Sourdough Challah Bread Recipe
A fluffy, tangy, sourdough challah bread with a golden crust, perfect for Shabbat or holiday gatherings.
Print Pin Servings: 10 slices
Calories: 250kcal
Cost: $8
Equipment
- 1 Large mixing bowl For mixing dough
- 1 Kitchen scale For accurate measurements
- 1 Clean kitchen towel For covering dough
- 1 Baking sheet For baking loaf
- 1 Parchment paper To line baking sheet
- 1 Pastry brush For egg wash
- 1 Sharp knife or bench scraper For dividing dough
Ingredients
- 1 cup Active sourdough starter Bubbly and fed
- 4 cups Bread flour
- 3 large Eggs Room temperature
- ¼ cup Honey Plus 1 tablespoon for starter feed
- ¼ cup Olive oil or melted butter
- 1 ½ teaspoon Salt
- ¾ cup Warm water
- 1 large Egg For wash
- 2 tablespoon Sesame seeds or poppy seeds Optional
Instructions
- Combine starter, warm water, honey, eggs, oil, flour, and salt in a large bowl. Mix until a shaggy dough forms.
- Cover with a kitchen towel and let ferment at room temperature for 8–10 hours or until doubled.
- Divide dough into 3 or 4 equal pieces, roll into logs, and braid.
- Place braided loaf on parchment-lined baking sheet and let rise until puffy (1–2 hours).
- Brush loaf with beaten egg and sprinkle with seeds if desired.
- Bake at 375°F (190°C) for 25–30 minutes, until golden brown.
- Transfer to wire rack and cool completely before slicing.
Notes
For a lighter texture, you can refrigerate the dough during bulk fermentation and extend the rise to 12–14 hours.
Nutrition
Serving: 80g | Calories: 250kcal | Carbohydrates: 38g | Protein: 7g | Fat: 7g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 250mg | Potassium: 100mg | Fiber: 2g | Sugar: 6g | Vitamin A: 150IU | Calcium: 20mg | Iron: 2mg