There’s something special about baking challah with sourdough—it feels like blending tradition with a little wild, slow magic. The kind of bread that fills your kitchen with warmth, makes your hands a little messy, and rewards you with that golden, glossy loaf that looks almost too pretty to slice… almost.
This sourdough challah is soft, slightly sweet, beautifully braided, and enriched with eggs and a touch of honey. The sourdough starter gives it a deeper flavor than regular challah—subtle tang, but mostly just rich, complex goodness.
Sourdough Challah Bread Recipe
Ingredients
For the dough:
- 1/2 cup (120g) active sourdough starter (bubbly and fed)
- 1/2 cup (120ml) warm water
- 1/4 cup (60ml) honey (or sugar if you prefer)
- 1/3 cup (80ml) neutral oil (vegetable or canola)
- 2 large eggs + 1 egg yolk
- 4 cups (500g) all-purpose flour (plus extra if needed)
- 1 1/2 teaspoons salt
For egg wash:
- 1 egg
- 1 tablespoon water
Optional toppings:
- Sesame seeds
- Poppy seeds
Step 1: Build the Dough
In a large mixing bowl, whisk together your active sourdough starter, warm water, honey, oil, and eggs. It should look smooth, glossy, and slightly thick—almost like a custard.
Add the flour and salt gradually. Mix until it starts coming together into a soft dough. You can use a wooden spoon or go straight in with your hands (honestly, hands work better here).
Turn the dough onto a lightly floured surface and knead for about 8–10 minutes. You’re looking for a soft, elastic dough that’s slightly tacky but not sticky. If it sticks too much, add a little flour—but don’t overdo it. Challah should stay soft.
Step 2: First Rise (Bulk Fermentation)
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rest at room temperature.
Since this is sourdough, patience is key. Let it rise for about 4–6 hours, depending on your kitchen temperature. It won’t double like commercial yeast dough, but it should puff up noticeably.
For deeper flavor, you can refrigerate it overnight after a couple of hours at room temp. That slow ferment? That’s where the magic happens.
Step 3: Divide and Shape
Once your dough has risen, turn it out onto a clean surface. Divide it into equal portions depending on your braid style:
- 3 strands for a classic braid
- 4 or 6 strands if you’re feeling fancy
Roll each piece into long ropes, about 12–16 inches long.
Now braid it just like hair—nothing complicated unless you want to go full bakery-level. Pinch the ends together and tuck them underneath for a clean finish.
Place the braided loaf on a parchment-lined baking tray.
Step 4: Second Rise
Cover the shaped challah loosely and let it rise again for about 2–4 hours at room temperature.
You’ll know it’s ready when it looks puffy and slightly jiggly when you gently shake the tray.
Don’t rush this step—this is what gives you that light, fluffy interior.
Step 5: Egg Wash + Toppings
Preheat your oven to 375°F (190°C).
Whisk together the egg and water, then brush it generously over the loaf. This is what gives challah that deep golden shine.
If you’re adding sesame or poppy seeds, sprinkle them on right after the egg wash.
For extra shine, you can do a second coat of egg wash after 10 minutes of baking.
Step 6: Bake to Golden Perfection
Bake the challah for 25–30 minutes, or until it’s beautifully golden brown.
If it starts browning too quickly, loosely cover it with foil halfway through baking.
To check if it’s done, tap the bottom—it should sound hollow. Or use a thermometer; the internal temp should be around 190°F (88°C).
Let it cool on a wire rack before slicing. I know, it’s hard to wait—but cutting too early can mess with the texture.
Tips for the Best Sourdough Challah
- Active starter matters: Make sure your sourdough starter is bubbly and recently fed. A weak starter = dense bread.
- Don’t over-flour: Soft dough = soft challah.
- Time is flavor: If you can, let it ferment overnight in the fridge.
- Egg wash twice: That bakery-style shine comes from layering.
- Practice braiding: Your first loaf might look rustic—but hey, rustic is charming.
Serving Ideas
This challah is insanely versatile:
- Toast it with butter and honey for breakfast
- Turn it into next-level French toast
- Use it for sandwiches (trust me on this one)
- Or just tear it apart fresh—no shame in that
Final Thoughts
Sourdough challah isn’t just bread—it’s an experience. It slows you down, makes you work with your hands, and gives you something that feels homemade in the best way possible.
The first time you pull that golden braid out of the oven, your kitchen smelling like sweet, warm dough… yeah, you’ll get it.
And once you do? There’s no going back to store-bought.
