Soft Sourdough Challah
This sourdough challah recipe is everything you want from classic challah but with the extra depth and tang from sourdough. The dough itself is enriched with eggs and a bit of oil and it has a plush and tender crumb.
I make the dough on day one, and then let it cold proof overnight, then shape and rise on day two. This brings out the flavour more, and it improves the texture. It’s the perfect weekend bake. It’s an enriched dough, so the rising time can be a bit slower than with a lean dough, so you don’t want to rush it. In the winter or when it’s cold, you will need to create a warm proofing spot, like a turned off oven with a mug of just boiled water next to it.
It’s a bit similar to brioche, but challah is made pareve, which means no dairy products are used.
Ingredients and why
You can find the amounts in the printable recipe card at the bottom of this post but here is a rundown of what you’ll need.
- Strong all-purpose flour (around 11% protein) or bread flour: Provides structure to the dough.
- Granulated sugar: Adds a hint of sweetness
- Large eggs: Add richness, flavor, texture and a lovely yellow colour to the bread. I use whole eggs and an egg yolk. Then, for the egg wash brush on the top I use the leftover egg white so there’s no waste.
- Sourdough starter: This will leaven the dough.
- Water : Adds moisture to the dough.
- Salt: Enhances flavour and also helps strengthen the gluten structure.
- Vegetable oil: Adds richness and tenderness. This gets added after the dough has been kneading for a while.
Starter note
You’ll see in my recipe card, I usually make a seperate levain for my bread, which is like an offshoot of my starter that I feed to add the whole thing to my dough. If you feed your starter differently, though, no worries, then use around 100g of your active starter in the dough.
See more about how I maintain my starter here.
How to make it
- Feed the starter the night before baking.
- Mix the starter with water, flour, eggs, sugar and salt. Knead in a stand mixer for 5 minutes to develop the gluten, then let rest for around 10 minutes.
- Turn the mixer on and drizzle in the oil.
- Mix for a further 15 or so minutes until the dough is strong and glossy and pulls away from the side of the bowl.
- Shape it into a ball and place it in a lightly oiled container with a lid. Let it rise until bulked out by 50%, then refrigerate overnight.
- Shape the chilled dough into a braided challah.
- Let rise at room temperature until doubled.
- Bake until golden and glossy.
Kneading challah dough
Initially, the dough is mixed without oil for about 5 minutes. This first mixing allows the flour to hydrate fully and the gluten to start developing. The dough then relaxes for 5-10 minutes. After this rest, oil is incorporated, and the dough is kneaded for about 15 minutes.
Adding the oil after the initial kneading means the gluten network is strong enough first. Fat can inhibit gluten formation if added too early.
Shaping a 4 Braid Challah
I’ve added an illustration below to show how challah is braided, but if you need a better visual, this youtube video is great.
- Divide your chilled dough into 4 equal pieces. Roll each piece into a long, even strand. Position the strands vertically in front of you and pinch them together at the top.
- Imagine numbering the strands from left to right (1, 2, 3, 4). Take strand 2, and bring it to the top left, crossing it over strands 3 and 4. Then, take strand 1, and place it in between strands 3 and 4.
- Renumber the strands (again 1, 2, 3, 4 from left to right this time). Now take strand 2, cross it over strands 3 and 4, and bring it to the top right. Then take strand 1 and place it between strands 3 and 4.
- Continue this pattern, always starting with moving strand 2 to the top and then strand 1 in between 3 and 4 alternating sides, and repositioning them toward the center. Braid until you reach the end, pinch the ends together, and tuck them neatly underneath the challah.
Storing
Store leftover challah at room temperature in an airtight bag or tightly wrapped for up to 3 days. To keep it fresh longer, slice and freeze in an airtight container or bag for up to 3 months. Defrost slices at room temperature or toast gently before serving.
If you prefer to bake in advance, challah also freezes well as a whole loaf. Just wrap it tightly and freeze for up to 3 months. Thaw at room temperature before gently reheating in the oven.
Related recipes
If you enjoyed this sourdough challah recipe, you might like these too!
- Sourdough english muffins
- Sourdough Discard Naan
- Same-Day Sourdough Bread
- Multigrain Sourdough Bread
Sourdough Challah
Ingredients
Levain*
- 20 g sourdough starter
- 60 g all-purpose flour
- 60 g water
Dough
- 160 g lukewarm water
- 40 g granulated sugar
- 470 g all-purpose flour
- all the levain or around 100g (1/2 cup) sourdough starter
- 2 large eggs
- 1 large egg yolk
- 9 g salt
- 35 g vegetable oil
Topping
- 1 egg white + 1 Tbsps water
- Sesame seeds
Instructions
Night before
- Feed your starter the evening before so it's ready to go by morning.
Dough
- Add the water, flour, sugar, salt, eggs, and starter in a stand mixer fitted with a dough hook.
- Turn the mixer on low and combine until it forms a thick but slightly sticky dough. Mix this dough for around 5 minutes to develop the gluten.
- Turn off the mixer and let the dough rest for 5-10 minutes.
- Turn the mixer onto medium speed and drizzle in the oil. It will take a while to mix in. Mix the dough for around 15 minutes until it strengthens and comes together, and pull away cleanly from the sides of the bowl.
- Leave the dough to rest for a few minutes, then grab a piece and see if you can stretch it out thin so it’s almost see-through, without it tearing. This is called the ‘window pane’ test and shows proper gluten development.
- Place the dough into a greased bowl and cover it with plastic wrap or a lid.
- Place the dough in a warm spot, ideally around 76°F (25°C), and let bulk out by about 50%. This will take around 4-6 hours, depending on temperature.
Cold proof
- Once risen, place the dough in the fridge until you’re ready to shape, at least 4 hours or up to 24 hours. Ensure the bowl is covered tightly so the dough doesn’t dry out.
Shaping
- Pull the cold dough from the bowl and shape it onto a lightly floured bench into a ball. Divide into 4 equal pieces. Roll each piece into a long, even strand, around 45-50cm (18-19in) each. Position the strands vertically in front of you and pinch them together at the top.
- Braid the challah as per the infographic below or however you would like to.
- Let the challah bread rise in a warm, humid spot until it doubles in size. This can take between 5-8 hours, depending on temperature.
Baking
- Pre-heat the oven to 180°F(350°C).
- Brush the top of the loaves with egg wash and sprinkle with sesame seeds. Bake for around 30-35 minutes until deep golden brown. Once baked, let it cool to room temperature before slicing.
Notes
- Imagine numbering the strands from left to right (1, 2, 3, 4). Take strand 2, and cross it to the top left over strands 3 and 4. Then, take strand 1, and place it in between strands 3 and 4.
- Renumber the strands (again 1, 2, 3, 4 from left to right this time). Now take strand 2, cross it over strands 3 and 4, and bring it to the top right. Then take strand 1 and place it between strands 3 and 4.
- Continue this pattern, always starting with moving strand 2 to the top and then strand 1 in between 3 and 4 alternating sides, and repositioning them toward the center. Braid until you reach the end, pinch the ends together, and tuck them neatly underneath the challah.
