Looking for a delicious and unique twist on traditional challah bread? This challah bread made with sourdough starter and without any eggs has a tangy and complex flavor. This bread is perfect for any occasion, from holiday meals to weekend brunches. And best of all, it's surprisingly easy to make! So grab your ingredients and get ready to impress your friends and family with this show-stopping sourdough challah.
This sourdough challah bread recipe is an egg-free recipe. It makes a super tender braided sourdough bread. It is rich moist and tender on the inside with a characteristic glossy crust! You can jazz it up with some seeds for extra crunch and flavor.
I hope you enjoyed our sourdough brioche, sourdough sandwich bread, sourdough donuts, and sourdough chocolate bread.
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The History of Challah Bread
Challah bread is a traditional Jewish bread that is typically eaten on Shabbat and other Jewish holidays. The word "challah" comes from the Hebrew word "ḥallah," which means "portion."
According to Jewish tradition, challah bread dates back to biblical times when the Israelites were wandering in the desert and were given manna from heaven to eat. On the sixth day of the week, they were given a double portion of manna so that they would have enough to eat on the Sabbath, which is a day of rest when no work is allowed, including cooking. The extra manna was baked into two loaves of bread, which were then eaten on the Sabbath.
Over time, the bread became known as challah and evolved into the braided loaf that is commonly seen today. The braids are said to represent the intertwining of the Jewish community and the connection between God and his people.
Challah bread has also been influenced by the various cultures in which it has been made. In Eastern Europe, for example, challah bread is often made with eggs and is sweetened with honey or sugar. In Israel, it is often made with olive oil and sprinkled with sesame seeds.
Today, challah bread is enjoyed by people of all cultures and religions around the world. It has a rich history and cultural significance make it a beloved and timeless tradition.
🍞What makes this Sourdough Challah Bread Different?
Sourdough challah bread is a unique twist on traditional Jewish bread. The Jewish bread made with natural sourdough starter instead of commercial yeast, gives it a distinct flavor and texture.
Challah bread is beautiful and traditionally braided, which creates an eye-catching appearance. When you combine that with the unique flavors and textures of sourdough, you have a bread that not only tastes great but also looks stunning. Serving homemade sourdough challah can impress your family, friends, or guests.
Here are a few things that make this easy sourdough challah bread different than regular challah:
- Longer Fermentation: Sourdough bread requires a longer fermentation time than regular bread, usually around 12-24 hours. This slow fermentation process allows the dough to develop more flavor and texture.
- Health Benefits: Sourdough bread is often considered healthier than regular bread because the longer fermentation process breaks down the gluten and makes it easier to digest. It also has a lower glycemic index, which means it won't spike your blood sugar as much as regular bread.
- Versatility: Sourdough challah bread can be used in a variety of dishes, from French toast to bread pudding to sandwiches. Its unique flavor and texture make it a versatile ingredient in the kitchen.
- Egg-free recipe: Like all the recipes on the blog this is also an eggless challah bread recipe.
- Make It Vegan: This recipe can be easily converted into vegan sourdough challah bread.
Remember, working with sourdough can require some patience and practice, as it involves maintaining and nurturing a starter. However, the result is often worth the effort. So, if you enjoy baking and want to try something new, the sourdough challah bread recipe is worth a try!
🍶 Ingredients for making sourdough challah
Ripe Sourdough Starter
The sourdough starter is a crucial ingredient in making this egg-free sourdough challah bread. It provides the bread with its unique flavor, texture, and aroma. The starter should be healthy and active, and it is essential to feed it regularly to keep it in good condition.
You must have a 100 % hydration starter that is currently active and fully developed. This indicates that the starter is actively multiplying and has reached its peak level of activity. It may have expanded to be twice or three times its original volume, or whatever peak appearance is typical for your particular sourdough starter.
When feeding your starter, follow your routine. If you typically feed it the night before, use a higher feeding ratio of 1:7:7. However, if you plan to bake within a few hours, use a 1:1:1 ratio for feeding. Avoid using whole wheat flour sourdough starter.
