Simple Sourdough Challah Recipe
Imagine slicing into a loaf of sourdough challah, where each cut releases a soft, steamy sigh of freshly baked bread. The crust is perfectly golden and slightly crisp, offering just the right amount of resistance before giving way to the tender, chewy interior. The subtle tang of sourdough marries beautifully with the sweet, buttery richness typical of challah, creating layers of flavor that dance on your taste buds. Each braid of the loaf is not only a delight to look at but also packed with a delightful, airy texture, making every bite a gratifying experience. This sourdough challah recipe isn’t just some bread – it’s a work of baking art that will make any meal or occasion special.
Baking has always been a comforting ritual for me, but making this sourdough challah bread was something else. Combining this traditional Jewish bread with the ancient technique of sourdough fermentation felt like weaving together strands of history with each braid of the dough. The first time I made this recipe, the amazing smell of the baking bread filled my home with warmth. And when I finally took a bite and tasted that crusty exterior with the soft, airy interior, I knew I had baked something really unique and special. This sourdough challah recipe makes a delicious bread and has become a staple in my kitchen!
Why You Will Fall in Love With This Sourdough Challah Recipe
You have to try this sourdough challah recipe—it’s amazing! It has an enriched dough with the classic fluffy texture of traditional challah but with an extra tangy flavor from the sourdough. And the best part is, it’s super satisfying to make. You can impress your guests or just treat yourself to this deliciously golden, braided loaf that’s totally picture-worthy. Plus, it’s the perfect way to use up your sourdough starter. Trust me, you’ll be a bread-making pro after trying this beloved classic!
Sample Schedule for Braided Sourdough Challah Bread
Day 1: Feed the Starter and Mix the Dough
Morning (8 AM):
- Feed your sourdough starter. Leave it at room temperature to get it nice and active.
Late Afternoon (5 PM):
- Check that your starter has doubled in size and is bubbly. Mix the dough ingredients and start bulk fermentation (overnight).
Day 2: Shape Sourdough Challah Bread and Bake
Morning (8 AM):
- Divide dough into strands and shape. Allow the shaped dough to proof until it looks puffy and almost doubled in size.
Afternoon (12:30 PM):
- Preheat Oven: Preheat your oven to the required temperature, typically around 350°F (177°C).
- Egg Wash: Right before baking, apply an egg wash to give the bread a glossy finish.
- Bake: Bake the bread for about 25-35 minutes, depending on size, until golden brown and hollow-sounding when tapped.
- Cooling (1:00 PM onward): Let the challah cool on a wire rack for at least an hour before slicing to allow the crumb to set.
*This schedule is designed for a relatively warm kitchen environment. Cooler temperatures may require longer fermentation times. Adjust accordingly, depending on your environment.
Tips For Making This Sourdough Challah Recipe
While it can be a bit tricky to master, don’t worry, I’ve got some tips that will help you create a beautiful and tasty sourdough challah.
First things first, make sure your sourdough starter is active and bubbly by feeding it several hours before starting your dough. This will ensure that it’s at its peak activity.
Next up, adjust the milk in your recipe to achieve a firm yet pliable dough that holds its shape well during braiding. Developing gluten properly is key to a fluffy and light challah, so make sure to knead the dough thoroughly.
For a more complex and flavorful challah, opt for a slow, cold fermentation in the refrigerator. Practice your braiding skills. Whether you choose a simple three-strand braid or a more complex six-strand braid, a tight and even braid will help your challah bake uniformly and look impressive.
Before baking, brush your challah with an egg wash made of one beaten egg and a tablespoon of water to give it a rich, golden color and a beautiful shine.
Keep an eye on your sourdough challah while baking. Due to the sugars in the dough, it can brown quickly. If it’s browning too fast, cover it with foil.
Finally, let your challah cool on a wire rack after baking to prevent the inside from becoming gummy.
