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Sourdough Discard Challah Buns

Sourdough Discard Challah Buns are made with your sourdough starter discard. These super soft buns are filled with dark chocolate chips. With just a slight sourdough tang, these beautiful buns are perfect for breakfast, or for an afternoon coffee break.
Prep Time20 mins
Cook Time20 mins
Rising time2 hrs 30 mins
Course: Breakfast
Cuisine: Jewish
Keyword: challah, chocolate chips, sourdough discard
Servings: 18
Author: Lora

Ingredients

  • 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
  • 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

Instructions

  • In a mixer, with a dough hook attachment, add the warm water, yeast and a teaspoon of sugar. Mix until blended. Let the yeast bloom (could take up to 5 minutes). Once it has bloomed, slowly mix in 1 cup of the flour until combined.
  • Mix in the eggs one at a time until they are combined. Add in the rest of the sugar and the oil. Mix until combined.
  • Add in the sourdough discard.
  • Slowly add the rest of the flour with the mixer on medium-low speed, and mix until combined. Stop the machine as you add each cup of the flour to scrape the sides of the bowl and incorporate the flour.
  • Mix on low speed for 12 minutes until dough is incorporated. Be sure to give your mixer a break and as you don’t want to burn it out. Add flour, if needed, 1 tablespoon at a time. The dough will be a little sticky but also firm.
  • Take dough out of mixer bowl, and place it on a clean counter or work space. Knead the dough a minute or so on the counter. Knead in the chocolate chips.
  • Check the dough and if it is still too sticky to work with, add a tablespoon of flour to make it pliable. If dough is still too sticky, add another tablespoon of flour at a time until it is smooth, yet slightly sticky.
  • Form the dough into a ball and place into an oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil). Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).
  • When the dough has risen, punch down the dough.
  • Divide the dough into 18 equal pieces. Shape into balls and place on 2 parchment lined baking sheets.
  • Loosely cover with plastic wrap (or a clean kitchen towel) and let rise in a draft free place for 30 minutes.
  • Preheat oven to 350 F.
  • When ready to bake, brush with egg wash (egg wash is the egg, a tablespoon of water, and sugar whisked together in a small bowl).
  • Bake for 18 to 20 minutes, or until buns are golden brown and have an internal temperature of 190°.