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Challah Bread is that glossy, golden braided loaf with a soft, tender crumb, and this version hides a ribbon of fresh basil pesto in every strand. I braided my first loaf on a slow Sunday morning with Maddie, and she could not believe we made bakery bread at home. If you love a from scratch loaf, you will want this right next to our homemade white bread.
A simple enriched dough is braided around a savory parmesan pesto, then brushed with egg wash and showered in sesame seeds for that classic challah shine.
Challah Bread Quick Look
- 🕒 Prep Time: 40 minutes
- 🌡️ Cook Time: 35 minutes
- ⏳ Total Time: 3 hours
- 🍽️ Serving: 12 servings
- ⚡ Calories: 346kcal
- 🌶️ Flavor Profile: Soft, buttery, and golden with a savory basil pesto swirl
- ✋ Difficulty: Easy, on par with our homemade focaccia
Quick Answer
Bloom yeast in warm water with a little sugar, then whisk in eggs, egg yolks, honey, oil, and salt before slowly adding flour to form a soft dough. Knead until smooth, then let it rise until doubled. Divide the dough into three ropes, flatten and fill each with pesto, seal, and braid. Let the loaf rise again, brush with egg wash, sprinkle with sesame seeds, and bake at 350 degrees for 30 to 35 minutes until deep golden brown.
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Why This Recipe Works
Click to see the technique science
- An enriched dough stays soft for days. Eggs, yolks, honey, and oil give challah bread its rich, tender crumb that does not dry out like a lean loaf.
- Blooming the yeast guarantees a good rise. Letting the yeast foam in warm water first proves it is alive, so your dough rises tall and airy every time.
- Egg yolks build that signature color. Extra yolks in the dough plus an egg wash on top are what give challah its deep golden, glossy crust.
- A pesto filling adds a savory surprise. Spreading basil parmesan pesto down each rope tucks bursts of flavor into every braid without making the loaf greasy.
- Two rises develop flavor and structure. Resting the dough before and after braiding relaxes the gluten so the loaf is light, not dense or tough.
- Sesame seeds add crunch and nutty flavor. A generous sprinkle over the egg wash toasts as the bread bakes for a little crunch in every bite.
Why You’ll Love This Recipe
- It looks like bakery bread but is genuinely beginner friendly once you learn the simple three strand braid.
- The savory pesto swirl makes it special enough for holidays yet easy enough for any weekend.
- It is endlessly versatile. Slice leftovers for the best french toast, like our overnight french toast, or pile it high for sandwiches.
Key Ingredients
Here is what makes this challah bread so soft, golden, and flavorful. See the recipe card below for the exact amounts.
- All purpose flour: The backbone of the dough. Spoon and level it so you do not pack in too much and dry out the loaf.
- Eggs and egg yolks: The whole egg plus extra yolks give challah bread its rich crumb and signature golden color.
- Yeast: Fast acting dry yeast gives a reliable rise. Blooming it in warm water and sugar first makes sure it is active.
- Honey and oil: A little honey feeds the yeast and adds gentle sweetness, while oil keeps the bread tender for days.
- Basil pesto: Fresh basil, parmesan, pine nuts, garlic, and olive oil blend into the savory filling braided through the loaf.
See recipe card for exact quantities.
Variations and Substitutions
Here are a few easy ways to make this challah bread your own.
- Make a classic plain challah bread by skipping the pesto for a traditional sweet braided loaf.
- Swap the pesto for cinnamon sugar and raisins for a sweet brunch loaf.
- Use sun dried tomato pesto or spinach pesto for a different savory swirl.
- Turn thick slices into the most decadent french toast, the same trick we use for our tiramisu french toast.
How to Make Challah Bread
- In a large bowl or the bowl of a stand mixer, stir the warm water with a spoonful of the sugar and the yeast. Let it sit until foamy, about 5 to 10 minutes.
- Whisk in the remaining sugar, egg, egg yolks, honey, oil, and salt. Slowly add the flour, mixing until a soft, slightly sticky dough forms.
- Knead until smooth and elastic, then place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled, about 1 hour.
- While the dough rises, make the pesto. Pulse the basil, olive oil, parmesan, pine nuts, garlic, and salt in a food processor until finely blended.
- Punch down the dough and divide it into three equal pieces. Roll each piece into a long rope on a lightly floured surface.
- Flatten each rope with your hands and spread one third of the pesto down the center of each strand.
- Fold each rope over the filling and pinch the seam tightly to seal the pesto inside, keeping the ropes smooth.
- Pinch the three ropes together at the top, then braid them, pinching the ends to seal. Transfer to a parchment lined baking sheet and let rise about 30 minutes.
- Preheat the oven to 350 degrees. Whisk the egg yolk with water and brush it over the loaf, then sprinkle generously with sesame seeds.
- Bake for 30 to 35 minutes until deep golden brown. Tent with foil if it browns too fast, then cool before slicing.
Recipe Tips & Tricks
- Use warm, not hot, water to bloom the yeast. Around 105 to 115 degrees is perfect, since water that is too hot will kill the yeast.
- Measure flour by spooning and leveling. Scooping straight from the bag packs in too much and makes a dense loaf.
- Seal the pesto ropes well so the filling stays tucked inside instead of leaking out as the bread bakes.
