Looking for a way to combine the rich tradition of challah with the tangy complexity of sourdough bread? This easy sourdough challah recipe gives you the best of both worlds.
Perfect for Friday night dinners or Jewish holidays, this enriched bread is soft, slightly sweet, and ideal for French toast, bread pudding, or enjoying on its own.
Why Make Sourdough Challah?
Sourdough challah is a modern take on a traditional Jewish bread.
I love the gentle sweetness, flavor, and fluffiness of challah bread. This sourdough version adds to the sweetness, flavor, and the fluffy texture due to the nature of longer fermentation and the use of sourdough.
Using an active sourdough starter instead of commercial yeast, this recipe offers a slow fermentation process for deeper flavor, better digestion, and a connection to time-honored baking methods.
As the dough takes longer to ferment and starches are broken down into simpler sugars, new flavors and depth of flavor emerge.
Long fermentation also creates bread that doesn’t stale as quickly.
However in my experience, this challah gets demolished by my family when I make it!
If you haven’t attempted sourdough yet or still feel confused on how to use it, I’ve created user friendly sourdough courses and resources that have helped hundreds of new sourdough bakers here: Intro. to Sourdough online course
Ingredients for the Fluffiest Sourdough Challah Bread
This recipe is featured in my book, Everyday Bread Baking and uses a stiff starter for a great rise and texture.
Makes 2 1-lb. loaves or 1 extra large loaf:
- Stiff Sourdough Starter
- 35g (2 T.) sourdough starter
- 80g (1/3 c.) warm water–about 75-78 degrees F
- 135g (¾ c. and 2 T.) bread flour*
- Challah Dough
- 80g (1/3 c.) warm water
- 8g (1¼ t.) sea salt
- 2 large eggs
- 55g (¼ cup) olive oil, avocado oil, or vegetable oil
- 60g (¼ cup) white sugar (honey can be substituted)
- 400g (2 2/3 cups) bread flour
- 200g (use all of it) stiff starter prepared in step 1.
- Egg wash
- 1 whole egg
- 1 t. water
- Optional toppings:
Key Tools for Sourdough Challah
Here are some helpful tools for making your fluffy sourdough challah:
- Mixing Bowls with Lids
- Rounded Bowl Scraper
- 4-qt Cambro container for bulk ferment
- Metal Bench scraper (not necessary but helpful for dividing dough)
- Rolling pin (for my unique shaping method)
- Flat Baking Sheet
- Parchment paper
- Pastry brush
This post contains affiliate links. Read my policy here.
Making the Stiff Sourdough Levain
Most sourdough bakers are more familiar with the traditional 100% hydration sourdough starter, but a stiff levain made with your sourdough starter creates the best texture in enriched bread recipes like challah.
The stiff sourdough levain helps the bread maintain better structure, sweet flavor, and a cake-like texture. See my sidebysideposthere
Mix together the 35g (2 T.) sourdough starter, 80g (1/3 c.) warm water, and 135g (¾ c. and 2 T.) bread flour (or all-purpose) in a small bowl or container. Since it is a stiff levain, you’ll need to use your hands to knead the flour in. It’s more like a compact ball of dough than a typical starter most sourdough bakers are used to.
Cover, and let the mixture sit at room temperature to double in size for 8 to 14 hours.
Step-by-Step Guide: Making the Dough
- Mix Dry Ingredients
In a large bowl, whisk together the water, oil, eggs, sugar, and salt until sugar and salt are dissolved. - Add Flour
Mix in the 400 grams (2 2/3 cups) bread flour. - Knead the Dough
Use your hands or a dough scraper to make sure the flour gets fully incorporated. Keep kneading until it transforms from a shaggy ball into a smooth dough (it will be a fairly stiff dough). - Knead in the Stiff Starter
Add the stiff starter and knead until the starter is fully incorporated into the dough.
If using a stand mixer, use a dough hook and the lowest speeds to knead the dough together.
First Rise: Let the Dough Ferment
Transfer the dough to a lightly greased large bowl or a 4-qt cambro container. Cover with plastic wrap and let rise in a warm place for 3-5 hours or until doubled in size.
