Challah is a beloved traditional bread known for its soft texture and slightly sweet flavor. Our water challah recipe offers a simple twist by using water instead of eggs, making it perfect for those with dietary restrictions or anyone looking for a lighter option. This version keeps the rich, tender crumb we all love while being easy to make and wonderfully versatile.
We’ve perfected a recipe that doesn’t compromise on taste or texture, delivering a beautiful braided loaf that’s ideal for Shabbat, holidays, or everyday enjoyment. Whether you’re new to baking challah or a seasoned pro, this water-based recipe will quickly become a favorite in your kitchen. Let’s dive into making a delicious loaf that’s both comforting and inclusive.
Ingredients
To create our soft and slightly sweet water challah, precise ingredient measurements make all the difference. Below we list everything needed for the dough and an optional topping to enhance flavor and appearance.
For the Dough
We combine simple pantry staples to craft a rich, egg-free challah dough that yields a tender crumb without compromising taste or texture.
- 4 cups (480g) all-purpose flour, plus extra for kneading
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (9g) instant yeast
- 1 teaspoon salt
- 1 1/4 cups (300ml) warm water (around 110°F/43°C)
- 1/4 cup (60ml) vegetable oil or neutral-flavored oil
- 1 teaspoon vanilla extract (optional, for subtle sweetness)
For the Topping (Optional)
- 2 tablespoons water
- 1 tablespoon sugar
- 1 tablespoon sesame seeds or poppy seeds
| Ingredient | Amount | Notes |
|---|---|---|
| Flour | 4 cups (480g) | All-purpose, plus extra |
| Granulated sugar | 1/4 cup (50g) | Sweetens the dough |
| Instant yeast | 1 tablespoon (9g) | Activates in warm water |
| Salt | 1 teaspoon | Enhances flavor |
| Warm water | 1 1/4 cups (300ml) | Around 110°F / 43°C |
| Vegetable oil | 1/4 cup (60ml) | Adds moisture |
| Vanilla extract | 1 teaspoon | Optional |
| Water (topping) | 2 tablespoons | To brush before seeds |
| Sugar (topping) | 1 tablespoon | For glaze |
| Seeds (topping) | 1 tablespoon | Sesame or poppy |
Equipment Needed
To create our delicious Water Challah with its signature soft texture and slightly sweet flavor, gathering the right equipment is crucial. Using the proper tools ensures smooth preparation and perfect results every time.
Here is the essential equipment we’ll need:
- Large mixing bowl: For combining and kneading the dough comfortably.
- Measuring cups and spoons: Accurate measurements keep our dough balanced.
- Stand mixer with dough hook (optional): Speeds up kneading but hand-kneading works well too.
- Clean kitchen towel or plastic wrap: To cover the dough during proofing to retain moisture.
- Baking sheet or challah pan: For shaping and baking our braided loaf.
- Parchment paper or silicone baking mat: Prevents sticking and eases cleanup.
- Pastry brush: For applying the egg-free glaze made of water and sugar.
- Small bowl: Mixing the glaze and optional seed toppings.
- Cooling rack: Allows the challah to cool evenly after baking.
| Equipment | Purpose |
|---|---|
| Large mixing bowl | Mixing and kneading dough |
| Measuring cups and spoons | Precise ingredient measurement |
| Stand mixer with dough hook | Optional tool for kneading |
| Kitchen towel or plastic wrap | Covering dough during proofing |
| Baking sheet or challah pan | Baking the braided loaf |
| Parchment paper/silicone mat | Preventing sticking |
| Pastry brush | Applying glaze |
| Small bowl | Preparing water-sugar glaze and toppings |
| Cooling rack | Cooling baked challah evenly |
Instructions
Follow these steps to create our delicious water challah, ensuring a beautifully braided, soft, and tender loaf without eggs.
Preparing the Dough
- In a large mixing bowl, combine:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast (1 packet)
- 1 tsp salt
- Stir dry ingredients together thoroughly until well mixed.
