Cranberry Sourdough-Style Challah — Soft, Lightly Tangy & Fall-Ready

Cranberry Sourdough-Style Challah — Soft, Lightly Tangy & Fall-Ready

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 (about 110°F / 43°C)

• 2 large eggs (for the dough)

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

• ¼ cup (50 g) honey

• ⅓ cup (80 g) active sourdough starter (100% hydration — contributes ~40 g flour worth)

• ½ cup (80 g) sweetened dried cranberries (prefer plumped in warm water/orange juice 10 min then drained)

• 1 egg, beaten (for egg wash)

• Optional: zest of 1 orange

Instructions

1. In a large bowl, whisk warm water + sourdough starter + yeast + honey. Rest 5 minutes until slightly foamy.

2. Whisk in eggs, melted butter, and optional orange zest.

3. Add flour and salt gradually and mix until a soft, slightly tacky dough forms.

4. Turn onto a lightly floured surface and knead (or use stand mixer with hook) 8–10 minutes until smooth and elastic. Fold in cranberries in the last minute of kneading.

5. Put dough in an oiled bowl, cover, and proof 1–2 hours (or until doubled).

6. Deflate gently, divide into 3 equal pieces, roll into strands (about 12–14 inches each), braid, and tuck ends under. Place on parchment.

7. Cover loosely and proof 45–60 minutes until puffy. Preheat oven to 350°F (175°C).

8. Brush with beaten egg and bake 25–30 minutes until golden and hollow-sounding on the bottom. Tent with foil if browning too fast.

9. Cool fully on a wire rack (20–30 minutes) before slicing.

Nutrition per serving — approximate (based on USDA/FoodData Central ingredient values and the recipe yields above)

(See note on method after values.)

• Calories: ~232–235 kcal

• Protein: ~6.0 g

• Total fat: ~4.5 g

• Total carbs: ~41–42 g

• Fiber: ~1.4 g

• Sugar: (incl. honey + cranberries) ≈ 13–15 g

• Sodium: ~190 mg (depends on salt and added sodium in other ingredients)

• Iron / Folate / B-vitamins: modest amounts (flour + eggs provide folate and B vitamins)

Quick health notes: fermentation (sourdough starter) can help dough flavor and may aid mineral availability; cranberries add antioxidants and seasonal flavor. (Nutrition uses standard FDC ingredient values.)

Storage

• Room temp: fully cooled loaf in an airtight bag for up to 3 days (keeps best first 48 hrs).

• Freeze: slice, place parchment between slices, freeze up to 3 months. Toast or warm 5–7 minutes at 300°F to refresh.

• Tip: For softer crumb after freezing, thaw then heat wrapped in foil at 300°F for 8–10 minutes.

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?

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?

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.