Sourdough Challah Recipe (with braiding photos!)

Name: Sourdough Challah Recipe
Prep time: 60 min
Cook time: 40 min
Total time: 1000 min
Ingredients: 50 grams Sourdough Starter; 50 grams Bread Flour; 50 grams Warm Water; 340 grams Bread Flour; 40 grams Granulated Sugar; 7 grams Sea Salt; Levain (see above, or 150g of active sourdough starter); 60 grams Warm Water; 40 grams Neutral Oil (vegetable, canola, grapeseed, etc.); 2 Eggs; 1 Egg Yolk; 1 Egg (for egg wash); Sesame or poppy seeds (for topping)

This post may contain affiliate links for products and ingredients I use and recommend. For more information, see my affiliate disclosures.

Tools Needed:

Baking Scale

This Escali scale is what I use every day, from measuring coffee beans to any baking project. Baking by weight is essential with sourdough baking so you can consistently measure the exact amount of ingredients needed to replicate a recipe best.

Mixing Bowls

You will need two medium-sized mixing bowls for this recipe. This set of Vollrath stainless steel mixing bowls is my favorite because the bowls have flat bottoms that remain stable while mixing.

Half Sheet Baking Pan

These Nordic Ware half-sheet pans are used constantly in my kitchen for cooking and baking projects. They cook evenly, don’t rust, and are easy to clean. You only need one for this recipe.

Silicone Baking Mat/Parchment Paper

I usually use silicone baking mats instead of parchment usually because the mats are reusable, fit perfectly in a half-sheet pan, and are non-stick. However, you can use parchment paper as well for this recipe. If you do, the challah will leave a unique imprint on the parchment paper.

Pastry Brush

The sourdough challah gets two egg washes before baking to give it a shiny, golden crust. You need a pastry brush to apply the egg wash smoothly and evenly.

Don’t have a pastry brush? A good substitute in a pinch is a new paintbrush.

Optional but helpful: Brod & Taylor Folding Proofer

This folding proofing box by Brod & Taylor is a game changer to keep your sourdough starter and doughs at the perfect temperature while proofing. It folds up easily, includes a humidity tray, and can even be used as a slow cooker.

Sourdough Challah imprint on parchment paper

Ingredients Needed:

Sourdough Starter

Sourdough is the only yeast used in this sourdough challah recipe. If you do not have a sourdough starter, please refer to my How to Make a Sourdough Starter guide where I walk you through the entire process of making a sourdough starter from scratch.

I use a 100% hydration starter.

Bread Flour

I bake this sourdough challah with King Arthur Bread Flour. Bread flour is best for this sourdough challah recipe because it has a high protein content and produces more gluten. This will translate to a better rise, a chewy texture, and will hold its shape better when braided.

King Arthur Bread Flour is at 12.7% protein content, so keep that in mind if you use a different brand. Higher protein content will absorb more water. A lower protein content flour, like all-purpose flour, will absorb less water. Thus, you’ll need to adjust the hydration of the recipe slightly.

Water
Eggs
Neutral Oil (vegetable, canola, grapeseed, etc.)
Granulated Sugar
Sea Salt
Seeds for topping (poppy seeds and sesame seeds are my favorites)

Ingredients needed for sourdough challah: levain, flour, eggs, oil, water, poppy seeds, sugar, and salt — Ingredients needed for sourdough challah

Baker’s Percentage Table:

I include a baker’s percentage chart so you can scale a recipe up or down. With baker’s percentages, the total weight of all flour in the recipe is 100%. The other ingredients are noted in relation to the total weight of flour (in this case, 390g total flour). This is why the percentages below will add up to over 100%.

The King Arthur website has a more detailed reference page on why and how baker’s percentages are calculated if you’re interested and would like to learn more.

Ingredients	Weight	Percentage
Bread Flour	390 grams	100%
Sourdough starter*	50 grams	12.8%
Water	110 grams	28.2%
Sea Salt	7 grams	1.8%
Granulated Sugar	40 grams	10.3%
Neutral Oil	40 grams	10.3%
Eggs (2 large, plus 1 yolk)**	118 grams	30.2%

⏰ Sample Baking Schedule

The chart below is a sample baking schedule for an evening challah with dinner (or Shabbat) that works decently for my schedule. Many steps are flexible, depending on your own day-to-day schedule.

For example, you can make the levain the night before by using a smaller amount of starter and higher ratio of flour and water.

You can also proof the dough overnight in the refrigerator for up to two days to bake on your own time.

Steps	Time
1. Make Levain	9:00am
2. Mix and Knead	2:00pm
3. First Proof (Bulk Fermentation)	2:30pm-7:30pm
4. Overnight Cold Proof	Overnight and up to 48 hours
5. Shape, Braid, and Final Proof	Next day, 12:00pm-4:00pm
6. Bake	4:00pm-4:35pm

👨‍🍳 How to Make Sourdough Challah:

Follow this guide to learn how to make the best sourdough challah.

