Homemade Sourdough Challah

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This beautiful Sourdough Challah has a pillowy soft crumb and golden brown, incredibly flavorful crust that will impress everyone around the table.

Recipe Intro: Homemade Sourdough Challah
Recipe Run Through
Video Tutorial: How to Braid a 6-Strand Challah
Tools I Recommend
Recipe Card
Recipe Video
Bakers Schedule

Homemade Sourdough Challah

Challah comes in various sizes and shapes and is a traditional Jewish bread made for Sabbath and most Jewish holidays. It is an enriched dough made with eggs, oil, and honey. It has some similarities to the French brioche, although it is not as rich in texture or flavor and does not contain any butter or milk.

As with all of my sourdough recipes, there is some waiting involved in making this bread. To help plan out your bake, I have included a baker’s schedule at the end of this post. Please also make sure to read through the whole recipe before you begin.

Recipe run through

Day one

Prepare the levain – All you have to do to prepare the levain is mix active sourdough starter, water, and flour in a bowl. Then, either transfer the mixture to a starter jar or simply cover the bowl with plastic wrap. Next, place the levain in a warm spot, ideally at 78°F/26°C for 4 hours, or until the levain has doubled/tripled in size (reached peak.)
Mix up the main dough – Once the levain has peaked (doubled/tripled in size) – combine water, levain, eggs, and honey in the bowl of your stand mixer fitted with a dough hook. Add flour to the bowl, turn the mixer on, and mix for about 2 minutes until the dough comes together. Cover the bowl and autolyse/rest for 30 minutes.
Add salt and oil – Sprinkle salt and 1/4 of the oil on the dough. Knead for 2 minutes or until the oil is thoroughly mixed in. Then, add another part of the oil and knead on low-medium speed until fully incorporated. Repeat until all the oil has been added. It’s essential to add the oil little by little. If you add it all at once, the oil won’t penetrate into the dough. This dough is on the stiffer side, so depending on your mixer, you might have to squeeze the dough with your hands a little to thoroughly mix in the oil. Please be patient with this part.
Knead – Once you have added all the oil and thoroughly mixed it in, continue the kneading for 5-10 minutes on medium speed until the dough passes the windowpane test.
First proof – Oil a large baking bowl. Transfer the dough to the bowl, and lightly oil the top of the dough as well. Cover the bowl and rise for five hours at around 75°F/24°C.
Cold proof – After five hours at 75°F/24°C, transfer the dough to the fridge and cold-proof for 10-15 hours or overnight.

Day two

Divide the dough – Dump the dough onto your work surface. It’s usually not necessary to flour the work surface at this point. The dough should be cold and relatively stiff and shouldn’t stick to your hands or surface. I’m doing a 6-strand plait. But feel free to divide the dough into as many pieces as you want strands in your braid. Make sure to use your scale so that each piece ends up being the same size. Now roll each dough piece into rounds and cover with an oiled piece of plastic wrap. Rest for 10 minutes.

If you don’t want to do a 6-strand plait, you can also divide the dough into three and do a simple 3-strand braid for an easier approach to the braided challah (it will still look beautiful).

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Flatten the dough rounds – With a rolling pin, roll each round into rectangles about 8 in/20 cm long. Grab one of the long sides of the rectangle, roll it up tightly like a roulade, and pinch the seam to seal. Suppose the dough resists you at any point, cover and let it rest for a couple of minutes. Repeat on all six dough rounds. Cover the roulades and rest for another 10 minutes.
Extend into strands – Use your hands to roll and extend the roulades into 16-18 in/40-45 cm strands. I like to do this in two rounds; I’ll start with strand 1 and extend it until it starts to resist me, then I’ll continue with strand 2, extend until it resists, and repeat with all the strands. Then, I’ll start with strand 1 again and extend it until it reaches the desired length of 16-18 in/40-45 cm.
Arrange the strands for braiding – Flour your work surface, and if your dough strands are a little sticky, lightly flour those as well. Use a pastry brush to remove excess flour, and be sure not to use too much. Then, arrange the strands side by side – group together at the top and pinch to fasten.

Video tutorial: How to Braid a 6-Strand Sourdough Challah

Final proof – Once you’ve finished shaping your challah, transfer it to a lined baking tray and let it rise for 4-6 hours at around 78°F/26°C. Proof for 4-6 hours, or until the challah has risen and is nicely puffed up. The bread should jiggle when you shake the tray.
Bake – Preheat the oven to 350°F/180°C, brush the challah with egg wash, sprinkle with sesame seeds, and finally bake for 25-35 minutes, until golden brown. Internal temperature should be at 95°C/203°F when it is done.

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