If you love my 100% Sourdough Pumpkin Challah, you’re going to adore this easy discard version! It has the same soft, fluffy texture, rich pumpkin flavor, and beautiful braided appearance, but uses sourdough discard and a little yeast to create a simple same-day loaf.
Lightly sweetened and perfectly spiced, this pumpkin challah is as delicious as it is stunning, making it perfect for cozy fall mornings, holiday gatherings, or simply enjoying warm with a pat of butter.
What is sourdough challah?
Challah is a beautifully braided, enriched bread that holds deep cultural and traditional significance, especially in Jewish homes. Traditionally made with flour, eggs, oil, honey (or sugar), yeast, and salt, challah is always dairy-free so it can be enjoyed at both meat and dairy meals according to kosher tradition.
When made with sourdough starter and commercial yeast, it takes on an added depth of flavor and gentle tang while still keeping its signature soft, fluffy texture. Challah is most often enjoyed on Shabbat and Jewish holidays, though its tender crumb and golden crust make it a bread to be treasured any time.
Why You’ll Love This Recipe
- Soft, fluffy, and perfectly spiced with cozy pumpkin flavor in every bite.
- Uses sourdough discard for extra flavor without the long fermentation.
- Easy same-day recipe thanks to a little yeast.
- Beautiful braided loaf that’s perfect for fall, holidays, and gifting.
- Delicious fresh or toasted with butter, honey, or turned into French toast.
What is the tangzhong method?
The Tangzhong method is a simple technique that involves cooking a small portion of flour and liquid (usually water or milk) into a roux before adding it to the dough. This process pre-gelatinizes the starches in the flour, allowing them to absorb more moisture and retain it throughout baking.
The result? A dough that’s softer, more elastic, and stays fresh longer. It’s a game-changer for creating light, fluffy bread—perfect for this sourdough challah.
You may also like my Soft Sourdough Breadsticks (olive garden dupe) which uses the tangzhong method as well!
Frequently Asked Questions
Can I use active sourdough discard?
Yes! Both active and unfed sourdough discard work well in this recipe.
Can I make this without pumpkin spice?
Absolutely. You can use a blend of cinnamon, ginger, nutmeg, and cloves, or simply use cinnamon for a milder flavor.
Do I have to braid the dough?
No. You can bake it in a loaf pan if you prefer, but braiding gives it the classic challah look.
How do I know when it’s fully baked?
The challah should be deeply golden brown and register 190–195°F (88–91°C) in the center with an instant-read thermometer.
How should I store leftover challah?
Store covered at room temperature for up to 3 days, or freeze for up to 3 months. It also makes incredible toast and French toast the next day!
How to make braided sourdough discard pumpkin challah: step-by-step
Baker’s schedule: Mix the dough and allow it to rest for 60–90 minutes. Shape the braided loaves, let them proof for 60-90 minutes, then bake.
Equipment
- Mixing bowls
- Food scale
- Large baking sheet
- Parchment paper
- Sharp knife or bench scraper
Tangzhong (stovetop roux)
- 40 grams bread flour
- 125 grams water
For the challah dough
- 200 grams sourdough discard OR active starter (room temp)
- All of the tangzhong (from above)
- 150 grams pumpkin puree
- 70 grams sugar
- 30 grams honey
- 2 large eggs (100 grams & room temp)
- 80 grams neutral oil (I use avocado oil)
- 5 grams vanilla extract
- 7 grams instant yeast (2 & 1/4 teaspoons)
- 450 grams bread flour
- 100 grams all-purpose flour
- 10 grams salt
- 2 teaspoons pumpkin pie spice
Using a blend of bread flour and all-purpose flour gives the challah enough structure while keeping it soft and tender, without an overly chewy bite.
Pumpkin spice sugar coating
- 28 grams melted unsalted butter (or coconut oil to keep it dairy free)
- 60 grams sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
Make the tangzhong:
- In a small saucepan, whisk together 40g bread flour and 125g water until smooth.
- Heat until the mixture thickens to a pudding-like consistency, around 149–158°F (65–70°C). Do not overheat, or it will become too thick.
- Transfer to a bowl and let it cool to at least 95–110°F (35–43°C) before adding to your dough.
Mix the dough
*The dough can be mixed by hand or a stand mixer. If using a stand mixer plan to add an extra 10-15 grams more flour during kneading.
- To a mixing bowl whisk together the sweet levain, cooled tangzhong, pumpkin puree, sugar, honey, eggs, vanilla extract, oil, and instant yeast until combined.
- Next add the bread flour, all-purpose flour, salt, and pumpkin pie spice, and mix until a shaggy dough is formed. Cover the bowl with plastic wrap or a damp tea towel and let it rest for 30 minutes.
Knead the dough
- After the pumpkin challah dough has rested, knead it on a floured surface for 3-5 minutes or until it comes together, is smooth, and slightly tacky. Try not to exceed using more than 1/4 cup of flour during kneading.
- Place the dough into a bowl, cover, and let it rest in a warm spot until doubled in size, about 90 minutes.
- Need more time? The dough can be refrigerated overnight and shaped/baked the following day.
How to shape sourdough discard pumpkin challah
- Once the dough has finished its first rise, turn it out onto a lightly floured surface and divide it into 6 equal portions.
- Roll each piece gently into a short log and let them rest, covered, for about 15 minutes to relax the gluten. Use flour to assist with stickiness.
- Working with one piece at a time, roll each dough ball into a rope about 15 to 17 inches long, keeping the thickness as even as possible.
- Arrange 3 ropes at a time, pinching the tops together, and braid the dough. Once braided, tuck the ends underneath to create a clean finish.
- Transfer each loaf to a parchment lined baking sheet. Cover and let it rest in a warm spot until doubled in size and very puffy and airy, about 60 to 90 minutes.
