Sourdough Challah Recipe — Ancient Craft, Extraordinary Bread

This is the challah your great-great-grandmother made — before commercial yeast existed.

For thousands of years, every loaf of bread that rose on a Jewish table did so without a single packet of instant yeast. There was only flour, water, wild fermentation, and time. The sourdough starter — a living culture of wild yeast and beneficial bacteria, sustained by nothing more than regular feedings of flour and water — was the original leavening. It was the engine behind every challah pulled from a wood-fired oven in Vilna, in Kraków, in the shtetls of the Pale of Settlement. This is not a modern twist on an old recipe. This is the old recipe. Everything else came later.

What you will discover here is a challah unlike anything commercial yeast can produce. The crumb is open and tender, laced with a complex tang that plays against the sweetness of honey in a way that is deeply, unmistakably alive. The crust bakes to a deep caramel brown with a fragrance that fills the entire house — warm, wheaty, faintly acidic, ancient. It demands patience. It rewards attention. And when you pull these braided loaves from the oven on a Friday afternoon, you are not just baking bread. You are reaching back through centuries of Jewish baking tradition and carrying it forward with your own hands.

Advanced bakers, this is your summit. If you have mastered our Classic Challah, you are ready. If you have not, start there first — then come back here when you are ready to climb.

What Makes Sourdough Challah Different

This is not a yeasted challah with a spoonful of starter stirred in for flavor. This is a 100% naturally leavened challah — no commercial yeast of any kind. The entire rise comes from your sourdough levain, and that changes everything:

• Complex flavor — wild fermentation produces hundreds of aromatic compounds that instant yeast cannot. You will taste subtle tang, floral notes, and a depth of wheat flavor that no quick-rise recipe can touch.
• Superior texture — the slow fermentation strengthens the gluten network over hours, producing an open, tender crumb with a delicate, pull-apart quality.
• Longer shelf life — the organic acids produced during sourdough fermentation naturally retard staling. This challah stays soft and moist for days.
• Extended timeline — where yeasted challah takes 4–5 hours from start to finish, sourdough challah takes 18–24 hours. The bread sets the schedule; you do not.
• Controllable tang — you decide how sour or mild the challah tastes by adjusting your levain consistency and fermentation time (details below).

Kosher Observance & Halachic Notes

Controlling Sourness: The Baker’s Lever

Sourdough Starter: Care & Maintenance

Ingredients

Part 1: Levain Build (Make 8–12 Hours Before Mixing)

Levain hydration: 100% (equal parts flour and water by weight). This is a balanced hydration that produces moderate tang and reliable yeast activity.

Part 2: Final Dough

Overall flour in the system (final dough flour + levain flour): 1,100 g
Total hydration (water + eggs + honey + levain water): approximately 55% — a moderately enriched dough, slightly less hydrated than our yeasted version to account for the additional fermentation time and the levain’s water content.

Egg Wash

• 1 large egg (checked for blood spots)
• 1 Tbsp water
• Pinch of fine salt

Optional Toppings

• Sesame seeds (white or black), poppy seeds, or everything bagel seasoning
• Flaky sea salt (Maldon)

Equipment

• Stand mixer with dough hook (preferred) or large mixing bowl for hand kneading
• Instant-read thermometer or probe thermometer
• Kitchen scale (absolutely critical — even more so for sourdough)
• 2 large sheet pans lined with parchment paper
• Bench scraper
• Clear glass or bowl for egg checking
• Plastic wrap or reusable bowl covers
• Pastry brush for egg wash
• Glass jar for levain build (at least 500 ml capacity)
• Rubber band or tape to mark levain rise

Suggested Timeline

Step-by-Step Instructions

Step 1: Build the Levain (8–12 Hours Before Mixing)

In a clean glass jar, combine 20 g ripe sourdough starter, 100 g bread flour, and 100 g room-temperature water. Stir vigorously until no dry flour remains. Scrape down the sides, place a rubber band at the level of the mixture to track its rise, and cover loosely with a lid or cloth.

Leave at room temperature (70–78°F / 21–26°C). The levain will be ready in 8–12 hours, depending on the strength of your starter and the ambient temperature.

