Challah is a traditional Jewish bread made with eggs and a little sugar or honey. It's often served on Shabbat and the Jewish holidays. Using my original Fluffy Challah recipe, I adapted it to use sourdough starter rather than yeast to give the dough lots of delicious flavor without sacrificing any of the fluffiness. Even if you've never made sourdough bread before, you can still master this delicious recipe.
For a more traditional Challah bread with yeast, try my Fluffy Challah bread, Round Challah, or my Challah Rolls recipe.
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Why you’ll love this recipe
- Fresh bread is a dream! This bread has the consistency of a brioche bread due to the addition of the eggs and egg yolks. It's perfectly fluffy and soft
- Sourdough Challah takes time to make, but the flavor that's developed from the fermentation is well worth the wait
- Serve it for Shabbat dinner or Rosh Hashanna, with honey or slathered in butter. Challah also makes for the best French toast!
- This recipe includes instructions for a simple braid using 3 strands with a twist for a beautiful round challah
Ingredients & substitutions
To make sourdough challah, you'll need use an established sourdough starter. This is a natural form of leavening that is used in place of active dry yeast or instant yeast in bread recipes. Starter is made up of flour and water only. A good, strong starter typically takes about two weeks to establish from scratch.
For a great resource on establishing a sourdough starter, check this out. You can also purchase starter online or take some of a friend's starter for your own use. Whichever way you obtain it, starter is a necessary ingredient for this challah recipe.
To start making this recipe, you'll need active starter. Mine is 100% hydration, meaning it's fed with equal portions of water and flour to starter. A small amount of your starter is used to make the levain. I like to think of levain as the replacement for yeast in bread recipes. Levain is slower-acting than active dry yeast or instant yeast, but they all help leaven or rise the bread.
What is the difference between levain and starter?
Levain and starter are terms that are often used interchangeably. They are essentially made from the same ingredients. The key difference between starter and levain is starter is the "mother" from which a portion is taken to start or leaven dough. After you remove a portion of starter to make the levain, feed your starter and put it back in the fridge or wherever you store it.
Levain, on the other hand, is fully used in the recipe and sometimes uses a different proportion of flour and water to starter, making for a stiff levain. A stiff levain has a lower hydration, which means there's less water than flour. Depending on the type of dough you are making, this may be required.
To make this recipe, here's what you'll need:
For the Levain:
- Active sourdough starter: To make sure you have active starter in the morning of Day 1, I recommend feeding your starter 12 hours before you are ready to begin making the challah dough. Feed it after dinner or before you go to bed, around 8-9pm
- Filtered warm water: ideal temperature is 75-85ºF. Bottled water is a good substitute. I would not recommend using the water from your tap, as it may contain chlorine or other chemicals that may effect the outcome of the dough
- Bread flour: This type of white flour has more protein than all-purpose flour, giving the bread more chew. If you do not have bread flour or you are having trouble finding it, you can easily substitute for all-purpose flour. The texture may not be as chewy as with bread flour, but the baked bread will still be delicious
To make the flour paste, otherwise known as tangzhong:
- Water
- Bread flour
To make the sourdough challah dough:
- Whole egg
- Egg yolks (from large eggs)
- Water
- Vegetable oil or other neutral oil
- Bread flour
- Levain: you will make this as the first step in the recipe
- Granulated sugar: I would not recommend substituting the sugar for honey in equal amounts. Honey and sugar act differently in dough recipes so they cannot be substituted one-for-one. The rule of thumb when swapping sugar for honey in baked goods is the following: For every 1 cup of sugar, substitute ½ to ⅔ cup honey and subtract ¼ cup of the water from the recipe. To swap the granulated sugar for honey in this easy challah recipe, use ⅛ cup (2 tablespoons) honey and reduce the water in the dough to ⅛ cup (2 tablespoons). Add the honey with the flour and yeast in step 2 of making the dough. After the 20 minute rest, add the salt and knead
- Kosher salt
For the egg wash:
- Whole egg or reserved egg whites from the egg yolks used in the dough
- Pinch of salt
- Sesame seeds, poppy seeds, or everything bagel seasoning: these are optional
Instructions for how to make sourdough challah bread
I included here suggested times so you can see how the schedule I typically use when making this bread recipe. Adjust the start time to whatever suits you best. Be sure to read through the entire recipe before beginning to ensure you have enough time within your schedule to complete each step. And so you don't wind up shaping the dough past your normal bedtime!
