Sourdough Challah Recipe and Baking Tips
Written by MasterClass
Last updated: May 4, 2022 • 3 min read
This flavorful sourdough challah combines airy, enriched dough with the trademark tang of a sourdough starter for the ultimate dinner loaf or French toast base.
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What Is Sourdough Challah?
Sourdough challah is a spin on the popular braided yeast bread that calls for sourdough starter discard, which typically leavens sourdough bread. The fermented sourdough starter in sourdough challah contains bacteria and acids that add a layer of tanginess to the loaf.
The traditional challah loaf is a symbolic centerpiece for Jewish holidays such as Rosh Hashanah (Jewish New Year), Shabbat, and Purim. Learn how to make challah bread at home.
5 Tips for Making Sourdough Challah
Follow these tips to craft a perfect sourdough challah loaf every time:
- 1. Ensure the starter is active and bubbly. For a refrigerated starter, plan on feeding it about three times before baking. To test your starter’s readiness, drop a spoonful in a cup of room-temperature water. If it floats, it’s ready to use.
- 2. Use glass or ceramic bowls and jars. Always use glass or ceramic containers when making sourdough challah—the acidity from the dough can negatively interact with metal or plastic.
- 3. Mix the dough just right. Overmixing will lead to a dense, heavy crumb. As you mix the dough, handle it gently to preserve the air pockets that make this bread light and airy.
- 4. Experiment with additions. Once you’ve mastered the basic sourdough challah bread recipe, customize your loaf with various seasonings, extracts, and toppings. Sprinkle the top of the bread with sesame seeds, poppy seeds, or everything bagel seasoning before baking for a savory twist. Add warm spices—like cinnamon, nutmeg, and pumpkin pie spice—to the dough for a fall-friendly loaf. Incorporate some grated orange zest, lemon zest, or fruit extract for a citrusy take on challah.
- 5. Store properly. Sourdough challah will keep well in an airtight bag on the countertop for up to 3 days.
Basic Sourdough Challah Recipe
makes
1 challahprep time
20 mintotal time
55 mincook time
35 minIngredients
Note: The total time does not include at least 13 hours of inactive time.
- 1
Make the levain. In a medium mixing bowl, combine the sourdough starter, warm water, and 1 cup of all-purpose flour and mix until combined.
- 2
Cover the bowl with plastic wrap and rest the levain on the countertop overnight, at least 8 hours.
- 3
After resting the levain, make the dough. In the large bowl of a stand mixer fitted with the whisk attachment, combine the flour, sugar, and salt and whisk on low speed until combined.
- 4
Make a well in the center of the flour and add 2 eggs, 1 egg yolk, and vegetable oil. Mix the ingredients together on low speed to form a slurry.
- 5
Add the rested levain to the flour mixture and combine on medium speed until a shaggy dough forms.
- 6
Using the dough hook attachment, knead the challah dough on low speed for 4–5 minutes. If the dough is very sticky, add 1 tablespoon of flour at a time until it becomes smooth and soft.
- 7
Transfer the dough to a large oiled bowl, cover it with plastic wrap, and place it in a warm place to rest for 2 hours.
- 8
Turn the dough out onto a lightly floured work surface and divide it into 3–6 equal pieces. Roll the pieces of dough into long ropes, each about 16 inches long.
- 9
Gather the ropes and pinch them together at the top. To make a simple 3-strand challah, alternate passing the left and right strand over the center strand. Squeeze the ends together when complete.
- 10
Place the braided loaf on a parchment paper–lined baking sheet and sprinkle with flour. Cover the baking sheet with plastic wrap to prepare the dough for proofing. Place the dough in a warm place to rise until it is puffy and doubled in size, about 3–5 hours (depending on the temperature and humidity of the room). When the dough springs back after being lightly poked, it is ready to bake.
- 11
When the final proof is almost complete, preheat the oven to 350 degrees Fahrenheit.
- 12
Whisk the reserved egg white with 1 tablespoon of water and brush the egg wash over the surface of the challah.
- 13
Bake the challah until it is golden brown, about 35–40 minutes, rotating the baking sheet once halfway through.
- 14
Remove the pan from the oven, and transfer the challah to a wire rack to cool. Slice and serve warm or at room temperature.
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