Not only is sourdough challah bread beautiful, but it also is one of the most delicious. With a soft, fluffy texture on the inside and a beautiful, golden, braided crust on the outside, it’s the perfect recipe to grace your table for a holiday feast or an average weekday.
This recipe is almost exactly like my absolute favorite sourdough brioche, except challah is a traditional Jewish bread made for certain holidays.
It is a kosher loaf, so it doesn’t contain any dairy products. Instead of butter and milk, I swapped it out for oil and water. And it is so good.
While still a rich bread, challah has a slightly different flavor and texture than brioche. You can eat it as is or use it for sandwiches, French toast, bread puddings, breakfast strata, stuffing, or French toast casserole.
I took the classic recipe and made into a healthier, fermented, sourdough version. Light and pillowy, this will easily become one of your favorite recipes. Plus, it is so stinking easy.
Why you will love this recipe:
Light and fluffy. What is not to love about that?
Healthier and easier to digest. This is because it contains fermented grains. The anti-nutrients are broken down, making the vitamins and minerals easier for our bodies to absorb. The fermentation process also breaks down the gluten, making it easier to digest.
Flavor. Compared to regular yeast-risen bread, the sourdough adds a delicious but subtle tang to the bread.
Tips For Making Sourdough Challah
- This recipe makes a very wet dough, which will cause you to question whether you have added enough flour to it. With enough patience (and kneading), the dough will come together. We’re talking a ridiculously long time (like 20 minutes in the kitchen aid mixer), but it will eventually pull from the sides of the bowl and be a smooth and elastic dough.
- If you don’t have bread flour, you can use all-purpose. The bread won’t be as soft, but it will still be delicious.
- New to sourdough? Check out how to make a sourdough starter here and over a hundred sourdough recipes here.
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Tools you may need:
Baking dish or cookie sheet
Bench scraper (optional, but handy)
Measuring cups and spoons
Ingredients
Sourdough starter – This needs to be active and bubbly so it rises really nicely.
Bread flour – Bread flour gives this bread a light and fluffy texture because it has a high protein and gluten content compared to all-purpose.
Unbleached all-purpose flour – Freshly milled or store-bought. I love the mixture of all-purpose flour and bread flour for the best texture.
Honey – I love to use local honey.
Eggs – Preferably pasture-raised, but use the best quality you can find.
Salt – I always choose sea salt.
Water
Oil – Use a neutral tasting oil, like avocado or melted coconut oil. Other oils will do, but we try to avoid unhealthy, overly processed oils like canola, corn and vegetable.
FAQ:
Is Sourdough challah a thing?
100%. You can make just about any type of bread, dessert, and baked good with sourdough starter. And if sourdough challah wasn’t a thing before, I hope it is now.
What makes a challah different from bread?
It is an enriched bread, meaning it is a richer bread that contains eggs. The main difference between challah and brioche is that brioche contains eggs, butter and milk, whereas challah is made with oil rather than butter and water in place of milk.
Can you braid sourdough bread?
Yes. This dough is perfect for braiding and making those beautiful braided loaves of bread while also getting the benefits of the sourdough.
What is the best flour for making challah?
I like to use a mixture of all-purpose and bread flour. This gives it a fluffier texture. If you don’t have bread flour, you can just use all-purpose, but the bread will be more dense.
Can I let challah rise overnight?
Yes. I like to start my dough the night before and allow the dough to rise overnight, then shape in the morning, allow to rise one more time and bake.
This type of recipe is my favorite, since the bulk of the work is done the night before, making it super easy the next day to get bread on the table.
How To Make Sourdough Challah
Feed your sourdough starter at least 4-12 hours before starting this recipe. It should be nice and bubbly before starting the dough. I will usually do this around lunch time.
The night before, add all ingredients in a mixer and knead until the dough is smooth, glossy, and pulls away from the stand mixer bowl.
*This is a very wet dough, but after about 20 minutes in the stand mixer (or kneaded by hand), it will come together and form a nice dough. Even though it is tempting, don’t add more flour.
Cover with plastic wrap, a damp towel, or a tight lid and allow to rise at room temperature for about 10 hours (or until doubled in size).
Braiding Challah
In the morning, take the dough and cut into four equal portions.
Take each dough ball and roll it into a long rectangle, approximately 18-20 inches long and 3-4 inches wide. Then roll it into a skinny rope. I find this easiest with a bench scraper.
Place all four pieces of formed dough on the counter and pinch the ends together.
Starting from the right side, cross the second piece of dough directly under the piece to the left and then over the dough piece all the way on the left.