Ingredients:
500g all-purpose flour or bread flour
100g active sourdough starter
70g milk
80g sugar
4 large eggs (plus 1 for the egg wash)
30g vegetable oil
10g salt
Optional: poppy or sesame seeds for topping
Equipment:
Stand mixer with dough hook attachment
Kitchen scale or measuring cups and spoons
Glass bowl
Plastic wrap or kitchen towel
Dough scraper
Pastry brush
Baking sheet
Parchment paper
Instructions – How to Make Sourdough Challah:
Prepare the Dough
Combine the milk, starter, sugar, oil, and eggs in the bowl of a stand mixer with a dough hook attachment. Mix until well combined. Add flour and salt and knead on slow speed for 6-8 minutes. The dough will be smooth and elastic, a little tacky but not sticky.
Bulk fermentation
Grease a large glass bowl with vegetable oil. Form a smooth dough ball and transfer it to the greased bowl. Cover with plastic wrap and let it rise overnight. Depending on your kitchen’s temperature, you can let it rest overnight on the counter at room temperature or in the refrigerator until doubled in size.
Shape
Once your sourdough challah dough has doubled in size, turn it onto a lightly floured surface. Using a scale, divide into the number of strands you want for braiding (three is typical). I love the shape of the 4 strands, so that’s how I shape my sourdough challah bread.
Roll each piece into a long strand, about 12 to 14 inches long.
How to braid the strands together
Arrange the Strands:
Lay the strands parallel to each other on your workspace and pinch them together at one end to secure them.
Visualize the strands numbered 1 to 4 from left to right.
Move 1 over 3: Begin by taking Strand 1 and crossing it over Strand 3.
Move 4 to 2: Take Strand 4 and cross it over to where Strand 2 is.
Move 2 to the far left: Now, cross Strand 2 over to the far left position.
Repeat: Continue this pattern: the outer right strand moves over to the middle, and the far left strand moves over to the far right.
- Finish the Braid: When you reach the ends of the strands, pinch them together to seal the braid. Tuck both ends under the braid slightly to give a neat appearance.
Second Rise:
Transfer the braided dough onto a parchment-lined baking sheet. Cover lightly with a damp cloth and let it proof for about 4-6 hours, until puffy and nearly doubled in size again. You will know if the challah bread is ready to bake if you lightly press it and it leaves an indentation.
Preheat Oven:
Preheat your oven to 350°F (177°C).
Prepare the Egg Wash:
Beat one egg with a tablespoon of water. Brush this mixture gently over the proofed challah. If desired, sprinkle sesame or poppy seeds on top.
Bake:
Bake challah in the preheated oven for 25-35 minutes or until the sourdough challah is golden brown and sounds hollow when tapped on the bottom. If the bread is browning too quickly, tent it with aluminum foil.
Cool:
Remove from the oven and let cool on a wire rack for at least an hour before slicing to allow the crumb to set properly.
Enjoy your homemade sourdough challah!
How to Serve Sourdough Challah Bread
French Toast: Sourdough challah is the perfect bread for making French toast. It’s so spongy that it soaks up the egg mixture like a sponge, making its center all creamy and the outside crispy. You can top it off with some maple syrup, fresh berries, or a sprinkle of powdered sugar to make it even more delicious.
Bread Pudding: If you want to have a comforting dessert or brunch, try using chunks of sourdough challah in a bread pudding recipe. The bread’s slight tang adds a unique depth to the sweet, creamy pudding. If you want, you can mix in chocolate chips, nuts, or dried fruit for some added texture and flavor.
Sandwiches: Sourdough challah bread is the perfect choice for sandwiches because of its sturdy yet soft texture. You can make a classic deli sandwich with corned beef and Swiss cheese or go for a more fancy option like brie, apple, and honey. This bread can handle all sorts of fillings and won’t fall apart, making it a versatile choice for any sandwich lover out there.
Garlic Bread: Slice the challah, brush with a mixture of melted butter, minced garlic, parsley, and a sprinkle of salt, then toast until golden. This can be a delicious side to pasta dishes or a savory soup.
Croutons: Cube the sourdough challah, toss it with olive oil, garlic powder, and your favorite herbs, then bake until crispy. These croutons are perfect for adding a crunchy texture to salads or soups.
