This is truly the best Vegan Challah Bread recipe. Not only is this eggless challah insanely fluffy, but due to two *secret ingredients* it's also incredibly moist, flavorful, and has the perfect crust so it looks and tastes like the authentic Jewish Challah you grew up eating!
*Recipe shared October 2020 and updated October 2022*
When I think of any Jewish Holiday (okay, except Passover) I think of warm, soft, and chewy homemade Challah. It's one of those foods always at the center of every Jewish celebration whether it be Challah French Toast to breakfast on Yom Kippur or a beautiful round Challah to celebrate Rosh Hashanah.
Ever since going egg-free, it is one of the traditional Jewish foods I miss most (tied with matzo ball soup, which I thankfully no longer miss thanks to my Vegan Matzo Ball Soup).
Traditionally, Challah is made with eggs, oil, and sugar for a deliciously soft and fluffy yellow bread. My goal with this recipe was to create challah that tastes AND looks exactly like the authentic Challah I grew up eating- minus the eggs!
Ingredients:
Why do we use pumpkin puree?
Okay, so you probably saw pumpkin puree there and thought, wait what? Well, just a little pumpkin truly is the SECRET ingredient to fluffy challah that has that perfect eggy look without any pumpkin flavor!
For one, pumpkin purée is high in moisture so it makes this bread so chewy. Second, since we are only using 2 Tbsp pumpkin, it gives this bread a yellow tint without any artificial coloring needed.
Third, pumpkin actually makes this bread fluffier. I learned this from making my Vegan Pumpkin Cinnamon Rolls when I noticed they were about 10 times fluffier than normal cinnamon rolls.
I actually don't completely understand the science behind it other than I know it makes a BIG difference! The results are amazing and trust me, the bread tastes NOTHING like pumpkin either.
How to make vegan challah
First, activate the yeast
For this recipe, we are using 2 ½ tsp dried yeast (which is slightly more than 1 yeast packet).
If you are using instant yeast, you can skip this step. However, if you are using active dried yeast you will need to dissolve it in liquid before incorporating it into the other ingredients. Either yeast works for this recipe, so use what you have.
P.S- it's really important to use WARM water and not HOT water, or you may kill the yeast in this water challah recipe.
Second, add in the wet ingredients
After the yeast & water have been mixed together add in the sugar, pumpkin puree, and olive oil and mix together to combine.
Add in flour & salt and knead
Now, add in the flour and salt. When it comes to salt, I really recommend sticking to 1 tsp as it helps bring flavor to the dough and actually makes the bread sweeter.
I like to add my flour and salt into the bowl and mix them into a shaggy dough.
Then, I add in my bread hook and knead the dough until it forms a tacky dough. Believe me, all that flour will get sucked right up, and if anything the dough will be semi-sticky!
What should challah dough feel like?
Challah dough should be tacky yet firm and not too sticky. This dough has a pretty high moisture content from the pumpkin and olive oil, so expect it to be a stickier dough than what you may be used to.
The trick to making challah fluffy is also to use just enough flour. Too much flour and you'll end up with dense challah, so please don't use more than is recommended in the recipe (4-4 ¼ cups max).
How to tell if your bread is fully kneaded:
One way to tell is the dough should be easy to pull apart without tearing easily.
Personally, I knead my dough for about 6-8minutes so it can take time! I like to knead for about 4-5 minutes, take a 1-2 minute rest, and then knead a bit more.
This little "rest period" in the middle of kneading helps the gluten form and makes it easier to knead the dough.
Add to well-oiled bowl to double in size
Once the challah has been kneaded, form it into a ball and transfer it to a well-oiled bowl. Then, let it rest until it has doubled in size.
The time this takes will greatly depend on the temperature at which you let the dough rest. I let the dough rest at room temperature for about 2 hours to double in size.
How to tell if the dough is done rising:
Press your finger into the dough. If it springs back automatically, the dough needs a bit more time. If it springs back slowly, it's likely ready! It will also visibly double in size (see pictures below!).
How to shape challah bread
Now that the dough has finished the first rise, it's time to shape the dough! I will be honest with you all, this part is still a work in progress for me.
However, this challah recipe tastes good no matter what your skill level is! I find it makes enough dough for a 4-strand or 6-strand challah.
I followed the 4-stand method I found here on King Arthur's blog. While I did not include my own process shots for this step, I found that this guide on how to braid Challah from ToriaVey was also very helpful!
General tips for braiding challah:
- Don't add too much flour to the surface, VERY lightly flour the dough or it will change the end result of the challah and could make it too dense.
- If the dough seems a little sticky, having lightly floured hands helps to shape the dough.
- Push out as many air bubbles as possible when rolling as this will help the dough bounce back for the second rise.
- No rolling pin is needed! Rolling the dough into evenly sized strands using your hands works best.
Let the braided challah rest
Now that the challah has been shaped, it's time to let it rest again. Cover with a tea towel or plastic wrap and let rise another 1-1.5 hours until it has expanded and doubled in size again and is super fluffy. I prefer to transfer my challah to the baking sheet for this step.
For reference, always use a silicone baking mat or parchment paper when baking challah to prevent the bottom from burning!
