1. 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:

1. In a small saucepan, whisk together 40g bread flour and 200g water until smooth.
2. 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.
3. 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

1. *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.
2. To a mixing bowl whisk together the sourdough discard, cooled tangzhong, sugar, honey, eggs, and oil until combined.
3. 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

1. 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.
2. 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.
3. 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).

4. 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

1. 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.
2. 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.
3. 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.
4. 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

1. 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.
2. Once ready to bake preheat the oven to 400 degrees F and whisk together 1 egg and a splash of water.
3. 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.
4. 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.