Sourdough Challah

Sourdough Challah is light, fluffy, and oh so tender. Since it’s made with sourdough starter, it’s slightly tangy as well. This is a beautiful bread to make for any special occasion or when you’re feeling creative.

This post contains affiliate links, some of which may be Amazon links which means I receive a commission, at no extra cost to you, if you make a purchase using this link. Thank you!

Challah can be made sweet or savory. This recipe is delightfully sweet and has a four way braid but can also be done with three braids as well. This bread may seem intimidating because of the beautiful braid, but it’s surprisingly simple! 

This sourdough challah recipe is made with active starter and needs time to rise to double its size. If your starter isn’t active enough (bubbly enough) it may take a little more time to rise. Don’t worry, this is not a big deal! If it hasn’t risen in the time allotted, just leave it on the counter until it has. This could take up to 24 hours and is called bulk fermentation.

Ingredients

The Dough

• 4 cups all purpose flour, sifted
• 1 cup of sourdough starter, fed and active
• 1 cup warm water, no more than 105 degrees Fahrenheit 
• ⅓ cup of sugar
• 3 eggs
• ¼ cup vegetable oil
• 2 tsp salt

The egg wash

• 1 egg
• 1 tsp granulated sugar

Instructions

In a large mixing bowl, using your dough hook, on low speed combine the sourdough, sugar and ½ of the flour

Now add the eggs and the remaining flour and combine on medium speed. Then add the oil, water and salt

Continue to let the stand mixer knead the dough for 7 to 10 more minutes. Then turn off the mixer and scrap down the bowl. About every five minutes. I had to let my motor rest for a while, so this was the perfect opportunity to scrap down the sides. The dough needs to be smooth and elastic

If the dough is sticky, meaning it is sticking to the sides and bottom, add in a tablespoon more of flour. 

In another large mixing bowl, coat it with oil and place the dough ball inside. Cover and let rest until it is doubled in volume. Around 2 to 4 hours.

When the dough has doubled punch down the dough.

Make the egg wash 

Beat the egg and sugar together

Making the braid https://www.youtube.com/watch?v=llhB1eNh580 

Preheat your oven to 340 degrees fahrenheit

Flour your countertop and turn out dough on to the surface

To make one long braid, divide the dough into 4 equal portions. 

Roll out portion of dough into 12 inch long ropes and then placing them side by side

Pinch the ends of the top part of the dough, furthest away from you

Then begin braiding the ropes

Place the loaf on a parchment lined baking sheet 

Brush the top of the loaf with your egg wash

Place in the oven

Bake for 35 to 35 minutes. Test to see if it is done by tapping the bottom of the loaf. It should sound nice and hollow

Make the Challah dough by hand

Instead of using a stand mixer to make the dough, you can also make it by hand. In this case, you would mix the dough with a spoon until it’s all combined and then knead it on the counter for about 10 minutes until it’s smooth and elastic. Here’s an example of what this looks like:  https://www.williams-sonoma.com/recipe/challah.html

Make the Challah with a stand mixer

In this sourdough challah recipe, the dough is made with a stand mixer using a bread hook and allowed to rise to create a wonderful light and airy texture. There are many Kitchenaid mixer bread recipes and this is one of the best!

Recipes Using Challah Bread

What are some recipes that use challah bread, you might ask? There are many! This Kitchenaid bread recipe can be used as a foundation for Challah bread pudding, a savory garlic and rosemary with sesame seeds challah, challah French toast, challah bread stuffing, cinnamon raisin bread, and grilled cheese sandwiches.

This is just a short list of things you can do with the bread once it’s made. I encourage you to try them all! 

Which flour is best for challah?

All-purpose flour works great for this easy sourdough challah bread. Any flour that is high in gluten (which makes the dough stretchy) is great and can include bread flour and even whole wheat flour.

Where is challah from?

Challah is a traditional Jewish bread that is served on special occasions such as Shabbat and other holidays. It is kosher, meaning it was made with no animal parts (other than eggs). In Jewish culture, a piece is set aside as an offering before braiding and baking. It can be made with three or more braids. This recipe calls for four. It’s also called cholla, Kitke, koylatch in other countries. 

FAQ’s

Recipe Inspired By: Bread and Soup Cookbook 1975