bread
Author: Tammy Spencer, Scotch & Scones

Special Equipment


  • 1 recipe challah dough see Recipe Notes
  • 1 large egg beaten


  • Weigh the dough and portion out 6 equal pieces. Shape each piece into a long rope. Lay all the ropes side by side on a lightly floured surface and pinch them together at the top.
  • Take rightmost strand and jump it over the next 2 strands, under the 3rd strand, and over the next 2 strands.
  • Repeat with the new rightmost strand, and continue the pattern until the end of the strands. Pinch the leftover ends together and tuck under the loaf.
  • To even out the loaf you can turn braid around, undo the very top, and redo the pattern.
  • Tuck ends under and brush the braided dough with the beaten egg.
  • Transfer the dough to a half sheet pan lined with a Silpat or parchment paper.
  • Let the dough rest in a warm place for 45 minutes before baking.
  • Brush the dough with the beaten egg again and sprinkle on any desired toppings. Bake as directed.


You can find my time-tested recipe for challah here.
Did you use this technique? Please share your pictures with the world on your social media outlets, tag me at @scotch_scones (on Instagram, Pinterest, and Twitter) or @scotchandsconesblog (on Facebook), and use the hashtag #scotchandsconesblog. I can’t wait to see your creations!