In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let it sit for 5–10 minutes until it looks foamy. This tells you the yeast is alive and ready to go.

Tip: If there’s no foam, your yeast may be expired or your water was too hot.

Add the oil, honey, and eggs to the yeast mixture. Whisk everything together until smooth. It’ll look pale yellow and slightly thick—this is the rich base of the dough.

Gradually stir in the flour and salt. Once the dough starts to come together, transfer it to a lightly floured surface and knead for about 10 minutes. You're aiming for a smooth, elastic dough ball that springs back slightly when pressed.

Tip: If the dough feels sticky, add a tablespoon of flour at a time. Don’t overdo it—challah dough should be soft, not dry.

Place the dough ball in a lightly oiled bowl. Cover with a clean towel or plastic wrap and let it rise in a warm spot until it doubles in size, about 1½ to 2 hours.

Once risen, punch down the dough and transfer it to a floured surface. Divide into 3 or 6 equal portions, depending on the braid you want.

Roll each piece into a rope about 12–14 inches long. Braid the ropes tightly and pinch the ends underneath to secure the shape.

Tip: If your ropes snap back while rolling, let them rest for 5 minutes before trying again. That relaxes the gluten.

Place the braided loaf on a parchment-lined baking sheet. Cover loosely and let it rise again for 45 minutes to 1 hour.

Preheat your oven to 375°F (190°C). Brush the loaf with the egg wash and sprinkle with seeds if you like.

Bake for 25–30 minutes, or until the crust is deeply golden and sounds hollow when tapped.

Transfer the challah to a wire rack and let it cool at least 30 minutes before slicing—if you can wait!