Step 1 - 8pm the evening before you plan to mix your dough
About 12 hours before you plan to begin to make the dough, feed your starter. This will ensure it's active in the morning when you're ready to begin making the dough.
I like to do this around 8pm so my starter is active in the morning. I typically feed 50 grams of starter 50 grams of bread flour plus 50 grams of filtered water. Mix well and set on the counter until morning.
Step 2 - 8am (Day 1)
Make the Levain: Add your active sourdough starter and water to a bowl. Whisk together until the starter dissolves into the water. Add the flour. Mix with a wooden spoon or danish which until combined. Cover and rest in a warm spot for 4 hours or until the levain has doubled in size.
I like to place the covered bowl in the cool oven with just the light on. To measure when the levain has doubled in size, place a rubber band around the outside of the bowl (a glass or clear plastic bowl is useful here), marking the top of the levain mixture. This way, you can easily see when it’s doubled its size.
Step 3 - 11:50am
Make Flour Paste: Once the levain has just about doubled in size, make the flour paste. Whisk the water and flour in a small bowl until no lumps remain. Microwave, whisking every 20 seconds, until mixture thickens to a stiff, smooth, pudding-like consistency that forms a mound when dropped from the end of a whisk into the bowl, about 40 to 80 seconds.
Alternatively, place the flour and water in a small saucepan and place over low heat. Whisk constantly until a thick paste forms.
Step 4 - 12:00pm
Make the Dough: In the bowl of a stand mixer, whisk together the water and levain until the levain dissolves. Add the flour paste, vegetable oil, egg and egg yolks. Whisk well until combined
Add the flour. Fit the mixer with the dough hook and mix on low speed until all flour is moistened, 3 to 4 minutes. Cover with a clean towel and let stand for 20 minutes to allow the flour to hydrate (absorb the water) and to allow the gluten to relax.
Step 5 - 12:25pm
After 20 minutes, remove the towel and add the sugar and salt to the bowl. Knead on medium speed for 9 minutes. The dough should be wrapped around the dough hook without sticking to the bottom or sides of the bowl. If the dough is sticking, add more flour, 1 tablespoon at a time, up to ¼ cup more, allowing the flour to fully incorporate before adding more.
Step 6 - 12:35pm
Bulk fermentation: Transfer the dough to a clean counter and lightly coat the now-empty mixing bowl with vegetable oil. Form the dough into a ball and return it to the oiled bowl, turning to coat all sides lightly in oil. Cover the bowl with plastic wrap. Let the dough rise until about doubled in volume, about 5 hours. I like to place it in a cold oven with just the light on.
Step 7 - 5:45pm
After the dough has doubled in volume, place it in the fridge overnight, 8-12 hours.
Step 8 - 8am (Day 2)
Shape the Dough: Line a rimmed baking sheet with parchment paper and stack on top of a second rimmed baking sheet to prevent the bottom of the bread from getting too browned or burnt. Set on your counter next to where you'll be shaping the dough
Remove the dough from the bowl onto a clean counter. Do not flour the work surface. Press the dough into an 8-inch square, expelling as much air as possible
Using a bench scraper or sharp knife, cut the dough into 3 equal sized pieces. Working with one piece at a time, press or roll using a rolling pin until about ½ inch thick. With the long edge facing you, roll up into a roulade, pinching the edge to seal.
Roll against the counter to smooth the edge, applying more pressure on the ends to taper them. Roll until the rope is about 16-18 inches long. If the dough shrinks or resists stretching, cover it loosely with plastic wrap and let it rest for a couple of minutes. Repeat with remaining pieces dough.
Arrange the 3 ropes so they are parallel, about an inch apart. Join the tapered ends together and press to hold them together.
Braid the dough by taking the rope farthest on the left and passing it over the middle rope. Next, take the rope farthest on the right and pass it over the middle rope. Continue this process until there is no more dough to braid. Press the 3 ends of the braid together.
Starting at the top of the braid, curl the dough inward, like a snail. You are essentially curling the dough into itself to create the round shape. Continue curling the braid around itself until you reach the end. Tuck the end underneath the loaf to seal.
