Recipes
Sourdough Challah: Soft, Braided, Naturally Leavened
A naturally leavened take on the classic braided egg bread — rich, soft, and beautifully golden. Full method and braid guide.
Sourdough challah is a soft, rich, braided egg bread leavened with starter instead of commercial yeast — it has a tender, slightly sweet crumb and a deep golden, glossy crust. The enriched dough ferments more slowly than lean dough, so plan for a longer rise.
Recipe (one large braid)
- 500g bread flour
- 100g active starter
- 120g water
- 3 eggs (plus 1 for egg wash)
- 60g honey
- 60g neutral oil
- 10g salt
Schedule
| Step | Time |
|---|---|
| Mix + knead | 15 min |
| Bulk ferment (warm) | 5–8 hrs |
| Shape + braid | 20 min |
| Final proof | 2–4 hrs |
| Bake | 30–35 min |
Method
- Mix all dough ingredients; knead 8–10 minutes until smooth and elastic (enriched dough needs real kneading).
- Bulk ferment at warm room temperature until nearly doubled — enriched dough is slower, so be patient.
- Divide into strands (3, 4, or 6) and braid.
- Proof until puffy and jiggly.
- Brush with egg wash; sprinkle sesame or poppy seeds.
- Bake at 350°F for 30–35 minutes to deep golden, ~190°F internal.
Braiding (3-strand)
Pinch three strands together at the top. Cross right over middle, then left over middle, repeat to the end, pinch and tuck. For shine and definition, egg wash twice — once before proofing, once before baking.
Frequently asked questions
Why is my challah dense?
Enriched dough ferments slowly. Give it a longer, warmer bulk and a full proof — don't rush it.
Can I add raisins?
Yes — fold in 100g during shaping for a traditional sweet challah.
Can I make it less sweet?
Reduce honey to 30g; it'll still brown beautifully from the eggs.
Enriched doughs need patience and the right timing. SourdoughAI adjusts the schedule for slower enriched ferments so your challah rises fully.