Then, take the portion all the way on the right and put it over the dough piece directly to the left of it, under the piece in the middle, and lastly, over the piece all the way on the left.
Continue with this pattern until it is completely braided. Pinch the ends together and tuck the ends under the loaf.
Place in a greased baking dish. A 9×13 will work. You can also bake it on a cookie sheet.
Allow the dough to rise for another hour.
Preheat oven to 425 degrees.
Brush an egg wash over the loaf. You can make the wash by beating an egg with water. This gives it that beautiful color and shine.
Bake for 25 minutes until the challah starts to turn golden.
Baking For Dinner
Feed starter before bed.
Mix up dough in the morning, per instructions above.
Allow for the first rise – 6 to 8 hours in a warm place until doubled – covered with plastic wrap, tight lid, or damp towel.
Shape. Place into parchment-lined loaf pans.
Cover and allow to rise for 1 hour, and bake for dinner.
Find more of my favorite sourdough bread:
- Sourdough Sandwich Bread
- Sourdough Zucchini Bread
- 100% Whole Wheat Sourdough Bread
- Sourdough Banana Bread
- No-Knead Sourdough Bread
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.
Sourdough Challah Bread
This delicious bread has a soft, fluffy texture on the inside and a beautiful, golden, braided crust on the outside, it's the perfect recipe to grace your table for a holiday feast or an average weekday.
Ingredients
- 1 cup sourdough starter (active and bubbly)
- 3.5 cups bread flour
- 1/2 cup all-purpose
- 6 tbs honey
- 6 tbs oil (any neutral tasting oil will do. I did coconut oil melted)
- 3 eggs
- 2 tsp salt
- 1/2 cup water
Egg Wash
- 1 egg yolk
- 1 tablespoon water
Instructions
- Feed your sourdough starter at least 4-12 hours before starting this recipe. It should be nice and bubbly before starting the dough.
- The night before, add all ingredients in a mixer and knead until the dough is smooth, glossy, and pulls away from the stand mixer bowl. This takes about 20 minutes.
- Cover with plastic wrap, a damp towel, or a tight lid and allow to rise at room temperature for about 10 hours (or until doubled in size).
- In the morning, take the dough and cut into four equal portions.
- Take each dough ball and roll it into a long rectangle, approximately 18-20 inches long and 3-4 inches wide. Then roll it into a skinny rope
- Place all four pieces of formed dough on the counter and pinch the ends together.
- Starting from the right side, cross the second piece of dough directly under the piece to the left and then over the dough piece all the way on the left.
- Then, take the portion all the way on the right and put it over the dough piece directly to the left of it, under the piece in the middle, and lastly, over the piece all the way on the left.
- Continue with this pattern until it is completely braided. Pinch the ends together and tuck the ends under the loaf.
- Place in a greased baking dish. A 9×13 will work. You can also bake it on a cookie sheet.
- Allow the dough to rise for another hour.
- Preheat oven to 425 degrees.
- Brush an egg wash over the loaf. You can make the wash by beating an egg with water.
- Bake for 25 minutes until the challah starts to turn golden.
Notes
This recipe makes a very wet dough, which will cause you to question whether you have added enough flour to it. With enough patience (and kneading), the dough will come together. We're talking a ridiculously long time (like 20 minutes in the kitchen aid mixer), but it will eventually pull from the sides of the bowl and be a smooth and elastic dough.
If you don’t have bread flour, you can use all-purpose. The bread won't be as soft, but it will still be delicious.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 356Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 74mgSodium: 490mgCarbohydrates: 54gFiber: 2gSugar: 11gProtein: 9g
Abigail says
Lisa, thank you for this recipe!! As a religious Jew I really appreciate it!!
By the way I love your blog and youtube channel . You inspire me !
Bethany says
This turned out very well!! It was a wet dough but baked into a very tasty bread.
Caitlin says
Mine didn’t rise overnight. My starter is very active. Where did I go wrong?
Rebekah says
Can you bake it with just all purpose flour?
Leah says
I would like to bake individual rolls rather than one loaf. How would you adjust the baking time?
Lisa says
This would depend on the size you make them. I would start at 15-20 minutes. They may take more though.
Leah says
Thank you for your response! Another question: Is there any point that I could freeze the dough? Would it work to mix the dough, do the first ten hour rise, and then put the dough in the freezer? Thank you!
Lisa says
You can freeze the dough after it has been shaped. So mix the dough, bulk rise, shape, then freeze. Hope that helps.
Sarah says
So you don’t do stretch-and-folds like you normally would when making sourdough bread?