Bread Flour
The flour used in making sourdough challah bread should be high in gluten. This will ensure that the bread has a good structure and texture. So, the recommended flour is bread flour. Though you can make a decent challah using all-purpose flour also. It is essential to measure the flour accurately to ensure that the bread turns out as expected.
Water
Water is an essential ingredient in making sourdough challah bread. It should be at room temperature and not too hot or too cold. Using the right amount of water is crucial to ensure that the dough is not too dry or too sticky. So, weigh your ingredients. Use filtered and chlorine-free water.
Salt
Salt is added to the bread dough to enhance the flavor and help regulate the fermentation process. It is essential to use the right amount of salt to avoid over or under-seasoning the bread. You can use any kind of salt that you like.
Sweetener
Maple syrup, Honey, or sugar can be added to the dough to enhance the flavor and texture of the bread. It also helps to feed the yeast and sourdough starter, which aids in the fermentation process. It is essential to use the right amount of honey or sugar to avoid making the bread too sweet or too dry.
Oil
You must have heard about the olive oil challah. But you can use any form of fat, be it butter, olive oil, or vegetable oil.
Sesame seeds
I have used sesame seeds to simply jazz up the challah bread. It also adds a little bit of crunch and flavor. You can use something else like poppy seeds, coarse salt, dried garlic, dried onion, etc.
Milk wash
I mix one tablespoon of honey or maple syrup in 2 tablespoons of whole milk. This will act as a milk wash for the challah. You can simply crack an egg for use for an egg wash, but we are an egg-free family here.
🔪How to make Sourdough Challah?
Step 1 Kneading the Challah Dough
Begin by mixing water, ripe sourdough starter, maple syrup, and oil in a bowl or jar to create a solution.
In the bowl of a stand mixer, combine bread flour and salt. Next, pour the wet ingredient solution into the dry ingredients and place the bowl on the stand mixer, with the dough hook attachment.
Initiate kneading the dough at a low speed (approximately 1-2 on a KitchenAid mixer) for 7-8 minutes. Then, increase the speed to high (around 5-6 on a KitchenAid mixer) for an additional 4-5 minutes, or until the dough becomes smooth and starts to pull away from the sides of the bowl.
If the dough appears too sticky, add a small amount of flour. Conversely, if it seems too dry, add a little water.
Step 2 Proofing the Dough
After kneading the dough, proceed to proof it. Grease a bowl and place the dough in it. Cover the bowl with plastic wrap and allow the dough to rise in a warm location for 4-6 hours. The goal is for the dough to double in size during this time. Then refrigerate the dough and let it cold-proof overnight.
However, it's important to note that the exact duration of proofing may vary depending on factors such as the strength of the sourdough starter and the temperature of your kitchen. In certain instances, it might take up to 7-8 hours. Therefore, it is essential to visually monitor the dough for signs of expansion or doubling in size as an indicator that it is ready to proceed to the next step.
Step 3 Braiding the sourdough Challah
After the dough has risen, it's time to braid the challah. Remove it on a floured work surface and form it into a big round.
I have made the 6-strand challah braid and I will not only discuss how to braid 6 strands of challah but also how to make all sorts of braided Jewish bread.
You can choose from any of the below-mentioned braids. You can also choose to coat one of the stands with sesame seeds or poppy seeds and then proceed with the braid.
There are several common ways to braid challah bread. Here are three traditional braiding techniques:
Art of Braiding: Techniques for Beautiful Challah Loaves
Three-Strand Braid:
- Divide the dough into three equal portions.
- Pinch the ends together at the top.
- Cross the right strand over the center strand.
- Cross the left strand over the new center strand.
- Repeat these alternating crosses until you reach the end of the dough.
- Pinch the ends together at the bottom to seal.
Four-Strand Braid:
- Divide the dough into four equal portions.
- Lay the strands parallel to each other, with one end pinched together.
- Take the outermost right strand and cross it over the two adjacent strands, passing it to the left.
- Take the new outermost left strand and cross it over the two adjacent strands, passing it to the right.
- Repeat these alternating crosses until you reach the end of the dough.
- Pinch the ends together at the bottom to seal.
Six-Strand Braid:
- Divide the dough into six equal pieces and roll each piece into a long strand.