Panini: Use sourdough challah slices to make paninis. The bread grills well and can be filled with a variety of cheeses, meats, and vegetables. The sourdough flavor adds an extra layer of taste to the melted, gooey goodness inside.
Bruschetta: Toast slices of sourdough challah and top them with a mixture of chopped tomatoes, basil, garlic, olive oil, and balsamic vinegar for a quick and tasty bruschetta.
Avocado Toast: For a simple, healthy breakfast or snack, top toasted sourdough challah slices with smashed avocado, a squeeze of lemon, salt, and pepper.
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Sourdough Challah Recipe
Equipment
- Stand mixer with dough hook attachment
- Scale or measuring cups and spoons
- Glass bowl
- Plastic wrap
- Kitchen towel
- Dough scraper
- Pastry brush
- Baking sheet
- Silicone mat or parchment paper
Ingredients
- 70 g milk 1/4 cup
- 200 g large eggs 4 eggs, plus 1 for the egg wash
- 500 g all-purpose flour or bread flour 4 to 4 1/4 cups
- 100 g active sourdough starter 1/2 cup
- 80 g sugar 1/3 cup
- 30 ml vegetable oil 2 tablespoons
- 10 g salt 2 teaspoons
Instructions
Prepare Dough:
- Combine the milk, starter, sugar, oil, and eggs in the bowl of a stand mixer with a dough hook attachment. Mix until well combined.70 g milk, 200 g large eggs, 100 g active sourdough starter, 80 g sugar, 30 ml vegetable oil
- Add flour and salt and knead on slow speed for 6-8 minutes. The dough will be smooth and elastic, a little tacky but not sticky.500 g all-purpose flour or bread flour, 10 g salt
Bulk Fermentation:
- Grease a large glass bowl with vegetable oil. Form a smooth dough ball and transfer it to the greased bowl.
- Cover with plastic wrap and let it rise overnight 8-12 hours, or until doubled in size.
Shape:
- Once your sourdough challah dough has doubled in size, turn it onto a lightly floured surface.
- Using a scale, divide into the number of strands you want for braiding (three is typical).
- Roll each piece into a long strand, about 12 to 14 inches long.
- Make the braid and tuck both ends under the braid.
Second Rise:
- Transfer the braided dough onto a parchment-lined baking sheet. Cover lightly with a damp cloth and let it proof for about 4-6 hours, until puffy and nearly doubled in size again.
Bake:
- Preheat your oven to 350°F (175°C).
- Beat one egg with a tablespoon of water. Brush this mixture gently over the proofed challah. If desired, sprinkle sesame or poppy seeds on top.
- Bake challah in the preheated oven for 25-35 minutes or until the sourdough challah is golden brown and sounds hollow when tapped on the bottom.
Cool:
- Remove from the oven and let cool on a wire rack for at least an hour before slicing.
How to store challah bread
Cool Completely: Before storing, allow the challah to cool completely on a wire rack. Storing while still warm can lead to condensation, making the bread soggy.
Room Temperature Storage:
For Short-Term: Wrap the challah in plastic wrap or place it in a large resealable plastic bag. This will help keep the bread from drying out. It’s best consumed within 1-2 days.
For Slightly Longer: If you need to store the bread for up to a week, wrapping it first in parchment paper and then in foil can help preserve its freshness. Keep it in a cool, dry place away from direct sunlight.
Freezing for Long-Term Storage:
Slice Before Freezing: If you anticipate needing only portions at a time, slice the challah before freezing. Wrap each slice or portion tightly in plastic wrap and then place them in a freezer bag.
Whole Loaves: To freeze a whole loaf, wrap it thoroughly in plastic wrap, then again in foil, and finally place it in a freezer bag. Be sure to squeeze out as much air as possible before sealing the bag.
Thawing: When ready to eat, remove the challah from the freezer and let it thaw at room temperature while still wrapped. This helps prevent the bread from losing moisture.
Refreshing Sourdough Challah: If the challah has stiffened or dried out a bit, you can refresh it in the oven. Preheat your oven to 350°F (175°C), remove any plastic wrap, and heat the bread directly on the rack for about 5-10 minutes, or until it’s warmed through and slightly crisp on the outside.
