Sourdough Round Challah

Ingredients

Levain

Build the night before, 8 to 12 hours ahead of mixing.

• 30g (2 tbsp) active sourdough starter (100% hydration)
• 60g (1/2 cup) bread flour
• 60g (1/4 cup) water, room temperature

Final Dough

Mix once the levain is doubled and domed.

• 425g (3 1/2 cups) bread flour
• 150g (about 2/3 cup) ripe levain (all of it, from above)
• 10g (1 3/4 tsp) fine sea salt or kosher salt
• 50g (2 1/2 tbsp) honey
• 118g (2 large eggs + 1 yolk) large eggs plus 1 yolk, room temperature
• 60g (1/4 cup) neutral oil (vegetable, canola, or avocado)
• 100g (1/3 cup + 1 tbsp) warm water (100-110°F / 38-43°C)

Egg Wash

Use the white you reserved when you separated the yolk for the dough.

• 30g (1 white) reserved egg white
• 15g (1 tbsp) water

Toppings

Black and white sesame give the ring its contrast.

• 18g (2 tbsp) black sesame seeds
• 18g (2 tbsp) white sesame seeds
• 5g (1 tsp) flaky sea salt (optional)

Total flour: 500g

Hydration: 35%

Pro tip: This is an enriched dough. The 35% figure is water only. Once you count the eggs, honey, and oil, the dough carries plenty of moisture and stays firm enough to braid cleanly. Don't add water to loosen it. That firmness is the point.

Equipment

• Digital Scale
• Large Mixing Bowl
• Dough Whisk (optional)
• Bench Scraper
• Parchment Paper
• Pastry Brush
• Instant-Read Thermometer (optional)
• Wire Cooling Rack
• SourHouse Goldie (Starter Home) (optional)

Method

Build the Levain (Night before)

An enriched dough needs a lively levain to carry all that honey, egg, and oil. Build it the evening before you plan to mix.

1. Mix the Levain. In a clean jar, combine your starter, the bread flour, and the water. Stir until no dry flour remains. Mark the level so you can see it grow.
2. Ferment Overnight. Cover loosely and let it sit at room temperature, around 70-75°F (21-24°C), for 8 to 12 hours until it has doubled, domed, and smells pleasantly tangy.
3. Check for Ripeness. It's ready when it's puffy with a slightly rounded top and passes the float test: drop a spoonful in water and it should float. A sluggish levain makes a sluggish challah, so don't rush it.

Wait: PT8H

Tip: If your kitchen runs cold, the levain will take longer. Aim for it to peak right around the time you want to mix, not hours before.

Mix the Dough (Day one, morning or midday)

Bring the wet ingredients together first, then work in the flour and salt. Knead until the dough passes the windowpane test.

1. Combine the Wet Ingredients. In a large bowl, add the ripe levain, warm water, honey, whole eggs, egg yolk, and oil. Whisk hard to break up the levain and blend everything into a loose, cloudy mixture. Set the reserved white aside in the fridge for your egg wash.
2. Add the Flour and Salt. Add the bread flour and salt. Stir with a dough whisk or wooden spoon until a shaggy mass forms and no dry flour is left in the bowl.
3. Rest 20 Minutes. Cover the bowl and let the dough rest 20 minutes. This short rest lets the flour drink up the liquid and makes the kneading that follows a lot easier.
4. Knead the Dough. Knead by hand on a lightly floured surface, or with a stand mixer and dough hook, for 8 to 12 minutes. Enriched dough takes longer to come together than a lean dough. Work it until it's smooth, elastic, and just slightly tacky.
5. Windowpane Test. Stretch a small piece thin. If it stretches to a translucent sheet without tearing, the gluten is ready. If it rips fast, knead a few minutes more and test again.
6. Check the Dough Temperature. Aim for a finished dough temperature of 76-78°F (24-26°C). That's the sweet spot for the wild yeast to work at a steady pace.

Tip: This dough feels firmer than a lean sourdough, and that's correct. If it's genuinely dry and cracking, add water 1 teaspoon at a time. If it's slack and won't hold, add flour 1 tablespoon at a time.

Bulk Fermentation (Day one)

Let the dough ferment and build strength with a couple of gentle folds. Enriched bulk fermentation runs long, so give it room.

