I believe in elevating the Yom Tov table in small but impactful ways, like these challah napkin rings, which add a touch of homemade chic to your tablescape. Thankfully, they’re simple to make—all you need is to dedicate part of your challah dough for these showstoppers. I used a combination of whole wheat and regular wheat, but you can use whichever challah type your family prefers. As for the braiding, both fishtail and traditional styles are beautiful—pick one or alternate. Let’s get started!

Fishtail Braid Napkin Rings

1. Separate 6 strands of dough, with each strand weighing about 10–12 grams. Roll each into a rope about 10–12 inches long.

2. Pinch the top of the strands together to secure. Divide into two sections—3 strands on the right, 3 on the left.

3. Take one strand from the outer edge of the right section and cross it over to join the inside edge of the left section.

4. Next, take a strand from the outer edge of the left section and cross it over to join the inside edge of the right section.

5. Repeat, alternating sides, and keep the braid snug for a defined look. When you reach the end, pinch the strands together.

Traditional Three-Strand Braid Napkin Rings

1. Separate 3 strands of dough, each weighing about 15 grams.

2. Roll into ropes and braid as usual, pinching the ends to secure.

Bake the Napkin Rings

1. Heat oven to 375°F (190°C).

2. Take a rolling pin or a cardboard tube from a paper towel roll and cover it in foil.

3. Wrap your braid around the tube and pinch the ends together. Repeat with as many braids as you can fit, leaving a 2-inch gap between each.

4. Place the tube over a parchment-lined baking sheet. Brush the braids with egg wash.

5. Bake for 20–25 minutes, or until golden brown. Cool slightly, then gently slide them off the tube.

6. Insert a cloth napkin into each ring and enjoy your beautifully elevated table setting.