How to know the levain is ready:

• It has at least doubled in volume from the rubber band mark.
• The surface is domed — slightly convex, not flat or sunken. If it has begun to collapse, you have passed the peak. It is still usable, but the flavor will be tangier and the rise slower. Ideally, catch it just at or slightly past the dome.
• It is visibly bubbly throughout — large and small bubbles on the surface and visible through the glass.
• It smells pleasantly tangy and yeasty — like yogurt and fresh bread, not harsh or acetone-like.
• Float test: Drop a small spoonful into a glass of room-temperature water. If it floats, the levain is ready. If it sinks, give it another 30–60 minutes and test again.

Step 2: Autolyse the Flour (30–45 Minutes Before Full Mix)

In the bowl of a stand mixer, combine the 1,000 g bread flour and 150 g warm water. Mix on low speed for 1 minute, or stir by hand, until all the flour is hydrated and no dry patches remain. The mixture will be a rough, shaggy, dry-looking mass — that is correct.

Cover the bowl with plastic wrap and let it rest for 30–45 minutes.

This is the autolyse (pronounced auto-LEEZ). During this rest, the flour absorbs the water and the gluten proteins begin to align and link without any mechanical kneading. The result: the dough will come together faster, require less mixing, and develop a more extensible, supple gluten network. Autolyse is especially valuable in sourdough baking, where you want to minimize mixing time (which can oxidize the dough and dull the flavor).

Note: We do not add the salt, levain, honey, eggs, or oil during autolyse. The salt would tighten the gluten prematurely, and the fats would coat the flour proteins and inhibit gluten development.

Step 3: Mix the Final Dough

Prepare the wet ingredients: Crack each of the 5 eggs one at a time into a clear glass. Inspect each for blood spots against the light. If clear, transfer to a medium bowl. Whisk the eggs lightly, then add the honey, oil, and the 200 g ripe levain. Stir until combined — the mixture will be thick and golden.

Add the wet mixture to the autolysed flour. Sprinkle the 18 g salt over the top. Attach the dough hook and mix on low speed (speed 1–2) for 3–4 minutes until a rough, cohesive dough forms and no dry flour remains.

Increase to medium speed (speed 3–4) and knead for 6–8 minutes. Because of the autolyse, you will need less mixing time than a non-autolysed dough. Look for these signs:

• The dough pulls cleanly away from the sides of the bowl.
• The surface is smooth and slightly glossy.
• The dough feels soft, supple, and slightly tacky — but not sticky.

Perform the windowpane test: Pinch off a walnut-sized piece. Gently stretch it outward from the center. You should be able to stretch it thin enough to see light through it without tearing. If it tears, knead 2–3 more minutes and test again. With sourdough, the gluten will continue to develop during bulk fermentation, so a slightly less developed windowpane is acceptable at this stage — the stretch-and-fold sets will finish the job.

Check the dough temperature: Target DDT is 76–78°F (24–26°C). Slightly cooler than yeasted challah, because the longer fermentation benefits from a moderate temperature.

Step 4: Hafrashat Challah (Separate Challah)

Before beginning bulk fermentation, perform the mitzvah of Hafrashat Challah. Pinch off a kezayit-sized piece (at least 28 g), recite the bracha as described in the Halachic Notes above, declare “Harei zu challah,” and set the piece aside to be burned.

Many women use this sacred pause for personal prayer and reflection. With sourdough challah — bread raised by wild fermentation, the way it was done for millennia — this moment carries a special resonance. You are standing in an unbroken chain of Jewish bakers stretching back to antiquity.

Step 5: Bulk Fermentation with Stretch-and-Fold Sets (4–6 Hours)

Transfer the dough to a lightly oiled, large, clear container (a clear container lets you monitor the rise from the side). Mark the starting level with a rubber band or piece of tape. Cover with plastic wrap or a lid.

During the first 2 hours, perform 3–4 sets of stretch-and-folds, spaced 30 minutes apart:

1. Wet your hand. Reach under one side of the dough, stretch it upward as far as it will go without tearing, and fold it over the top to the opposite side.
2. Rotate the container 90 degrees and repeat. Do this for all four sides — that is one set (4 folds).
3. Cover and wait 30 minutes. Repeat.

Each set of stretch-and-folds builds strength in the gluten network without the oxidation that comes from mechanical mixing. After the first set, the dough will feel slack and extensible. By the third or fourth set, it will feel noticeably tighter, smoother, and more elastic — it will resist stretching and hold its shape when folded. This progression is your confirmation that gluten development is on track.

After the final set of folds, leave the dough undisturbed for the remaining 2–4 hours of bulk fermentation. The total bulk time will be 4–6 hours at 75–80°F (24–27°C), depending on the vigor of your levain and the ambient temperature.