1. Build the levain

Mix 50g sourdough starter, 50g bread flour, and 50g warm water in an empty jar.

Cover and set in a warm location (between 75-80ºF) for about five hours until bubbly and ripe. The levain should at least double in size during this time.

Note: Please refer to my guide on How To Make A Sourdough Starter if you do not have a sourdough starter.

My guide on sourdough levains explains the difference between a starter and a levain. Learn how to make a stronger sourdough starter with my sourdough starter tips guide.

Picture of small jar of levain — Just mixed levain

Bubbly and ripe levain in jam jar — Just mixed levain

2. Mix the dry ingredients

When your levain is ripe, mix the dry ingredients in a medium bowl:

340g bread flour
40g granulated sugar
7g sea salt

Adding salt to dry ingredients in bowl — Adding dry ingredients to flour

Mixing dry ingredients for sourdough challah in bowl — Adding dry ingredients to flour

3. Whisk the wet ingredients

In a separate bowl, whisk together all of the wet ingredients.

Ripe levain (125-150g)
60g warm water
40g neutral oil
Two large eggs
One egg yolk

At first, the levain might separate, but after a couple of minutes, the wet ingredients should be thoroughly mixed together and be a bright yellow color.

Mixing wet ingredients sourdough challah — Levain for sourdough challah

4. Mix the wet and dry ingredients

Pour the wet ingredients into the bowl of dry ingredients.

Use a spatula to combine the wet and dry ingredients. The dough will start extremely wet.

When the dough barely starts to come together, large flour pockets will remain. Use your hands to bring the dough together until almost all the flour is hydrated.

The dough should come together into a shaggy ball that you can transfer to a work surface.

Mixing wet and dry ingredients sourdough — Mixing wet and dry ingredients together

Just mixed ingredients sourdough challah — Mixing wet and dry ingredients together

5. Knead

You need to knead challah dough to develop enough gluten structure to retain its shape.

This dough is quite stiff, so I recommend kneading it by hand instead of using a stand mixer. It’s also a nice arm workout!

First, place the shaggy dough onto a lightly floured work surface, and with lightly floured hands, begin kneading the dough.

To knead the dough, use the palm of your hand to press down on the dough. Then, press away from your body—alternate between hands in a rocking, back-and-forth motion.

A few notes about kneading this dough:

At first, the dough will stick to your hands, and it will be tempting to flour the dough more. Don’t! As you knead the dough, it will continue to hydrate the flour; the dough will come together. Adding more flour to the dough during kneading will result in dense challah.
If the dough is unbearably sticky, only lightly flour your hands (not the dough itself).
This dough is stiff; I would not recommend using a mixer so it doesn’t overheat.

The video below demonstrates how I knead this sourdough challah dough by hand:

Knead the dough for about 8-10 minutes until the dough is completely smooth, and you can perform the windowpane test on a portion of the dough.

What is the windowpane test?

The windowpane test is a valuable tool to know if you’ve developed enough gluten in the dough. To perform the windowpane test, gently pull up a small portion of the dough between your fingers. If the dough quickly tears, it has not developed enough gluten, as seen in the photo below before kneading.

The dough passes the windowpane test if you can stretch it into a thin, translucent film that light can pass through without breaking (like a windowpane!).

Tearing dough before kneading sourdough challah

Windowpane test for sourdough challah — Tearing dough before kneading sourdough challah

6. First Proof

Place the kneaded sourdough challah dough into a lightly oiled bowl for proofing.

Proof the dough until doubled and a noticeable amount of gas has formed in the dough. At 78ºF, this should take about five hours.

Sourdough challah dough at start of proof

Sourdough challah dough at end proof — Sourdough challah dough at start of proof

Notes:

Because this is an enriched dough, sourdough challah can take longer to proof. Ideally, place the dough in a warm & humid environment like a bread proofer or an oven with the light turned on.
Unlike My Everyday Sourdough Bread recipe, this dough is unlikely to overproof unless left in a warm environment for hours longer than called for (in which case the dough can spoil). You will degas the dough when you braid it, so getting this first proof exactly correct is less critical than making a loaf of artisan-style sourdough bread.

7. Cold Overnight Proof

The cold-proof, or retard, slows down fermentation and will give the sourdough challah a more complex flavor. Proofing it overnight also allows you to bake it at a later time.

With the dough covered, place it in a cold refrigerator for an overnight proof of 12-18 hours.

Note: I haven’t proofed this dough for longer than a day in the refrigerator, but if you do, I would love to hear how it turned out in the comments below!

8. Shape & Braid the Challah

Braiding is perhaps the most intimidating aspect of making challah if you’re unfamiliar.

