Although I’ve been at the sourdough game for a while, I only started making challah last year with my son and it has been such a fun journey. (Challah is braided egg bread, popular through much of Eastern Europe and celebrated by Jews who popularized it in the US and elsewhere.) And honestly, the journey was a little stressful too, at times anyway… messing up the dough, messing up the braids, even ruining a loaf by messing up the cooling time before wrapping even, and more.
Not having been much of a bread-maker for most of my life, from the beginning of my sourdough adventures, it’s always felt a little challenging. But you may know from your own bread-baking that usually even our “fails” are pretty darn tasty. I say this to give you encouragement that if you’re just starting out on this journey, to stay upbeat and – as I always remind on our Facebook fermentation group – to use every experience as a learning opportunity. It’s just bread people! Forming this near-weekly routine with my son has brought us closer together, teaching us valuable lessons in communication and teamwork.
At the same time, our trials and errors have led to this detailed recipe covering all aspects of the process – a tool I wish I had had starting out! You can also find my guide to making your own sourdough starter here, but there’s also no shame in buying a nice established starter from a reputable seller. In many cases people can also find others in their area who are happy to break off some of theirs for free.
This no-knead sourdough challah recipe combines the rich flavor of sourdough with the soft, chewy texture of traditional challah. Using a “no-knead” method, popular in sourdough baking but less common in challah-making, this recipe makes baking accessible to everyone. This method still requires working the dough several times in specific ways, detailed below, but it eliminates the need for intensive kneading while still achieving a beautifully textured and flavorful loaf. While a digital scale (for measuring most ingredients in grams) is recommended for accuracy and consistency, volume equivalents (cups, teaspoons, etc.) are also provided for flexibility. In short, this recipe is perfect for all skill levels and will be a great accompaniment to your festive occasion!
Yield:
- Makes one large loaf, about 10-12 slices (750 grams).
Equipment Needed:
- Jar or container for levain
- Medium mixing bowl
- Separate bowl for wet ingredients
- Danish dough whisk or fork
- Measuring cups and spoons OR digital scale (recommended)
- Digital thermometer
- Plastic wrap or damp cloth
- Water bottle with mist setting
- Bench scraper (this set with the long grill spatula is recommended)
- Parchment-lined baking sheet
- Long grill spatula (recommended)
- Pastry brush
- Wire rack
Ingredients:
Levain:
- 50g sourdough starter (100% hydration)
- 75g bread flour (1/2 cup)
- 75g warm water (1/3 cup)
Dough:
- 350g bread flour (2 1/2 cups) (or all-purpose)
- 50g granulated sugar (1/4 cup + 2 teaspoons)
- 12g sea salt (2 teaspoons)
- 1/4 tsp turmeric powder (optional, for color)
- 135g levain (as specified above)
- 90g warm water (1/4 cup + 2 tablespoons)
- 40g neutral oil (such as avocado, vegetable, canola, corn, or peanut) (3 tablespoons)
- 2 large eggs
- 1 egg yolk
- Optional: 1 egg (for egg wash)
- Optional toppings: sesame seeds, poppy seeds, large-grain salt, granulated honey, za’atar, etc.
Directions:
- Build the Levain (about 6 hours):
- Mix the sourdough starter, bread flour, and warm water in a jar or container.
- Cover and set in a warm location (75-80ºF) until bubbly and doubled in size, about six hours.
- Mix the Dry Ingredients:
- In a medium mixing bowl, mix the bread flour, granulated sugar, sea salt, and turmeric powder (optional).
- Whisk the Wet Ingredients:
- In a separate bowl, whisk together the ripe levain, warm water, neutral oil, large eggs, and egg yolk using a Danish dough whisk or fork. (Note: The quantities to make the levain will exceed 135g, but this ensures you have enough even after some sticks to the container.)
- Mix the Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and combine by hand until well mixed. The dough will be wet and shaggy.
- Cover with a damp cloth or plastic wrap.