- In a separate bowl, whisk:
- 1 1/4 cups warm water (approximately 110°F)
- 1/4 cup vegetable oil
- 1 tsp vanilla extract (optional)
- Slowly pour the wet mixture into the dry ingredients. Mix with a wooden spoon or dough hook on low speed until combined and shaggy dough forms.
- Increase mixer speed to medium and knead for 7–8 minutes, or knead by hand on a lightly floured surface for 10 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky.
First Rise
- Lightly oil a large bowl and place the dough inside, turning once to coat with oil.
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
- Tip: If your kitchen is cool, preheat your oven to 200°F, turn it off, and place the covered dough inside to rise.
Shaping the Challah
- Gently punch down the dough to release excess air.
- Turn it out onto a lightly floured surface.
- Divide the dough into three equal pieces for a classic braid—each should weigh approximately 8 ounces (227 grams).
- Roll each piece into a long rope about 12 to 15 inches long.
- Pinch the three strands together at one end.
- Braid tightly, keeping even tension. Pinch the ends and tuck under to seal.
Second Rise
- Transfer the braided loaf to a parchment-lined baking sheet or a greased challah pan.
- Cover loosely with a towel or plastic wrap.
- Let it rise again until puffed and nearly doubled, about 45 minutes to 1 hour.
- Meanwhile, preheat the oven to 350°F (175°C).
Baking the Challah
- Prepare the egg-free glaze by mixing in a small bowl:
- 2 tbsp water
- 1 tsp sugar
- Brush this glaze evenly over the top of the risen challah.
- Sprinkle with sesame or poppy seeds if desired.
- Bake for 28 to 32 minutes until the challah is golden brown and sounds hollow when tapped at the bottom.
- Remove from oven and cool on a wire rack for at least 30 minutes before slicing to set the soft crumb.
| Step | Duration | Temperature |
|---|---|---|
| First Rise | 1 to 1 1/2 hours | Warm room or 200°F oven off |
| Second Rise | 45 minutes to 1 hour | Room temperature |
| Baking | 28 to 32 minutes | 350°F (175°C) |
Tips for Perfect Water Challah
Mastering the art of water challah requires attention to detail and a few insider tips. These guidelines will help us achieve a beautifully soft, golden, and flavorful loaf every time.
Troubleshooting Common Issues
When baking water challah, we might encounter obstacles that, if addressed, can vastly improve our results:
| Issue | Cause | Solution |
|---|---|---|
| Dense or heavy texture | Under-kneading or improper rise | Knead dough until smooth and elastic; allow full first rise |
| Dough too sticky | Excess water or insufficient flour | Gradually add flour during kneading but avoid over-flouring |
| Challah not browning | Oven temperature too low or no glaze | Preheat oven properly; brush with water-sugar glaze before baking |
| Braids falling apart | Dough not rested or shaped properly | Let dough rest after first rise; braid tightly and seal ends |
| Dry crumb | Overbaking or insufficient oil | Monitor baking time carefully; measure oil accurately |
Remember: Consistent kneading and sufficient rising time are crucial for that signature soft and tender crumb in our water challah.
Variations to Try
To keep our water challah exciting, we can experiment with these variations while maintaining its core characteristics:
- Sweet Enhancements
Add 1 teaspoon of cinnamon, or fold in ¼ cup raisins or dried cranberries for subtle sweetness.
- Nutty Toppings
Sprinkle chopped walnuts or sliced almonds combined with poppy or sesame seeds before baking.
- Flavored Glazes
Replace plain water in the glaze with brewed chai, or lightly brush the baked challah with honey syrup for added shine and sweetness.
- Whole Wheat Blend
Substitute up to ½ of the all-purpose flour with whole wheat flour for a heartier loaf without sacrificing softness.
- Herbed Savory Twist
Mix in 1 teaspoon dried rosemary or thyme into the dough for an aromatic savory bread suitable for sandwiches.
Exploring these variations helps us customize our water challah for every occasion while honoring its delicate balance of texture and flavor.
Make-Ahead and Storage
Proper make-ahead and storage techniques are essential for preserving the soft texture and fresh flavor of our Water Challah. Here’s how we can ensure our braided loaf stays delicious whether we bake in advance or save leftovers.
