Sourdough Challah Recipe

Sourdough Challah is a delightful fusion of traditional Jewish bread and the tangy complexity of sourdough. This recipe combines the rich, slightly sweet taste of classic challah with the unique depth that only a sourdough starter can bring. A beautiful, braided loaf that is as visually stunning as it is delicious, sourdough challah is a testament to the art of bread-making.

Using an active and bubbly sourdough starter is crucial to achieving the perfect texture and flavor. The fermentation process not only adds complexity to the taste but also makes the bread easier to digest. Let’s dive into the details of creating this exceptional bread.

Ingredients Breakdown and Preparation Needed

The ingredients for sourdough challah are straightforward yet carefully chosen to create a balanced dough. Bread flour provides the necessary gluten structure, while all-purpose flour adds a touch of tenderness. Honey and oil contribute to the rich, moist crumb, and eggs add both color and flavor. Salt is essential for balancing the sweetness and enhancing the overall taste.

Preparation is key to success. Ensure you have all ingredients measured and ready before you start. A stand mixer will make the kneading process much easier, although it can be done by hand with some effort. Patience is vital, as the dough requires a long fermentation period to develop its characteristic flavor and texture.

Step-by-Step Instructions

To achieve the best results, follow these detailed steps:

Begin by feeding your sourdough starter at least 4-12 hours before you start making the dough. This ensures it’s active and bubbly, providing the leavening power needed for the bread.

In the evening, combine all the ingredients in your stand mixer. Knead the dough until it becomes smooth, glossy, and pulls away from the bowl—this usually takes about 20 minutes. Cover the bowl with plastic wrap, a damp towel, or a tight lid, and let it rise at room temperature for about 10 hours or until it has doubled in size.

The next morning, divide the dough into four equal parts. Roll each piece into a long rectangle, roughly 18-20 inches in length and 3-4 inches wide, then shape these into skinny ropes.

Lay the ropes on the counter and pinch the ends together. Start braiding by taking the second rope from the right and crossing it under the rope to its left, then over the leftmost rope. Move the rightmost rope over the rope to its left, under the middle rope, and finally over the leftmost rope. Repeat this pattern until the entire loaf is braided. Pinch the ends together and tuck them under the loaf.

Place the braided dough into a greased 9×13 baking dish or on a cookie sheet. Let it rise again for about an hour. Preheat your oven to 425°F (220°C). Prepare the egg wash by beating an egg yolk with a tablespoon of water and brush it over the loaf. Bake the challah for about 25 minutes, until it starts to turn golden brown.

Recipe Tips & Frequently Asked Questions

Choosing the Right Flour: Opt for high-protein bread flour to ensure your challah has the structure needed to support the braid.

Substituting Ingredients: Neutral oils like vegetable or canola oil work well. For a different flavor profile, try olive oil or melted butter.

Adjusting Rising Times: Depending on your room temperature, the dough may rise faster or slower. Colder environments will slow down the fermentation, while warmer ones will speed it up.

Troubleshooting Common Issues: If your dough doesn’t rise, check the activity of your starter. Ensure it’s bubbly and active. If the dough is too sticky, add a bit more flour, and if it’s too dry, add a touch more water.

How Do I Know When My Starter Is Ready?: Your starter should be bubbly and have doubled in size within a few hours of feeding. It should also have a pleasant, slightly tangy smell.

Can I Freeze the Dough or the Finished Loaf?: Yes, both the dough and the baked challah can be frozen. For the dough, freeze after shaping but before the second rise. Thaw and allow to rise before baking. For the loaf, freeze it whole or in slices for easy reheating.

How Do I Store Sourdough Challah?: Store at room temperature in an airtight container or bag for up to three days. For longer storage, freeze the loaf.

What If My Dough Doesn’t Rise Properly?: Ensure your starter is active. If the environment is too cold, try letting the dough rise in a warmer spot or extend the rising time.

What to Serve With Sourdough Challah

Sourdough challah pairs beautifully with a variety of dishes. For a complete meal, serve it alongside hearty soups, stews, or roasted meats. It’s also excellent for sandwiches, particularly when filled with savory ingredients like grilled vegetables, cheese, or deli meats. For breakfast, try it toasted with butter and jam.

For beverages, challah goes well with both sweet and savory options. A rich red wine or a crisp white can complement the bread’s flavors. For non-alcoholic options, consider pairing it with a robust coffee, a delicate tea, or fresh fruit juice.

Leftover challah is incredibly versatile. Use it to make French toast, bread pudding, or even croutons for salads. Its slightly sweet flavor makes it perfect for both sweet and savory applications.

Variations and Add-Ins

To add variety, consider incorporating sweet or savory ingredients into the dough. Dried fruits, chocolate chips, or nuts can add interesting textures and flavors. For savory twists, try adding garlic, herbs, or cheeses.

Experimenting with different shapes can also be fun. Instead of a traditional braid, you might try shaping the dough into rolls or a spiral loaf.

Enhance the flavor by adding spices such as cinnamon, nutmeg, or cardamom to the dough. Fresh herbs like rosemary or thyme can provide a delightful aromatic touch.

Making sourdough challah is a rewarding process that combines the rich traditions of challah with the complex flavors of sourdough. By following the detailed steps and tips provided, you can create a loaf that is not only delicious but also visually stunning. Embrace the opportunity to experiment with different ingredients and shapes, and enjoy the process of creating a beautiful loaf of bread. Share your creations with friends and family, and delight in the satisfaction of homemade sourdough challah.

Ingredients:

3 1/2 cups bread flour
1/2 cup all-purpose flour
1 cup sourdough starter, active and bubbly
6 tablespoons honey
6 tablespoons oil (any neutral-tasting oil will do; I used melted coconut oil)
3 large eggs
2 teaspoons salt
1/2 cup water

Egg Wash

1 large egg yolk
1 tablespoon water

Instructions:

Ensure your sourdough starter is well-fed and bubbly, feeding it 4-12 hours before beginning the recipe.

The evening prior, combine all the ingredients in a stand mixer. Knead until the dough is smooth, glossy, and pulls away from the bowl, which typically takes about 20 minutes.

Cover the dough with plastic wrap, a damp towel, or a tight lid, and let it rise at room temperature for approximately 10 hours or until it has doubled in size.

In the morning, divide the dough into four equal parts.

Roll each piece into a long rectangle, about 18-20 inches in length and 3-4 inches wide, then shape each into a skinny rope.

Lay the four ropes on the counter, aligning them together, and pinch the ends.

Begin braiding by taking the second rope from the right and crossing it under the rope to its left, then over the leftmost rope.

Next, move the rightmost rope over the rope to its left, under the middle rope, and finally over the leftmost rope.

Repeat this pattern until the entire loaf is braided. Pinch the ends together and tuck them under the loaf.

Place the braided dough into a greased 9×13 baking dish or on a cookie sheet.

Let the dough rise again for about an hour.

Preheat your oven to 425°F (220°C).

Prepare the egg wash by beating an egg yolk with a tablespoon of water and brush it over the loaf.

Bake the challah for about 25 minutes, until it starts to turn golden brown.