If there’s one bread that speaks both to tradition and culinary artistry, it’s sourdough challah bread. This golden, braided beauty is the superstar of festive tables, Friday night dinners, and sweet morning toast. But what sets sourdough challah apart from its yeasted counterpart? The answer lies in the magic of fermentation—that slow, tangy depth of flavor you can only get from using a vibrant sourdough starter.
This isn’t just bread; it’s an edible masterpiece. Unlike regular yeast-based challah, sourdough challah bread marries the tender sweetness of a classic egg-enriched dough with the subtle tang of a sourdough starter. Whether you love baking for its meditative qualities or simply want to impress your friends and family with a stunning loaf, this recipe checks all the boxes. Let’s dive in, shall we?
Why Sourdough Challah Bread Deserves the Spotlight
If you’ve ever had challah before, you know it’s the kind of bread that feels like a warm hug in carb form. But sourdough challah bread? That’s another level entirely. Here’s what makes it so special:
- Rich flavor: The sourdough starter brings a lightly tangy complexity that rounds out the natural sweetness.
- Perfect texture: Pillow-soft yet slightly chewy, enriched with eggs and a bit of oil for that melt-in-your-mouth vibe.
- Tradition meets innovation: Braiding a challah loaf holds deep cultural significance, and incorporating sourdough gives it a fun, modern twist.
- Versatile use: From French toast to sandwiches, there are endless ways to enjoy challah.
Let’s also be honest—braided bread recipes like this one are a feast for the eyes, too. Whether you’re preparing for a holiday dinner or simply want to turn heads on Instagram (#BreadGoals), sourdough challah is your ticket.
What You’ll Need To Get Started
Because sourdough challah bread has a subtle sweetness, it calls for a balanced mix of ingredients. Here’s your go-to list to make this braided masterpiece:
Ingredients
- Active sourdough starter: 150g (fed and bubbly—let it grow for 4–6 hours prior).
- All-purpose flour: 550g (unbleached for the best crumb).
- Sugar: 50g (adds just the right sweetness).
- Salt: 8g (don’t skip this; it enhances the flavor).
- Eggs: 3 large (plus 1 more for the glaze).
- Honey: 1 tbsp (optional but recommended for a deeper sweetness).
- Vegetable oil: 60ml (any neutral oil will work).
- Water: 130ml (lukewarm, around 90–100°F).
Pro tip: Use high-quality eggs since they’re such a big part of the flavor profile. Those golden yolks are going to make the bread beautifully golden once baked.
Kitchen Tools Needed
- Large mixing bowl
- Silicone spatula or bench scraper
- Stand mixer (optional but highly recommended for kneading)
- Kitchen scale for precision
- Damp tea towel or plastic wrap
- Parchment-lined baking sheet
- Pastry brush (for that picture-perfect golden glaze)
Making Sourdough Challah Bread: A Step-by-Step Guide
Challah-making has a reputation for being intricate, especially because of the braiding, but trust me—it’s easier than it looks. Take a deep breath and follow these steps to create your show-stopping loaf.
1. Mix Your Dough
In a large bowl, combine the sourdough starter, water, sugar, eggs, honey (if using), and oil. Whisk everything together until smooth. Add the flour and salt, then stir until it forms a rough, sticky dough. If you’re using a stand mixer, let it knead with the dough hook on low for about 7–8 minutes. If kneading by hand, prepare to flex your arm muscles for around 10 minutes.
Note: The dough should feel soft but slightly sticky—not wet. Add a touch more flour if required, but avoid overdoing it, as this can make the bread dense.
2. First Fermentation
After kneading, transfer your dough to a clean, lightly oiled bowl. Cover it loosely with plastic wrap or a damp tea towel. Let it ferment at room temperature for around 4–5 hours, folding it once or twice during that time to build structure and strength. Then, refrigerate the dough overnight (about 8–12 hours) for a cold ferment.
Why cold ferment? The slow fermentation gives sourdough challah bread a depth of flavor that’s just irresistible.
3. Braid That Beauty
The fun part! Once the dough has chilled and doubled in size, divide it into equal portions:
- For a traditional 3-strand braid, split it into 3 parts.
- Feeling bold? Opt for a 4- or 6-strand braid for extra wow-factor.
Roll each piece into a long rope (about 16–18 inches). Pinch the ends together and braid. Tuck the ends under the loaf to create a neat, finished look. Place your braided loaf on a parchment-lined baking sheet.
