This Homemade Fluffy Sourdough Challah is soft, rich, and beautifully braided with a tender crumb and golden crust. Made with active sourdough starter instead of commercial yeast, it’s perfect for holidays, sandwiches, French toast, or everyday baking.

Homemade Fluffy Sourdough Challah

There’s something special about pulling a freshly baked loaf of sourdough challah from the oven. The shiny golden crust, intricate braid, and soft, pillowy interior make it one of the most impressive homemade breads you can bake. Using a sourdough starter adds a subtle tang and depth of flavor while creating a wonderfully tender texture.

This recipe combines the traditional richness of challah with the natural fermentation of sourdough, resulting in a loaf that’s flavorful, fluffy, and perfect for any occasion.

Why You’ll Love This Recipe

Naturally leavened with sourdough starter
Soft and fluffy interior
Beautiful golden crust
Excellent for sandwiches and French toast
Rich flavor without commercial yeast
Stays fresh for several days

Recipe Information

Prep Time: 30 minutes
First Rise: 6–8 hours
Second Rise: 2–3 hours
Bake Time: 35–40 minutes
Total Time: Approximately 10–12 hours
Yield: 1 large loaf

Ingredients

For the Dough

100 grams active sourdough starter (fed and bubbly)
120 grams warm water
3 large eggs
60 grams honey
60 grams vegetable oil or light olive oil
10 grams salt
500 grams bread flour

For the Egg Wash

1 egg
1 tablespoon water

Optional Toppings

Sesame seeds
Poppy seeds
Everything bagel seasoning

Equipment Needed

Large mixing bowl
Stand mixer with dough hook (optional)
Kitchen scale
Baking sheet
Parchment paper
Pastry brush

Step-by-Step Instructions

Step 1: Feed Your Starter

Feed your sourdough starter 4–6 hours before mixing the dough.

Use it when it has doubled in size, appears bubbly, and passes the float test.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together:

Active sourdough starter
Warm water
Eggs
Honey
Oil

Mix until smooth and fully combined.

Step 3: Add Dry Ingredients

Add the bread flour and salt.

Mix until a shaggy dough forms and no dry flour remains.

Cover and let rest for 20–30 minutes.

Step 4: Knead the Dough

Knead by hand for 10–12 minutes or with a stand mixer for 7–8 minutes.

The dough should become smooth, elastic, and slightly tacky.

Avoid adding too much extra flour.

Step 5: First Rise (Bulk Fermentation)

Place the dough in a lightly oiled bowl.

Cover and allow to rise at room temperature for 6–8 hours, or until noticeably puffy and nearly doubled.

The exact time depends on the temperature of your kitchen and the strength of your starter.

Step 6: Divide and Shape

Turn the dough onto a lightly floured surface.

Divide into either:

3 equal pieces for a traditional braid
4 equal pieces for a fuller braid
6 equal pieces for an elaborate challah

Roll each piece into a rope approximately 14–16 inches long.

Step 7: Braid the Challah

Pinch the tops of the ropes together.

Braid the loaf according to your preferred style.

Tuck the ends underneath for a neat appearance.

Transfer the braid to a parchment-lined baking sheet.

Step 8: Second Rise

Cover loosely with a clean kitchen towel or lightly oiled plastic wrap.

Allow the braided loaf to rise for 2–3 hours, or until noticeably puffy.

The dough should slowly spring back when lightly pressed.

Step 9: Prepare the Egg Wash

Preheat the oven to 375°F (190°C).

Whisk together the egg and water.

Brush the entire loaf generously with egg wash.

Add seeds if desired.

Step 10: Bake

Bake for 35–40 minutes until deeply golden brown.

The internal temperature should reach approximately 190–195°F (88–90°C).

If the top browns too quickly, loosely tent with foil.

Step 11: Cool Completely

Transfer the loaf to a wire rack.

Allow it to cool for at least 1 hour before slicing.

This helps the crumb finish setting and prevents a gummy texture.

Tips for Success

Use a very active starter for the fluffiest loaf.
Bread flour provides the best structure and rise.
Weigh ingredients for accuracy.
Avoid over-flouring the dough.
Give the dough enough time to fully rise during both fermentations.

Storage

Room Temperature

Store in an airtight container or bread bag for up to 4 days.

Freezer

Wrap tightly and freeze for up to 3 months.

Thaw at room temperature before serving.

Ways to Enjoy Sourdough Challah

Toasted with butter and jam
Sandwich bread
Bread pudding
French toast
Served with soups and stews
Holiday meals and celebrations

Final Thoughts

Homemade Fluffy Sourdough Challah combines the rich, tender texture of traditional challah with the complex flavor of natural sourdough fermentation. The result is a beautiful loaf with a soft crumb, glossy crust, and incredible flavor. Whether you’re baking for a holiday table or simply enjoying fresh homemade bread, this sourdough challah is a rewarding recipe that’s sure to become a favorite.