The Starter Jar's Ultimate Soft Sourdough Challah: A Step-by-Step Guide for Braided Perfection
Discover The Starter Jar's ultimate sourdough challah recipe for a tender crumb and beautiful braids. Follow our step-by-step guide to bake enriched, delicious bread with a touch of sourdough tang. — Published July 21, 2026 at 6:03 AM UTC.
Ingredients
- 150g active sourdough starter (100% hydration)
- 100g warm water (around 95-100°F / 35-38°C)
- 2 large eggs, plus 1 for egg wash
- 1 egg yolk
- 60g granulated sugar (1/4 cup + 2 tbsp)
- 30g honey (1 tbsp + 1 tsp)
- 450g all-purpose flour (3 3/4 cups), plus more for dusting
- 9g fine sea salt (1.5 tsp)
- 70g unsalted butter, softened
- Sesame seeds or poppy seeds, for topping (optional)
Instructions
Step 1
In a large mixing bowl, whisk together the active sourdough starter, warm water, 2 eggs, 1 egg yolk, granulated sugar, and honey until well combined.
Step 2
Add the all-purpose flour and fine sea salt to the wet ingredients, mixing with a wooden spoon or Danish dough whisk until a shaggy dough forms.
Step 3
Cover the bowl and let the dough rest for 30 minutes (autolyse) to allow the flour to hydrate fully.
Step 4
After resting, add the softened unsalted butter to the dough and knead for 8-10 minutes until the butter is fully incorporated and the dough is smooth and elastic.
Step 5
Transfer the dough to a lightly oiled bowl, cover, and let it bulk ferment at room temperature (70-75°F / 21-24°C) for 8-12 hours, or until it has visibly doubled in size.
Step 6
Once bulk fermentation is complete, gently punch down the dough and turn it out onto a lightly floured surface.
Step 7
Divide the dough into 3, 4, or 6 equal pieces, depending on your desired braid style, and gently shape each piece into a smooth ball.
Step 8
Cover the dough balls and let them rest for 15-20 minutes to relax the gluten, making them easier to shape.
Step 9
Roll each dough ball into a long, even strand, ensuring consistent thickness from end to end for a beautiful braid.
Step 10
Assemble your challah by braiding the strands together, pinching the ends firmly to seal them.
Step 11
Carefully transfer the braided challah to a parchment-lined baking sheet, cover loosely with plastic wrap, and proof at room temperature for 2-4 hours, or until noticeably puffy.
Step 12
Preheat your oven to 375°F (190°C) with a rack in the middle position.
Step 13
In a small bowl, whisk the remaining egg for the egg wash.
Step 14
Brush the challah generously with the egg wash, ensuring full coverage for a golden shine, and sprinkle with sesame or poppy seeds if desired.
Step 15
Bake for 30-35 minutes, or until the challah is deeply golden brown and sounds hollow when tapped on the bottom.
Step 16
Allow the challah to cool on a wire rack for at least 30 minutes before slicing and serving.
