There’s no Shabbat table without challah. This is the one I make every week: a vegan challah recipe that’s soft, fluffy, and made without a single egg.
Six simple ingredients, a proper knead, and two good rises. That’s it. The dough comes together in one bowl, and the house smells amazing while it bakes.
Instead of an egg wash, I brush the loaves with a quick sugar glaze. It gives them a gentle shine and keeps them soft for days.
Braid them any way you like: a classic three-strand, a round challah for the holidays, or individual rolls. It always looks impressive.
Make this once and store-bought challah will be hard to go back to.
Why no eggs? Water challah is a long-standing tradition in many Jewish homes, and it happens to be naturally vegan and dairy-free. The olive oil keeps it tender.
This vegan challah recipe is made from bread flour, instant yeast, sugar, warm water, olive oil, and salt. Knead 10 minutes, let rise 1.5 hours, braid, rise again 40–50 minutes, and bake at 350°F (180°C) for 25–30 minutes. Brush with a sugar-water glaze before and after baking for a shiny, soft crust.
Vegan Challah (Eggless, Soft, and Fluffy)
Ingredients
Method
- In a bowl, stir together the yeast, sugar, and half of the water (½ cup / 120 ml). Set aside for about 10 minutes until foamy.
- Put the flour in a large bowl. Add the yeast mixture, the rest of the water, and the olive oil. Mix until a shaggy dough forms.
- Knead for 10 minutes until the dough is smooth, soft, and elastic. If it’s too sticky, add a little flour. Add the salt at the end and knead another 2–3 minutes.
- Cover and let rise in a warm spot for about 1½ hours, until doubled in size.
- Divide the dough into the sizes you want, braid the loaves, and place them on a parchment-lined baking sheet. Cover and let rise another 40–50 minutes.
- Preheat the oven to 350°F (180°C). Brush the loaves with the glaze and bake 25–30 minutes, until golden and baked through.
- As soon as they come out of the oven, brush with the glaze again. This keeps the crust soft and shiny.
Notes
- Let the yeast get properly foamy in step 1. That’s what gives the airy crumb.
- A long knead makes a better texture. Don’t cut it short.
- The second glaze, right out of the oven, is what keeps the challah soft and glossy.
- For deeper flavor, do the first rise overnight in the fridge.
- Bread flour → all-purpose flour (same amount; slightly softer, less chewy).
- Olive oil → any neutral oil such as canola or avocado.
- Instant yeast → active dry yeast (same amount; it just needs the full 10 minutes to foam in step 1).
Frequently asked questions
Yes. This recipe uses water, olive oil, and yeast instead of eggs. The loaves are soft and fluffy, with a shiny crust from a sugar glaze.
Yes. There are no eggs and no dairy, so it’s fully vegan as written.
Brush the loaves with sugar dissolved in water before baking and again right when they come out of the oven.
Yes. After kneading, cover the dough and let it rise overnight in the fridge. Braid and do the second rise the next day.
Keep it in a sealed bag at room temperature. The glaze keeps it soft for a few days. It also freezes well, sliced or whole.