Preheat oven and add glaze
Once the vegan challah has gone through a second rise, it's time to bake it! Preheat the oven to 375F, remove the plastic wrap from the challah, and brush ½ of the vegan egg wash on top!
Why do we add maple syrup & almond milk as the glaze?
This step truly allows us to get that desirable brown crust without eggs! Aka this is my vegan eggwash substitute for challah bread.
Simply mix together 1 Tbsp maple syrup+ 1 Tbsp almond milk and brush it lightly onto the bread right before baking. The maple syrup not only gives the crust a golden tint but it adds a slight sweetness to it as well!
Bake the challah & glaze again
Now, bake the challah at 375F for 26-30 minutes until the crust is browned, but not burnt, and the challah is cooked through.
Once cooked, add the remainder of the glaze on top while the challah is still warm. This is what gives the challah that beautiful shiny coat and color!
How do you know if challah is done cooking?
The bottom should be golden brown and the top should not be soft or sinking.
A fun trick is to lightly tap the challah with your finger. It should sound completely hollow when it is done!
Last but not least...slice that baby and dig in!
FAQ & Substitutions:
Can I make vegan challah gluten-free?
Unfortunately, not with this recipe. We rely heavily on gluten forming to shape the dough. I only recommend making this bread with all-purpose or bread flour as a high-protein wheat dough will work best for authentic vegan challah.
What substitutes are there for sugar in this recipe?
If you are looking to keep this challah refined sugar-free, subbing cane sugar for another granulated sugar like coconut sugar works. Just keep in mind it will change the overall color of the dough.
Is there a substitute for pumpkin puree?
Yes- it can be subbed for canned sweet potato puree. The dough won't be as sweet, but it will still get the desired fluffy texture and yellow color.
How do you store challah bread?
Challah can be stored at room temperature wrapped in plastic or in a closed container for 3-4 days. Keep in mind, as challah is left to sit the crust will lose some of it's crunch. The bread actually goes stale faster in the refrigerator, so I do not recommend storing it there.
I truly hope you enjoy this Vegan Challah Bread as much as I do! It is forever going to be a staple for our Rosh Hashanah celebrations, will pair perfectly with Vegan Latkes for Hanukkah, and we are actually serving it at Thanksgiving this year instead of the "traditional" rolls. Enjoy!
Looking for more vegan bread recipes? Check out these SGTO favorites
If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!
Vegan Challah
Ingredients
Challah Ingredients
- 2 ½ teaspoon active dry yeast *slightly more than 1 yeast packet
- 1 ¼ cup warmed water
- ¼ cup sugar
- 2 Tablespoons olive oil
- 2 Tablespoons canned pumpkin puree
- 4- 4 ¼ cup flour start with 4 cups and only add more if needed
- 1 teaspoon salt do not use less
Glaze (Vegan Egg wash)
- 1 Tablespoon maple syrup
- 1 Tablespoon almond milk can be subbed 1:1 with any plant-based milk
Instructions
- Begin by adding the warmed water and yeast to a mixing bowl and stirring together. Let sit 1-2 minutes to activate. (If using instant yeast can skip this step and add the yeast directly to dry ingredients).
- Next, add in the sugar, olive oil, and pumpkin puree and mix together until well combined.
- Add in 4 cups flour+ the salt and mix together until a rough shaggy dough forms. Then, add the bread hook to a standing mixer and knead for 6-8 minutes or until the dough is elastic, tacky, and can be stretched easily without pulling. Add up to 4 ¼ cups flour as needed if dough is too sticky (flour amount can vary slightly based on moisture in the pumpkin puree).
- Once the dough is kneaded, add it to a well oiled bowl, cover with plastic wrap or a tea towel, and let rest 1.5-2 hours or until the dough has doubled in size. This step will take less time if the dough is in a warm environment and could take up to 3 hours in a colder environment. You will know the dough has proofed when it can be indented with a finger and springs back slowly vs. quickly.
- Punch the dough and place it onto a well floured surface. Then, shape the challah as desired. To shape as pictured in a four stranded challah cut the dough into four evenly sized pieces and form into small balls. Then, follow the steps here from King Arthur's blog.
- Cover a baking sheet with a silicone baking mat or parchment paper and place the braided challah on top. Cover the challah with plastic wrap or a tea towel and let rise another 1-1.5 hours until the challah has expanded and is fluffy.
- Preheat the oven to 375F. While the oven is preheating, make the vegan egg-wash by mixing the maple syrup and almond milk together. Then, take a brush and lightly brush about half of the glaze onto the top of the challah. Save the remaining ½ glaze for after baking.
- Add the challah to the oven and bake for 26-30 minutes until browned on the bottom and top and cooked through. To tell if challah is cooked through you can tap the top of the bread and it should sound hollow and the top and bottom should be browned.
- Remove the challah from the oven and immediately brush it with the remaining glaze to give it that shiny crust. Then, transfer the challah to a wire rack to finish cooling. Once cooled, cut into 10 even slices and enjoy!
Notes
- Challah is best enjoyed after cooling for about 20-30 minutes.