1. Round and Cover. Shape the dough into a loose ball and place it in a lightly greased bowl. Cover with a damp towel or plastic wrap.
2. First Fold at 45 Minutes. After 45 minutes, do one set of stretch and fold: wet your hand, grab an edge, stretch it up, and fold it over the center. Turn the bowl and repeat four times around.
3. Second Fold at 90 Minutes. Forty-five minutes later, do a second set of folds the same way. The dough should already feel smoother and stronger.
4. Finish the Bulk. Cover and leave it to ferment at 75-78°F (24-26°C). Total bulk time runs about 4 to 6 hours from mixing. It's ready when the dough has grown 50 to 75 percent, feels airy, and jiggles when you nudge the bowl.

Wait: PT4H

Tip: With honey and oil slowing the yeast, this bulk takes longer than a lean loaf. A warm spot near the oven or a folding proofer keeps it moving.

Shape and Braid (Day one, evening)

Divide into three ropes, coat two of them in sesame, and braid into a ring.

1. Deflate and Turn Out. Gently deflate the dough and turn it onto a clean surface. Don't flour it unless it's sticking.
2. Divide Into Three. Divide the dough into 3 equal portions, about 300g each. Use your scale so the ropes bake evenly.
3. Preshape and Rest. Shape each piece into a rough log, cover, and rest 10 to 15 minutes. This relaxes the gluten so the ropes roll out without fighting you.
4. Roll Into Ropes. Roll each piece into a rope 16 to 18 inches long, even in the middle and tapering slightly at the ends. Work from the center outward with both hands. If a rope springs back, let it rest 5 minutes and try again.
5. Coat With Sesame. Press one rope into the black sesame seeds until coated, and one rope into the white sesame. Leave the third rope plain.
6. Braid. Line the three ropes side by side and pinch them together firmly at the top. Braid with even, gentle tension: right over middle, left over middle, and repeat to the end. Keep it loose so the loaf has room to expand. Pinch the bottom ends together.
7. Form the Ring. Curve the braid into a circle. Tuck one end under the other and pinch firmly to seal the seam. Transfer to a parchment-lined baking sheet.

Tip: The three strands stand for unity, community, and connection. The black and white sesame celebrate the diversity inside that unity. A loose braid always beats a tight one. Tight braids choke the oven spring and split at the seams.

Cold Retard and Final Proof (Overnight into day two)

The overnight cold retard is what gives this challah its flavor and its schedule. Proof it cold, then warm and finish it the next morning.

1. Cover the Shaped Braid. Cover the braid loosely with greased plastic wrap or slip the whole sheet into a large bag. You don't want the surface to dry out or crust over.
2. Cold Retard Overnight. Refrigerate the shaped braid for 12 to 16 hours. The cold slows fermentation to a crawl and deepens the flavor while you sleep. This is a cold retard.
3. Warm and Finish Proofing. The next morning, pull the braid from the fridge and let it sit at room temperature until puffy, about 2 to 4 hours. Cold enriched dough is slow to wake up, so give it time.
4. Poke Test. Flour a finger and gently poke the dough. If the dent springs back slowly and only partway, it's ready. If it springs back fast, it needs more time. If it doesn't spring back at all, it's overproofed and should go straight into the oven.
5. Preheat the Oven. During the last 20 to 30 minutes of proofing, preheat your oven to 375°F (190°C) with a rack in the center.

Wait: PT12H

Tip: Same-day option: skip the fridge and proof the shaped braid at room temperature for 2 to 3 hours right after braiding, until the poke test passes, then bake. Use this only when your levain is very lively and the kitchen is warm. The overnight retard gives better flavor and an easier schedule.

Egg Wash and Bake (Day two)

A double coat of egg wash gives challah its deep, glassy shine. Then bake to a rich golden brown.

1. Make the Egg Wash. Whisk the reserved egg white with the water until smooth and loose.
2. First Coat. Brush a thin, even layer over the whole braid, getting down into the crevices where the ropes cross.
3. Second Coat. Wait 5 minutes, then brush on a second coat. That second pass is where the real shine comes from.
4. Add Extra Toppings. Scatter on a little more sesame or a pinch of flaky sea salt if you like.
5. Bake. Bake at 375°F (190°C) for 30 to 35 minutes, rotating the pan halfway through. If the top browns too fast, tent it loosely with foil for the last 10 minutes.
6. Check for Doneness. The challah is done when the crust is a deep golden brown, the color of a toasted almond, and it sounds hollow when tapped on the bottom. Internal temperature should reach 190°F (88°C).

Tip: Room-temperature eggs and a loose wash spread thin and even. A wash that's too thick pools in the crevices and bakes up patchy.

Cool and Serve (Day two)

Let it cool fully before you cut it. The crumb is still setting.