Unique rope making technique
To incorporate more air into the challah by creating layers in the ropes, I used a different technique than what is traditional.
After I divided the dough, I roll out the sections thinly with a rolling pin into a flat rectangle/oval like shape then roll it up tight to create my ropes.
I found it very effective. Let me know if you try it and see a difference!
Shaping the Dough: Preparation Steps for a Beautiful Bread
- Prepare a Baking Sheet
Place a sheet of parchment paper on a baking sheet - Divide the Dough
Divide dough into two 450g (or about 1 lb.) portions for the 2 loaves. Divide again. There will be 4 portions of dough. - Unique Step: Preshape the Dough
Lightly flour work surface, roll out a portion of dough into a flat long skinny rectangle. To make a long roll, roll up a long side into a spiral. Repeat with remaining 3 portions of dough.
Shaping the challah
The braiding technique I use in this is a basic two rope method to create two braided loaves.
I found it helpful to use post it notes when I was starting out to make the steps easier to follow in the written directions in order to create the right shape.
For more complex braids, check out these techniques from Tori Avey!
2-Strand Braid Technique for Classic Challah
- Take two ropes of the dough and cross them over each other into an “X” shape.
- Take the upper two sections of the ropes of dough and pull down toward the bottom so all four ends are pointed downward.
- Take four small pieces of paper and label each one with a number: 1, 2, 3, 4. Put the pieces of paper below the ropes of dough, from left to right. As you follow the braiding steps, move each number to align with the rope’s new position. To start: Bring1 over 2, 3 over 4, 4 over 1, 2 over 4, 1 over 3, 3 over 2, 4 over 3, and 1under 2.
- Tuck all the strands under and seal them against the loaf. The goal of the braiding is to have an alternating and even pattern that comes up higher in the center of the loaf. Hold the ends of the loaf and stretch it if needed to help make the shape more even.
- Transfer to a prepared baking sheet lined with parchment paper.
Final Proof and Baking
- Final Proof
Cover with plastic wrap and let the braided loaf - rise in a warm spot on your kitchen counter for 4-6 hours.
- Preheat the Oven
Preheat your oven to 350˚F. Use a baking stone, if available for a great baking environment. - Add the Finishing Touch
Brush the dough with egg wash using a pastry brush. Sprinkle with sesame seeds or poppy seeds for decoration (if desired). - Bake to Perfection
Bake 25 minutes, then remove pan of water, close oven, and bake about 10 minutes longer, until browned. Cool on a wire rack before slicing.
FAQs About Sourdough Challah
- Can I use sourdough discard?
Yes, you can use 35g of sourdough discard to make the stiff levain. - What’s the best way to proof challah dough?
Allow the dough to rise in a warm spot for best results. - How do I ensure a light and fluffy loaf?What’s the best way to proof challah dough?
Don’t rush the rise of your challah. It’s an enriched bread made with sourdough so the rise takes longer than traditional challah and traditional sourdough bread. - What do I do with leftover challah?
Use leftover challah to make French toast or bread pudding the next day. - Can I store leftover challah?
Store leftover challah at room temperature for 2-3 days or freeze for up to a month. See my post about freezing sourdough for more help: How to Freeze Sourdough Bread, Scones, & More (Easy & Fast)
The inspiration behind this recipe and my business
This particular recipe has a lot of significance for me. I developed it after a visit with my Grandpa that was such a rare and unique memory that ended with a divinely inspired visit at a local Jewish bakery.
Read the full inspirational story here: A Grandfather, A Jewish Bakery, and the Start of Living Bread Baker
Here’s a video I made during that spring of 2018 of the process:
Master Recipe from my book
This recipe is the master recipe for challah bread from my book, Everyday Bread Baking. All the recipes in it use a sourdough starter for the primary starter method, learn more about my books on this page.
This sourdough challah bread recipe is ideal for creating beautiful bread to share with family and friends.
Whether you’re celebrating a holiday or just want a stunning centerpiece for your table, this recipe will guide you to success.
Just getting started with sourdough?
A competent guide transforms sourdough baking from overwhelming to uncomplicated and fun!
