Round Challah Bread: Easy 4-Strand Braid
on Sep 09, 2026
This post may contain affiliate links! For more info, check out our privacy policy.
If you are looking for a challah recipe, look no further than this Round Challah Bread made with an Easy 4-Strand Braid, perfect for Rosh Hashanah. All it takes is a simple dough in one pot, proofed, then shaped to bake to perfection with a pillowy center.
This round challah is the same eggy, sweet bread we know and love from challah, just shaped in a circle. Traditionally, for Rosh Hashanah, the Jewish New Year, the round shape is served to symbolize the cycle of the year and the hope for a sweet new year! Be sure to check out our 19 Rosh Hashanah Recipes for the New Year for more recipes for the holiday.
If you’re looking for more bread recipes, be sure to check out our Brown Butter Banana Bread with Streusel Topping and Easy Homemade Focaccia Bread.
Why You’ll Love This Recipe
- No special equipment needed to make this bread
- Includes minimal ingredients, including pantry staples
- Easy to scale servings and prep ahead; this recipe makes 2 large round loaves
- Hands-off cooking time
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Wet Ingredients: Warm water and active dry yeast mixed together first. Then add eggs at room temperature, along with extra-virgin olive oil and honey.
- Dry ingredients: Then add bread flour and kosher salt.
- Finishing: To finish the bread before baking, apply two rounds of egg wash (plus an extra egg yolk), topped with sesame seeds, poppy seeds, and flaky salt.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Knead: Knead for a full 10 minutes at the minimum. Underkneading the dough won’t hold the shape well when you do your final proof.
- Double egg-wash: We are adding two egg washes, for the second proof and then for cooking. This really allows the final glaze to look bright and glossy and hold its gloss after cooking. We are also doing 1 egg and 1 egg yolk, creating an even more glossy, deeply eggy finish on the challah.
- Prep: You can prepare this ahead of time and serve when ready to eat, at least 1 day ahead, but on the day of is best for optimal freshness.
- Storing: Store at room temperature, wrapped in an airtight bag for 2 to 3 days.
- Leftover ideas: Use any leftover, day-old challah to make French toast or bread pudding! Even challah bread croutons will work great.
How to Make Round Challah Bread
Step 1: Bloom your yeast in water and knead your dough with all the ingredients.
Step 2: Let your dough rise, covered, for at least 2 hours, or until doubled in size.
Step 3: Roll out your 4 strands and create your round braid, adding over an egg wash. Proof in this shape for another 2 hours.
Step 4: Brush another layer of egg wash, topping with your seeds. Bake, cool, slice, and serve.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this round challah bread? We have you covered!
Round Challah Bread FAQs
Yes! Do your first proof, then store in the fridge, and bring out to room temperature the next day for the second proof. The next day, it may take double the time to proof in this case, since you are taking it out of the cold fridge.
There could be a number of reasons for this. Some could include underkneading, dead yeast, or too much flour when working into the dough.
Yes, but AP flour will provide a slightly less chewy crumb and super soft interior. It will still work.
More Bread Recipes
If you do make this Round Challah Bread recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Round Challah Bread: Easy 4-Strand Braid
Ingredients
- 240 grams filtered warm water
- 6 grams active dry yeast
- 2 large eggs, at room temperature, 1 egg plus 1 egg yolk, beaten
- 54 grams extra-virgin olive oil
- 50 grams honey
- 10 grams Diamond Crystal kosher salt
- 540 grams bread flour
- Top with sesame seeds, poppy seeds, flaky salt
Instructions
- In a large bowl, whisk together the warm water and active dry yeast until foamy, 1 to 2 minutes.
- Add the eggs and olive oil, stirring to combine. Then add the honey and kosher salt, mixing to combine.
- Add the bread flour and mix well until a shaggy dough forms, then knead for at least 10 minutes, until super smooth.
- In the same large bowl, add the dough, cover, and let it proof in a warm spot for 2 hours, until doubled in size.
- Divide the dough into 2 even loaves, and each loaf into 4 balls.
- Roll each piece into a long, even rope, around 18 to 20 inches long. Use flour as needed on the dough and your hands if it feels too sticky.
- Arrange the 4 ropes in a cross shape: 2 ropes horizontally and 2 ropes vertically, with the horizontal ropes positioned on top of the vertical ropes. Start the braid by taking one of the vertical ropes and placing it under the left side of the horizontal rope. Then take the right side of the vertical rope and place it over the horizontal rope.
- Next, take the bottom-left rope and place it over the right rope; then take the middle-right rope and place it over the vertical top-right rope. You will basically repeat this pattern until a full round is formed. Then, switch counter-clockwise and repeat.
- Don't pull the strands super tight; just gently until even. When the end of the circle is done, pinch the ends together and flip the whole round challah upside down.
- Place each round loaf (after it's been flipped) on a parchment-lined baking sheet. Brush with egg wash, cover loosely, and let proof again for 2 hours.
- Preheat the oven to 350°F. Brush the loaves with egg wash for a second time. Top with sesame seeds, flaky salt, and poppy seeds.
- Bake for 25 to 30 minutes, until deep golden brown, flipping halfway. The internal temperature should read about 190°F to 200°F.
- Cool on a wire rack for at least 30 minutes before slicing.
Notes
- Double egg-wash: We are adding two egg washes, for the second proof and then for cooking. This really allows the final glaze to look bright and glossy and hold its gloss after cooking. We are also doing 1 egg and 1 egg yolk, creating an even more glossy, deeply eggy finish on the challah.
- Prep: You can prepare this ahead of time and serve when ready to eat, at least 1 day ahead, but on the day of is best for optimal freshness.
- Storing: Store at room temperature, wrapped in an airtight bag for 2 to 3 days.
- Leftover ideas: Use any leftover, day-old challah to make French toast or bread pudding! Even challah bread croutons will work great.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been testing this challah nonstop the past couple of months, and oh.my.god, it is absolutely perfection. It went through a few different iterations, and it landed on the most perfect finish. I’m really happy with it, and I will be baking 2 more loaves for my Rosh Hashanah dinner at my aunt’s house this week.