Fluffy Challah Bread

If you’ve never baked Fluffy Challah Bread at home, you’re missing out on one of life’s great pleasures! This stunning golden loaf is rich with a hint of sweetness, impossibly pillowy, and pulls apart in the most satisfying way.

Thanks to its simple ingredients and approachable technique, you’ll be amazed at how easy it is to create a bakery-worthy challah right in your kitchen. Each bite is tender and airy, with that signature soft crumb that makes it absolutely irresistible.

Perfect for Shabbat, holiday feasts, or as the ultimate base for French toast, this recipe will quickly become a family favorite you’ll want to make again and again. I grew up making this with my grandmother, and her tricks make all the difference!

Why You'll Love This Recipe

• Gorgeously soft, airy texture that melts in your mouth
• No fancy equipment required—just a bowl and your hands
• Great for celebrations or elevating any weeknight dinner
• Makes incredible French toast or sandwiches with leftovers

Key Ingredients for Fluffy Challah Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Bread Flour

Bread flour gives this challah its signature chewy yet fluffy crumb thanks to its higher protein content. For the fluffiest result, use bread flour, but all-purpose flour will also work in a pinch—just expect a slightly more tender loaf.

Active Dry Yeast

Yeast is the magic behind that beautiful rise and airy interior. Make sure your yeast is fresh and active; expired or inactive yeast will lead to a dense loaf. Instant yeast can be substituted, but reduce the rise time slightly.

Eggs

Eggs enrich the dough, adding softness, structure, and that beautiful golden color. For extra shine, an additional egg is used in the egg wash before baking. If you're out of eggs for the wash, a splash of milk does the trick!

Honey

Honey adds sweetness and a deep, floral flavor to challah that sets it apart from other breads. If you prefer, you can swap in granulated sugar or maple syrup for a different taste.

Oil

A neutral oil like canola or vegetable keeps the challah incredibly moist and tender. Olive oil works in a pinch, but it will slightly change the flavor profile.

Instructions for Fluffy Challah Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Proof the Yeast

In a large mixing bowl, stir together the warm water and honey. Sprinkle the active dry yeast over the top and let sit for 5–10 minutes, until the mixture is foamy and bubbly. This means your yeast is alive and ready to make your bread rise!

Make the Dough

Add eggs, oil, and salt to the yeast mixture, whisking until smooth. Stir in 3 1/2 cups of bread flour, one cup at a time, mixing with a wooden spoon until a shaggy dough forms.

Knead Until Smooth

Dust your work surface with flour and turn the dough out. Knead for about 8–10 minutes, adding the remaining flour as needed, until the dough is smooth, soft, and slightly tacky but not sticky.

First Rise

Place the dough in a greased bowl, turning once to coat. Cover with a damp towel or plastic wrap, and let rise in a warm, draft-free spot for 1–1.5 hours, or until doubled in size.

Shape the Challah

Punch down the dough gently to release air. Divide into three equal pieces, roll each into a long rope (about 14–16 inches), and braid together. Pinch the ends and tuck them underneath for a neat finish. Move the braid to a parchment-lined baking sheet.

Second Rise

Cover the shaped loaf with a towel and let it rise for 30–45 minutes, until puffy.

Egg Wash and Top

Whisk the egg yolk and 1 tablespoon water. Brush generously over your challah, making sure to coat every nook and cranny. Sprinkle with poppy or sesame seeds if desired.

Bake to Golden Perfection

Preheat the oven to 350°F (175°C). Bake for 28–32 minutes, until deeply golden brown and hollow-sounding when tapped underneath. If it’s browning too quickly, lay a piece of foil loosely over the top for the last 10 minutes.

Cool and Enjoy

Remove the challah from the oven and cool on a wire rack for at least 30 minutes before slicing. This ensures it stays perfectly fluffy and moist.

Recipe Variations

Whole Wheat Challah

Swap half of the bread flour for whole wheat flour for a heartier, nutty loaf. You may need to add a tablespoon or two of extra water to keep the dough nice and soft.

Dairy-Free Sweetness

Replace the honey with maple syrup or agave nectar for a slightly different flavor profile and to make this loaf fully vegan if you swap in a plant-based egg replacer for the eggs.

Add-Ins Galore

Make your challah extra special by kneading in a handful of raisins, dried cranberries, or chocolate chips before braiding. It makes an amazing breakfast treat!

Festive Shapes

Don’t limit yourself to a simple braid—try forming your dough into a round crown for Rosh Hashanah or a six-strand braid for extra wow-factor.

Gluten-Free Option

Substitute a high-quality gluten-free bread flour blend (containing xanthan gum) for the wheat flour. The loaf will be more delicate, but still delicious!

Serving Suggestions

Challah is absolutely delicious served warm with a smear of salted butter or a drizzle of honey. Pair it alongside soups and stews, or use it to make epic French toast or bread pudding the next day. For a party spread, slice thick and serve with dips like hummus or whipped feta, and scatter fresh herbs or seeds over the top for a pretty finish.

Storage and Reheating

Store leftover challah in a bread bag or airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly and freeze for up to 2 months. To reheat, simply pop slices in the toaster or briefly warm whole loaves in a 300°F oven for 8–10 minutes. If frozen, thaw at room temperature before reheating.

Frequently Asked Questions About Fluffy Challah Bread (FAQ)

Q: Can I make challah dough ahead of time and bake later?
A: Absolutely! You can let the shaped loaf rise in the refrigerator overnight, then bake it fresh in the morning after bringing it to room temperature and applying the egg wash.

Q: Why is my challah dense instead of fluffy?
A: Dense challah is usually caused by under-kneading, expired yeast, or not enough rising time. Make sure your dough is nicely elastic, your yeast is active, and your rises are complete for the fluffiest bread.

Q: Can I use all-purpose flour instead of bread flour?
A: Yes! All-purpose flour works fine, though the bread may be a little less chewy. It will still be wonderfully fluffy and delicious.

Q: Is challah bread sweet?
A: Challah has a subtle sweetness from honey, but it’s not overly sweet. It’s perfect for both savory and sweet applications.

This Fluffy Challah Bread is the golden centerpiece every table deserves—soft, tall, and rich with a delicate sweetness! I can’t wait for you to try this recipe at home. Let me know how it turns out in the comments or leave a rating—you’ll be baking this crowd-pleaser again and again!