Get My Free Quick Start Sourdough Guide: Learn the key terms and concepts in sourdough baking, including the differences between active sourdough starter and sourdough discard, and how to care for your starter.
Start Baking Sourdough Confidently—Take the Intro to Sourdough Course for Just $27!
Time Planning Help for Sourdough Baking
The #1 need for sourdough bakers is help with time planning, so I created a resource for you.
Sourdough Time Planning Workbook: Perfect for new or experienced bakers, this workbook includes 8 templates ready to fill in and a baking journal. The templates cover 4 different ways to make classic sourdough country breads, 3 time planning worksheets for enriched sourdough bread depending on serving time target, and a blank template. The baking journal goes over baker’s percentages and how to take notes on your sourdough bakes.
Get a free sample of the workbook: Use this sourdough time planning worksheet sample to simplify your baking.
Living Bread Baker posts mentioned
How to store sourdough discard
How to Freeze Sourdough Bread, Scones, & More (Easy & Fast)
A Grandfather, A Jewish Bakery, and the Start of Living Bread Baker
Shop this post
Intro. to Sourdough online course
4-qt Cambro container for bulk ferment
This post contains affiliate links. Read my policy here.
Fluffiest Sourdough Challah Bread
Equipment
- Food Scale
- large bowl
- Spoon
- plastic dough scraper
- Rolling Pin
- Parchment Paper
- Water spray bottle
- Pastry brush
- Cooling Rack
- Metal pan for steaming
- Bread peel (or substitute flat baking sheet)
Ingredients
For the sourdough levain, make 8-12 hours before mixing dough:
- 35 g Sourdough starter very active, fully fermented that was refreshed in past 12 hours
- 80 g warm water about 75-80˚
- 135 g bread flour
For final dough:
- 80 g warm water
- 8 g sea salt
- 2 large eggs plus 1 for glazing
- 55 g Avocado oil or oil of choice
- 60 g sugar or sub. honey
- 400 g bread flour
- 200 g of the fully fermented starter made in step 1
Instructions
Recipe Prep, Make the Levain
- Levain: Knead starter into water until beginning to dissolve. Add flour. Knead until smooth. It is very thick so using hands to knead it will help all the water to get absorbed. If it feels too dry, add a few drops of water. Cover and keep at room temperature for the sourdough levain to ferment and become active (this takes 8-12 hours).
Baking Day
- Mix: In a large bowl, combine water, sea salt, 2 eggs, oil, and sugar. Whisk until well beaten and sugar and salt are dissolved. Mix in bread flour. Use a spoon, dough scraper, or your hands. Mix until all ingredients are combined and there is no dry flour left.
- Knead: Transfer the dough to an unfloured clean work surface. Measure 200 grams of the sourdough levain and add it to the dough. Knead the levain into the dough mixture for 10 to 15 minutes or until the levain is fully incorporated. The dough should be smooth and release easily from the work surface.
- Bulk fermentation: Clean the mixing bowl with warm water to create a warm environment for the dough, or use a different dough container. Put dough in the bowl, cover, and let ferment 3 to 5 hours until the dough is smooth and doubled in volume.
- Prepare baking dish: Line 2 baking sheets with parchment paper.
- Divide: Divide dough into two 450g (or about 1 lb.) portions for the 2 loaves. Divide again. There will be 4 portions of dough.
- Preshape: Lightly flour work surface, roll out a portion of dough into a flat long skinny rectangle. To make a long roll, roll up a long side into a spiral. Repeat with remaining 3 portions of dough.
- Braiding: Take two ropes of the dough and cross them over each other into an “X” shape. Take the upper two sections of the ropes of dough and pull down toward the bottom so all four ends are pointed downward. Take four small pieces of paper and label each one with a number: 1, 2, 3, 4. Put the pieces of paper below the ropes of dough, from left to right. As you follow the braiding steps, move each number to align with the rope’s new position. To start: Bring1 over 2, 3 over 4, 4 over 1, 2 over 4, 1 over 3, 3 over 2, 4 over 3, and 1under 2. Tuck all the strands under and seal them against the loaf. The goal of the braiding is to have an alternating and even pattern that comes up higher in the center of the loaf. Hold the ends of the loaf and stretch it if needed to help make the shape more even.
