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.
Why Try Making Challah Sourdough?
Combining the soft, rich texture of challah with the subtle tang of sourdough, challah sourdough offers a unique twist on traditional bread-making. Unlike classic challah, which relies solely on yeast, this variation incorporates sourdough starter, giving it a delightful complexity of flavor.
The sourdough starter brings a gentle tartness that balances out the slightly sweet notes of the challah, resulting in a well-rounded loaf perfect for both sweet and savory dishes.
Making sourdough challah is also a rewarding experience for any baker. The fermentation process adds depth to the dough, creating a rich texture and a slight chewiness that complements the fluffy interior. If you’re already a fan of sourdough or challah, this blend of the two is a wonderful way to explore new flavors while keeping the soft, braided beauty of traditional challah bread.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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:
- Feed sourdough starter and let it become bubbly and active.
- In a large bowl, mix flour, eggs, honey, olive oil, salt, and starter. Gradually add water until a sticky dough forms.
- Knead dough until smooth and elastic, then let it rest for 30 minutes.
- Perform stretches and folds every 30 minutes for 2 hours. Let rise until doubled in size.
- Braid dough and place on a baking sheet. Let rise for 2 hours.
- Preheat the oven to 375°F (190°C). Brush with egg wash and bake for 25-30 minutes.
- 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!
Nutrition Facts (per serving)
- Calories: 180 kcal
- Sugar: 2g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
How to Customize Your Sourdough Challah
One of the best parts about making sourdough challah bread is how easily it can be personalized. For a sweeter loaf, consider adding a touch of honey or maple syrup to the dough, or even sprinkle cinnamon and raisins throughout to create a cinnamon-raisin sourdough challah. Those who enjoy a savory twist can add herbs like rosemary or thyme, or even sprinkle some flaky sea salt on top for an extra layer of flavor.
This sourdough challah bread recipe can also be adapted to different shapes beyond the classic braid. Try creating rolls, mini-braids, or even a round loaf for special occasions. Each version of the bread offers a unique visual appeal and brings out different qualities in the dough. Regardless of how you shape or season it, sourdough challah is a versatile and delicious addition to any meal.
Need even more mouthwatering inspiration for your September feasts? Head over to So Damn Delish for a treasure trove of recipes like this Challah Sourdough that'll have you drooling!
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Challah Sourdough: A Deliciously Tangy Twist on Tradition
- Prep Time: 30 minutes (active)
- Inactive Time: 6-8 hours (including rising time)
- Cook Time: 30 minutes
- Total Time: 7-9 hours
- Yield: 1 large loaf 1x
- Category: Side Dishes
Description
Discover Challah Sourdough by So Damn Delish: a delightful fusion of two beloved breads. This golden, braided loaf boasts a tangy flavor and soft texture.
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
- Feed sourdough starter and let it become bubbly and active.
- In a large bowl, mix flour, eggs, honey, olive oil, salt, and starter. Gradually add water until a sticky dough forms.
- Knead dough until smooth and elastic, then let it rest for 30 minutes.
- Perform stretches and folds every 30 minutes for 2 hours. Let rise until doubled in size.
- Braid dough and place on a baking sheet. Let rise for 2 hours.
- Preheat the oven to 375°F (190°C). Brush with egg wash and bake for 25-30 minutes.
- 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!
Nutrition
- Calories: 180 kcal
- Sugar: 2g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
