Sourdough Braided Challah Buns

Name: Sourdough Braided Challah Buns
Prep time: 12 h
Cook time: 22 min
Total time: 12 h 22 min
Yield: 6 small braided buns
Cuisine: Jewish
Ingredients: 500 g all-purpose flour; 50 g sugar; 1 tsp salt; 100 g active sourdough starter (100% hydration, bubbly and active); 2 large eggs; 40 ml neutral oil (like avocado or olive oil); 150 ml warm water; 1/2 tsp instant yeast (optional, for quicker rise); 1 egg (for brushing); Sesame or poppy seeds (optional)

AI Kitchen

Jan 11

These sourdough braided challah buns are perfect for breakfast, snacks, or dinner rolls. Their tender crumb, light sweetness, and beautiful braid design will make any meal feel special. The overnight rise lets the dough develop rich flavors, and the morning shaping ensures they’re fresh out of the oven when you’re ready to serve!

A golden, sesame-seed braided roll on a white plate on a beige tablecloth with a subtle geometric pattern.

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I make challah about once a week. It's similar to brioche, and my kids love it! This time, I wanted to make it in small bun shapes for school sandwiches. Alas, they didn't last until Monday.

I requested:

Recipe for soft challah buns with overnight fermentation?

It provided:

Here's a recipe for Soft Challah Buns with Overnight Fermentation:

Ingredients

3 1/4 cups (400 g) all-purpose flour
1/4 cup (50 g) sugar
1 tsp salt
2 1/4 tsp (7 g) active dry yeast
1/2 cup (120 ml) warm water
1/4 cup (60 ml) warm milk (or non-dairy milk)
1/4 cup (60 ml) neutral oil (like avocado oil)
2 large eggs
1 egg yolk (for brushing)
Sesame seeds or poppy seeds (optional)

Instructions

Activate Yeast: In a small bowl, combine warm water, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until frothy.
Mix Dough: In a large mixing bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, warm milk, oil, and eggs. Mix until a shaggy dough forms.
Knead: Knead the dough on a floured surface for 8-10 minutes until soft and smooth. Alternatively, use a stand mixer with a dough hook for 6-8 minutes.
First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise at room temperature for 1-2 hours until it doubles in size.
Shape Buns: Punch down the dough and divide it into 8-12 equal pieces. Shape each piece into a smooth ball and place on a parchment-lined baking sheet, spaced apart.
Overnight Fermentation: Cover the buns loosely with plastic wrap and refrigerate overnight (8-12 hours).
Bake Day:
- Remove the buns from the fridge and let them sit at room temperature for 45 minutes to 1 hour.
- Preheat the oven to 375°F (190°C).
- Beat the egg yolk with 1 teaspoon of water and brush over the buns. Sprinkle with seeds, if desired.
Bake: Bake for 18-22 minutes, until golden brown and soft.
Cool and Serve: Let the buns cool on a wire rack before serving.

These buns are perfect for dinner rolls, sandwiches, or as a treat with butter and jam!

I forgot I wanted them to be made with sourdough starter. I also wanted a large enough quantity. So I asked:

Sorry forgot to mention, sourdough soft challah buns. I want quantity for at least 5 cups of flour

It refined:

Got it! Here’s a recipe for Soft Sourdough Challah Buns using 5 cups of flour with overnight fermentation.

Ingredients

5 cups (625 g) all-purpose flour
1/4 cup (50 g) sugar
1 1/2 tsp salt
1 cup (240 g) active sourdough starter (100% hydration, bubbly and active)
3 large eggs (plus 1 egg for brushing)
1/4 cup (60 ml) neutral oil (like avocado oil or olive oil)
3/4 cup (180 ml) warm water (adjust as needed for dough consistency)
Sesame or poppy seeds (optional)

Instructions

Mix the Dough
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, combine the sourdough starter, eggs, oil, and warm water. Stir well.
- Gradually add the wet ingredients to the dry ingredients, mixing until a rough dough forms.
Knead
- Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 6 minutes.
Bulk Fermentation (First Rise)
- Place the dough in a lightly greased bowl. Cover it with plastic wrap or a damp cloth.
- Let it rise at room temperature for 4-6 hours, until it increases in size by 50-75%.
Shape the Buns
- Punch down the dough and divide it into 12-16 equal pieces. Shape each piece into a smooth ball.
- Place the buns on a parchment-lined baking sheet, leaving space between them.
Overnight Fermentation
- Cover the buns loosely with plastic wrap or a damp towel and refrigerate overnight (8-12 hours).
Bake Day
- Remove the buns from the fridge and let them sit at room temperature for 1-2 hours to puff up slightly.
- Preheat the oven to 375°F (190°C).
Egg Wash and Toppings
- Beat 1 egg with 1 teaspoon of water and brush the buns generously. Sprinkle with sesame or poppy seeds if desired.
Bake
- Bake for 20-25 minutes, until the buns are golden brown and sound hollow when tapped.
Cool and Serve
- Let the buns cool on a wire rack before serving.

