Vegan Challah Bread Recipe That’s Soft and Delicious

Challah bread is a traditional Jewish bread known for its beautiful braided appearance and slightly sweet, rich flavor. While classic challah includes eggs and sometimes dairy, this vegan challah bread recipe offers all the wonderful qualities of the original but without any animal products.

Perfectly soft, fluffy, and golden, this bread makes a stunning centerpiece for your table, whether it’s a holiday, Sabbath dinner, or just a cozy weekend baking project. Plus, it’s surprisingly easy to make at home with simple pantry ingredients.

Whether you’re vegan, allergic to eggs, or simply curious about plant-based baking, this challah recipe will satisfy your craving for traditional bread with a compassionate twist. You’ll love how the dough comes together smoothly, how the braiding creates a beautiful loaf, and how the subtle sweetness complements both savory and sweet toppings.

Get ready to impress your friends and family with your baking skills and a loaf of homemade vegan challah bread!

Why You’ll Love This Recipe

This vegan challah recipe is a delightful twist on the classic bread that anyone can enjoy. First, it’s egg-free and dairy-free, making it accessible for people following vegan or allergy-friendly diets.

The bread still achieves that iconic chewy, tender crumb and rich golden crust thanks to a clever combination of plant-based ingredients.

The recipe uses aquafaba (the liquid from canned chickpeas) as an egg substitute, which helps give the bread structure and a beautiful shine when brushed on top. It’s also slightly sweetened with maple syrup and enhanced with a hint of vanilla, adding warmth and flavor without overpowering the bread’s natural taste.

Finally, the braiding technique is simple to master and adds a lovely decorative touch, making this loaf perfect for gifting or special occasions. If you love baking and want to add a versatile, crowd-pleasing bread to your repertoire, this vegan challah is a must-try.

For more vegan baking inspiration, check out my Vegan Bread Machine Recipe for Soft, Delicious Loaves and Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Ingredients

• 4 cups all-purpose flour (plus extra for dusting)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (about 110°F / 43°C)
• 1/4 cup maple syrup or agave nectar
• 1/4 cup vegetable oil (neutral flavor like canola or sunflower)
• 1/4 cup aquafaba (liquid from canned chickpeas)
• 1 tsp salt
• 1 tsp vanilla extract (optional but recommended)
• 1 tbsp sesame or poppy seeds (optional, for topping)

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Whisk or fork
• Wooden spoon or dough hook (if using a stand mixer)
• Kitchen towel or plastic wrap
• Baking sheet or loaf pan
• Parchment paper
• Pastry brush (for aquafaba glaze)

Instructions

1. Activate the yeast: In a large bowl, combine the warm water and maple syrup. Sprinkle the yeast on top and stir gently. Let it sit for about 5-7 minutes until it becomes foamy and bubbly, indicating the yeast is active.
2. Mix wet ingredients: Add the vegetable oil, aquafaba, and vanilla extract to the yeast mixture. Whisk lightly to combine all liquids well.
3. Add dry ingredients: Gradually stir in the salt and 3 1/2 cups of flour, mixing with a wooden spoon or dough hook until a shaggy dough forms.
4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, adding small amounts of the remaining flour as needed, until the dough is smooth, elastic, and no longer sticky. Alternatively, use a stand mixer fitted with a dough hook to knead for 6-7 minutes.
5. First rise: Place the dough in a clean, lightly oiled bowl. Cover with a kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 1 to 1 1/2 hours, or until doubled in size.
6. Shape the challah: Punch down the risen dough and turn it out onto a floured surface. Divide the dough into three equal pieces. Roll each piece into a long rope about 12-15 inches long. Pinch the tops of the ropes together and braid them tightly, pinching the ends to seal.
7. Second rise: Transfer the braided loaf to a parchment-lined baking sheet. Cover loosely with a towel and let it rise for another 30-45 minutes until puffy.
8. Preheat the oven: While the dough is rising, preheat your oven to 350°F (175°C).
9. Glaze and seed topping: Brush the entire loaf with aquafaba using a pastry brush to give it a shiny crust once baked. Sprinkle with sesame or poppy seeds if desired.
10. Bake: Place the challah in the oven and bake for 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
11. Cool: Remove from the oven and transfer to a wire rack to cool completely before slicing. This prevents the bread from becoming gummy inside.

Tips & Variations

“Make sure your water isn’t too hot when activating the yeast—it should feel warm to the touch but not scalding, or you risk killing the yeast.”

For a richer flavor, try replacing half the all-purpose flour with bread flour, which has a higher protein content and will give the challah a chewier texture. You can also add a teaspoon of cinnamon or cardamom to the dough for a fragrant twist.

If you want a slightly sweeter challah, increase the maple syrup to 1/3 cup. For savory versions, sprinkle garlic powder or herbs like rosemary on top before baking.

To master braiding, practice with three ropes first, then experiment with four or six for a fancier loaf. For smaller rolls, divide the dough into smaller portions and braid or twist each one individually.

Looking for more vegan bread inspiration? Check out my Vegan Bread Machine Recipe for Soft, Delicious Loaves for an easy, hands-off option.

Nutrition Facts

Note: Nutrition values are approximate and can vary depending on specific ingredients and portion sizes.

Serving Suggestions

Vegan challah is incredibly versatile. Serve it warm with a smear of vegan butter or your favorite jam for a comforting breakfast.

It also pairs wonderfully with savory dishes like vegan stews, soups, or salads.

For a special treat, use slices of challah to make vegan French toast by dipping in a mixture of plant-based milk, maple syrup, and cinnamon before frying. Or turn leftover challah into croutons or bread pudding for a delicious second use.

If you’re interested in pairing your challah with other wholesome vegan dishes, explore my Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or try some Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals that complement the bread beautifully.

Conclusion

Baking vegan challah bread at home is a rewarding and enjoyable experience that brings tradition and compassion together in a delicious loaf. This recipe balances simplicity with authentic flavor and texture, making it approachable for bakers of all skill levels.

From the initial yeast activation to the beautiful braided finish, you’ll find pride in every step of the process.

The result is a soft, slightly sweet bread that’s perfect for any occasion, whether you’re celebrating holidays or just craving fresh homemade bread. By using accessible plant-based ingredients like aquafaba, this challah maintains its classic charm while being allergy-friendly and vegan.

Don’t forget to experiment with the tips and variations to make it your own!

Ready to expand your vegan baking skills? Dive into other recipes like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or explore hearty Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Happy baking!

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