4. Second Proof
Cover the loaf with a tea towel and let it proof at room temperature for another 3–4 hours, or until puffy and slightly pillowy. Don’t rush this step—this is where the bread gets its fluffiness.
5. Egg Wash and Bake
Preheat your oven to 375°F (190°C). Whisk 1 egg with a splash of water, then brush this mixture over the loaf for a glossy, golden crust. Pop it in the oven for 25–30 minutes, rotating halfway through to ensure even browning.
Once the bread has cooled slightly, prepare for the hardest step: resisting the urge to eat it all in one sitting.
FAQs About Sourdough Breads (Including Challah, Because, Duh)
1. How is sourdough challah bread different from regular challah?
While traditional challah uses commercial yeast for leavening, sourdough challah relies solely on a sourdough starter. This makes it more flavorful and easier to digest, thanks to the extended fermentation process.
2. Can I braid sourdough in other ways?
Absolutely. Try making mini challah buns (great for individual servings) or experiment with intricate braids like a 4-strand round challah.
Nutrition Information
Here’s the nutritional breakdown per serving:
- Calories: ~210
- Carbs: 35g
- Protein: 6g
- Fat: 6g
Final Thoughts
Now that you’ve got the inside scoop on sourdough challah bread, all that’s left is to get baking. Don’t let the braiding intimidate you—embrace the process, and trust that even an imperfect braid will taste incredible. Plus, there’s something ridiculously satisfying about pulling your own golden, homemade loaf from the oven.
Psst… if you’re into experimenting with sourdough recipes, check out my post on Sourdough Brioche Buns—it’s a must-try for anyone who loves fluffy, slightly tangy bread.
Your kitchen smells amazing already, right? What are you waiting for? Time to twist, braid, and bake your way to bread bliss. 🥖
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Sourdough Challah Bread
- Total Time: Prep Time: 30 minutes (active) + 8-12 hours (rising)| Cook Time: 30-35 minutes
- Yield: 1 large loaf or 2 small loaves
Ingredients
- Active sourdough starter: 150g (fed and bubbly—let it grow for 4–6 hours prior).
- All-purpose flour: 550g (unbleached for the best crumb).
- Sugar: 50g (adds just the right sweetness).
- Salt: 8g (don’t skip this; it enhances the flavor).
- Eggs: 3 large (plus 1 more for the glaze).
- Honey: 1 tbsp (optional but recommended for a deeper sweetness).
- Vegetable oil: 60ml (any neutral oil will work).
- Water: 130ml (lukewarm, around 90–100°F).
Instructions
1. Mix Your Dough
In a large bowl, combine the sourdough starter, water, sugar, eggs, honey (if using), and oil. Whisk everything together until smooth. Add the flour and salt, then stir until it forms a rough, sticky dough. If you’re using a stand mixer, let it knead with the dough hook on low for about 7–8 minutes. If kneading by hand, prepare to flex your arm muscles for around 10 minutes.
2. First Fermentation
After kneading, transfer your dough to a clean, lightly oiled bowl. Cover it loosely with plastic wrap or a damp tea towel. Let it ferment at room temperature for around 4–5 hours, folding it once or twice during that time to build structure and strength. Then, refrigerate the dough overnight (about 8–12 hours) for a cold ferment.
3. Braid That Beauty
The fun part! Once the dough has chilled and doubled in size, divide it into equal portions:
- For a traditional 3-strand braid, split it into 3 parts.
- Feeling bold? Opt for a 4- or 6-strand braid for extra wow-factor.
Roll each piece into a long rope (about 16–18 inches). Pinch the ends together and braid. Tuck the ends under the loaf to create a neat, finished look. Place your braided loaf on a parchment-lined baking sheet.
4. Second Proof
Cover the loaf with a tea towel and let it proof at room temperature for another 3–4 hours, or until puffy and slightly pillowy. Don’t rush this step—this is where the bread gets its fluffiness.
5. Egg Wash and Bake
Preheat your oven to 375°F (190°C). Whisk 1 egg with a splash of water, then brush this mixture over the loaf for a glossy, golden crust. Pop it in the oven for 25–30 minutes, rotating halfway through to ensure even browning.
Once the bread has cooled slightly, prepare for the hardest step: resisting the urge to eat it all in one sitting.
Keywords: Sourdough Challah Bread
