Sourdough Challah Bread

Sourdough Challah is a beautifully braided bread with a soft texture, rich flavor, and a slightly sweet taste. Unlike traditional challah made with commercial yeast, this version uses an active sourdough starter, giving the bread a deeper flavor and wonderful texture. It’s perfect for breakfast, sandwiches, French toast, or simply served with butter and jam.

Ingredients

For the Dough

• 1 cup active sourdough starter
• ½ cup warm milk or water
• ⅓ cup sugar or honey
• 2 large eggs
• ¼ cup vegetable oil or olive oil
• 1 teaspoon salt
• 3½–4 cups all-purpose flour

For the Egg Wash

• 1 egg
• 1 tablespoon milk

Instructions

Step 1: Mix the Wet Ingredients

In a large mixing bowl, combine the active sourdough starter, warm milk, sugar, eggs, and oil. Stir until the mixture is smooth and fully combined.

Step 2: Form the Dough

Add the salt and gradually mix in the flour, one cup at a time. Continue mixing until a soft dough forms. The dough should be slightly tacky but easy to handle.

Step 3: Knead Until Smooth

Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes. The dough should become smooth, stretchy, and elastic. Proper kneading helps create a light and fluffy loaf.

Step 4: First Fermentation

Place the dough in a lightly greased bowl and cover it with a clean towel or plastic wrap. Let it rise at room temperature for 6 to 8 hours, or overnight, until doubled in size.

Step 5: Create the Braid

Turn the risen dough onto a work surface and divide it into 3 or 4 equal portions. Roll each piece into a long rope. Braid the ropes together, pinching the ends to seal.

Step 6: Final Proof

Transfer the braided loaf to a parchment-lined baking tray. Cover loosely and allow it to rise again for 1 to 2 hours until slightly puffy.

Step 7: Apply the Egg Wash

Whisk together the egg and milk. Brush the mixture generously over the entire loaf. For extra texture and appearance, sprinkle sesame seeds or poppy seeds on top.

Step 8: Bake

Preheat the oven to 180°C (350°F).

Bake the challah for 25 to 30 minutes, or until the loaf develops a deep golden-brown color and sounds hollow when tapped on the bottom.

Step 9: Cool and Serve

Remove the bread from the oven and let it cool on a wire rack before slicing.

Tips for Best Results

• Use a bubbly, recently fed sourdough starter for the best rise.
• Honey gives a richer flavor than regular sugar.
• Avoid adding too much flour, as it can make the bread dense.
• Let the loaf cool completely before slicing to preserve its soft texture.

Serving Ideas

Enjoy this soft sourdough challah with butter, jam, honey, or cream cheese. It also makes excellent French toast, bread pudding, and sandwiches.

Result

You’ll have a beautifully braided loaf with a golden crust, tender crumb, and mild sweetness. The sourdough starter adds depth of flavor while keeping the bread wonderfully soft and delicious.