Prepare for a delightful bread-baking experience that mixes tradition with a unique tangy flavor! Challah Sourdough is the ideal blend of two classic breads – the luxurious, egg-rich braids of challah and the deep, fermented notes of sourdough. It’s a heavenly combination that will make your kitchen smell incredible.

With Rosh Hashanah, the Jewish New Year, coming up in September, this Challah Sourdough is the perfect way to celebrate a fresh start. Picture your holiday table decorated with a stunning, braided masterpiece that is both delicious and meaningful. 

Whether you’re enjoying it with honey for a sweet New Year or using it to create the ultimate French toast the following day, this bread will undoubtedly become a cherished part of your celebrations.

Ingredients Used to Make Challah Sourdough

• Sourdough Starter: The secret ingredient that brings that signature tang and depth of flavor.
• All-Purpose Flour: A staple for any good bread, providing the perfect structure.
• Eggs: Adds richness and a beautiful golden hue to the dough.
• Honey: Sweetens the bread just enough without overpowering the sourdough tang.
• Olive Oil: Keeps the bread tender and adds a subtle richness.
• Salt: Enhances all the flavors and balances the sweetness.
• Water: Helps bring the dough together and activates the sourdough starter.

How to Make Challah Sourdough

1. Feed Your Starter: Make sure your sourdough starter is active and bubbly before you begin. Feed it a few hours before you start, or even the night before, so it’s ready to work its magic.
2. Mix the Dough: In a large bowl, combine the flour, eggs, honey, olive oil, salt, and sourdough starter. Gradually add water and mix until a sticky dough forms. You can use a stand mixer with a dough hook or mix by hand.
3. Knead & Rest: Knead the dough until it’s smooth and elastic, about 10 minutes. Cover the bowl with a damp cloth and let it rest for 30 minutes. This allows the flour to fully hydrate and the gluten to develop.
4. First Rise: After the dough has rested, perform a series of stretches and folds every 30 minutes for 2 hours. This strengthens the dough without overworking it. Then, cover and let it rise in a warm place until it has doubled in size, about 4-6 hours.
5. Shape the Challah: Once the dough has risen, gently deflate it and divide it into equal pieces. Braid the pieces together to form the classic challah shape, then place the braided loaf on a parchment-lined baking sheet.
6. Final Rise: Cover the loaf with a damp cloth and let it rise again for about 2 hours, or until it has puffed up nicely.
7. Bake: Preheat your oven to 375°F (190°C). Brush the loaf with a beaten egg for that shiny finish, then bake for 25-30 minutes, or until the challah is golden brown and sounds hollow when tapped on the bottom.
8. Cool & Enjoy: Let the challah cool on a wire rack before slicing into it—if you can wait that long! This bread is perfect on its own, or with a spread of butter or jam.

That’s it! You’ve made Challah Sourdough – a delicious fusion of two classic bread styles that’s both fun to bake and a delight to eat. Enjoy it warm from the oven or turn it into amazing French toast. This bread is a guaranteed crowd-pleaser. Have a great time baking, and remember to spread the joy (and the bread!) with your loved ones.

Quick Cooking Recipe

• Preparation Time: 30 minutes (active)
• Cooking Time: 30 minutes
• Inactive Time: 6-8 hours (including rising time)
• Total Time: 7-9 hours

Author: Jen Sharpin | So Damn Delish

Yield: 1 large loaf

Discover Challah Sourdough: a delightful fusion of two beloved breads. This golden, braided loaf boasts tangy flavor and soft texture. Perfect for special occasions.

Ingredients

• 1 cup active sourdough starter
• 4 cups all-purpose flour
• 2 large eggs
• 1/4 cup honey
• 1/4 cup olive oil
• 1 1/2 teaspoons salt
• 3/4 cup water (adjust as needed)

Instructions

1. Feed sourdough starter and let it become bubbly and active.
2. In a large bowl, mix flour, eggs, honey, olive oil, salt, and starter. Gradually add water until a sticky dough forms.
3. Knead dough until smooth and elastic, then let it rest for 30 minutes.
4. Perform stretch and folds every 30 minutes for 2 hours. Let rise until doubled in size.
5. Braid dough and place on a baking sheet. Let rise for 2 hours.
6. Preheat oven to 375°F (190°C). Brush with egg wash and bake for 25-30 minutes.
7. Cool before slicing and enjoy!

Notes

• If your dough is too sticky, add a little more flour; if it’s too dry, add a bit more water.
• This bread freezes well, so make an extra loaf to enjoy later!

Need even more mouthwatering inspiration for your September feasts? Head over to So Damn Delish for a treasure trove of recipes that’ll have you drooling!