🩵Ahavat Ava’s Overnight Sourdough Challah

Feed your starter — Feed your sourdough starter 4–12 hours before baking so it’s bubbly, active, and ready to give your challah the most beautiful rise.

Make the dough (the night before) — In the bowl of a stand mixer fitted with the dough hook, combine: active sourdough starter, warm water, honey (or maple syrup), avocado oil, eggs, sea salt, and about 2 cups of the bread flour. Mix until everything comes together. Gradually add the remaining flour, adding a little extra if your dough is still very sticky. Knead for 8–10 minutes, until the dough is smooth, elastic, soft, and only slightly tacky. Every batch is different—trust your hands more than the measurements.

Let time do the work — Transfer the dough to a lightly oiled bowl. Cover with plastic wrap, a lid, or a damp towel and leave it on the counter overnight (12–18 hours). No stretch and folds. No complicated steps. Just patience. By morning, your dough should be soft, airy, and nearly doubled in size.

🤍 The Mitzvah of Hafrashat Challah (if applicable) — Before dividing and braiding your dough, take a quiet moment for one of the most beautiful mitzvot we have. If your batch is large enough to require Hafrashat Challah according to halacha, remove a small piece of dough and separate it from the rest. Recite the bracha (when applicable), then take a moment to pour out your heart to Hashem. This is such a special time for tefillah. Pray for your marriage, your family, your future children, healing, parnassah, peace, or anything resting on your heart. Wrap the separated piece of dough in foil and burn it in the oven, as is customary. One of my favorite reminders is that challah isn’t just about baking bread. It’s about creating a sacred moment in your kitchen. A moment to slow down, connect with Hashem, and pour love into the food that will nourish the people you love most. 🤍

Divide & braid — Turn the dough onto a lightly floured surface. Divide into three equal pieces and gently roll each into long ropes. Braid your challah, tucking the ends underneath to create a beautiful loaf. Place it onto a parchment-lined baking sheet. Cover with a clean towel and let it rest for 1 hour while your oven preheats.

Brush & decorate — Preheat your oven to 425°F. Whisk together the egg and water. Brush generously over the entire loaf for that beautiful glossy finish. Now make it your own. Leave one loaf beautifully classic… or sprinkle another with everything bagel seasoning, cinnamon sugar, sesame seeds, poppy seeds, or whatever your heart is craving. Some weeks I make one traditional and one playful, and I love having both on the table.

Bake — Bake for 30–35 minutes, until deeply golden brown. If the top begins browning too quickly, loosely tent it with foil for the remainder of the bake. The challah is ready when the crust is beautifully golden and the loaf sounds hollow when gently tapped underneath.

Cool & enjoy — Let your challah cool slightly before slicing. Then tear off that first warm piece, spread on a little butter, drizzle it with honey, or simply enjoy it as it is. There is nothing quite like homemade challah fresh from the oven.