Soft, fluffy, and beautifully golden, this braided sourdough discard challah is a savory twist on a classic. Infused with fragrant rosemary, roasted garlic, and nutty Parmesan, every bite is rich, tender, and packed with flavor, perfect for serving alongside dinner or enjoying on its own.

This recipe is adapted from my 100% sourdough challah version, making it a more approachable option that still delivers that signature soft texture and depth of flavor, while putting your sourdough discard to good use.

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:

• The perfect way to use discard – no waste, just a soft, flavorful loaf.
• Savory twist on classic challah – rosemary, roasted garlic & parmesan take it to the next level.
• Soft, fluffy, and beautifully braided – impressive look with a tender crumb.
• Versatile for any meal – serve with dinner, make sandwiches, or enjoy warm with butter.

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!

FAQ

Can I use active sourdough starter instead of discard?
Yes! Active starter works just as well. The bread may rise a bit faster and have slightly more fermentation flavor.

Does this taste sour?
No. Since this uses sourdough discard and includes enrichment like butter and eggs, the flavor is mild and more savory than tangy.

Can I skip the rosemary, garlic, or parmesan?
Absolutely. You can customize the flavor or keep it plain for a more traditional challah.

Do I have to braid it?
No, braiding gives it that classic look, but you can shape it into a simple loaf if you prefer.

Can I make this ahead of time?
Yes. You can prepare the dough and let it rise overnight in the fridge, then shape and bake the next day.

How should I store it?
Store covered at room temperature for up to 2–3 days, or freeze for longer storage.

Can I freeze this bread?
Yes! Let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw at room temperature.

How to make soft braided sourdough discard 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
• 200 grams water

For the challah dough

• 200 grams sourdough discard OR active starter (room temp)
• All of the tangzhong (from above about 200 grams)
• 30 grams sugar
• 20 grams honey
• 2 large eggs (100 grams & room temp)
• 80 grams neutral oil (I use avocado oil)
• 400 grams bread flour
• 100 grams all-purpose flour
• 10 grams salt
• 7 grams instant yeast (2 & 1/4 teaspoons)
• For the egg-wash: 1 egg and a splash of milk or water

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.

Savory Inclusions:

• 1 large head roasted garlic (soft cloves, 60-70 grams)
• 70 grams freshly grated Parmesan cheese (not pre-shredded)
• 1 & 1/2 tablespoons fresh or dried rosemary

Instructions

This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.

How to roast garlic: Preheat oven to 400 degrees F. Slice the top off a whole head of garlic to expose the cloves, drizzle with olive oil and wrap loosely in foil. Roast for 30-35 minutes until soft and golden. Let the garlic cool completely before adding to the dough.

Make the tangzhong:

• In a small saucepan, whisk together 40g bread flour and 200g 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 sourdough discard, cooled tangzhong, sugar, honey, eggs, and oil until combined.

• Next add the bread flour, all-purpose flour, salt, and instant yeast and mix until a shaggy dough is formed. Cover the bowl with plastic wrap or a damp tea towel and let it rest for 15-20 minutes.

Add the inclusions and knead the dough

• Sprinkle a portion of the rosemary, roasted garlic (cooled), and Parmesan over the dough. Gently stretch one side of the dough up and fold it over the top.

• Add a bit more of the inclusions, then rotate the bowl and repeat this process. Continue layering and folding about 3–4 times, until all of the inclusions are evenly incorporated.

• Then turn the dough out onto a lightly floured surface and knead for 3–6 minutes, until smooth and cohesive (adding small amounts of flour to assist with stickiness).

• 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 Challah

• Once the dough has finished its first rise, turn it out onto a lightly floured surface and divide it into 6 equal portions. Shape each piece into a ball, cover, and let them rest for 15 minutes.

• 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 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 ready to bake preheat the oven to 400 degrees F and whisk together 1 egg and a splash of water.

• Brush each sourdough challah loaf with the egg wash and top with more rosemary and Parmesan cheese and bake for 15 minutes. Then reduce the temperature to 375 degrees F and bake for another 15-20 minutes or until desired golden brown color. The internal temperature should reach 200 degrees F.

• Storing sourdough discard 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 recipes like this

• Soft & Fluffy Sourdough Challah (same day bake!)
• Asiago Sourdough Bread (with rosemary)
• Quick Sourdough Discard Rolls (soft & fluffy!)
• Easy Sourdough Discard Sandwich Bread (super soft!)