- Arrange the strands side by side, parallel to each other and pinch at the top.
- Take the rightmost strand and cross it over the two adjacent strands, passing it to the left side.
- Take the leftmost strand (formerly the rightmost) and cross it over the two adjacent strands, passing it to the right side.
- Repeat these alternating crosses, always starting with the outermost strand, until you reach the end of the dough.
- Pinch the ends together at the bottom to secure the braid.
These braiding techniques create beautiful, intricately woven challah loaves. Experiment with different braiding styles to add a personal touch to your bread.
Step 4 Proofing the braided sourdough challah
Gently transfer the braided challah onto the parchment-lined baking sheet.
Cover the braided challah with a clean kitchen towel and let it rise for another 1 -1 ½ hours or until it puffs up slightly.
Step 5 Baking the Jewish Challah Bread
When the challah is ready to bake, preheat your oven to 375°F (190°C). Prepare a milk wash by combining milk and honey. Optionally, you can add seeds and flavorings of your choice to the milk wash.
Brush the challah with the milk wash, ensuring it is evenly coated. If desired, sprinkle additional seeds and flavorings on top for added texture and taste. You can even use everything bagel seasoning on the challah.
Place the challah in the preheated oven and bake for approximately 30-40 minutes, or until it turns a beautiful golden brown color and produces a hollow sound when tapped on the bottom.
Once baked, allow the challah loaf to cool before slicing and serving. This will ensure that the bread sets and retains its shape properly. Enjoy!
🫙Storage Instructions
Freshly baked sourdough challah bread can last 3-4 days at room temperature without any chemical preservatives if stored properly.
It is best stored wrapped in a cotton cloth or a cotton bread bag. Place it in a cool corner of your kitchen or inside a bread box.
It is not advisable to refrigerate the sourdough challah bread. Though you could freeze it if you baked it in bulk and want to store them for longer. Place the entire challah loaf or slices in a freezer-safe bag, with air removed. Now warp it with a double layer of foil, mark the date, and place it in the freezer.
💭Pro Tips
Keep note of the following to execute this sourdough challah recipe to perfection.
- Plan: Sourdough challah requires a longer fermentation process due to the sourdough culture. Plan your baking schedule accordingly to allow enough time for bulk fermentation and proofing.
- Starter maintenance: Ensure your sourdough starter is active and ripe before using it. Feed it regularly, maintaining a consistent feeding schedule and temperature. A vibrant starter will lead to better fermentation and rise in your dough.
- Temperature control: Maintain consistent temperatures throughout the fermentation process. The ideal temperature for fermentation is around 75°F (24°C), but it can vary based on your specific sourdough starter and preferences. Use a proofing box, warm oven, warm water, or other methods to regulate temperature if necessary.
- Dough hydration: Challah typically has a high hydration level, but sourdough can make it trickier. If the dough feels too sticky, add a small amount of flour. If it's too dry, add a bit of water gradually.
- Bulk fermentation: Give the dough enough time to rise during bulk fermentation. Sourdough challah often benefits from a longer fermentation period to develop flavor.
- Shaping: Challah is traditionally braided. When shaping the dough, ensure it's well-rounded and has good tension. Divide the dough into equal portions for braiding, and practice different braiding techniques for variety.
- Proofing: Proof the braided dough at a slightly lower temperature than the bulk fermentation stage. Keep a close eye on it to avoid over proofing, which can cause the bread to collapse during baking. A gently pressed finger should leave a slight indentation that springs back slowly.
- Baking: Monitor the bread closely to prevent over-browning.
Troubleshooting common issues with sourdough challah:
- Poor rise: If your dough doesn't rise adequately during bulk fermentation or proofing, it could be due to weak starter activity or insufficient fermentation time. Give it more time to ferment or consider refreshing your starter to ensure it is strong and active.
- Dense texture: A dense crumb can be caused by several factors, including over proofing, a low starter activity, or underdeveloped gluten. Experiment with fermentation times, strengthen your starter, or improve gluten development through additional stretch and folds.
- Acidic flavor: Longer fermentation time can lead to sour-tasting bread which is not desirable in the case of challah bread. We just need a hint of sourness to add complexity to the flavor. Cold fermentation keeps the acidity in check.
