There are countless ways to braid a challah, and this four-strand challah is one of my favourites. Some braids are as simple as the classic three-strand plait many of us learned as children, while others are intricate creations woven from eight or even nine strands, resulting in impressive, showstopping loaves.
For me, the four-strand challah strikes the perfect balance. It creates a beautifully shaped loaf with plenty of height and visual appeal, yet it’s still simple enough for home bakers to master. Once you’ve learned the technique, you’ll find that this elegant braid is much easier than it looks, making it my go-to choose for both everyday baking and special occasions.
For a full Challah recipe see my post on ‘Four Strands Challah‘
Prepping to dough:
Divide your dough into four equal portions. Lightly knead and shape each portion into a short, thick bun-like shape.
Cover loosely with a clean cloth and leave to rest for five minutes to allow the dough to relax before shaping.
Roll each piece into a long, even strand. Place the 4 strands side by side and align them evenly.
Pinch the top ends together firmly and tuck the pinched end underneath.
Braiding the Challah:
For clarity let’s number the strands 1 to 4
1 2 3 4
Step I
Cross the right middle strand (3) over the left middle strand (2).
1 3 2 4
Step II
Take the far-left strand (1) and move it over the middle strands so it becomes the second strand from the right.
3 2 1 4
Step III
Focus on the two middle strands again. Crossing the left middle strand (2) over the right middle strand (4).
3 4 2 1
Step IV
Take the far-right strand and move it across the middle strands so it becomes the second strand from the left.
3 1 4 2
Continue repeating these same four moves:
I. Right middle over left middle.
II. Far left to second from the right.
III. Left middle over right middle.
IV. Far right to second from the left.
As you repeat, the braid will gradually form down the length of the loaf.
Finish the Challah:
When you reach the end of the strands:
Pinch the loose ends together firmly.
Tuck the ends neatly underneath the loaf.
Shape the challah evenly for a smooth, finished appearance.
Your four-strand challah is now ready for its final rise and baking.
Tips:
Most four-strand challah problems come from strand preparation and tension rather than the braiding pattern itself.
Make all four strands truly equal
Weigh each piece if possible.
Roll each strand to the same length.
Keep the center slightly fuller and taper only the last 1–2 inches.
Uneven strands make the braid twist and distort as you progress.
Anchor the top firmly
Pinch the top together slightly tighter than feels necessary, a loose starting point could
Open during proofing
Cause the first crossover to shift
Make the braid look asymmetrical
Don’t pull the strands
One of the biggest mistakes.
Instead of stretching a strand across, lift it then lay it down
Pulling elongates some strands and shortens others, which creates uneven sections in the finished loaf.
Keep consistent tension
Aim for a braid that is snug enough to hold its shape, and yet loose enough to allow the dough to expand
Braid shorter than you think
During final proof the loaf should expand and additional 30% – 50%.
Keeping the braid relatively compact, and avoiding stretching it long and skinny will produce a taller, bakery-style, challah
Tuck the ends underneath
When done braiding – pinch the left strands length together tightly and tuck underneath the braided challah. This will seal in place the last crossover, giving the final loaf a neater, more professional look.
Rest briefly if the dough fights you
Weigh each piece if possible.
Roll each strand to the same length.
Keep the center slightly fuller and taper only the last 1–2 inches.
Uneven strands make the braid twist and distort as you progress.
Leave a Reply