Homemade Sourdough Challah Bread

What Is Challah Bread?

Challah is a traditional Jewish bread known for its beautiful braided appearance and slightly sweet, soft interior. It’s typically made for Sabbath dinners and holidays, but it’s become beloved worldwide for its flavor and presentation. This version uses sourdough starter rather than commercial yeast, which gives the loaf a subtle tang and added depth of flavor.

Unlike French brioche, which is made with butter and milk, challah is dairy-free, making it perfect for those with dietary restrictions or anyone wanting a lighter bread. Its shiny crust, thanks to the egg wash, and golden sesame seed topping give it that unmistakable homemade, rustic look. This is a loaf you’ll feel proud to serve at the table or gift to a friend.

Time & Effort Overview

Don’t let the long proofing time scare you—most of it is passive. Here’s how the process breaks down:

• Prep Time: 40 minutes (mixing, kneading, and shaping)
• Proofing Time: 1 full day (including both room temp and cold proofing)
• Bake Time: 25–35 minutes
• Total Time: About 1 day and 1 hour, plus cooling time

This recipe is a great choice if you’re home for the day or want to prep in the evening and bake fresh the next day. The result is a professional-looking, bakery-style loaf without needing to leave your kitchen.

Ingredients List

this RECIPE

The recipe is divided into parts to help you stay organized. Using a kitchen scale will give you the most accurate and consistent results.

Levain (This feeds your sourdough starter and builds strength)

• 35 g active sourdough starter
• 35 g water (around 78°F / 26°C)
• 35 g bread flour

Main Dough

• 185 g water (around 75°F / 24°C)
• 100 g levain (after resting)
• 100 g eggs (about 2 medium eggs)
• 40 g honey
• 500 g bread flour
• 10 g salt
• 40 g neutral oil (such as sunflower or canola oil)

Egg Wash

• 1 egg
• 1 tablespoon water

Optional Toppings

• Sesame seeds, poppy seeds, or a sprinkle of flaky salt

Step-by-Step Instructions

Build the Levain

In a small bowl, combine your sourdough starter with water and bread flour. Stir until just combined. Cover loosely and leave in a warm spot for 4 hours, or until doubled in size and bubbly. This step helps build strength and flavor in your final dough.

Prepare the Main Dough

In the bowl of a stand mixer, combine water, levain, eggs, and honey. Mix until well combined. Add the flour and begin mixing with a dough hook on low speed for about 2 minutes—just until it comes together into a shaggy dough.
Let the dough rest for 30 minutes (this is called autolysing and helps develop gluten naturally).

After the rest, add salt and ¼ of the oil. Knead until the oil is absorbed. Gradually continue adding oil in batches, kneading in between. The dough will be firm and tight, but smooth. If the mixer struggles, finish kneading by hand. Once all oil is added, knead for another 5–10 minutes until the dough is elastic and passes the windowpane test.

First Rise (Bulk Fermentation)

Lightly oil a large bowl, transfer the dough into it, and lightly oil the top of the dough. Cover and leave it to rise in a warm place (around 75°F / 24°C) for 5 hours. During this time, the dough should rise and become smooth and puffy.

Once risen, transfer the bowl to the refrigerator and let it cold-proof overnight (10–15 hours). This slow fermentation deepens the flavor and makes braiding easier.

Shaping & Braiding

The next day, remove the dough from the fridge. It will be firm and easier to work with.

1. Divide into 6 equal pieces and shape each into a tight round. Cover with lightly oiled plastic wrap and rest for 10 minutes.
2. Roll each ball into a small rectangle and then roll it up like a log. Rest again for 10 minutes.
3. Extend each log into a strand about 40–45 cm long, rotating through them one by one to prevent tearing.

Lightly flour your surface and arrange the strands side-by-side. Braid them into a 6-strand challah using the criss-cross and over-under method. Pinch and tuck the ends.

Place your braided loaf onto a parchment-lined baking tray. Loosely cover and let it proof in a warm spot for 4–6 hours, until visibly puffy and jiggly.

Baking

Preheat your oven to 350°F (180°C).

Mix your egg wash and gently brush it over the surface of the dough. Sprinkle sesame seeds generously.

Bake for 25–35 minutes until golden brown. If the top is browning too fast, cover loosely with foil. The internal temperature should reach 203°F (95°C).

Let it cool completely on a wire rack before slicing.

Tips for Success

• Measure ingredients by weight for consistent results.
• Don’t rush the proofing—under-proofed dough will bake dense.
• Use a light hand when brushing egg wash so you don’t deflate the dough.
• Perform the windowpane test to check for gluten development: stretch a small piece of dough between your fingers. It should stretch thin without tearing.

Can You Freeze It?

Yes, challah freezes beautifully. After baking and cooling completely:

• Slice and wrap in foil or plastic wrap, then place in a freezer-safe bag.
• Store for up to 3 months.
• To serve: toast slices directly or reheat a whole loaf at 300°F (150°C) wrapped in foil for 10–15 minutes.

Perfect Pairings

This bread is delicious on its own, but here are a few ideas to enjoy it even more:

• Spread with butter and jam for a cozy breakfast.
• Use for French toast—the dense crumb soaks up custard beautifully.
• Serve with soups or stews, or slice for gourmet sandwiches.
• Toast and drizzle with honey for an afternoon treat.

Why Use Sourdough Instead of Yeast?

Sourdough offers more than just flavor. It brings:

• Better digestion: Natural fermentation breaks down gluten and phytic acid.
• Longer shelf life: It stays fresh longer than yeast-based breads.
• Deeper flavor: The tangy, complex notes enhance every bite.

If you already bake with sourdough, this is a fun way to expand your repertoire. If not, this recipe is a great introduction to it.

Tools You’ll Need

Having the right tools makes the process smoother:

• Stand mixer (or a big bowl + strong hands)
• Mixing bowls
• Kitchen scale (for accuracy)
• Parchment paper and baking tray
• Rolling pin
• Pastry brush (for egg wash)
• Plastic wrap or a clean kitchen towel
• Wire rack for cooling

Make It Your Own

This recipe is adaptable to your personal taste. Try:

• Adding raisins or dried cranberries for a sweet variation.
• Using poppy seeds or everything bagel seasoning instead of sesame.
• Braiding into 3 or 4 strands for a simpler loaf.
• Making challah rolls—perfect for sandwiches or gifting.

FAQ (Frequently Asked Questions)

Can I use whole wheat flour?

Yes, but keep it to 25–30% of the total flour to avoid making the loaf too heavy. Whole wheat absorbs more water, so adjust accordingly.

What if I don’t have a stand mixer?

You can mix and knead by hand. Just be prepared to knead for 10–15 minutes to achieve a smooth, elastic dough.

Can I make this without eggs?

Yes, although the texture will change. Use ¼ cup of water with 1 tbsp of oil for every egg as a substitute. The bread will be less rich but still tasty.

What if I forgot to feed my starter?

Make sure your sourdough starter is active and bubbly before you begin. Feed it 4–6 hours before starting the levain if it’s been in the fridge.

Can I make it sweeter?

Absolutely. Add up to 20g more honey if you prefer a sweeter loaf, especially for French toast or dessert use.

Conclusion

Sourdough challah is more than just a bread recipe—it’s an experience. From the first moment you build your levain to the final golden crust out of the oven, every step is full of intention and care. Whether you’re baking for family, sharing with neighbors, or treating yourself, this loaf brings warmth to the table.

Take your time, enjoy the process, and savor the results—because baking something this beautiful is always worth it.

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