If you’ve made my beloved Sourdough Challah, then you already know just how soft, fluffy, and irresistible it is. This fall-inspired version takes everything you love about that tried-and-true recipe and gives it a cozy seasonal twist with real pumpkin, warm baking spices, and a buttery cinnamon sugar coating.

Thanks to a sweet levain and tangzhong, this same-day sourdough pumpkin challah bakes up incredibly light with a pillowy crumb and beautiful golden color. Whether you’re baking it for a holiday gathering, weekend brunch, or simply to welcome sweater weather, this stunning braided loaf is guaranteed to become a new fall favorite.

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 Recipe

• Based on my beloved sourdough challah recipe. If you’ve made and loved my original recipe, you’ll love this cozy pumpkin twist just as much.
• Soft, fluffy, and perfectly enriched. A sweet levain and tangzhong create an incredibly tender, pillowy crumb that stays fresh for days.
• Ready in one day. No overnight fermentation required—this beautiful braided loaf can be made from start to finish the same day.
• Full of cozy fall flavor. Real pumpkin puree and warm spices make every bite taste like autumn.

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 starter instead of a sweet levain?

Yes! You can use 200 grams of active, bubbly sourdough starter in place of the sweet levain. Keep in mind that your dough may ferment a little differently depending on the strength and hydration of your starter.

Can I make this recipe overnight?

This recipe was developed as a same-day bake, but you can refrigerate the shaped loaf overnight after braiding. The next day, let it sit at room temperature until noticeably puffy before baking.

Why is my dough sticky?

Pumpkin puree can vary quite a bit in moisture, so your dough may feel slightly tacky. It should become smooth and elastic after kneading. If it still feels excessively sticky, add bread flour 1 tablespoon at a time until it becomes soft and manageable.

Do I have to make the tangzhong?

I highly recommend it! The tangzhong helps create an incredibly soft, fluffy crumb and keeps the challah fresh for longer.

Can I skip the cinnamon sugar coating?

Absolutely. The challah is delicious with just an egg wash for a classic finish, but the buttery cinnamon sugar coating adds a sweet, bakery-style touch that’s perfect for fall.

How should I store leftover pumpkin challah?

Store the cooled challah in an airtight container or zip-top bag at room temperature for up to 3 days. For longer storage, slice and freeze the loaf for up to 3 months. Thaw at room temperature or warm individual slices before serving.

Can I freeze the baked challah?

Yes! Wrap the completely cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight at room temperature, and if desired, warm it in a 300°F oven for 10–15 minutes before serving.

What can I serve with pumpkin challah?

It’s delicious on its own, but it’s also wonderful with salted butter, maple butter, apple butter, whipped cinnamon honey butter, or toasted for breakfast. It also makes incredible French toast during the fall season.

How to make sourdough pumpkin 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 pumpkin 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
• 125 grams water

For the challah dough

• 200 grams sweet levain (from above)
• All of the tangzhong (from above)
• 150 grams pumpkin puree
• 70 grams sugar
• 30 grams honey
• 2 large eggs (100 grams)
• 5 grams vanilla extract
• 80 grams neutral oil (I use avocado oil)
• 450 grams bread flour
• 100 grams all-purpose flour
• 10 grams salt
• 2 teaspoons pumpkin pie spice

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-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 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, and oil 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.

Strengthen 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 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 pumpkin challah

• By midday your sourdough pumpkin 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.

• 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 2-3 hours in a warm spot (76-78 degrees F) until doubled in size.

Video-braiding sourdough challah

Brush and bake sourdough pumpkin challah

• Once the challah is ready to bake, preheat the oven to 425 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 & Fluffy Sourdough Challah (same day bake!)
• Soft Braided Sourdough Discard Challah (rosemary, garlic, & Parmesan)
• Sourdough Brioche by Hand