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A freshly baked, braided loaf of challah bread topped with sesame seeds sits on parchment paper next to a bread knife with a wooden handle.

Sourdough Challah

Elien Lewis
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 brings a super plush and tender crumb.
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Prep Time 16 hours 30 minutes
Cook Time 30 minutes
Course Bread
Cuisine American
Servings 10
Calories 231 kcal

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

Levain* I usually make a separate 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.
Diagram illustrating a 4-strand challah braid. Step 1: Number the braids right to left. Step 2: Move 2 to top left, then 1 between 3 and 4. Step 3: Renumber braids left to right. Step 4: Repeat step 2.
  • 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.
Measurements: I provide US cup measurements for convenience, but I personally test all my recipes in grams for accuracy. The cup conversions are approximate, so for the best results, use a kitchen scale.

Nutrition

Calories: 231kcalCarbohydrates: 45gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 56mgSodium: 370mgPotassium: 77mgFiber: 1gSugar: 4gVitamin A: 79IUCalcium: 16mgIron: 3mg
Keyword challah, Sourdough
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