- Proof: Cover with plastic wrap, loosely to allow room to expand. Proof for 4-6 hours, until tripled in size (check readiness by lightly pressing dough with finger, if dough springs back wait longer, if indentation stays, it’s ready). A warm environment, protected from drafts is optimal.
- Preheat oven: 20 minutes before baking, preheat oven to 350˚F, put baking stone (if you do not have a baking stone, bake straight on the baking sheet) in the oven to preheat on middle rack, place rimmed pan with water on lower rack.
- Egg wash: Meanwhile, whisk 1 egg with 1 t. water and brush onto loaves for the glaze. Sprinkle loaves with sesame or poppy seeds, if desired.
- Baking: Carefully transfer loaves to heated baking stone with parchment underneath. Bake 25 minutes, then remove pan of water, close oven, and bake about 10 minutes longer, until browned.
- Cool: Put challah on a cooling rack to cool for 20-40 minutes.
It was tasty, but nothing fluffy about it. It was a dense bread compared to the yeast challah I usually make. I followed the measurements precisely and I have a strong starter. I bulk fermented for 5 hours and let the braids rise for 6 hours. The house was 72, but for the braid rise I put it in the oven with the light on for a little more heat. It probably doubled in size each time and it rose some in the cooking. This is my third attempt at sourdough challah and probably the best result, but still disappointing.
Hi Chris,
I’m sorry you weren’t satisfied with the results. The title is fluffiest sourdough so I was not comparing it to traditional yeast breads. Commercial yeast creates a very dramatic rise due to the nature of what it is. Personally, the sourdough flavor trumps commercial yeast every time and it’s more digestible which is why it’s my preference. Best of luck with your baking!
Absolute you the fluffiest, softest most pillowy challah! I used this recipe to make an sourdough stuffed apple recipe for Rosh Hashanah. We made the dough (in the stand mixer!) mid morning and I let it proof at room temp for 8 hours before moving it to the fridge. I doubled the recipe and cut it into three loaves which weren’t very large so my only suggestion is to consider doubling for larger loaves. We weighed all of our ingredients and I didn’t add extra flour while shaping even though it was just barely sticky (more like tacky). So it never got dense. I’ve made a lot of challah and this was superior in flavor and texture. A keeper! Thank you.
I’m so glad! And that stuffed apple version sounds incredible!!! I’ll have to try that some year!
Shalom, Shalom,
I used this recipe to make my sourdough Challah, I used my freshly milled flour for the challah and sourdough. Unfortunately it was very dense, it didn’t raise much, I end up making a bread pudding to save it, I dislike to waste, it taste good.
I probably have had this results because of the freshly milled flour, but who knows, it has been my 3rd experience with sourdough.
I saved the leftover levain, put inside a ziplock bag and inside the refrigerator. Can I use it to make more sourdough? Or maybe share with a friend? I am new to this and really appreciate some input.
Todah Rabah (thank you very much)
This recipe uses white bread flour. Whole wheat flour will not give you the same results. Use my Sourdough Whole Wheat Challah Bread
Do you still have your original starter? Keep caring for that to keep it healthy as you learn. That starter is your primary priority to keep healthy and active. Use recipes suited to your ingredients. Changing the flour variety is not recommended, especially for beginners.
This recipe is a good one for beginners: How to make Sourdough Bread step by step
I just wanna say this is a beautiful recipe and if anyone thinks this is going to be like a traditional yeast loaf with intense rise and internal fluff, that is not the case because sourdough is not the same as those active yeast packets.
Also be careful on the cook time, monitor the temps because if your oven runs hotter than most, like mine, you’ll want to lessen the time it’s in. Sadly I over baked mine a few minutes too long but it’s still quite tasty, just a bit firmer than I’d like.
The internal temp on average for sourdough bread in general is between 190-200F
Happy baking!!
Thank you for your comment May. I’m glad you enjoyed it! I hope your next bake comes out perfectly!