Total Flour
450g
Eggs
3
Dough
765g
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Inputs
Result
Medium = 450g flour. Eggs = 450 × 25% = 112.5g ≈ 3 eggs. Honey = 450 × 12% = 54g. Oil = 45g. Water = 90g. Salt + yeast = 13.5g. Total ≈ 747g.
Inputs
Result
Large = 600g flour × 2 = 1200g. Eggs = 1200 × 25% = 300g ≈ 6 eggs. Honey = 1200 × 12% = 144g.
Traditional challah uses about 25% eggs by weight relative to flour—roughly 1 large egg per 200g of flour. A medium loaf with 450g flour needs about 2–3 eggs (112g). The high egg content gives challah its rich, golden crumb and tender texture.
| Loaf Size | Flour (g) | Eggs | Honey (g) |
|---|---|---|---|
| Small (1 lb) | 300 | 2 | 36 |
| Medium (1.5 lb) | 450 | 3 | 54 |
| Large (2 lb) | 600 | 3–4 | 72 |
The most common challah braids use 3, 4, or 6 strands. A 3-strand braid is easiest and gives a classic look. A 4-strand braid is slightly more intricate. A 6-strand braid creates the most impressive, tall loaf with defined ridges. The braid count does not change the ingredient amounts.
Yes, egg-free challah is possible by substituting with aquafaba (chickpea liquid), flaxseed gel, or commercial egg replacer. Use 3 tablespoons of aquafaba per egg. The texture will be slightly different—less rich and golden—but the bread will still have good structure from the high protein flour.
Challah dough needs two rises: a 1–2 hour bulk rise until doubled, and a 45–60 minute proof after braiding. For best flavor, do the first rise in the refrigerator overnight (8–12 hours). The enriched dough with eggs and honey rises slower than lean bread dough.
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Last Updated: Mar 19, 2026
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