1. Transfer to a Rack. Move the challah to a wire cooling rack right out of the oven so the bottom doesn't steam and go soft.
2. Cool Completely. Let it cool at least 45 minutes to an hour before slicing.
3. Why the Wait Matters. The inside keeps cooking as it cools. Cut too early and you release steam that leaves the crumb gummy. Patience here is the difference between good and great.

Tip: Challah makes the best French toast on day two or three. Thick slices, a good soak, and low heat.

Shape the Round Challah

A three-strand braid curved into a ring is the classic round shape for this loaf.

Three-Strand Ring (Recommended) (recommended)

Two sesame ropes and one plain, braided and joined into a circle.

1. Roll Three Ropes. Roll each 300g piece into a 16 to 18 inch rope, tapering the ends slightly.
2. Coat and Braid. Coat two ropes in sesame, pinch all three at the top, and braid right over middle, left over middle, loosely to the end.
3. Join Into a Ring. Curve the braid around, tuck one end under the other, and pinch firmly to seal.

Simple Coil

For a quicker shape, roll one long rope and coil it into a spiral.

1. Roll One Long Rope. Roll the whole dough into a single rope about 30 inches long, slightly thicker in the middle.
2. Coil. Starting from the center, wind the rope into a flat spiral, tucking the tail underneath to finish.

Proof test: Poke the proofed loaf with a floured finger. When the dent springs back slowly and only partway, it's ready to bake.

Bake to a Glossy Golden Brown

A moderate oven and a double egg wash give challah its shine without drying it out.

Oven: 190°C / 375°F. Internal temperature when done: 88°C / 190°F.

Standard Oven (Recommended) (recommended)

Challah bakes best in a plain, moderate oven. No steam or Dutch oven needed.

Equipment: Sheet pan, parchment paper

1. Preheat. Preheat to 375°F (190°C) with a rack in the center position.
2. Bake. Bake 30 to 35 minutes, rotating the pan halfway through for even color.
3. Check Color. It's done when the crust is deep golden brown, the color of a toasted almond.
4. Tap Test. Tap the bottom. A hollow sound means the crumb is set.
5. Internal Temp. For certainty, the center should read 190°F (88°C).
6. Tent If Needed. If the top darkens too fast, tent loosely with foil for the final 10 minutes.

Note: Enriched dough with honey browns faster than lean bread. Keep an eye on the color and tent it before it goes too dark.

Storage

• Room temperature: Wrapped in a clean towel at room temperature for up to 2 days.
• Refrigerated: Up to 5 days tightly wrapped. Bring to room temperature or warm briefly before serving.
• Frozen: Freeze tightly wrapped for up to 1 month.
• Refresh: Warm the whole loaf at 325°F (165°C) for 8 to 10 minutes, or microwave individual slices for 15 to 20 seconds.

Day-old challah is the best challah for French toast or bread pudding. Don't toss the ends.

Frequently Asked Questions

Can I make this without a sourdough starter?

Not this version. It leans entirely on an active levain for its rise. If you don't keep a starter, bake the yeasted Special Round Challah instead. Same loaf, commercial yeast, ready in an afternoon.

Why is my sourdough challah taking so long to rise?

That's normal. The honey and oil slow the wild yeast, so an enriched sourdough ferments much slower than a lean loaf. Make sure your levain doubled before you mixed, keep the dough warm at 75-78°F, and watch the dough instead of the clock.

Can I skip the overnight cold retard?

Yes. Proof the shaped braid at room temperature for 2 to 3 hours after braiding, until the poke test passes, then bake. You'll lose some of the deep flavor and the easy next-morning schedule, but it works when your starter is lively and your kitchen is warm.

Can I use all-purpose flour instead of bread flour?

You can. The crumb comes out a little softer and the braids hold slightly less structure. Bread flour gives you the cleaner definition, but all-purpose still bakes a good loaf.

Can I substitute sugar or maple syrup for the honey?

Yes. Use 50g of sugar or maple syrup. Honey keeps the crumb moist and adds that distinctive challah flavor, so you'll notice the difference, but both work fine.

Why did my braid flatten or lose its definition?

Usually overproofing or a braid that was too tight. A cold-retarded braid holds its shape best because it goes into the oven firm. Braid with even, gentle tension, seal both ends, and don't let the final proof run past the poke test.

What's the offering Mr. Sherman taught about?

It's a tradition called hafrashat challah. You pinch off a small piece of dough before shaping, wrap it in foil, and toss it into the back of the oven as an offering of gratitude. It's a small ritual that connects your loaf to a very old table.

Nutrition

Per serving (1 slice (about 75g)): 230 calories, 38g carbohydrates, 7g protein, 5g fat, 1g fiber, 330mg sodium. Makes 12 servings.