Sourdough Discard Challah Buns are made with your sourdough starter discard. These super soft buns are studded with dark chocolate chips. With just a slight sourdough tang, these beautiful buns are perfect for breakfast, or for an afternoon coffee break.
– The Dough: – 1 package 2 ¼ teaspoons active dry yeast I used Red Star Yeast Platinum for this recipe – 1 cup warm water no more than 110°F [43°C] – 1 teaspoon sugar – 4 ½ to 5 cups bread flour or 5 ½ to 6 cups bleached all-purpose flour depending on brand of flour, you may need less or more – 2 teaspoons sea salt – ⅓ cup sugar – 3 eggs – ¼ cup peanut corn or canola oil – 1 cup sourdough discard unfed sourdough starter – 1 cup dark chocolate chips – For the egg wash: – 1 egg – 1 tsp sugar – 1 Tablespoon water
Cook Time: 2o min
What is a challah bread? A challah is a Jewish bread that is traditionally part of the sabbath and even any important Jewish holiday. It is a dairy-free bread, and when it’s made the right way, it could be considered kosher.
Which is the best flour to use to make challah bread? You could use bread flour or all-purpose flour. I often run out of bread flour, so then I’ll use my all-purpose. Keep in mind that any high in gluten flour will give you a dough with a nice stretch. From all the challahs I’ve baked, either bread or all-purpose flour will work for this recipe.
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