Chocolate Chip Sourdough-Style Challah — Soft, Golden & Slightly Decadent

This one is for the people who want a sweet, bakery-style loaf that works for brunch or dessert. Mini/semisweet chips distribute best for even pockets of chocolate; the starter adds depth so the bread tastes “adult” even while being a treat.

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Recipe

Servings: 12

Calories per serving (estimated): ≈ 248 kcal

Total Time: 4 hr 30 min (≈ 30 min active; ≈ 4 hrs inactive including rises & bake)

Chocolate Chip Sourdough-Style Challah — Soft, Golden & Slightly Decadent

Ingredients

• 3 ¾ cups (470 g) all-purpose flour

• 1 teaspoon fine salt

• 2 ¼ teaspoons instant yeast (1 packet)

• ½ cup (120 g) warm water (~110°F / 43°C)

• 2 large eggs (for dough)

• 3 tablespoons unsalted butter, melted (≈ 42.6 g)

• ¼ cup (50 g) honey

• ⅓ cup (80 g) active sourdough starter (100% hydration)

• ½ cup (90 g) semi-sweet chocolate chips (mini chips recommended)

• 1 egg, beaten (for egg wash)

• Optional: ½ teaspoon vanilla extract

Instructions

1. Combine warm water, sourdough starter, yeast, and honey in a bowl; rest 5 minutes until slightly foamy.

2. Stir in eggs, melted butter, and optional vanilla.

3. Add flour and salt gradually, mixing to form a soft dough.

4. Knead 8–10 minutes until smooth and elastic. Add chocolate chips in the last 2 minutes so they stay intact.

5. Proof in an oiled bowl, covered, for 1–2 hours until doubled.

6. Shape into three strands, braid, and place on parchment.

7. Proof 45–60 minutes until puffy. Preheat oven to 350°F (175°C).

8. Brush with egg wash and bake 25–30 minutes until golden. Cool 20–30 minutes before slicing.

Nutrition per serving — approximate (estimates from USDA/FDC ingredient data)

• Calories: ~245–250 kcal

• Protein: ~6.4 g

• Fat: ~6.5 g

• Carbohydrates: ~40–41 g

• Fiber: ~1.4 g

• Sugar: ~14–16 g (honey + chips)

• Sodium: ~190 mg

Health & serving notes: smaller portion sizes keep it dessert-lite; pair with ricotta or yogurt for extra protein at brunch.

Storage

• Airtight bag, room temperature: up to 3 days.

• Freeze sliced up to 3 months; refresh in toaster oven for 2–4 minutes.

Activate yeast

Mix well

Add rest of wet ingredients

Add rest of wet ingredients and mix

Mix dry ingredients

Combine everything

Knead

Add chocolate chips

Fold chocolate chips

First rise

Shape Challah

Shape Challah

Shape Challah

Second rise

Second rise

Egg wash

Bake

Take out of oven

Brush with melted butter

Enjoy

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Prompt

Here's how I prompted this "Chocolate Chip Sourdough-Style Challah — Soft, Golden & Slightly Decadent" recipe using ChatGPT:

I knew I wanted to make a challah:

I want a sweet challah style bread recipe with a little sourdough starter but not overpowering, and dried sweetened cranberries 

ChatGPT provided a nice recipe:

Perfect! Let’s craft a sweet, slightly tangy challah-style bread with cranberries and a touch of sourdough starter for depth without being overpowering. I’ll make it clear, flavorful, and include baking guidance for a soft, tender crumb.

Sweet Cranberry Challah with Sourdough Starter

Servings: 12Total Time: 4 hr 30 min (including rising)Calories per serving: ~270 kcal

Ingredients

• 3 ¾ cups (470 g) all-purpose flour

• 1 tsp salt

• 2 ¼ tsp instant yeast (or 1 packet)

• ½ cup (120 g) warm water (~110°F / 43°C)

• 2 large eggs

• 2 tbsp unsalted butter, melted

• ¼ cup (50 g) honey

• ⅓ cup (80 g) active sourdough starter (100% hydration)

• ½ cup (80 g) sweetened dried cranberries

• 1 egg, beaten (for egg wash)

Optional: zest of 1 orange for extra flavor

Instructions

1. Prepare the dough

   • In a large bowl, mix warm water, sourdough starter, yeast, and honey. Let sit 5 minutes until foamy.

   • Stir in eggs, melted butter, and optional orange zest.

   • Gradually mix in flour and salt until a sticky dough forms.

