In a mixer bowl, put water, yeast and sugar and let them sit for 15 minutes.

Add flour, oil and salt and knead on medium speed for 12 minutes.

Cover and let rise for about an hour until the dough has doubled in volume.

Divide the dough into 6-12 balls (depending on how many strands you want in your challah) and form each dough into a beautiful round ball. Let the balls rest on the counter, covered, for 10 minutes.

Roll each ball on itself and open with your hands into a strand, the edges should be thinner than the center (it results in a more beautiful looking challah).

Braid or shape the challahs.

Place the challah on a baking tray with parchment paper, and let it rest until it has doubled in size.

Heat up the oven to 350°F or 180°C.

Brush the challah with the egg.

Sprinkle some sesame seeds on top.

Bake for 25 minutes.