In a mixer, combine warm water and 1 tablespoon of the sugar to dissolve. Sprinkle the yeast on top. Let sit 5-10 mins until foamy.
Add the rest of the sugar, oil, honey, and 3 eggs.
Whisk on medium until combined.
Switch to the dough hook.
Add
5½ cups flour and salt.
Knead on low and slowly raise the speed to medium.
Knead 3-4 mins until smooth.
If sticky, add more of the flour.
Move to a floured surface and form a ball.
Place in an oil greased bowl and cover with plastic.
let double in size 90 mins -2hours.
Divide dough into 6 strands and layv on parchment lined sheet pan. Braid it.
Beat the last egg and brush it on your challah.
Let it rise again, uncovered about 1 hour. until doubled in size.
Preheat the oven to 350°F.
Brush the challah again with the egg, then sprinkle with flaky salt, if using.
Bake, rotating halfway, for 35-40 mins, until golden brown.