- Do not skip the second rise. It gives the braided loaf its light, airy texture.
- Brush every nook with egg wash for an even, glossy, deep golden crust.
- Save stale slices for french toast. Day old challah bread soaks up custard beautifully, just like in our overnight french toast casserole.
Serving Ideas and Suggestions
Challah bread is a showstopper on any table. Serve thick warm slices with butter or a drizzle of honey alongside soup, salad, or a holiday roast.
Because this loaf has a savory pesto swirl, it is incredible turned into garlic bread or grilled cheese, or served next to pasta. Pair it with our homemade focaccia and ciabatta bread rolls for a bakery worthy bread basket.
Leftovers make the best brunch. Slice the bread thick and turn it into french toast, like our overnight french toast or Nutella french toast sticks.
Challah Bread FAQs
Challah bread is a soft, enriched, braided bread made with eggs, oil, and a touch of honey. The eggs give it a rich, tender crumb and golden color, and it is traditionally braided and brushed with egg wash for a glossy crust. This version adds a savory basil pesto swirl.
Dense challah bread usually means too much flour or a rise that was cut short. Spoon and level your flour, and let the dough fully double on both rises in a warm spot so the loaf bakes up light and airy.
Store challah bread wrapped tightly or in an airtight bag at room temperature for up to 3 days. The eggs and oil keep it soft longer than a lean loaf. Avoid the fridge, which dries bread out faster.
Yes. Cool the loaf completely, then wrap it well and freeze for up to 3 months. Thaw at room temperature, or slice before freezing so you can pull out pieces as needed for toast and french toast.
Absolutely. Skip the pesto filling for a classic plain challah bread, or swap in cinnamon sugar for a sweet version. The dough and braiding method stay exactly the same.
Leftover challah bread is perfect for french toast, bread pudding, croutons, or sandwiches. Its rich, sturdy crumb soaks up custard without falling apart, which is why it is the classic choice for french toast casserole.
Looking for more from scratch bakes? Try our ciabatta bread rolls next, then come back and tell us how your challah bread turned out.
Love baking bread? Our easy homemade dinner rolls are a great place to start.
Challah Bread
Ingredients
For the Challah
- 3/4 cup water 105-115°F
- 1/2 cup granulated sugar
- .25 ounces fast-acting dry yeast
- 1 large egg
- 3 large egg yolks
- 2 tablespoons honey
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 3 3/4 – 4 & 1/2 cups all-purpose flour
For the Pesto
- 2 cups fresh basil packed
- 1/4 cup olive oil
- 1/2 cup freshly grated parmesan
- 1/4 cup pine nuts
- 1 garlic clove minced
- 1/2 teaspoon salt
For the Egg Wash
- 1 large egg yolk
- 1 tablespoon water
- sesame seeds for garnish, optional
Instructions
- In a large bowl or a bowl of a stand mixer, combine the warm water (105°F-115°F), 1 tablespoon sugar, and the yeast. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.3/4 cup water, 1/2 cup granulated sugar, .25 ounces fast-acting dry yeast
- Whisk in the remaining sugar, egg, egg yolks, honey, oil, and salt. Slowly add the flour. Knead the dough until smooth with the hook attachment or by hand for 8-10 minutes.1 large egg, 3 large egg yolks, 2 tablespoons honey, 1/4 cup vegetable oil, 1 teaspoon salt, 3 3/4 – 4 & 1/2 cups all-purpose flour
- Place the dough in a greased bowl. Cover the bowl with plastic wrap and let rise in a warm, draft-free place until almost doubled in size, about two hours.
- While challah is rising, make the pesto. Pulse basil in a food processor with olive oil until a fine paste. Add the remaining ingredients and pulse until smooth. Taste and adjust salt as desired. Set aside.2 cups fresh basil, 1/4 cup olive oil, 1/2 cup freshly grated parmesan, 1/4 cup pine nuts, 1 garlic clove, 1/2 teaspoon salt
- Divide the dough into three pieces. Roll each piece of dough into a long rope. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten, and then try again.
- Flatten each rope with your hands and fill each one with 1/3 of the pesto. Seal each strand, pinch the three strands together at one end, and carefully braid, tucking the ends under the loaf.
- Line a baking sheet with parchment paper. Carefully transfer the challah to the baking sheet. Cover loosely with plastic, then let it rise slightly again until soft and fluffy, about 30 minutes.
- Preheat oven to 350°F.
- Whisk the egg yolk with water and brush the beaten egg over the challah. Sprinkle the sesame seeds on top if using.1 large egg yolk, 1 tablespoon water, sesame seeds
- Bake for 30-35 minutes until golden brown, to check to make sure it is done, you can temp it with a thermometer, it is ready at 195°F-200°F. Allow to cool for 30 minutes before slicing.
Notes
- Ensure your water is at the correct temperature for activating the yeast – too hot or too cold can hinder the process.
- Don’t rush the proofing process; giving the dough time to rise ensures a fluffy bread.
- Use a dough hook or your hands to knead the dough to a soft, elastic consistency.
- If your dough is too sticky, add a bit more flour, a tablespoon at a time.
- Before braiding, letting the dough rest for a few minutes can make it easier to handle.
- Always preheat your oven to ensure even cooking and that golden brown finish we all love.
Nutrition
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