• In a large bowl, use a wooden spoon to whisk eggs, sugar, melted butter, sourdough starter, and water.
• Add the flour and the salt, to the wet ingredients.
• Mix to form a shaggy dough.
• Knead by hand for 10 minutes or in a stand-mixer on low speed with a dough hook for 6–8 minutes, until the dough is smooth, elastic, and slightly tacky. Place dough in a lightly greased bowl, cover with plastic wrap, and let ferment at room temperature for 6-8 hours. The dough should rise by 50%.

How to Braid Challah Bread

• After the first proof, place the dough on a floured work surface. Divide the dough evenly into four large pieces. Use a rolling pin (or stretch it out with your hands) to roll each dough into a long rectangle, about 16 inches in length and 3 inches in width. Then, roll each rectangle tightly into a rope.
• Lay all four of the ropes side by side on the counter and pinch the top ends together to secure.
• Start on the right. Take the first rope on the far right and weave it under the rope to its left, then over the third rope to the left, then under the last far left rope.
• STEP 9: Next, repeat the same process by taking the rope on the far right and moving it under the rope immediately to its left, over the next dough piece to the left of it, and under the far-left rope.
• Repeat this pattern, alternating in the same fashion, until the entire loaf is braided. Pinch the ends together and gently tuck them underneath the loaf for a clean finish.
• Cover and proof the dough for the final time in a warm place (2–4 hours or you can do a cold proof overnight in fridge). If refrigerating, for best results bring to room temp for 1–2 hours before baking.
• After the second dough rise, preheat oven to 350°F. Brush with egg wash over the top of the dough with a pastry brush, and then bake 30-40 minutes until deeply golden brown.
• Allow the bread to cool completely before slicing, about 1 hour.