How to know bulk fermentation is complete:

• The dough has risen by 50–75% from the starting mark. It will not double the way yeasted dough does — sourdough fermentation is gentler and more gradual.
• The surface looks domed, smooth, and slightly bubbly.
• The dough feels airy and jiggly when you gently shake the container.
• When you wet a finger and gently poke the surface, the dough springs back slowly, leaving a slight indentation. If it springs back immediately, give it more time. If the indentation does not fill at all, you have over-fermented.

Step 6: Divide the Dough

Turn the dough out onto a clean, unfloured work surface. Gently deflate by pressing with your palms — sourdough dough is more delicate than yeasted dough, so handle it with care to preserve the gas bubbles.

Using a bench scraper and a scale, divide the dough into 2 equal portions (~940 g each).

For the 4-strand round braid (Rosh Hashanah style), divide each portion into 4 equal strands (~235 g each). For the classic 3-strand braid, divide each portion into 3 equal strands (~313 g each).

Weigh every piece. Precision is even more important with sourdough, where uneven strands will proof at different rates.

Step 7: Shape the Strands

Working with one piece at a time (keep the rest loosely covered):

1. Pat the piece into a rough rectangle.
2. Starting from the long edge, roll it up tightly like a jelly roll.
3. Using both palms, roll the log back and forth on the work surface, applying gentle outward pressure. For the 4-strand braid, each strand should be 45–50 cm (18–20 inches) long. For the 3-strand braid, each strand should be 40–45 cm (16–18 inches) long.
4. If the dough resists and springs back, cover it with a towel and rest for 5–10 minutes. Sourdough dough can be tighter than yeasted dough — be patient with shaping.

Step 8: Braid

Carefully transfer each braided loaf to a parchment-lined sheet pan, leaving ample space for expansion.

Step 9: Final Proof (1.5–2.5 Hours, or Overnight Cold Retard)

Cover the loaves loosely with plastic wrap or a lightweight towel.

Room temperature proof: Let them proof at room temperature (75–80°F) for 1.5 to 2.5 hours. Sourdough final proof takes longer than yeasted — be prepared to wait.

The loaves are ready when:

• They have expanded by roughly 50–75% in volume. Do NOT wait for them to double — sourdough challah that has doubled is almost certainly over-proofed.
• The dough feels puffy, pillowy, and noticeably lighter when you gently cup your hand around the side.
• The poke test: Press very gently with a floured fingertip. The indentation should fill back slowly but not completely — a shallow dent should remain. If it springs back immediately, the loaves need more time. If the indentation does not fill at all and feels like overripe fruit, you have over-proofed.

About 20 minutes before baking, preheat your oven to 175°C (350°F) conventional, or 160°C (325°F) convection/fan. Position a rack in the center of the oven.

Step 10: Egg Wash & Toppings

Whisk together the reserved egg (checked for blood spots), water, and pinch of salt until completely smooth.

Using a soft pastry brush, apply a thin, even coat of egg wash over the entire surface of each loaf, getting into every crevice of the braid. Be gentle — sourdough-proofed dough is delicate.

For maximum gloss: Wait 5 minutes and apply a second coat. This double application creates a deep, lacquered, bakery-window shine.

Sprinkle with seeds or toppings if desired. For a stunning presentation, use a sharp blade or lame to make a single shallow score (about 3 mm deep) along the top of each braid strand — this allows controlled expansion in the oven and creates beautiful “ears” along the braid. This is optional and purely aesthetic.

Step 11: Bake

Place the loaves in the preheated oven. Bake for 28–38 minutes, rotating the pans front-to-back halfway through for even browning.

The challah is done when:

• The crust is a deep, rich golden brown — sourdough challah browns more deeply than yeasted challah due to the longer fermentation and acid development. Embrace the color.
• The bottom sounds hollow when tapped with your knuckles.
• An instant-read thermometer inserted into the center reads 190–200°F (88–93°C).

If the top is browning too quickly but the interior is not done, tent loosely with aluminum foil for the remaining bake time.

Step 12: Cool

Transfer the loaves to a wire rack immediately. Let the challah cool for at least 45 minutes before slicing — sourdough bread needs slightly longer cooling than yeasted bread for the crumb to set fully.