Step 9 - 8:30am
Carefully lift the dough and place on the prepared baking sheet. Cover loosely with plastic wrap and let the dough rise 4-6 hours or until the challah has puffed up. To test if it’s done proofing, gently poke your pointer finger in the dough. If it bounces back right away, it’s not quite there. If it bounces back slowly, it’s ready
Step 10 - 1pm
Make the Egg Wash: Preheat the oven to 350º F. Whisk together the remaining egg (or reserved egg whites) and sea salt or kosher salt. Brush the loaf with egg wash and sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning, if using
Step 11 - 1:10pm
Bake in the preheated oven until the loaf is a deep golden brown and registers at least 195º F, 25 to 35 minutes. If the top is browning too quickly, but the bread is not yet done baking, tent a piece of foil over top to prevent it from over browning.
Let the loaf cool on the baking sheet for 20 minutes. Transfer baked loaf to a wire rack and let cool completely before slicing, about 2 hours
How to store challah bread
Bread can be stored at room temperature in a bread bag, bread box or plastic wrap for 3-4 days. Refrigerate for up to 1 week and learn How To Reheat Challah Bread properly so you don't lose moisture!
To freeze, slice bread and place in a single layer on a baking sheet. Freeze for at least an hour then place in a freezer-safe bag and store in freezer for up to 3 months. Thaw at room temperature or defrost in the microwave at 50% power
Pro tips
- Most bread recipes call for you to shape your bread on a lightly floured surface. For this challah bread recipe, it is not recommended that you flour your kneading surface. This is because friction is needed to roll and braid the ropes of bread dough. Also, this is a stiff and dry dough, so adding additional flour will increase the dryness, resulting in a much drier and denser loaf of bread. Nope, we do not want that
- Rather than baking your challah bread on a single baking sheet, stack two baking sheets on top of one another to keep the bottom of the loaf from getting too dark or burnt
- As difficult as it may be, follow the recipe instructions to allow the challah loaf to cool completely for at least 2 hours before slicing and eating. (Good luck with that one!)
- If you're interested in learning more about sourdough, this is my favorite resource
- To enjoy another Middle Eastern bread, try my Garlic Pita Bread, perfect for a snack or to add as a side dish to any meal.
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
FAQs
Can you combine yeast and sourdough?
Yes, a small amount of yeast can be added to sourdough bread doughs to to give your sourdough starter a little boost or speed up the rise time. If you find that your starter alone isn't giving you the rise you are looking for, or if you need to speed up the amount of time needed for your dough to rise, feel free to add a teaspoon of active dry yeast or instant yeast along with your levain to this challah dough in step 3.
Some sourdough purists will poo-poo this technique. But, if it produces the result you're after, who's to say it shouldn't be done?
Which flour is best for challah?
Challah, like most homemade bread recipes, is best made using bread flour or high protein flour. This flour typically contains 12-14% protein. The protein in the flour is what helps give challah its chew. Using all-purpose flour instead of bread flour will still result in good bread, but won't have the same chewiness as you get from bread flour.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
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Ingredients
To feed your starter
- 50 grams sourdough starter
- 50 grams filtered water
- 50 grams bread flour
Levain
- 50 grams active sourdough starter from fed starter
- 50 grams filtered water 75-85ºF
- 50 grams bread flour
Flour Paste (Tangzhong)
- ½ cup water
- 3 tablespoons bread flour
Challah Dough
- ¼ cup water
- 100 grams levain from above
- flour paste from above
- 2 tablespoons vegetable oil or other neutral oil
- 1 large egg
- 2 large egg yolks reserve egg whites for egg wash, if desired
- 2 ¾ cups bread flour plus more as needed
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
Egg Wash
- 1 large egg or reserved egg whites from dough
- pinch kosher salt
- 1 tablespoon sesame seeds poppy seeds, or everything bagel seasoning optional
Instructions
Feed your starter
- About 12 hours before you plan to begin to make the dough, feed your starter. I like to do this around 8pm so my starter is active in the morning. To a clean jar, add 50 grams of starter, 50 grams of bread flour and 50 grams of filtered water. Mix well and set on the counter until morning50 grams sourdough starter, 50 grams filtered water, 50 grams bread flour
Levain
- Add 50g of active sourdough starter, water, and flour to a bowl. Mix until combined, cover, and rest in a warm spot for 4 hours or until the levain has doubled in size. I like to place the covered bowl in the cool oven with just the light on. To measure when the levain has doubled in size, place a rubber band around the outside of the bowl (a glass or clear plastic bowl is useful here), marking the top of the levain mixture. This way, you can easily see when it’s double its size50 grams active sourdough starter, 50 grams filtered water, 50 grams bread flour