Remember, sourdough baking requires practice and adjustments to suit your specific environment and preferences. Enjoy the journey and keep experimenting to achieve your perfect sourdough challah bread.
The Whether you're new to baking or a seasoned pro, this recipe is worth trying out!
❓Frequently Asked Questions
Challah is a type of bread that is traditionally eaten by Jewish people on the Sabbath and other holidays. There are a few key differences between challah and regular bread:
Shape: Challah is typically braided into a special shape, with three or six strands of dough woven together. This creates a distinctive pattern on the top of the bread.
Symbolism: Challah has special religious significance for Jewish people, and is often used in rituals such as the blessing of the bread on Shabbat. The braided shape is said to represent unity and the coming together of different strands of the Jewish community.
Overall, challah is a type of bread that is similar to other bread in many ways but has a unique flavor, shape, and symbolism that make it distinct.
Challah bread can be split for a few reasons:
1. Over proofing: If the dough is left to rise for too long, it can become too puffy and cause the bread to split as it bakes. Make sure you are following the recipe's proofing instructions carefully and not leaving the dough to rise for too long.
2. Under-kneading: If the dough is not kneaded enough, it may not develop enough gluten, which can cause the bread to split as it bakes. Make sure you are kneading the dough until it is smooth and elastic.
3. Insufficient shaping: If the dough is not shaped properly before baking, it can cause weak spots in the bread, which can lead to splitting. Make sure you are shaping the dough tightly and evenly.
4. Too high oven temperature: If the oven temperature is too high, it can cause the bread to rise too quickly and split. Make sure you are baking the bread at the correct temperature as stated in the recipe.
By addressing these potential issues, you can help prevent your challah bread from splitting.
Challah and brioche are both enriched bread, which means they contain ingredients like eggs, butter, and sugar that give them a richer, more tender texture and a slightly sweet flavor. However, there are some key differences between the two:
1. Jewish vs. French origin: Challah is a traditional Jewish bread that is typically eaten on the Sabbath and holidays, while brioche is a classic French bread that is often served at breakfast or as a dessert.
2. Ingredients: Challah typically contains water, yeast, flour, sugar, salt, eggs, and oil, while brioche contains water, yeast, flour, sugar, salt, eggs, and butter. Challah also sometimes includes honey, and brioche may have milk.
3. Texture: Challah has a slightly denser texture and a chewier crust than brioche. Brioche, on the other hand, is known for its light, airy texture, and buttery flavor.
4. Shape: Challah is typically braided, while brioche can take a variety of shapes, including round loaves or individual rolls.
Overall, while there are some similarities between challah and brioche, they are distinct bread with different origins, ingredients, textures, and shapes.
Yes, you can make sourdough discard challah. Using sourdough discard in your challah recipe can add flavor and complexity to the final product. You will have to use a higher percentage of discard which is at room temperature and still alive.
🍛 More sourdough recipes
A few Bread recipes with sourdough starter and other ways to use sourdough starter are linked below:
- The best garlic sourdough bread recipe
- Sourdough Cinnamon Raisin Bread
- The best Sourdough doughnuts recipe with Cinnamon sugar
- Sourdough chocolate bread recipe: Easy and delicious !
- How to make sourdough hot dog buns from scratch?
- How to make the basic sourdough batard?
- Sourdough Ciabatta
- Sourdough English Muffins
- Sourdough bagels
In conclusion, this sourdough challah recipe is a game-changer for anyone looking for a delicious egg-free option. The bread is soft and fluffy, and the tangy flavor of the sourdough adds depth to the dough, while the challah's signature braided shape makes it perfect for sharing with friends and family.
It's incredibly easy to make with just a few ingredients and some patience for the dough to rise.
Till then
Bake it Delicious!
📝 Recipe card: Sourdough Challah Bread
Sourdough Challah
Ingredients
- 425 g bread flour 3 ½ cups
- 85 g sourdough starter
- 225 g water 1 tablespoon less than 1 cup
- 75 g oil ⅓ cup of oil
- 15 g maple syrup 1 tbsp
- 9 g salt 1 ½ tsp
- 3 tablespoon sesame seeds
- 1 tablespoon honey+2 tablespoon whole milk
Instructions
Step 1 Making the dough
- Begin by mixing water, ripe sourdough starter, maple syrup, and oil in a bowl or jar to create a solution.