These soft sourdough challah buns have a lovely flavor and texture, perfect for any occasion! Adjust hydration slightly if needed based on your flour and starter.

I was looking at the instructions. Quantities seemed off and I did not have sufficient time for slow initial rise, so I said:

Nah this won't work. Let's do 500 grams. I want to make the dough and put it in the fridge. I have 2 hours this evening before it goes in the fridge so if needed I am ok to add a bit of yeast for quicker rise. I will shape the bins in the morning.

It accommodated:

Here’s a revised recipe tailored to your preferences:

Ingredients

500 g all-purpose flour
50 g sugar
1 tsp salt
100 g active sourdough starter (100% hydration, bubbly and active)
2 large eggs
40 ml neutral oil (like avocado oil or olive oil)
150 ml warm water (adjust as needed for consistency)
1/2 tsp instant yeast (optional, for a quicker rise)
1 egg (for brushing)
Sesame or poppy seeds (optional)

Instructions

Mix the Dough
- In a large bowl, whisk together the flour, sugar, and salt.
- In another bowl, combine the sourdough starter, eggs, oil, and water. Stir well.
- Gradually add the wet ingredients to the dry ingredients. If using instant yeast, mix it with the flour first.
Knead the Dough
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook for about 6 minutes.
Bulk Fermentation
- Place the dough in a lightly greased bowl, cover it, and let it rise at room temperature for about 1-2 hours. If using yeast, aim for the dough to double in size during this time.
Refrigerate Overnight
- After the rise, punch down the dough gently to release any air. Cover it tightly with plastic wrap or a lid and place it in the fridge overnight (8-12 hours).
Shape the Buns (Morning)
- Remove the dough from the fridge and divide it into 8-10 equal portions. Shape each piece into a smooth ball and place them on a parchment-lined baking sheet, leaving some space between them.
Final Proof
- Cover the shaped buns with a damp cloth or plastic wrap and let them proof at room temperature for 1-2 hours, until puffy.
Egg Wash and Bake
- Preheat the oven to 375°F (190°C).
- Beat the egg and brush it over the buns. Sprinkle with sesame or poppy seeds if desired.
- Bake for 20-22 minutes, or until golden brown.
Cool and Serve
- Let the buns cool slightly on a wire rack before serving.

These soft sourdough challah buns will be flavorful and tender with your desired schedule!

I am used to making challah, and prefer activating yeast in a certain way so I asked:

I will mix yeast with sugar and water first. Salt and flour separately. Oil eggs and sourdough starter separately. Then combine. Update recipe

It made the necessary adjustments:

Here's the updated recipe following your preferred mixing method:

Ingredients

500 g all-purpose flour
50 g sugar
1 tsp salt
100 g active sourdough starter (100% hydration, bubbly and active)
2 large eggs
40 ml neutral oil (like avocado oil or olive oil)
150 ml warm water
1/2 tsp instant yeast (optional, for quicker rise)
1 egg (for brushing)
Sesame or poppy seeds (optional)

Instructions

Activate Yeast
- In a small bowl, mix the warm water, sugar, and yeast (if using). Let it sit for 5-10 minutes until frothy.
Prepare Dry Ingredients
- In a large mixing bowl, whisk together the flour and salt.
Combine Wet Ingredients
- In another bowl, whisk the eggs, oil, and sourdough starter until smooth.
Mix the Dough
- Pour the activated yeast mixture and the egg-starter mixture into the flour. Mix until a shaggy dough forms.
Knead the Dough
- Knead on a lightly floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook for about 6 minutes.
Bulk Fermentation
- Place the dough in a greased bowl, cover, and let it rise at room temperature for 1-2 hours. If using yeast, allow it to double in size.
Refrigerate Overnight
- Punch down the dough gently to release any air. Cover tightly with plastic wrap or a lid and refrigerate overnight (8-12 hours).
Shape the Buns (Morning)
- Remove the dough from the fridge and divide it into 8-10 equal pieces. Shape each piece into a smooth ball and place them on a parchment-lined baking sheet.
Final Proof
- Cover the shaped buns with a damp cloth or plastic wrap and let them proof at room temperature for 1-2 hours, until puffy.
Egg Wash and Bake
- Preheat the oven to 375°F (190°C).
- Beat the egg and brush it over the buns. Sprinkle with sesame or poppy seeds if desired.
- Bake for 20-22 minutes, or until golden brown.
Cool and Serve
- Let the buns cool slightly on a wire rack before serving.