Challah Dough
Make Flour Paste:
- Once the levain has just about doubled in size, make the flour paste. Whisk water and flour in a small bowl until no lumps remain½ cup water, 3 tablespoons bread flour
- Microwave, whisking every 20 seconds, until mixture thickens to a stiff, smooth, pudding-like consistency that forms a mound when dropped from the end of a whisk into the bowl, about 40 to 80 seconds. Alternatively, place the flour and water in a small saucepan and place over low heat. Whisk constantly until a thick paste forms
Make the Dough:
- In the bowl of a stand mixer, whisk together the water and levain. Add the flour paste, vegetable oil, egg and egg yolks. Whisk well until combined¼ cup water, 100 grams levain, flour paste, 2 tablespoons vegetable oil, 1 large egg, 2 large egg yolks
- Add the flour. Fit mixer with dough hook and mix on low speed until all flour is moistened, 3 to 4 minutes. Cover with a clean towel and let stand for 20 minutes to allow the flour to hydrate (absorb the water) and to allow the gluten to relax2 ¾ cups bread flour
- After 20 minutes, remove the towel and add the sugar and salt to the bowl. Knead on medium speed for 9 minutes. Dough should be wrapped around the dough hook without sticking to the bottom or sides of the bowl. If the dough is sticking, add more flour, 1 tablespoon at a time, up to ¼ cup more, allowing the flour to fully incorporate before adding more¼ cup granulated sugar, 1 teaspoon kosher salt
- Transfer the dough to a clean counter and lightly coat the now-empty mixing bowl with vegetable oil. Form the dough into a ball and return it to the oiled bowl, turning to coat all sides lightly in oil. Cover the bowl with plastic wrap. Let the dough rise until about doubled in volume, about 5 hours
- After the dough has doubled in size, place in the fridge overnight, 10-12 hours
Shape the Dough:
- Line a rimmed baking sheet with parchment paper and stack on top of a second rimmed baking sheet to prevent the bottom of the bread from getting too browned or burnt. Set on your counter next to where you'll be shaping the dough
- Remove the dough from the bowl onto a clean counter. Do not flour the work surface. Press the dough into an 8-inch square, expelling as much air as possible
- Using a bench scraper or sharp knife, cut the dough into 3 equal sized pieces. Working with one piece at a time, press or roll using a rolling pin until about ½ inch thick. With the long edge facing you, roll up into a roulade, pinching the edge to seal
- Roll against the counter to smooth the edge, applying more pressure on the ends to taper them. Roll until the rope is about 16-18 inches long. If the dough shrinks or resists stretching, cover it loosely with plastic wrap and let it rest for a couple of minutes. Repeat with remaining pieces of dough
- Arrange the 3 ropes so they are parallel, about an inch apart. Join the tapered ends together at the top and press to seal them together
- Braid the dough by taking the rope farthest on the left and passing it over the middle rope. Next, take the rope farthest on the right and pass it over the middle rope. Continue this process until there is no more dough to braid. Press the 3 ends of the braid together to seal
- Starting at the top of the braid, curl the dough inward, like a snail. You are essentially curling the dough into itself to create the round shape. Continue curling the braid around itself until you reach the end. Tuck the end underneath the loaf to seal
- Cover loosely with plastic wrap and let the dough rise 4-6 hours or until the challah has puffed up. To test if it’s done proofing, gently poke your pointer finger in the dough. If it bounces back right away, it’s not quite there. If it bounces back slowly, it’s ready
Make the Egg Wash:
- Preheat the oven to 350º F. Whisk together egg (or reserved egg whites) and salt. Brush the loaf with egg wash and sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning, if using1 large egg, pinch kosher salt, 1 tablespoon sesame seeds
- Bake until the loaf is a deep golden brown and registers at least 195º F, 25 to 35 minutes. If the top is browning too much, but the bread is not yet done baking, tent a piece of foil over top to prevent it from over browning. Let the loaf cool on the baking sheet for 20 minutes. Transfer baked loaf to a wire rack and let cool completely before slicing, about 2 hours
Notes
- Bread can be stored at room temperature in a bread bag, bread box or plastic wrap for 3-4 days. Refrigerate for up to 1 week
- To freeze, slice bread and place in a single layer on a baking sheet. Freeze for at least an hour then place in a freezer-safe bag and store in freezer for up to 3 months. Thaw at room temperature or defrost in the microwave at 50% power
Nutrition