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Add flour, sugar, yeast, salt, oil, and water to a bowl (no need to bloom yeast)
Gradually add water until a soft, slightly sticky dough forms
Knead for 20 minutes by hand or 10–12 minutes in mixer
Cover and let rise 1.5–2 hours until doubled
Separate challah with a blessing (optional)
Shape main braid with 6 strands (115g each): 2 sesame and 4 plain, placing one seated strand between two plain strands and twisting
Shape top with 2 pieces (250g each): 1 plain and 1 sesame, twisting them together
Shape teeth with 6 pieces (10g each): make 2 mini braids with 3 strands each
Assemble all pieces into key shape
Cover and proof for 30 minutes
Brush egg wash on plain strands only
Bake at 375°F (190°C) for 30–35 minutes until deeply golden