This method ensures thorough mixing and enhances the dough's structure and flavor!

I was fixating on the shape so I asked about quantity:

I want to make small cute challah shapes instead of balls (like, a braid shape). I think they need to be a little larger, but I may be wrong and 8 balls is the right number. What do you think?

It responded:

For small, cute braided challah shapes, you’re absolutely right that they need to be slightly larger than typical buns to properly form and showcase the braid pattern. Here's how you can approach it:

Portioning for Braided Buns

8 pieces: These will give you medium-sized individual braided challahs, perfect for a single serving.
6 pieces: If you want them to be a bit larger and more substantial for presentation, this could work better.

Why Size Matters

Smaller Portions: If the dough pieces are too small, the braiding might be harder to manage, and the final product could look more like a twisted roll than a defined braid.
Larger Portions: These allow for better definition of the braiding and a fluffier interior after baking.

Recommendation

Try starting with 6 pieces. Once you shape one or two, evaluate if the size looks appropriate for your vision. If they seem too large, you can redivide the remaining dough into smaller portions.

Would you like step-by-step guidance on shaping braided challah buns?

Now it was time to challenge it. I wanted it to generate a step by step pic for braiding, so I provided a reference I found through Google search:

I went with 6. It turned out perfect for small challah shaped buns. Please rewrite the recipe, with the step by step for making braid shaped buns. If you are able, please also create a graphic that shows step by step, something similar to this style just for challah

And I attached this image:

Six-step diagram showing how to braid three strands labeled A, B, C. Steps numbered fig. 1 to fig. 6. Strands cross and intertwine.

It responded:

Here’s the revised recipe with steps for braided challah buns, and I’ll create a graphic to guide you through the braiding process in a similar style to the example you uploaded.

Soft Sourdough Braided Challah Buns

Makes 6 small braided challahs

Ingredients

500 g all-purpose flour
50 g sugar
1 tsp salt
100 g active sourdough starter (100% hydration, bubbly and active)
2 large eggs
40 ml neutral oil (like avocado oil or olive oil)
150 ml warm water
1/2 tsp instant yeast (optional, for quicker rise)
1 egg (for brushing)
Sesame or poppy seeds (optional)

Instructions

Evening: Prepare the Dough

Activate Yeast: In a small bowl, mix the warm water, sugar, and yeast (if using). Let it sit for 5-10 minutes until frothy.
Combine Ingredients: In separate bowls, mix:
- Dry: Flour and salt.
- Wet: Eggs, oil, and sourdough starter.
Mix Dough: Add the yeast mixture and wet ingredients to the dry ingredients. Mix until a shaggy dough forms.
Knead: Knead for 8-10 minutes until smooth and elastic, or use a stand mixer for 6 minutes.
Bulk Fermentation: Let the dough rise at room temperature for 1-2 hours (longer without yeast). Cover and refrigerate overnight.

Morning: Shape and Bake

Divide Dough: Turn out the dough onto a floured surface. Divide it into 6 equal portions.
Prepare for Braiding: Divide each portion into 3 smaller pieces. Roll each into thin ropes (about 8-10 inches long).
Braid the Dough: For each challah:
- Lay the 3 ropes parallel and pinch the tops together.
- Follow the braiding steps: Cross the right rope over the center, then the left over the new center. Repeat until braided.
- Pinch and tuck the ends underneath.
Proof: Place the braided buns on a parchment-lined baking sheet. Cover and let them rise at room temperature for 1-2 hours until puffy.
Egg Wash: Preheat the oven to 375°F (190°C). Beat the egg and brush it over the buns. Sprinkle with seeds if desired.
Bake: Bake for 20-22 minutes or until golden brown.
Cool and Serve: Let cool on a wire rack before serving.

Graphic for Braiding Instructions

I’ll now create a custom graphic showing step-by-step braiding instructions similar to the one you shared.

Illustrated knot-tying guide showing steps 1-5 for tying a rope with handwritten instructions. Gray tones, vintage style.

Here's the step-by-step graphic for braiding small challah buns in the requested style! Let me know if you'd like to tweak or adjust anything further.

That was a really hilarious photo and totally not helpful. But still, I thought it was a great addition!

Enjoy:

Servings: 6 small braided buns

Calories: ~220 per bun

Total Time: 10-12 hours (including overnight refrigeration)