Lisa says
I would still do the stretch and folds, let it bulk ferment, then shape into rolls.
Kayla says
Wow so grateful for this recipe! I usually make challah every week for Shabbat and very excited to try this sourdough challah recipe! I will usually swap white spelt flour for all purpose in challah recipes. Can I use white spelt instead of the all purpose and bread flour? Would you suggest adding anything to it if I do? Thanks Lisa!
Lisa says
I’m not positive since I’ve never tried it, but spelt can usually be substitute for all-purpose one to one. You may need to add a little less liquid though.
Kayla says
Also, what can I do to make a more sour loaf?
Lisa says
Possibly longer fermentation, but you don’t want to over ferment either or the loaf won’t have a good rise during baking.
Gabrielle Young says
Is there any way to make this without the eggs?
Lisa says
Unfortunately no. If you want something without eggs, I suggest the sourdough dinner rolls and then use butter or oil instead of an egg wash.
Nora says
Can you make this 109% whole wheat?
Lisa says
I’ve never tried it, but the texture may be off. The bread flour allows it to get really nice and light.
Elisa says
I do not have a stand mixer. Can I use a handheld one instead?
Lisa says
I have never tried it. If it doesn’t have a dough attachment you can also just use your hands.
Liz says
Would u happen to know the weight of the starter used in the recipe? I always weigh my ingredients, and your 1 cup of starter seems like
It could be so inconsistent.
Thx!
Lisa says
Hi Liz! You can use my sourdough conversion chart to find the weight: https://www.farmhouseonboone.com/baking-conversion-chart Hope that helps!
Misty says
I have been looking for a recipe that uses sourdough for Shabbat. Do you know if you can only use All Purpose flour?
Thank you.
Lisa says
It will probably work just fine. May not be as fluffy.
Meghan says
Hello! I love the idea of a sourdough challah, my question is if it is safe to Lear the bread dough with milk and eggs to sit out on the couch yet for 10 hours for the rise or is this supposed to happen in the fridge? Thanks so much, hoping to add this to my weekly routeine!
Lisa says
This is based on comfort level. I’m totally fine with it since it will be baked. You could also let it rise in the fridge, it will take much longer.
Angie says
I’m confused by the 1/2 cup all purpose? Is that supposed to be flour?
Lisa says
All purpose flour, yes!
Suzy says
I see you said to let it rise for 10 hrs in warm place. Is it safe to do that because of the eggs in it?
Thank you
Lisa says
Yes.
Thu Walmsley says
My husband said it’s the best bread he has ever tasted. We’ll definitely make it again, thank you for the recipe 😊
Lisa says
Wow! That is quite the compliment. So glad it turned out great and you enjoyed the recipe!
Leah says
Hi, I’m putting the dough up at 8 am but won’t be able to bake it until 8 am tomorrow. Would you recommend me leaving it in the fridge after the dough is formed?
Lisa says
I usually let the dough rise until double, shape and then put it in the fridge. It can stay in the fridge for up to a few days without issue.
Kristi Robinson says
Hi! I’m trying this and my schedule is such that I would love to put the sections in the refrigerator to cold ferment until I’m ready to roll them out and braid and bake. Is this okay?
Lisa says
That should probably work. As long as the bulk rise is at room temperature, then it can go in the fridge after.
Taharah says
Is there a way to long ferment this after the bulk rise for digestive concerns? I am currently making the whole wheat sandwich bread recipe and I plan to let it rise in the pan overnight, but what should be done about this dough for long fermentation time? Thank you!
Lisa says
You could make the dough, bulk rise, shape and stick in the fridge for up to a few days. This slows down the fermentation but does allow it to go longer without over fermenting.
Ami Sasson says
Hi Lisa,
Can I use 6 table spoon of butter instead of coconut oil ?
Can I use Lactaid milk instead of water
Is it safe to keep dough out for 10 hours with eggs butter and milk ?
Can I include raisins ? If yes can it be a full cup or 1/2 a cup
Thanks
Ami
Lisa says
Yes. Probably (it would be more like brioche). That is up to you and your comfort level. I’ve done it many times without issue. Raisin would be yummy. You would have to play with amounts. I would probably start with 1 cup and see how that is.
Talking tree farm says
This is my second try and second recipe at challah bread. You weren’t kidding when you said sticky dough. I never get like I got to the stretchy glossy stage even after 20 min but I rested it overnight anyway and it was perfect for braiding this morning! My first challah success! Thank you!
Lisa says
So glad to hear that. Hopefully this means lots of future success.