Challah
In its own language: חַלָּה
Braided egg bread central to Jewish Sabbath and holiday meals
Challah is a braided bread from Jewish tradition, made with eggs, white flour, water, yeast, sugar, oil, and salt. It is most often served on Shabbat and major Jewish holidays (except Passover and Yom Kippur). The bread is usually braided, sometimes round for special occasions, and may be topped with seeds. Challah is pareve, meaning it contains neither dairy nor meat.
- Challah is always pareve, containing no dairy or meat
- A small portion of dough is set aside as an offering before baking
- Braided loaves are traditional for Shabbat and holidays
- Round challah with raisins is common for Rosh Hashanah
- Challah may be topped with poppy or sesame seeds
What is Challah?
Challah is a special bread in Jewish cooking, known for its distinctive braids. It is made from white flour, eggs, water, yeast, sugar, oil, and salt. The dough is often brushed with egg wash before baking, giving it a golden crust. Poppy or sesame seeds are sometimes sprinkled on top. The bread is soft, slightly sweet, and can be shaped in various ways, such as long braids or round loaves for holidays. Some versions include raisins or saffron.
Where does Challah come from?
The word 'challah' comes from biblical Hebrew, where it meant a loaf or cake. In Jewish law, it also refers to the portion of dough set aside as an offering. The braided form became common in Central Europe around the 15th century, possibly influenced by local non-Jewish breads. Some food historians trace similar braided breads to medieval Spain. Over time, challah became a central part of Jewish ritual meals, especially for Shabbat and holidays.
How is Challah made?
To make challah, a dough is prepared from white flour, eggs, water, yeast, sugar, oil, and salt. After rising, the dough is divided and rolled into ropes, which are then braided together. The braids can be simple or intricate, using three to six strands. Before baking, the loaf is brushed with egg wash and often topped with seeds. Some traditions shape the bread into a circle for certain holidays, and may add raisins or honey.
How and when is Challah eaten?
Challah is eaten at the start of Sabbath and holiday meals, with two loaves set out to recall the double portion of manna in the desert. The bread is covered with a cloth until after the blessing over wine. After washing hands, the blessing over bread is recited, and the challah is sliced or torn, sometimes dipped in salt or honey. It is also served at weddings and other celebrations, and can be enjoyed plain or with spreads.
Kinds of Challah
There are many regional and modern versions of challah. Some are made without eggs ('water challah'), suitable for vegan diets. In Poland, a similar bread is called chałka, and in South Africa, kitke. For Rosh Hashanah, challah is often round and may have raisins or honey. In Israel, challah reflects the mix of Jewish communities, with different shapes and toppings. Special forms like shlissel challah (with a key) are made for particular occasions.
What Challah means
Challah is deeply tied to Jewish religious practice, marking the Sabbath and festivals. The ritual of separating a portion of dough recalls ancient offerings. The double loaf on Shabbat symbolizes the biblical manna. Braiding styles and toppings reflect local customs and family traditions. On Rosh Hashanah, round challah represents the cycle of the year. The bread is a symbol of community and continuity in Jewish life.
When Challah is on the table
Questions people ask about Challah
What is challah made of?
Challah is made from white flour, eggs, water, yeast, sugar, oil, and salt. Some versions include raisins or saffron, and the top may be sprinkled with poppy or sesame seeds.
Where does challah come from?
Challah is rooted in Jewish tradition, with its braided form becoming common in Central Europe around the 15th century. It is now found in Jewish communities worldwide.
Why is challah braided?
The origin of the braid is not certain, but it became popular in Central Europe and may symbolize the Sabbath bride's hair or reflect local bread-making styles.
When is challah eaten?
Challah is traditionally eaten on Shabbat (the Jewish Sabbath) and major Jewish holidays, except for Passover and Yom Kippur. It is also served at weddings and other celebrations.
Is challah always made with eggs?
Most traditional recipes use eggs, but 'water challah' without eggs also exists, making it suitable for vegan diets.
Good reading and sources
The facts on this page come from the Wikipedia article "Challah", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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