How to Braid Spiral Challah

If you followed either of our challah recipes but are stumped on how to braid the damn thing then take a look at our directions for both spiral and straight styles.

Fresh from the oven for a sweet new year

Photos after the break

A few tips:

1) If your dough feels like it won’t roll any more let it rest 5-10 min. This allows the gluten to stretch and relax a bit and will allow you to roll the strands even longer than before.

2) Once you have the strands braided together, let it rest a few minutes and the pick the whole thing up and gently stretch it before you start the coiling.

3) Turn your oven on to 200F for a few minutes and then use it as a proofing box. Place plastic wrap on the loaf to keep it from drying out.

First roll of spiral challah strands

Three long strands to Spiral Challah

Starting the long braid with strands rolled

Halfway through the braid of the long strands

The strands braided, resting before stretching and coiling

The challah coilded up and ready to rest before baking

Spiral Challah after 45 min of proofing

Fresh from the oven for a sweet new year

The X pattern for Challah braiding

One half has been braided from the center to the end

Straight Challah complete

Straight Challah after 45 min of proofing