- If you are looking to keep this challah refined sugar-free, subbing cane sugar for another granulated sugar like coconut sugar works.
- Pumpkin puree can be subbed 1:1 for canned sweet potato puree
- Challah can be stored in a closed container or wrapped in plastic wrap at room temperature for 4-5 days. It is better to store at room temperature vs. the fridge as storing in the fridge may dry it out.
Jessica says
This is absolutely delicious! I've always wanted to try challah bread and now I want to make this every weekend. So fluffy and light with a hint of sweetness. I sprinkled mine with some finishing salt and drizzled some agave syrup on top and man was it soooo good. Thank you for sharing. I will definitely be making this bread again.
Megan says
So happy you liked it!! 🙂
Jessica says
It’s dangerously good. Are your nutrition facts per slice?
Megan says
It's for 1/10 the bread so depends on how you slice it!
Diana says
I have never posted a comment on a blog before, but I just had to for this challah bread! I made it yesterday to have for Rosh Hashanah. Actually, I made two loaves -- one with regular flour and one with bread flour to test which I like better. We had the regular flour one last night and it is PERFECTION!!! I seriously think this is the BEST challah bread I have ever had. I wish I could post a picture! And, no way would anyone know it's vegan. Tonight we will have the one with bread flour and decide which one to continue making. So far, they rose, baked and look about the same, so we'll see! THANK YOU for your amazing recipe. Oh, and I also made your matzo balls, which we'll be having tonight!
Megan says
This review just made my day thanks so much for sharing 🙂 Definitely let me know how it turned out with bread flour too!
Kelila says
This challah is amazing!!! Making it a second time now for Shabbat. Wondering if I can make it ahead of time and freeze it for later?
Megan says
So happy you loved it! I have never frozen the whole loaf before, but I have pre-sliced it and frozen pieces and that works. If you do freeze the whole loaf it would probably still taste great, just would need much longer to defrost.
JL says
This is a phenomenal recipe. I just made it for the 4th or 5th time and this time I subbed maple syrup in place of the sugar. It turned out fantastic! Thank you so much for sharing your vegan challah recipe with us. It is so easy to follow and fool proof!
Megan says
This makes me so happy to hear! 🙂 Glad to hear the maple syrup worked in place of sugar, will have to try that sometime!
Kristina says
This is the first time I've made bread. Thank you for the easy to follow and DELICIOUS recipe! My husband says I must make this every week now. Haha. Thanks again!
Megan says
Challah every week sounds like a dream 🙂 So glad you both liked it!
Carrie Smith says
This was amazing! I haven’t made bread often so I was sure I’d mess up and it wouldn’t turn out. It came out beautifully and was so dry, like it cam from the bakery! Thank you for the amazing recipe!
Megan says
So glad you enjoyed it 🙂
maddy says
Such a great challah! And this is not the first pumpkin vegan challah I've made. This recipe perfectly balances the moisture content and the fluffiness factor. I ended up doubling the recipe and making three medium sized loaves of various shapes. Despite the smaller loaf size it took about 50 minutes to bake through, I applied the second coat of wash midway through baking and it gave it an excellent luster. I'll definitely be keeping this recipe around.
Any advice on how to make the rolling out portion speedier? Seems to take me ages to roll each portion into a braid-able snake.
Megan says
Thank you, that means so much as I really worked hard to make this recipe as close as possible to the original Challah I grew up earing :). For rolling out the braids I first roll them into balls and then roll out each piece with the outer edges of my hands adding some pressure as I go and that makes it go by a bit faster- I'll have to make a video of it soon because it's actually a bit hard to explain!
Mimi says
Can I double the recipe to make 2 loaves?
Megan says
Yes, just make sure to use a big enough mixing bowl. Hope it goes well!
Mimi says
Great challah, I double the recipe and came perfect.
Thank you
Megan says
So happy to hear that and thank you for sharing!! 🙂
Jess says
I made this last night and it is fantastic!! Thank you so much for sharing your recipe!
Megan says
You're so welcome! So glad you liked it 🙂
Nanci says
I'm not much of a baker and this recipe was super easy to follow and make. The finished product was hands down, one of the best challahs I/we have EVER had!! Quoting my 9.5yr old daughter..."OMG mommy, this is THE BEST challah in all of Illinois!"
Thanks for this amazing recipe Megan!
Lynette says
THIS BREAD COMPARES TO NO OTHER BREAD, the best vegan challah bread ever!
Lynette says
The most amazing vegan bread i have ever had!!!!,in a household of 7 and it doesn’t last long at all. Also i make this like twice a week, SO AMAZING!
Megan Horowitch says
Love hearing that!! Thanks for making it 🙂
Esther says
Great challah!
I didn’t have pumpkin purée so I made my own butternut squash purée. It wasn’t as yellow as the photo but it was fluffy and delicious!
Thank you !!
Megan Horowitch says
Thanks for sharing- I'm so glad to hear butternut squash also works!
Hannah says
seriously so so good, I am about to make it for a second time!!!
Hannah says
SO SO GOOD!!!!! Ugh yummmm the best challah ever!
Megan Horowitch says
Thank you!! So glad you think so 🙂 🙂