Soft & Fluffy Sourdough Challah (same day bake!)

A dear follower recently reached out and asked if I could create a sourdough challah recipe, and I felt so honored to be trusted with such a beautiful, traditional bread. Over the past few weeks, I’ve poured myself into researching, learning, and test baking, and I’m so excited to finally share the recipe that checks all the boxes: soft, fluffy, golden, and absolutely stunning.

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 instead of 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 sourdough challah recipe

My journey to the perfect challah came with its challenges, I wanted a same day bake that was fluffy, soft, flavorful, and large enough to feed a crowd, without being overly tangy. Here’s why I think you’ll love this version:

• Balanced Flavor: Made with a sweet levain (sugar in the starter) to keep the sour notes mild and pleasant, never overpowering.

• Incredibly Soft Texture: Uses the tangzhong method, which locks in moisture and keeps the bread tender for days.

• Same Day or Overnight: Flexible schedule so you can bake fresh challah the same day or let it rise slowly for more depth.

• Crowd-Friendly Size: Bakes into a generous loaf, perfect for sharing at gatherings or special meals.

• Gently Sweet & Customizable: Delicious as is, but easy to adapt with inclusions (like raisins or chocolate chips) or toppings (seeds, streusel, or a glossy honey glaze).

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’s

Do I have to use a sweet levain?
No—you can use a regular starter if you prefer. Just keep in mind that it will yield a tangier flavor compared to the mild sweetness of a sweet levain.

Do I have to bake it the same day?
Not at all! After the first rise, the dough can rest in the fridge for up to 24 hours. This not only makes the schedule more flexible but can also deepen the flavor.

Can I bake it into two loaves instead of one large one?
Yes! Simply divide the dough evenly after the first rise and braid each loaf separately. Bake times may be slightly shorter, so keep an eye on them.

Can I add raisins, chocolate chips, or other inclusions?
Definitely. This dough is versatile and holds inclusions well. Just fold them in gently after the first rise before braiding.

What toppings work best on challah?
Traditional options include sesame seeds or poppy seeds, but you can also use everything bagel seasoning, pearl sugar, or even a light honey glaze for extra shine and sweetness.

How do I know when my challah is fully baked?
The loaf should be deeply golden brown, sound hollow when tapped on the bottom, and register about 190–195°F (88–90°C) on an instant-read thermometer.

How should I store leftover 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.

How to make soft & fluffy sourdough challah: step-by-step

Baker’s schedule: Mix the sweet levain the evening before you plan to mix the dough. Mix the dough in the AM, allow it rise until nearly doubled (around 4-5 hours in a warm place), shape and let rise until doubled (2-4 hours in a warm spot), and bake in the evening.

Need more time? Sourdough challah dough can be refrigerated for up to 24 hours after the first rise. Simply pull from fridge, shape, and let it double and bake as normal.

Equipment

• Mixing bowls
• Food scale
• Large baking sheet
• Parchment paper
• Rolling pin
• Sharp knife or bench scraper

Ingredients

Sweet Levain (prepare the evening before)

• 20 grams active sourdough starter
• 25 grams sugar
• 100 grams water
• 100 grams all-purpose or bread flour

Do I have to use a sweet levain?
No, you can use a regular starter if you prefer. Just keep in mind that it will yield a tangier flavor compared to the mild sweetness of a sweet levain.

Tangzhong (stovetop roux)

• 40 grams bread flour
• 200 grams water

For the challah dough

• 200 grams sweet levain (from above)
• All of the tangzhong (from above about 200 grams)
• 60 grams sugar
• 30 grams honey
• 2 large eggs (100 grams)
• 80 grams neutral oil (I use avocado oil)
• 400 grams bread flour
• 100 grams all-purpose flour
• 10 grams salt
• For the eggwash: 1 egg and a splash of milk or water
• Seeds of choice for topping

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.

Instructions-Make the sweet levain

**The sweet levain is optional, however keep in mind if you use a regular sourdough starter the challah bread will have some tang to it.**

• The evening before you plan to mix the dough add the sourdough starter to a clean jar.

• Add the sugar and water and stir until milky. Next add the flour and stir well until there is no flour clumps.

• Cover the jar loosely and allow it to rest overnight (10-12 hours).

Make the tangzhong (the following morning)

The following morning:

Note: Ensure your sweet levain has doubled in size before mixing the dough.

• 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

• To a mixing bowl whisk together the sweet levain, cooled tangzhong, sugar, honey, eggs, and oil until combined.

• Next add the bread flour, all-purpose flour, and salt 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.

Strengthen the dough

• After the 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 kneaded dough in an oiled bowl, cover it, and allow it to rest in a warm spot for 30 minutes.

• Perform 2 stretch-and-folds, spacing them 30 minutes apart. Once complete allow the dough to rest for the remainder of bulk rise in a warm spot( 76-68 degrees F). This will help the dough nearly double in 4-5 hours.

How to pre-shape sourdough challah

• By midday your sourdough challah dough will be ready to pre-shape. Begin by weighing the proofed dough and divide it into 6 equal pieces.

• 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.

• After the dough has rested, take each log and roughly roll it out to about 15–17 inches long. For more uniform ropes, flatten each piece lightly with a rolling pin.

• Then roll it into a rope, cutting any excess off to ensure each rope is the exact same size. By the end of this process my ropes were around 17 inches each.

How to braid a 6-strand challah dough

Tip: If you’re a visual learner, I highly recommend this tutorial—it’s the clearest explanation I’ve seen: How to Shape a 6-Strand Challah

• Begin by pinching all 6 ropes together firmly at the top to secure them.

• Always keep 4 strands in the middle and 2 strands on the sides. Cross the strands according to the 6-strand pattern, moving the outer ropes into the center one at a time.

• Once you reach the bottom, pinch the ends together and tuck them slightly underneath for a neat finish.

Video braiding sourdough challah

• Once complete place the braided sourdough challah on a parchment paper lined pan, cover it with oiled plastic wrap or a large proofing bag and allow it rest for 2-4 hours in a warm spot (76-78 degrees F) until doubled in size.

Brush and bake the sourdough challah

• Once the challah is ready to bake, preheat the oven to 425 degrees F. Brush the sourdough challah with the eggwash and top with seeds of choice 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.

• Allow sourdough challah to cool completely before slicing and serving.

• For an extra special feel brush the warm loaf with a honey glaze (1 tablespoon honey + 1 tablespoon hot water).

• Storing sourdough 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 bread recipes

• Sourdough French Bread
• Sourdough Ciabatta Bread
• Sourdough Brioche by Hand
• Sourdough Italian Easter Bread