Am I a challah braiding expert? No, but I find this basic method works well and still provides an impressive loaf!

I’ve opted for a four-strand braid for this recipe based on the size of the dough, but you’re welcome to braid it differently, of course.

If you’re looking for an easier-to-braid loaf, check out my sourdough babka recipe.

Degas and roll into ropes

Take the chilled dough out of the refrigerator, punch it down slightly with your hand to degas it, and turn it out onto a lightly floured workspace.

Divide the dough into four equal parts using a bench or bowl scraper.

One at a time, press each section of dough into a small, flat rectangle.

Gently roll up the dough from one side (it doesn’t matter which) until you have a short rope.

Using both hands and starting from the center of the rope, roll it out until it is 14-16” long. The rope should be skinnier on the ends.

Set aside and repeat with the remaining ropes until you have four ropes of equal length.

How to Braid a Four-Strand Challah

Please follow the braiding images below as I find the visual to be the most helpful to braid challah, but you can also follow the written instructions below:

Set the four ropes parallel to each other and pinch the four furthest ends of the ropes together (image 1).
Move the rope furthest to the right and bring it up and over to the left of the other three ropes (image 2).
Place the previously furthest rope to the left and bring it up and over to the right of the other ropes. Essentially, the two ropes traded places. (image 3).
Place the rope on the top left down and in between the two ropes on the bottom (image 4).
Replace the rope that was in the top left with the rope furthest to the right on the bottom (image 5).
Place the rope on the top right down between the two ropes on the bottom (image 6).
Replace the rope that was in the top right with the rope further to the left on the bottom (image 7).
Repeat this alternating pattern (from images 4-7) until you reach the ends of the ropes (image 20).
When you reach the end of braiding, slightly pinch together both ends of the challah to secure it. Barely tuck both ends underneath the challah to neaten up (image 21).

Note: While tempting, try not to stretch the ropes as you braid the dough or you will have an oblong, somewhat lopsided challah.

Challah braiding 1 — Set the ropes parallel to each other and pinch the furthest ends of the ropes together (image 1)

Challah braiding 2 — Set the ropes parallel to each other and pinch the furthest ends of the ropes together (image 1)

9. Final Proof

After the challah is braided, gently place it onto a half-sheet pan with a reusable silicone baking mat or parchment paper.

This sourdough challah gets a double egg wash (before and after proofing) for a brilliantly shiny and golden crust.

Sourdough challah proofing in oven with pan for humidity — Sourdough challah in oven with humidity

Thoroughly whisk one egg with a small whisk or fork in a small bowl. Use a pastry brush to apply an egg wash over the challah. Refrigerate the rest of the egg wash for later.

Then, place the baking sheet in an ideally warm and humid environment to proof. The humidity will help keep the challah from forming a dry crust.

In a method I learned from proofing croissants, you can create a warm and humid environment for this challah by keeping it in an oven with the light turned on and with a small pan of just boiled water in the bottom of the oven.

If you have a small thermometer and hygrometer, place them on the pan to measure the temperature and humidity. I try to keep mine at 78ºF and 60-80% humidity.

Alternatively, you can also lightly mist the pan and cover the challah with plastic wrap.

Challah braided before proofing — Sourdough challah at start of final proofing

Challah braided doubled after proofing — Sourdough challah at start of final proofing

Proof the challah until it doubles in size, is somewhat poofy, and feels full of air.

At 78ºF, proofing typically takes between 4 to 5 hours.

Perform “the finger poke test” to tell if your challah is fully proofed.

Take a floured finger and gently poke the challah. The dough is under proofed if it immediately springs back.

If the dough leaves a small indentation and slowly springs back, it is likely proofed! Does your poke leave a crater that doesn’t spring back? It might be over-proofed.

10. Bake

Preheat the oven to 350ºF (if you were proofing the challah in an oven, be sure to take it out along with the water pan!).

While the oven is preheating, brush the remaining egg wash onto the challah.

Sprinkle the challah with a topping of your choice. Poppy and sesame seeds are both traditional and delicious! But feel free to get creative- everything bagel seasoning, flaky salt, fennel seeds, za’atar, etc., are all great.

Brushing egg on sourdough challah — Brushing egg wash on sourdough challah

Up close sourdough challah with egg wash and sesame seeds — Brushing egg wash on sourdough challah

Bake for 35-40 minutes, rotating the pan halfway through to evenly brown.

When done, the challah crust should be shiny and evenly golden brown. The bottom will be firm and should sound hollow if you thump it. If you’d like to check the internal temperature, it should read between 190-200ºF.

Finally, allow the challah to cool on a wire rack for at least an hour before slicing or pulling it apart.

Sourdough challah poppy seeds — Baked sourdough challah with poppy seeds

Sourdough challah sesame seeds — Baked sourdough challah with poppy seeds

How to Serve:

There are many ways to enjoy this sourdough challah.