5. First Proof (Bulk Fermentation):
- Let the dough rest for 2-3 hours at room temperature in a warm, draft-free location, covered with a damp cloth. During this time, perform sets of stretch & folds (and eventually coil folds):
- Stretch & Fold Sessions: After an initial 30-minute rest period, perform a set of stretch and folds, and repeat this process 3 more times (every 30 minutes) for a total of four sessions. To complete a stretch and fold session, pull one edge of the dough and bring it towards the center, rotating the bowl a quarter turn and repeating several times (6-8 suggested). Once a session is complete, mist the dough evenly (suggested), and re-cover with the damp cloth.
- Coil Folds (last two sessions): For the final two sessions, after performing the stretch & folds, follow with a single coil fold. Gently lift the dough from the middle with both hands, folding one end down towards the center and folding the other end down under this, forming a coil. This technique builds further structure without overworking the dough.
Shown here is from the first session of stretch & folds, where the dough is still somewhat shaggy.
6. Continue Proofing:
- Allow the dough to rest at room temperature for another 3 hours until it has not quite doubled in size. Keep the dough covered with a damp cloth.
7. Overnight Cold Proof:
- Mist the dough again. Transfer the dough to the refrigerator and let it proof overnight or up to 24 hours.
8. Shape, Braid, and Final Proof:
- Take the dough out of the refrigerator and let it come to room temperature.
- Allow the dough to rest in the bowl at room temperature as needed for the dough to double, if it hasn’t already.
- Liberally flour your work surface and hands.
- Gently work the dough out onto the floured surface. Let it rest for 10 minutes.
- Use a bench scraper to work some of the flour under the dough to prevent it from sticking.
- Gently pull the dough out and shape into a rectangle.
- Working lengthwise, divide the dough into 4 equal parts. (The lines can be drafted by gently using a bench scraper.) Press down with the bench scraper to cut the dough into 4 strands (or more if comfortable with more advanced braiding techniques).
- Gently roll the strands in any excess flour so that the sides are no longer sticky. Gently work your hands along the strands to extend them to around 14-17 inches, being careful to make the strands as even as possible throughout.
- When ready, pinch the tops of the strands together firmly enough that they stick together. Braid by taking the far-left strand over the second, under the third (by gently lifting the third up), and over the fourth. Repeat until the whole challah is braided.
- Pinch the ends together and tuck the pinch under the loaf. Place the braided dough on a parchment-lined baking sheet dusted with flour and cover with a dry cloth (a tool such as a long grill spatula is recommended). The braided dough can further proof as the oven preheats.
- Push Test: Gently press the dough with your finger. If the indentation springs back slowly and partially, the dough is ready to bake. If it springs back quickly, it needs more time to proof.
Shown here is a braided uncooked loaf with the egg wash and some added large sea salt crystals:
9. Bake:
- Preheat the oven to 350ºF (175ºC).
- Optional: Brush the dough with egg wash (provides a glossy finish, also highly recommended for any toppings to adhere to the dough).
- Sprinkle with optional toppings like sesame seeds, poppy seeds, large-grain salt, granulated honey, za’atar, etc.
- Bake for 45 minutes until golden brown; internal temperature should read 200-210ºF.
10. Cool:
- Remove from the oven and let cool on a wire rack for at least 30 minutes for warm bread. For best results, allow the bread to cool for 6-8 hours (or overnight) before wrapping. This helps vent out any steam and prevents moisture from getting trapped, which could affect the texture.
11. Storage:
- Once completely cooled (above times), place the challah in a bread bag or bread box, or tightly in a zip-top bag, and store at room temperature for up to 5 days. For longer storage, wrap it tightly in plastic wrap and store in the freezer for up to 2 months. To reheat, thaw at room temperature and then warm in a 300ºF oven for about 10 minutes.
Notes:
- Stale challah makes for the very best French toast! The slightly dry texture soaks up the egg mixture perfectly, resulting in a rich and delicious breakfast treat.
