Vegan Challah: A Delightful Twist on a Classic

What is Vegan Challah?

Challah is a braided bread traditionally baked every Friday in honor of Shabbat. The classic version is enriched with eggs, egg yolks, and sometimes honey. Vegan challah, also known as water challah, is a version of this traditional Jewish bread made without eggs.

If I am honest, I had no idea that traditional challah bread is made with eggs, my mom baked this eggs free challah recipe my whole life, and it wasn’t until I was in my adult years that I discovered some delicious challah recipes like this Bakery Style Challah, this Sweet Challah (for rosh Hashanah) and this Challah loaf. But more than anything this fact is a testimony to this recipe’s deliciousness!

This is a super easy, and fast recipe that calls for two short dough rise, so you can make this recipe with in three hours start to finish, using electric mixer or a large bowl. Also, you can use this recipe to make Apple Challah for Rosh Hashanah.

It is a great recipe to make Pletzel, or Challah Rolls with, and if you are looking for another egg free bread, check out this Jerusalem Bagels.

Ingredients

The complete recipe including measurements can be found below in the recipe card.

• Unbleached all purpose flour. You can also use bread flour or a combination of all-purpose and bread flour. To add a nutty flavor, replace 1/2 cup of the flour (60g) with whole wheat flour. Do not attempt to use more because it absorbs a lot more water then regular flour, and you might end up with dense bread. 
• Instant yeast. For active dry yeast option see recipe note in the recipe card at the bottom of this post.
• Salt and sugar. Both are crucial to the development of a smooth and stretchy dough.
• Lukewarm water. Dip your finger to check and make sure the water is not too hot, hot water might kill the yeast.
• Neutral oil. I like to use canola oil, olive oil might add bitter flavor.
• Topping (optional). Sesame seeds, poppy seeds, everything but the bagel seasoning.

Egg Wash Substitutions

Traditional challah uses an egg wash to achieve a shiny, golden crust. For a vegan egg wash, mix 1 tablespoon of plant-based milk with 1 teaspoon of maple syrup or agave nectar. Brush this mixture over the challah before baking.

Historically, this recipe emerged not due to dietary restrictions but for economical reasons. Baking challah is a tradition over two thousand years old, and during hard times when eggs and honey were scarce, the need for an egg-free challah dough led to the creation of a fluffy, tender, and delicious vegan challah. So, if you do not have any dietary restrictions, use an egg wash.

Step-by-Step Instructions

This vegan challah recipe is easily made using a stand mixer, or a large bowl and your hands:

Using a large bowl

1. Sift the flour in a large mixing bowl, then add the yeast, sugar, and salt. Measure the water in a large measuring cup and have the oil ready next to it.
2. Use a fork, or fingers to mix the dry ingredients, then drizzle half of the water as you mix it all with your free hand, or a wooden spoon.
3. Add the oil, followed by the rest of the water and mix until the flour has been hydrated and you have a shaggy mass.
4. Use your hands to bring the dough together and knead it until it is smooth, about 3-4 minutes.
5. Place it back in the bowl, spray with vegetable oil, cover with plastic wrap, and set aside to rest for the first rise in a warm place.

Using a stand mixer

1. Sift the flour in a large bowl of a stand mixer, then add the yeast, sugar and salt.
2. Using the paddle attachment on low speed, mix the dry ingredients, then slowly drizzle half of the warm water.
3. Drizzle the oil followed by the oil and mix until you have a shaggy mass.
4. Replace the paddle attachment with the dough hook, and mix on medium speed until smooth and stretchy, about 2-3 minutes.
5. Spray with oil, cover with plastic wrap and set a side to rest for 60-90 minutes.

Shaping and Baking

1. Remove the plastic wrap and use your fist to gently punch the dough and deflate it.
2. Divide the dough into equal pieces. This recipe makes two large challahs and the number depends on how many strands you are using to braid.
3. Roll each piece to a 16-inch long, then braid.
4. Gently lift the raw shaped challahs and place them over a large baking sheet lined with parchment paper, brush with your choice of wash and set a side to rest for the second rise.
5. Bake until medium golden brown, turning the pan mid baking. 

How To Know the Challahs are ready

The best way to know if by using a meat thermometer at the center of each loaf. The temperature should be 190-200F. The wash you use will effect the color, so it is hard to know by the color. I like to gently and carefully lift it, and tap it with my fingers. The bottom crust should be slightly crispy and sound hollow. Or, insert a toothpick to the center of the loafs, if the dough is raw it will be harder to insert, and might come out with some raw crumbs.

Tips

• Use a kitchen scale to measure the ingredients for the best challah results. If you are using a measuring cup, use a fork to aerate the flour, then spoon it into the measuring cup, and use the same cup to measure the liquids.
• It is important not to under knead, or over knead the dough. To check, cut a small piece of dough and gently stretch it between your fingers, if it stenches easily it is ready. 
• The dough night seem too sticky, and that’s ok. The starches in the dough will absorb the water during the rest time.

Storing, Make Ahead, and Yields

Challahs are best eaten the same day, and can be stored at room temperature for up to 3 days in a plastic bag.

​I like to freeze my challahs, by wrapping them in plastic wrap or aluminum foil, place in a plastic bag and freeze for up to two months. When ready, unwrap and allow to reach room temperature on your kitchen counter. To give them extra crispy crust, place them in a 300F preheated over for about 30 minutes.