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Vegan Challah (Eggless, Soft, and Fluffy)

Vegan Challah (Eggless, Soft, and Fluffy)

Soft, fluffy challah with no eggs and no dairy. A simple sugar glaze keeps the loaves shiny and soft.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 hours 10 minutes
Servings: 1 batch, about 860 g dough
Course: Breads & Rolls
Cuisine: Israeli, Jewish
Ingredients Method Notes

Ingredients
  

Dough
  • 4 cups (500 g) bread flour (all-purpose works, the crumb is a little less chewy)
  • 1 tablespoon (10 g) instant yeast
  • ⅓ cup (65 g) sugar
  • 1 cup (240 ml) warm water
  • 3 tablespoons (40 ml) olive oil
  • 1 teaspoon salt
Glaze
  • 2 tablespoons sugar dissolved in 2 tablespoons water

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Cover and let rise in a warm spot for about 1½ hours, until doubled in size.
  5. 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.
  6. Preheat the oven to 350°F (180°C). Brush the loaves with the glaze and bake 25–30 minutes, until golden and baked through.
  7. As soon as they come out of the oven, brush with the glaze again. This keeps the crust soft and shiny.

Notes

Tips for the softest challah
  • 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.
Substitutions
  • 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).