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Vegan Challah is a fluffy, tender and impressive bread made to celebrate the holy day. And it is just as delicious and versatile as the classic versions, perfect for sandwiches, french toast and grill cheese sandwiches.
![Vegan Challah (water challah), Easy And Fast Recipe (1) Vegan Challah (water challah), Easy And Fast Recipe (1)](https://i0.wp.com/www.onesarcasticbaker.com/wp-content/uploads/2024/08/vegan-challah-recipe.jpg)
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.
It is a great recipe to make Pletzel 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
- 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.
- 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.
- Add the oil, followed by the rest of the water and mix until the flour has been hydrated and you have a shaggy mass.
- Use your hands to bring the dough together and knead it until it is smooth, about 3-4 minutes.
- 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.
![Vegan Challah (water challah), Easy And Fast Recipe (2) Vegan Challah (water challah), Easy And Fast Recipe (2)](https://i0.wp.com/www.onesarcasticbaker.com/wp-content/uploads/2024/08/how-to-make-vegan-challah-by-hand-scaled.gif)
![Vegan Challah (water challah), Easy And Fast Recipe (3) Vegan Challah (water challah), Easy And Fast Recipe (3)](https://i0.wp.com/www.onesarcasticbaker.com/wp-content/uploads/2024/08/vegan-challah-8.jpg)
Using a stand mixer
- Sift the flour in a large bowl of a stand mixer, then add the yeast, sugar and salt.
- Using the paddle attachment on low speed, mix the dry ingredients, then slowly drizzle half of the warm water.
- Drizzle the oil followed by the oil and mix until you have a shaggy mass.
- Replace the paddle attachment with the dough hook, and mix on medium speed until smooth and stretchy, about 2-3 minutes.
- Spray with oil, cover with plastic wrap and set a side to rest for 60-90 minutes.
![Vegan Challah (water challah), Easy And Fast Recipe (4) Vegan Challah (water challah), Easy And Fast Recipe (4)](https://i0.wp.com/www.onesarcasticbaker.com/wp-content/uploads/2024/08/how-to-make-vegan-challah-in-using-a-mixer-1024x731.gif)
Shaping and Baking
- Remove the plastic wrap and use your fist to gently punch the dough and deflate it.
- 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.
- Roll each piece to a 16-inch long, then braid.
- 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.
- Bake until medium golden brown, turning the pan mid baking.
![Vegan Challah (water challah), Easy And Fast Recipe (5) Vegan Challah (water challah), Easy And Fast Recipe (5)](https://i0.wp.com/www.onesarcasticbaker.com/wp-content/uploads/2024/08/how-to-shape-vegan-challah-scaled.gif)
![Vegan Challah (water challah), Easy And Fast Recipe (6) Vegan Challah (water challah), Easy And Fast Recipe (6)](https://i0.wp.com/www.onesarcasticbaker.com/wp-content/uploads/2024/08/baked-vegan-challah.jpg)
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.
![Vegan Challah (water challah), Easy And Fast Recipe (7) Vegan Challah (water challah), Easy And Fast Recipe (7)](https://i0.wp.com/www.onesarcasticbaker.com/wp-content/uploads/2024/08/egg-free-challah.jpg)
Vegan Challah
Fluffy, tender and delicious traditional challah eggs free.
Keywordvegan challah
Prep Time 15 minutes
Cook Time 28 minutes
Servings 2 loafs
Author Dikla
Ingredients
- 7.5CupsUnbleached all-purpose flour(900g)
- 1TablespoonInstant yeast(12g)
- 2teaspoonsSalt(14g)
- 1/4CupSugar(50g)
- 2CupsLukewarm water(480ml)
- 1/4CupOil(60ml)
- 1/4CupPlant base milk(60ml)
- 2teaspoonsMaple syrup
- pinchBaking soda
- 1/4CupSesame seeds, poppy seeds for topping (optional)
Instructions
Sift the flour in a large bowl, or a bowl of a stand mixer and add the yeast, sugar, and salt.
Use a fork or the paddle attachment to mix the ingredients for about 30 seconds.
Drizzle in one cup of the water while mixing the dry ingredients using a wooden spoon. Or on low speed.
Drizzle in the oil, followed by the rest of the ingredients.
Keep mixing until the flour is completely hydrated and you have a shaggy mass.
Use your hands (or the dough hook) to knead the dough until it is smooth and stretchy.
The dough might be slightly sticky, that's ok do not add more flour, the starches will absorb the water during the rest time.
Spray the dough with oil, place in a large bowl, cover with plastic wrap and set aside to rest for 90 minutes.
Shape the dough
Remove the plastic wrap and gently punch the dough with your fist.
Divide the dough into two equal parts (each approx 730g).
Divide each piece to 3,4,5, or 6 equal pieces, depending on braids you wish to use for braiding the challah.
Roll each piece to 16-imch log, and braid the dough.
Gently lift the braided bread, and place it over a large baking sheet lined with parchment paper.
Brush with the egg wash subsitute (or an egg), sprinkle with your choice of topping and set aside to rest for 60 minutes.
Bake in a 350F (180C) preheated oven for 25-30 minutes, until the challah is medium golden brown.
Recipe Notes
- To use active dry yeast: mix 4 1/2 teaspoons of active dry yeast with 2 teaspoons of the sugar and 1 cup of the water and mix. Allow it to sit for 10-15 minutes until the top is frothy. Add the mixed dry ingredients and continue with the recipe.
- You can use a combination of bread flour, or replace 1/2 cup (60g) of the flour with whole wheat flour.
- Store at room temperature for up to 3 days in aplastic bag.
- Wrap with plastic wrap or aluminum foil place in a plastic bag and freeze for up to two months. When ready unwrap and place at room temperature. For extra crispiness, bake at 250-300F for 25-20 minutes.
- For the best challah results, use a kitchen scale to measure your ingredients. If using a measuring cup, aerate the flour with a fork before spooning it into the cup, and use the same cup to measure the liquids.
- Be careful not to under-knead or over-knead the dough. To check if the dough is ready, cut a small piece and gently stretch it between your fingers; if it stretches easily, it’s ready.
- The dough might seem too sticky initially, but that’s okay. The starches in the dough will absorb the water during the resting period.
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