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The Jamie Geller Show - How To Make a 6-Braided Challah | Challah Workshop Part 7

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Author: The Jamie Geller Show
Categories: Nutrition
Tags: nutrition
Views: 2 · Last viewed: 2026-10-16 10:04 UTC

Short Summary

Main recommendation: Shape a 6-braided challah by sealing the dough at the top, crossing the strands, and replacing each one from the opposite side, then finishing with a double egg wash for a fuller, more decorative loaf. The video presents this as a step up from the 4-braid shape, with more volume and presence while keeping a similar style.

Key Points

  • The 6-braid is described as a classic shape, similar in style to the 4-braid but slightly bigger and more special.
  • The speaker says the 6-braid is also popular because of its look, with medium-length tapered edges.
  • The method uses a repeated cross-and-replace motion, moving strands toward the center and swapping in the second strand from the opposite side.
  • Sealing the top edge is described as crucial, and the top can be tidied after shaping.
  • A double egg wash is applied while the dough is still easy to work, so the creases get coated before baking.

Details Worth Noting

  • Concrete instructions:
    • Seal the top edge of the six strands together first.
    • Decide which strand goes over, since the one that goes over starts the cross, and move it down to the middle.
    • Replace the crossed strand with the second strand from the opposite side (the transcript describes this as 'the second one from the right'/'the opposite side' used interchangeably, not a distinct separate step).
    • Repeat the cross-and-replace motion down the length of the braid until the strands are used up.
    • Trim off the excess dough at the end, saving the scraps for other uses.
    • Seal the bottom edge carefully, then apply a double egg wash, working into all the creases while the dough is still delicate.
  • The speaker notes that the braid can also be made in a loaf pan or an oval challah pan, but the free-form version is described as especially attractive.
  • Sealing both ends well is said to help the loaf rise and keep its shape while baking.

Bottom Line

A 6-braid challah is a more voluminous version of the 4-braid, and its appeal depends on careful sealing and a thorough double egg wash before baking.