Skip to main content

9 Challah Shapes For Having Fun With the Family

In Partnership with Bob's Red Mill

Make our quick and easy challah recipe using Bob's Red Mill Artisan Bread Flour or All- Purpose Flour.  Once the dough is ready you can make all your favorite shapes.  Try our special Shabbat challah shapes, like the Key Challah for the Shabbat after Passover and the Torah Scroll for Shavuot.  Then have fun with the Candlestick Challah for any week, the Bird, Rose, Fish, Twist, Cone and Sunflower.  

Don't forget to post your beautiful Insta-worthy challahs on social and we'll give you a shout!

Test Kitchen Notes: For a sweeter, richer challah dough increase the sugar to between 2/3 - 3/4 cups and double salt to 2 tablespoons. 

challah shapes bobs red mill
challah shapes
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 1¾ cups warm water
  • 2¼ teaspoons active-dry yeast
  • ⅓ cup sugar
  • 1 tablespoon salt
  • 1 egg
  • ⅓ cup olive oil
  • 5-7 cups Bob's Red Mill Artisan Bread Flour


  1. In a large bowl, add the water, yeast, sugar, salt, egg and olive oil. Mix until combined.
  2. Gradually add cups of Bob's Red Mill Artisan Bread Flour and mix until a dough forms. Turn the dough out onto the counter and knead in remaining flour until the dough reaches a soft, smooth texture that's just slightly sticky to the touch. The exact number of cups depends on how packed the cups are.
  3. Place the dough in a clean bowl and cover with plastic wrap. Allow the dough to rise in a warm part of the kitchen until doubled in size, about an hour.
  4. Now it's time to create your favorite shapes. Practice makes perfect! When making challah shapes, if the dough is not stretching out, set it aside for a few minutes to rest before trying to shape it again. Also, while you're shaping only some of the dough, keep the main bowl covered with plastic wrap so it doesn't dry out. Once each shape is ready, place it on a baking sheet and brush with egg wash.
  5. Preheat the oven to 350℉ / 175℃. 
  6. Allow all the shapes to rise until they are poofy. For small shapes, this will take about 20 minutes. This step is called 'proofing' and it gives challah it's airy texture.
  7. Bake for about 10-15 minutes until challah is golden on top. This step depends on how big the shapes are.