Sourdough Challah Bread - Soft and Delicious!

Have you ever wanted restaurant-quality french toast but didn't have brioche or challah bread to make it? I have the perfect solution for you! This amazingly soft, pillowy bread recipe looks great and tastes fantastic for bread pudding, french toast, or even as a side of toast for eggs! 

I originally came up with this recipe because I wanted to make a bread pudding dish that called for croissants, and I didn't have any. So I came up with this challah bread recipe to use as my bread in the bread pudding recipe and now I HAVE to share this with the world. 

I hope you enjoy this fantastic recipe and comment down below if you have found other ways to use this!!

Ingredients:

  • 1 cup of fed sourdough starter
  • 3 1/2 cups bread flour
  • 1/2 cup all-purpose flour
  • 1/2 cup honey
  • 2 tsp salt
  • 3 large eggs, room temperature
  • 1/4 cup vegetable oil
  • 1/2 cup water, room temperature
  • (optional) sesame seeds or poppy seeds for topping

Egg Wash:

  • 1 egg
  • 1 tbsp water

Instructions:

  • Prepare the Starter:
    • Feed your starter the night before or at least 5 hours before using. Depending on the temperature of your house, this could take longer.
  • Make the Dough:
    • In a large mixing bowl, combine all of the ingredients (except the egg wash) into a large mixing bowl.
  • Knead the Dough:
    • Knead the dough by hand or with a stand mixer fitted with a dough hook for about 20-30 minutes, or until the dough is smooth and elastic.
    • The dough should be slightly sticky but manageable. If it's too sticky, you probably need to let it mix a little longer.
  • First Rise:
    • Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
  • Shape the Challah:
    • Once the dough has risen, gently deflate it and turn it out onto a lightly floured surface.
    • Divide the dough into four equal pieces. Roll each piece into a long rope, about 16-18 inches long.
    • Pinch the ends of the ropes together at one end and braid the ropes. Pinch the other end to seal the braid.
  • Second Rise:
    • Place the braided dough onto a parchment-lined baking sheet. Cover it loosely with plastic wrap or a damp kitchen towel and let it rise for 1-2 hours, or until it has puffed up significantly.
  • Preheat the Oven:
    • Preheat your oven to 425°F.
  • Egg Wash:
    • In a small bowl, whisk together the egg and water. Brush the egg wash over the entire surface of the challah.
    • Sprinkle with sesame seeds or poppy seeds if desired.
  • Bake:
    • Bake in the preheated oven for 25-27 minutes, or until the challah is golden brown and sounds hollow when tapped on the bottom.
    • If the top is browning too quickly, you can cover it loosely with aluminum foil halfway through baking.
  • Cool:
    • Remove the challah from the oven and let it cool on a wire rack before slicing.

Enjoy this beautifully soft, flavorful, and naturally sweetened sourdough challah bread!

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