As it cools, the crust will crackle softly. The kitchen will fill with a warm, honeyed aroma laced with a faint, beautiful tang — the unmistakable signature of bread that rose on its own time, in its own way, the way bread was always meant to rise.

Storage & Make-Ahead Notes

• Room temperature: Store in a paper bag or bread bag at room temperature for up to 3 days. Sourdough challah stays softer longer than yeasted challah thanks to the organic acids produced during fermentation, which naturally retard staling.
• Freezing (baked): Let loaves cool completely, wrap tightly in plastic wrap then aluminum foil. Freeze for up to 3 months. Thaw at room temperature for 2–3 hours, or warm in a 150°C (300°F) oven for 10–12 minutes.
• Freezing (shaped, unbaked): After braiding, place loaves on a parchment-lined pan and freeze until solid (about 2 hours). Wrap tightly. To bake: unwrap, place on parchment-lined pan, cover, and let thaw/proof at room temperature for 4–5 hours (sourdough takes longer to revive than yeasted) until the poke test passes. Egg wash and bake as directed.
• Day-old sourdough challah: Makes extraordinary French toast — the tang pairs beautifully with maple syrup. Also exceptional for bread pudding.

Troubleshooting Guide

Frequently Asked Questions

Can I make challah with sourdough?

Absolutely — and in fact, sourdough is the original way challah was made. For thousands of years before commercial yeast was available (Fleischmann’s debuted in 1868), every challah was leavened by a sourdough culture maintained by the baker. The result is a challah with more complex flavor, a more tender and open crumb, and a longer shelf life than yeasted versions. The tradeoff is time: where yeasted challah takes 4–5 hours, sourdough challah requires 18–24 hours from levain build to baked loaf. You need an active sourdough starter that reliably doubles within 4–6 hours of feeding. If you are new to sourdough or to challah, we recommend mastering our Classic Challah first, then returning here when you are comfortable with shaping, braiding, and reading fermentation cues.

How long does sourdough challah take?

Plan for 18–24 hours total, though most of that time is hands-off. The levain build takes 8–12 hours (typically overnight). Mixing takes about 20 minutes. Bulk fermentation with stretch-and-folds runs 4–6 hours. Shaping and braiding take 20–30 minutes. Final proof is 1.5–2.5 hours (or 12–18 hours if using the cold retard). Baking is 30–38 minutes. Your actual active time in the kitchen is about 1 hour — the rest is the bread doing its work while you do yours.

Is sourdough challah kosher?

Yes, completely. A sourdough starter is simply flour and water that has been naturally colonized by wild yeast and beneficial bacteria from the environment — there are no non-kosher ingredients or processes involved. The starter requires no hechsher. When this recipe is made with kosher-certified flour, kosher-checked eggs, and kosher oil, the resulting challah is pareve (contains no meat or dairy) and may be served at any meal. Hafrashat Challah should be performed with a bracha, as this recipe uses over 1,000 g of flour. Sourdough leavening is, in fact, the most historically authentic form of Jewish bread-making — it is the very leaven (se’or) referenced throughout the Torah and Talmud.

How do I start a sourdough starter?

You need only two ingredients: flour and water. Mix 50 g whole wheat or rye flour with 50 g lukewarm water in a clean glass jar. Cover loosely and leave at room temperature. For the next 7–10 days, discard all but 25 g each day and feed with 50 g bread flour and 50 g water. By day 3–4 you should see bubbles; by day 6–7, the starter should be rising and falling predictably. Switch to twice-daily feedings once it becomes active. The starter is ready to bake with when it reliably doubles within 4–6 hours of feeding and passes the float test (a spoonful dropped into water floats). See the detailed Starter Maintenance section above for ongoing care, feeding ratios, and how to revive a neglected starter.

Why is my sourdough challah too sour?

Excessive sourness in sourdough challah comes from three sources: (1) the levain was over-ripe (past peak, collapsed) when added to the dough; (2) bulk fermentation went too long, allowing too much acid to accumulate; or (3) the cold retard was extended beyond 18 hours. To fix this, use the levain at the dome or just past it — never after it has fully collapsed. Keep bulk fermentation to 4–5 hours at the shorter end. Skip the cold retard entirely if sourness is a concern. You can also reduce levain hydration to 75% (stiffer levain), which favors yeast activity over acid-producing bacteria and produces a milder, sweeter profile that is ideal for challah. The generous amount of honey in this recipe (15% baker’s percentage) is calibrated to balance moderate tang — trust the formula.