Sourdough Challah Bread: Soft, Rich, and You’d Never Know It’s Sourdough

January 1, 2026

I love challah.

That rich, tender crumb. The beautiful braid. The way it feels special without being fussy.

And then one day it hit me — why not make challah sourdough?

I’ll be honest, I wasn’t sure it would work. Would it be too tangy? Too dense? Not quite “challah”?

But this loaf?

It’s soft, rich, and beautifully braided, and you’d truly never guess it’s sourdough. No sour tang at all — just classic challah texture with a little sourdough magic behind the scenes.

I made this loaf to take to friends’ house for dinner, and it disappeared fast. This is the kind of bread that feels welcoming, comforting, and just a little bit special — exactly what challah should be.

Why You’ll Love This Sourdough Challah

Naturally leavened — no commercial yeast
Soft, tender crumb with zero sour bite
Lightly sweet and perfectly enriched
Beautifully braided and impressive (without being difficult)
Ideal for dinner parties, holidays, or everyday baking

Ingredients

Dough

120 g active sourdough starter (½ cup)
180 g warm water (¾ cup)
2 large eggs, room temperature
75 g honey or sugar (¼ cup)
75 g neutral oil (⅓ cup)
540 g bread flour (about 4½ cups)
10 g salt (1¾ tsp)

Egg Wash

1 egg
1 tbsp water or milk

Optional Toppings

Sesame seeds
Poppy seeds
Everything seasoning

Instructions

1. Mix the Dough

In a large bowl, whisk together the sourdough starter, water, eggs, honey (or sugar), and oil.

Add the flour and salt and mix until a shaggy dough forms.

2. Knead

Knead by hand or with a stand mixer for 8–10 minutes, until the dough is smooth, elastic, and soft.

Challah dough should feel enriched and silky, not sticky.

3. Bulk Fermentation

Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 6–8 hours, until doubled.

You can do one gentle stretch-and-fold halfway through if desired.

Optional overnight option:

After 2–3 hours at room temperature, refrigerate overnight and continue the next day.

4. Divide & Braid

Turn the dough out onto a clean surface and divide into three equal pieces.

Roll each piece into a long rope and braid into a classic three-strand challah.

Place on a parchment-lined baking sheet.

5. Final Proof

Cover loosely and proof at room temperature for 2–4 hours, until puffy and slightly jiggly.

The braid should visibly relax and expand.

6. Egg Wash & Bake

Preheat oven to 350°F (175°C).

Whisk the egg wash and brush generously over the loaf. Add toppings if using.

Bake for 30–35 minutes, until deeply golden and the internal temperature reaches 190–195°F.

7. Cool

Let cool on a rack for at least 1 hour before slicing.

This allows the crumb to set and keeps the loaf beautifully soft.

Baker’s Notes from the Sourdough Sorcery Test Kitchen ✨

This challah stays soft for days thanks to the eggs and oil
Flavor is lightly sweet and classic — no sourness
Perfect for sandwiches, French toast, or simply warm with butter
For extra shine, brush with a second egg wash halfway through baking

Serving & Storing

Store covered at room temperature for up to 3 days
Freeze sliced for up to 2 months
Reheat gently for that just-baked feel

Final Thoughts

This sourdough challah has quickly become one of my favorite loaves.

It has all the beauty and richness of traditional challah, with the quiet satisfaction of sourdough baking.

If you’ve ever wondered whether challah could be sourdough — this is your answer.

And if you make it? I’d love to hear how it turns out.

DOWNLOAD the Recipe HERE

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