Challah calculator
A tender, braided challah enriched with eggs, oil and honey. Choose how many loaves and how heavy, and get every ingredient in grams.
Formula baker's % of total flour
Batch size
Preferment
Water temperature
Use water at 65°F
77 × 3 − (70 + 72 + 24) = 65
Your recipe
| Ingredient | Baker's % | Total formula | Mix |
|---|---|---|---|
| Bread flour | 100% | 717 g | 717 g |
| Water | 28% | 201 g | 201 g |
| Salt | 2% | 14 g | 14 g |
| Instant yeast | 1.2% | 8.6 g | 8.6 g |
| Eggs (whole) | 30% | 215 g | 215 g |
| Vegetable oil | 10% | 72 g | 72 g |
| Honey | 10% | 72 g | 72 g |
| Total | 181.2% | 1,300 g | 1,300 g |
Challah formula at a glance
Yield 2 loaves · 1,300 g dough · 28% hydration (52.2% effective) · about 4 hours start to finish.
| Ingredient | Baker's % |
|---|---|
| Bread flour | 100% |
| Water | 28% |
| Salt | 2% |
| Instant yeast | 1.2% |
| Eggs (whole) | 30% |
| Vegetable oil | 10% |
| Honey | 10% |
Why these percentages
Challah sits between bread and brioche: eggs and oil make it tender and rich, but it stays firm enough to hold a crisp braid. The added water is only 28%, but the eggs (75% water) and honey (17%) bring effective hydration to about 52%.
A slightly firm dough braids best — strands keep their shape and the pattern stays defined after baking. If your dough feels sticky, rest it 10 minutes before rolling strands rather than adding flour.
For a dairy-free loaf keep the oil; for a richer one swap some oil for extra yolks. Add any ingredient and the effective hydration updates so you can keep the dough feel the same.
Method
- Mix. Mix flour, yeast, salt, eggs, oil, honey and water and knead 8–10 minutes until smooth and fairly firm.
- Bulk ferment. Let the dough rise 1½–2 hours at 77°F (25°C) until doubled.
- Divide. Divide each loaf into 3, 4 or 6 equal pieces and roll into strands with slightly tapered ends.
- Braid. Braid tightly, tuck the ends under and place on a lined tray.
- Proof. Brush with egg wash and proof 45–60 minutes until puffy and a gentle poke springs back slowly.
- Bake. Egg wash again, sprinkle seeds if you like, and bake at 350°F (175°C) for 25–35 minutes to 190°F (88°C) inside.
Tips
- 650 g dough per braided loaf
- Egg wash twice for a deep shine
- Firm dough braids best
- Bake to 190°F (88°C) inside
Want the reasoning behind the numbers? See baker's percentages explained and the bread hydration chart.
FAQ
What hydration is challah?
Usually 50–55% effective hydration, counting the water in eggs and honey. The added water alone is often 25–35%.
How much dough for one challah?
About 600–700 g makes a generous six-strand loaf; 400–450 g makes a small three-strand loaf.
Can I make challah without eggs?
Yes — replace the eggs with water at about 75% of their weight and add 2–3% more oil. The calculator shows effective hydration so the dough feels similar.