Fluffy Vegan Challah: Braided Eggless Bread Recipe

Vegan challah is a fluffy, tender, and impressive braided bread made in celebration of Shabbat. This egg-free version is just as versatile and delicious as the traditional loaf—perfect for sandwiches, French toast, or grilled cheese.

What is Vegan Challah?

Challah is a braided bread traditionally baked for Shabbat. Classic challah is enriched with eggs and often honey, which creates a glossy, rich crumb. Vegan challah—sometimes called water challah—is made without eggs and still yields a soft, tender, and flavorful loaf.

This egg-free version is straightforward and reliable. The dough requires two short rises and can be mixed by hand, in a bowl, or with a stand mixer. It braids beautifully and can be shaped into four-, five-, or six-strand loaves, depending on the style you prefer.

Ingredients

The complete recipe measurements are provided in the recipe card below. Main ingredients include:

• Unbleached all-purpose flour. You can use bread flour or a mix of both. To add a subtle whole-grain flavor, replace up to 1/2 cup (60 g) with whole wheat flour; do not increase that amount or the loaves may turn dense.
• Instant yeast. If you only have active dry yeast, see the notes for how to activate it.
• Salt and sugar. Both are essential for flavor and for developing a smooth, elastic dough.
• Lukewarm water. Make sure the water is warm to the touch but not hot, as overly hot water can harm yeast activity.
• Neutral oil. Canola or another neutral oil works best. Robust olive oil can add a bitter note.
• Topping (optional). Sesame seeds, poppy seeds, or an “everything” style blend.

Egg Wash Substitutions

To mimic the shiny, golden crust of an egg wash without eggs, mix 1 tablespoon of plant-based milk with 1 teaspoon maple syrup or agave nectar and brush the loaves before baking.

Historically, egg-free challah recipes developed during lean times when eggs and honey were scarce. The water-based version remains a delicious and economical alternative, and many families use it by tradition or preference.

Step-by-Step Instructions

This vegan challah can be made in a stand mixer or in a large bowl by hand. The dough is forgiving and slightly sticky at first—that’s normal.

Using a Large Bowl (by hand)

1. Sift the flour into a large mixing bowl. Add the yeast, sugar, and salt and stir to combine.
2. Mix the dry ingredients briefly with a fork or spoon. Drizzle in about half the lukewarm water and stir to combine.
3. Add the oil, then the remaining water, mixing until the flour is hydrated and you have a shaggy mass.
4. Use your hands to bring the dough together and knead until smooth and elastic, about 3–4 minutes.
5. Place the dough back in the bowl, lightly spray or oil the surface, cover with plastic wrap or a clean towel, and let it rest in a warm spot for its first rise.

Using a Stand Mixer

1. Place the sifted flour, yeast, sugar, and salt in the mixer bowl. Attach the paddle and mix on low for about 30 seconds.
2. Slowly drizzle in about half the warm water while mixing on low. Add the oil and then the remaining water, continuing until the mixture forms a shaggy dough.
3. Switch to the dough hook and mix on medium speed until the dough becomes smooth and elastic, 2–3 minutes.
4. Transfer the dough to an oiled bowl, cover, and let it rest for 60–90 minutes for the first rise.

Shaping and Baking

1. Punch down the risen dough to deflate it gently.
2. Divide the dough into equal pieces. This recipe yields two large challahs; divide further depending on whether you plan a 3-, 4-, 5-, or 6-strand braid.
3. Roll each portion into a 16-inch (approximately) rope, then braid.
4. Place the braided loaves on a parchment-lined baking sheet, brush with the plant-based wash (or egg if desired), and sprinkle the topping.
5. Allow the loaves to rest for the second rise, then bake in a preheated 350°F (180°C) oven until medium golden brown, turning the pan if needed during baking.

How to Know the Challahs Are Ready

The most reliable method is to check the internal temperature: aim for 190–200°F (88–93°C) at the center. If you don’t have a thermometer, tap the bottom crust—the loaf should sound slightly hollow and feel crisp. A toothpick inserted in the center should come out clean or with only dry crumbs.

Tips

• Weigh your ingredients for best results. If using measuring cups, aerate the flour with a fork and spoon it into the cup rather than scooping.
• Don’t under- or over-knead. To test readiness, pull a small piece of dough; it should stretch without tearing.
• If the dough seems sticky, resist the urge to add more flour; the starches absorb moisture during the rest period and the texture will improve.

Storing, Make-Ahead, and Yields

Challah is best eaten the same day, but it keeps well at room temperature for up to three days inside a plastic bag. For longer storage, wrap loaves tightly in plastic wrap or foil, place in a freezer-safe bag, and freeze up to two months. Thaw at room temperature and refresh in a 250–300°F (120–150°C) oven for 20–30 minutes to restore a crisp crust.

Vegan Challah — Recipe

Yield

2 large loaves

Prep & Cook Time

Prep: 15 minutes • Cook: 25–30 minutes • Total (including rises): about 2 hours 30 minutes

Ingredients

• 7.5 cups unbleached all-purpose flour (900 g)
• 1 tablespoon instant yeast (12 g)
• 2 teaspoons salt (14 g)
• 1/4 cup sugar (50 g)
• 2 cups lukewarm water (480 ml)
• 1/4 cup oil (60 ml)
• 1/4 cup plant-based milk (60 ml)
• 2 teaspoons maple syrup
• Pinch baking soda
• 1/4 cup sesame or poppy seeds for topping (optional)

Instructions

1. Sift flour into a large bowl and add the yeast, sugar, and salt. Mix briefly.
2. Stir in one cup of the warm water while mixing. Add the oil and the remaining water, mixing until the flour is hydrated and the dough forms a shaggy mass.
3. Knead by hand or with a dough hook until smooth and elastic. The dough may be slightly sticky—this is normal.
4. Place the dough in an oiled bowl, cover, and allow to rise for about 90 minutes, or until roughly doubled.
5. Punch down the dough and divide into two equal pieces (about 730 g each). Divide each piece into the number of strands you prefer for braiding, roll into 16-inch ropes, and braid.
6. Place braided loaves on a parchment-lined sheet, brush with the plant-based milk and maple syrup wash (or egg wash if not keeping vegan), sprinkle seeds, and let rest for 60 minutes.
7. Bake in a preheated 350°F (180°C) oven for 25–30 minutes, until the loaves are medium golden brown and reach an internal temperature of 190–200°F (88–93°C).

Notes

• Active dry yeast option: dissolve 4 1/2 teaspoons active dry yeast with 2 teaspoons sugar in 1 cup warm water; let sit 10–15 minutes until frothy, then proceed with the recipe.
• You can substitute up to 1/2 cup (60 g) of the flour with whole wheat flour if desired.
• Store at room temperature for up to three days in a plastic bag, or freeze wrapped for up to two months.
• For a crispier crust after thawing, warm loaves in a 250–300°F oven for 20–30 minutes.