Sourdough Challah Recipe
Sourdough challah brings together the elegance of a classic braided loaf with the depth and tang of natural fermentation. It’s soft, slightly sweet, and full of soul.
This golden bread is enriched with egg yolks, honey, and oil, giving it a tender crumb and rich flavor. The naturally leavened dough rises slowly, developing complex notes.
Star Ingredients in This Sourdough Challah
- Ripe sourdough starter – The heart of this bread, offering tang, structure, and long fermentation flavor.
- Bread flour – Provides strong gluten development, essential for the iconic challah braid.
- Egg yolks – Contribute to the bread’s softness, color, and richness.
- Neutral oil – Keeps the crumb moist while letting the honey and fermentation flavors shine.
- Honey – Adds gentle sweetness and enhances browning.
- Fine sea salt – Balances the sweetness and brings all the flavors together.
How to Make Sourdough Challah, Step by Step
Start by building a levain with active starter, water, and flour. Let it rest overnight until bubbly and ready.
Next, combine the levain with egg yolks, honey, oil, and flour, then knead. Add the salt gradually, ensuring a supple, elastic dough.
Let the dough rise at room temperature until puffy, then divide and braid as desired. A three-strand braid works beautifully, but feel free to get creative.
After shaping, allow a long second proof to develop flavor and volume. Once ready, apply an egg wash for that signature shine and bake until golden brown and aromatic.
Tips, Tricks & Flavor Twists
To enhance depth, swap 50 grams of bread flour for whole wheat or rye. This tweak adds subtle earthiness, especially lovely with the sourdough base. Just be mindful—whole wheat can slightly inhibit gluten development, so don’t overwork the dough.
For a festive touch, top with sesame seeds or poppy seeds after egg-washing. Or, brush with a honey glaze right after baking for a glossy, sweet finish.
Keep in mind that sourdough challah requires patience. Its long ferment yields incredible flavor, but watch your proofing times to avoid over-proofing—especially after shaping.
Keeping Your Challah Fresh
Once fully cooled, store sourdough challah in an airtight bag at room temperature for up to three days. For longer storage, wrap tightly in foil and freeze for up to one month.
To reheat, warm in a 300°F oven for about 10 minutes straight from the freezer. The crust will regain its crispness, and the crumb will stay pillowy and soft.
Whether part of a holiday spread or your weekly baking ritual, sourdough challah is a rewarding, flavorful loaf worth every moment.
Sourdough Challah Recipe
Ingredients
Levain:
- 30 grams active ripe sourdough starter (refreshed 6–10 hours prior)
- 80 grams bread flour
- 100 grams room-temperature filtered water
Dough:
- 50 grams honey
- 3 egg yolks room temperature
- 43 grams neutral oil such as grapeseed, sunflower, canola, or vegetable
- All of the prepared levain
- 8 grams fine sea salt
- 283 grams bread flour
- 26 grams warm water
For Finishing:
- 1 egg or just the yolk for a richer finish, beaten for egg wash
Instructions
- Combine the starter, water, and flour for the levain in the bowl of a stand mixer and mix until the flour is fully incorporated. Cover the bowl with plastic wrap and leave to ferment at room temperature for 8 to 12 hours.
- Once the levain is ready, add the warm water, egg yolks, honey, oil, and bread flour to the bowl. Knead the mixture using a stand mixer on medium speed for about 5 minutes. Gradually incorporate the salt and continue kneading for another 3 minutes until the dough becomes elastic and can pass the windowpane test. Transfer the dough to a large, ungreased bowl, cover with plastic wrap, and let it rise at room temperature for 4 to 6 hours.
- Divide the dough into three equal parts for a single large braid, or two equal halves for two smaller loaves. Each section should be divided further into the desired number of strands. Roll each piece into long ropes and braid accordingly. Cover loosely with plastic wrap and let rise at room temperature for 5 hours. The dough should appear puffed and increased in volume, not doubled. Press gently with a finger—if the indentation springs back slightly, it’s ready to bake; if it returns quickly, bake immediately to avoid over-proofing.
- Toward the end of the final rise, preheat the oven to 350°F. Brush the challah with egg wash and apply any preferred toppings.
- Bake for 30 to 35 minutes until deeply golden on both top and sides.