- In the bowl of a stand mixer, combine bread flour and salt. Next, pour the wet ingredient solution into the dry ingredients and place the bowl on the stand mixer, with the dough hook attachment.
- Initiate kneading the dough at a low speed (approximately 1-2 on a KitchenAid mixer) for 7-8 minutes. Then, increase the speed to high (around 5-6 on a KitchenAid mixer) for an additional 4-5 minutes, or until the dough becomes smooth and starts to pull away from the sides of the bowl.
- If the dough appears too sticky, add a small amount of flour. Conversely, if it seems too dry, add a little water.
Step 2 Proofing the Dough
- After kneading the dough, proceed to proof it. Grease a bowl and place the dough in it. Cover the bowl with plastic wrap and allow the dough to rise in a warm location for 4-6 hours. The goal is for the dough to double in size during this time. Then refrigerate the dough and let it cold-proof overnight.
- However, it's important to note that the exact duration of proofing may vary depending on factors such as the strength of the sourdough starter and the temperature of your kitchen. In certain instances, it might take up to 7-8 hours. Therefore, it is essential to visually monitor the dough for signs of expansion or doubling in size as an indicator that it is ready to proceed to the next step.
Step 3 Braiding the sourdough Challah
- After the dough has risen, it's time to braid the challah. To coat one of the stands with sesame seeds roll it over sesame seeds and then proceed with the braid.
- Make Six-Strand Braid: Divide the dough into six equal pieces and roll each piece into a long strand. Arrange the strands side by side, parallel to each other and pinch at the top. Take the rightmost strand and cross it over the two adjacent strands, passing it to the left side. Take the leftmost strand (formerly the rightmost) and cross it over the two adjacent strands, passing it to the right side. Repeat these alternating crosses, always starting with the outermost strand, until you reach the end of the dough. Pinch the ends together at the bottom to secure the braid.
Step 4 Proofing the braided sourdough challah
- Gently transfer the braided challah onto the parchment-lined baking sheet.
- Cover the braided challah with a clean kitchen towel and let it rise for another 1 -1 ½ hours or until it puffs up slightly.
Step 5 Baking the Challah
- When the challah is ready to bake, preheat your oven to 375°F (190°C). Prepare a milk wash by combining milk and honey.
- Brush the challah with the milk wash, ensuring it is evenly coated. If desired, sprinkle additional seeds and flavorings on top for added texture and taste.
- Place the challah in the preheated oven and bake for approximately 30-40 minutes, or until it turns a beautiful golden-brown color and produces a hollow sound when tapped on the bottom.
- Once baked, allow the challah to cool before slicing and serving. This will ensure that the bread sets and retains its shape properly. Enjoy!
Notes
- Plan: Sourdough challah requires a longer fermentation process due to the sourdough culture. Plan your baking schedule accordingly to allow enough time for bulk fermentation and proofing.
- Feed the starter: Make sure that the starter is ripe and bubbly.
- Dough hydration: Challah typically has a high hydration level, but sourdough can make it trickier. If the dough feels too sticky, add a small amount of flour. If it's too dry, add a bit of water gradually.
- Three-Strand Braid: Divide the dough into three equal portions. Pinch the ends together at the top. Cross the right strand over the center strand. Then, cross the left strand over the new center strand. Repeat these alternating crosses until you reach the end of the dough. Pinch the ends together at the bottom to seal.
- Four-Strand Braid: Divide the dough into four equal portions. Lay the strands parallel to each other, with one end pinched together. Take the outermost right strand and cross it over the two adjacent strands, passing it to the left. Now, take the new outermost left strand and cross it over the two adjacent strands, passing it to the right. Repeat these alternating crosses until you reach the end of the dough. Pinch the ends together at the bottom to seal.
- Do not let the dough ferment at room temperature for a long duration, especially in a warm kitchen. It can add unwanted acidity to the dough.
📋Nutrition Facts
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