A good baking sheet is the quiet hero of challah. It conducts heat evenly so the bottom browns without scorching, it does not warp and pop in a hot oven, and it is big enough to hold two proper braids. Two pans come up again and again in tests, and we would happily own either.
Heads up: some links below are affiliate links. If you buy through them we may earn a small commission, at no extra cost to you. It never changes what we recommend. Prices: $ under $30 · $$ $30–100 · $$$ $100–300 · $$$$ over $300. They change often, so check at checkout.
Our two picks
Tips for happy loaves
- Space them out. A half sheet holds two large braids with room to puff, or about a dozen rolls.
- Line it. Parchment makes cleanup trivial and keeps the bottoms golden, never dark.
- Use a light-colored pan. Dark pans absorb heat and can scorch the base of a rich dough.
- Rotate halfway. Turn the pan once during baking for an even color from end to end.
- Wash gently. Warm soapy water and a soft sponge keep aluminum pans looking new. Skip the dishwasher.