With its striking braid, it’s a beautiful bread to have at the center of your table. Slice or pull apart the bread and enjoy it on its own.

It’s also heavenly slightly toasted with butter and jam, or with flaky salt.

Sourdough challah poppy seeds sliced — Crumb of sourdough challah

Sourdough challah poppy seeds sliced bite — Crumb of sourdough challah

How to Store:

This challah is best on the day it’s baked.

Once cut, it can dry out faster than some other types of breads. Wrap it in a tea towel and keep in a brown paper bag for a couple of days. If the challah hardens or dries out some, slightly warm or toast it.

However, challah freezes well! Cut slices and keep them in a freezer-safe bag for a couple of months at least.

Have extra slices? It’s the perfect bread for making the best french toast or bread pudding.

Sign up for my newsletter to get my exclusive Sourdough Challah French Toast recipe!

Sourdough Challah French Toast on plate with syrup — Sourdough Challah French Toast

❓FAQs:

Can I double this recipe?

Yes! This sourdough challah recipe can be easily doubled or scaled to whatever sized challah you would like. To scale it to another size (six-braided challah, for example), please refer to the baker’s percentage table. Then, calculate each ingredient to be the same percentage as how much flour you use.

Why is my challah dry and dense?

Enriched breads like challah take longer to ferment. Therefore, it’s likely that the challah is under proofed if the dough or environment is cold. For the final proof, the dough should at least double in size. If you do the poke test, it should feel full of air and leave a slight indent.

Another reason challah can be dry or dense is if you add too much flour during kneading. As mentioned in the kneading section of the guide, only lightly flour your workstation and lightly flour your hands if the dough is extremely sticky. It will come together as you knead it!

Why is my challah hard?

Hard challah is often the result of adding too much flour during kneading or overbaking. Bake challah to an internal temperature of 190-200ºF.

Why did my challah tear or split when baked?

Challah braids can tear when they bake if the braid is too tight. This splitting can also occur if the dough is under proofed.

Can I add whole wheat to this recipe?

Sure! I made this recipe with about 10% whole wheat flour; it was very good but denser. With a large percentage of whole wheat, add more water so it doesn’t become too dense.

How many slices of sourdough challah does this recipe make?

Depending on the length of your challah, this recipe makes about eight 1-inch slices– perfect for a french toast weekend brunch.

Sourdough challah crumb up close — Sourdough challah crumb

Other Recipes You May Enjoy:

Stack of sourdough cottage cheese protein pancakes on a plate with blueberries, drizzled with maple syrup, and a fork.

26 thoughts on “Sourdough Challah Recipe”

Brian Stockwood says:

November 20, 2023 at 12:43 am

I’ve gotten to the braiding stage and I must say that the dough/braids were a bit sticky. I’m concerned that the entire shaped loaf is going to congeal together either during the second proof or in the bake….I’ll have to wait and see…

1. sourdoughbrandon says:
  
  November 20, 2023 at 8:26 am
  
  Hopefully it comes together for you! I shape the challah with just a light dusting of flour, which helps it not be sticky.
  
Mary says:

September 13, 2023 at 2:57 pm

Is the first proof and the overnight proof two steps? In other words do I proof 5 hours warm place and then put in fridge overnight?
Or is it you can proof 5 hours warm place or you can proof over night in fridge?

1. sourdoughbrandon says:
  
  September 13, 2023 at 3:50 pm
  
  Two separate steps. First proof at room temp until it almost doubles in size and then you put it in the fridge overnight, which will slow down fermentation, improve the flavor, and makes shaping easier!
  
  1. Sabrina Thorn says:
    
    September 19, 2023 at 11:21 am
    
    Thank you
    
Arielle says:

June 22, 2023 at 4:54 pm

If I’m short on time, can I not do the fridge proof and just extend the first proof?

1. sourdoughbrandon says:
  
  June 22, 2023 at 8:20 pm
  
  You could skip the overnight proof. Proof until it’s doubled in size and then divide and shape. Just note that it might make the ropes harder to divide and shape. I would at least freeze it for a few minutes to cool the dough down and that will help!
  
Jamie says:

April 17, 2022 at 8:50 pm

Beautiful images and beautiful challah. Delicious and will be making again! Very impressed.

1. sourdoughbrandon says:
  
  April 17, 2022 at 8:51 pm
  
  That’s so nice of you, Jamie! I hope you continue to enjoy.
  
Paige says:

March 28, 2022 at 7:22 pm

Hi Brandon, this was very helpful. The braiding pictures helped me alot. I never did that before!

1. sourdoughbrandon says:
  
  March 29, 2022 at 9:13 am
  
  I’m glad they were helpful, Paige! Braiding a challah can be intimidating if you’ve never done before so I’m happy it helped. Feel free to send along any pics to my email or on social media and I’d be happy to help further.