Brush and bake the sourdough discard pumpkin challah
- The sourdough discard pumpkin Challah is ready to be baked once it has doubled in size and is light and airy to the touch. Do not rush this step or it will result in a dense bread.
- Once the challah is ready to bake, preheat the oven to 400 degrees F.
- Brush the sourdough pumpkin challah with the butter and pumpkin spice sugar and bake for 15 minutes. Reduce the temperature to 375 degrees F and bake for another 15-20 minutes or until desired golden brown color.
The challah is done when it is a deep golden brown and the center registers 190–195°F (88–91°C) on an instant-read thermometer.
- Allow the sourdough pumpkin challah to fully cool before slicing and serving.
- For an extra special feel brush the warm loaf with a honey glaze (1 tablespoon honey + 1 tablespoon hot water). Sourdough pumpkin challah goes well with a whipped cinnamon butter, maple, or apple butter. It also makes the BEST french toast.
- Storing sourdough pumpkin challah: wrap tightly in plastic wrap or keep in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze slices for up to 2 months.
More sourdough recipes like this
- Soft Braided Sourdough Discard Challah (rosemary, garlic, & Parmesan)
- Soft & Fluffy Sourdough Challah (same day bake!)
- Soft Sourdough Discard Brioche Recipe (no mixer needed!)
Braided Sourdough Discard Pumpkin Challah
This braided sourdough discard pumpkin challah is soft, fluffy, perfectly spiced, and made with sourdough discard for an easy same-day fall bread that's as beautiful as it is delicious.
Equipment
- Mixing bowls
- Food scale
- Large baking sheet
- Parchment paper
- Sharp knife or bench scraper
Ingredients
Tangzhong (stovetop roux)
- 40 grams bread flour
- 125 grams water
For the Challah dough
- 200 grams sourdough discard (or active starter (room temperature))
- all of the tangzhong (from above)
- 150 grams pumpkin puree
- 70 grams sugar
- 30 grams honey
- 2 large eggs (room temperature)
- 80 grams neutral oil (I use avocado oil)
- 5 grams vanilla extract
- 7 grams (2 & 1/4 teaspoons) instant yeast (or active dry but instant is faster)
- 450 grams bread flour
- 100 grams all-purpose flour
- 10 grams salt
- 2 teaspoons pumpkin pie spice
Pumpkin spice sugar coating
- 28 grams unsalted butter (melted or coconut oil to keep it dairy free)
- 60 grams sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie sauce
Instructions
Make the tangzhong:
-
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
-
In a small saucepan, whisk together 40g bread flour and 125g water until smooth.
-
Heat until the mixture thickens to a pudding-like consistency, around 149–158°F (65–70°C). Do not overheat, or it will become too thick.
-
Transfer to a bowl and let it cool to at least 95–110°F (35–43°C) before adding to your dough.
Mix the dough
-
*The dough can be mixed by hand or a stand mixer. If using a stand mixer plan to add an extra 10-15 grams more flour during kneading.
-
To a mixing bowl whisk together the sweet levain, cooled tangzhong, pumpkin puree, sugar, honey, eggs, vanilla extract, oil, and instant yeast until combined.
-
Next add the bread flour, all-purpose flour, salt, and pumpkin pie spice, and mix until a shaggy dough is formed. Cover the bowl with plastic wrap or a damp tea towel and let it rest for 30 minutes.
Knead the dough
-
After the pumpkin challah dough has rested, knead it on a floured surface for 3-5 minutes or until it comes together, is smooth, and slightly tacky. Try not to exceed using more than 1/4 cup of flour during kneading.
-
Place the dough into a bowl, cover, and let it rest in a warm spot until doubled in size, about 90 minutes.
Need more time? The dough can be refrigerated overnight and shaped/baked the following day.
How to shape sourdough discard pumpkin challah
-
Once the dough has finished its first rise, turn it out onto a lightly floured surface and divide it into 6 equal portions.
-
Roll each piece gently into a short log and let them rest, covered, for about 15 minutes to relax the gluten. Use flour to assist with stickiness.
-
Working with one piece at a time, roll each dough ball into a rope about 15 to 17 inches long, keeping the thickness as even as possible.
-
Arrange 3 ropes at a time, pinching the tops together, and braid the dough. Once braided, tuck the ends underneath to create a clean finish.
-
Transfer each loaf to a parchment lined baking sheet. Cover and let it rest in a warm spot until doubled in size and very puffy and airy, about 60 to 90 minutes.
Brush and bake the sourdough discard pumpkin challah
-
The sourdough discard pumpkin Challah is ready to be baked once it has doubled in size and is light and airy to the touch. Do not rush this step or it will result in a dense bread.
-
Once the challah is ready to bake, preheat the oven to 400 degrees F.
-
Brush the sourdough pumpkin challah with the butter and pumpkin spice sugar and bake for 15 minutes. Reduce the temperature to 375 degrees F and bake for another 15-20 minutes or until desired golden brown color.
The challah is done when it is a deep golden brown and the center registers 190–195°F (88–91°C) on an instant-read thermometer.
-
Allow the sourdough pumpkin challah to fully cool before slicing and serving.
-
For an extra special feel brush the warm loaf with a honey glaze (1 tablespoon honey + 1 tablespoon hot water). Sourdough pumpkin challah goes well with a whipped cinnamon butter, maple, or apple butter. It also makes the BEST french toast.
-
Storing sourdough pumpkin challah: wrap tightly in plastic wrap or keep in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze slices for up to 2 months.
Notes
Baker’s schedule: Mix the dough and allow it to rest for 60–90 minutes. Shape the braided loaves, let them proof for 60-90 minutes, then bake.
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