2. Knead

   • Knead by hand or in a stand mixer with a dough hook for 8–10 minutes until smooth and elastic. Dough will be slightly tacky.

   • Fold in dried cranberries during the last 2 minutes of kneading.

3. Bulk fermentation

   • Place dough in a lightly oiled bowl, cover with a damp towel, and let rise 1–2 hours, or until doubled. The sourdough will give a mild tang, not overpowering.

4. Shape

   • Gently deflate dough and divide into three equal pieces. Roll into strands and braid. Tuck ends underneath to seal.

5. Final rise

   • Place braid on a parchment-lined baking sheet. Cover and let rise 45–60 minutes until puffy.

6. Bake

   • Preheat oven to 350°F (175°C).

   • Brush the braid with beaten egg for shine.

   • Bake 25–30 minutes until golden brown. Bottom should sound hollow when tapped.

7. Cool & enjoy

   • Let cool on a wire rack. Slice once slightly cooled. Best within 2–3 days, or freeze for longer storage.

Notes / Tips

• For a richer flavor, replace 2 tbsp of water with heavy cream or milk.

• Cranberries can be soaked in warm water or orange juice for 10 minutes to plump before adding.

• This dough can also be made the night before: refrigerate after kneading for a slow, flavor-developing ferment. Bake the next morning.

I can also give you a version with slightly higher hydration for an ultra-soft, almost pillow-like crumb while keeping the braid manageable, if you want it extra tender.

Do you want me to make that version too?

I wanted a lighter softer version, but no milk or cream:

Yes but no milk or cream. 

ChatGPT updated:

Got it! We’ll make it ultra-soft and tender without milk or cream, keeping it fully water-based but still slightly enriched and sweet for that pillowy challah feel. Here’s the adjusted version:

Soft & Sweet Cranberry Challah with Sourdough Starter (Water-Based)

Servings: 12Total Time: 4 hr 30 min (including rising)Calories per serving: ~270 kcal

Ingredients

• 3 ¾ cups (470 g) all-purpose flour

• 1 tsp salt

• 2 ¼ tsp instant yeast (or 1 packet)

• ½ cup (120 g) warm water (~110°F / 43°C)

• 2 large eggs

• 3 tbsp unsalted butter, melted

• ¼ cup (50 g) honey

• ⅓ cup (80 g) active sourdough starter (100% hydration)

• ½ cup (80 g) sweetened dried cranberries

• 1 egg, beaten (for egg wash)

Optional: zest of 1 orange for subtle citrus aroma

Instructions

1. Prepare the dough

   • In a large bowl, mix warm water, sourdough starter, yeast, and honey. Let sit 5 minutes until slightly foamy.

   • Stir in eggs, melted butter, and optional orange zest.

   • Gradually mix in flour and salt until a soft, slightly sticky dough forms.

2. Knead

   • Knead by hand or with a stand mixer for 8–10 minutes until smooth and elastic.

   • Fold in cranberries during the last 2 minutes of kneading.

3. Bulk fermentation

   • Place dough in a lightly oiled bowl, cover, and let rise 1–2 hours until doubled. The sourdough adds gentle tang without dominating the flavor.

4. Shape

   • Deflate dough gently, divide into 3 strands, and braid. Tuck ends underneath to seal.

5. Final rise

   • Cover braid and let rise 45–60 minutes until puffy.

6. Bake

   • Preheat oven to 350°F (175°C).

   • Brush with beaten egg for shine.

   • Bake 25–30 minutes until golden brown and hollow-sounding at the bottom.

7. Cool

   • Let cool on a wire rack before slicing. Keeps soft for 2–3 days; freeze extra loaves.

Pro tip for softness without milk:

• Slightly higher hydration (e.g., +1–2 tbsp water) will make the crumb lighter.

• Avoid over-baking; pull at 25 minutes if lightly golden.

If you want, I can also draft a “starter-forward” version that uses a little longer autolyse and fermentation to get even more depth of flavor and tenderness without using any milk. It’ll feel almost bakery-level soft.

Do you want me to do that version too?

I then decided to make 2 - one with chocolate chips (for my allergic-to-health picky eater) and one with cranberries:

Can I make one version with chocolate chips instead of cranberries?

ChatGPT:

Absolutely! Swapping cranberries for chocolate chips works beautifully—think sweet, soft challah with little pockets of melted chocolate. Because chocolate chips add fat and sweetness, the dough can stay mostly the same, but I’ll tweak a few points for best results.

Scroll to the top or click below for the final recipe.

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