Sourdough Challah Recipe
This delectable bread boasts a soft, fluffy interior and a beautifully golden, braided crust. It's the perfect addition to elevate any holiday feast or even an ordinary weekday meal.
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Servings: 1 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.
Notes
This recipe creates a very wet dough that might make you doubt if you’ve added enough flour. With patience and ample kneading, the dough will come together. It takes a significant amount of time (around 20 minutes in a stand mixer), but it will eventually pull away from the sides of the bowl and become smooth and elastic. If you don't have bread flour, you can substitute with all-purpose flour. The bread may not be as soft, but it will still be delicious.