Make-Ahead Tips
- After shaping the challah braid, cover it tightly with plastic wrap or a clean kitchen towel.
- Place the dough in the refrigerator for a slow overnight rise (8-12 hours). This deepens the flavor and helps develop the gluten structure.
- Remove the dough from the fridge and let it sit at room temperature for 30-60 minutes before baking to take off the chill.
- Proceed with the glaze and baking as directed in the recipe.
Storage Guidelines
Once the water challah is baked and fully cooled on a wire rack, proper storage will maintain its softness and keep the crust tender.
| Storage Method | Duration | Instructions |
|---|---|---|
| Room Temperature | Up to 2 days | Wrap the challah tightly in plastic wrap or place in an airtight container to prevent drying. |
| Refrigeration | Up to 1 week | Wrap the challah well to avoid moisture loss and refrigerate. Bring to room temp before serving. |
| Freezing | Up to 3 months | Slice the challah. Wrap slices individually in plastic wrap and place in a freezer-safe bag. Thaw at room temperature or toast directly. |
“Wrapping the challah well is key to preventing it from becoming stale or drying out.”
Serving After Storage
- Rewarm the challah slices in the oven at 300°F (150°C) for 5-10 minutes to revive softness.
- Alternatively, lightly toast slices for a crispy exterior and soft inside.
- If frozen, thaw wrapped slices overnight in the refrigerator or at room temperature for 2 hours before warming.
By following these Make-Ahead and Storage tips, we guarantee our water challah stays fresh and enjoyable whether baked ahead for Shabbat or saved for later indulgence.
Conclusion
This water challah recipe proves that you don’t need eggs to create a beautifully soft and flavorful braided loaf. It’s a versatile option that fits various dietary needs without sacrificing the classic texture and taste we love. Whether you’re baking for a special occasion or just to enjoy fresh bread at home, this recipe delivers consistent, delicious results.
With simple ingredients and straightforward steps, it invites bakers of all levels to join in the tradition while exploring creative twists. We’re confident this water challah will become a staple in your kitchen, offering a fresh take on a timeless favorite that everyone can enjoy.
Frequently Asked Questions
What is water challah?
Water challah is a braided bread made without eggs or dairy, using water instead to create a soft, slightly sweet loaf. It’s suitable for those with dietary restrictions but still offers the traditional rich crumb and texture of classic challah.
What ingredients are needed for water challah?
You need all-purpose flour, granulated sugar, instant yeast, salt, warm water, vegetable oil, and optionally vanilla extract. For toppings, you can use a mixture of water and sugar with sesame or poppy seeds.
Is water challah easy to make?
Yes, the recipe is designed for both novice and experienced bakers. It involves simple mixing, kneading, rising, braiding, and baking steps, making it straightforward and rewarding.
How do I make an egg-free glaze for water challah?
Mix water with sugar to create a simple glaze, then brush it over the dough before adding toppings like seeds. This helps achieve a golden color and adds a slight sweetness without using eggs.
Can I add flavors or toppings to water challah?
Yes! You can try cinnamon, dried fruits, nuts, herbed toppings, or flavored glazes to customize your challah while keeping its soft texture and delightful taste.
How should I store water challah?
Store at room temperature in an airtight container for up to 2 days, refrigerate to extend freshness, or freeze for longer storage. Reheat gently to restore softness before eating.
What equipment do I need to bake water challah?
Essential tools include a large mixing bowl, measuring cups and spoons, a stand mixer with dough hook (optional), kitchen towel or plastic wrap, baking sheet or challah pan, parchment paper or silicone mat, pastry brush, small bowl, and cooling rack.
What causes dense or sticky water challah dough?
Dense dough often results from insufficient kneading or rising time. Sticky dough may be due to too much water or flour imbalance. Follow the recipe precisely and knead until smooth and elastic for best results.
Can I prepare water challah dough in advance?
Yes, you can do a slow overnight rise in the refrigerator, which develops flavor and simplifies baking on the day you want fresh challah.
At what temperature and for how long should I bake water challah?
Bake water challah at approximately 350°F (175°C) for 25–30 minutes, or until golden brown. Exact times may vary based on your oven and loaf size.