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Home » Recipes » Vegan Baking » Classic Vegan Challah

Classic Vegan Challah

by Sarah McMinn / Posted: October 10, 2012 / Updated: July 27, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 2 hrs 35 mins

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Vegan challah! This rich and eggy pastry has never been better. Made with chickpea flour eggs for a light and airy enriched dough that is baked to perfection with a golden crust. Delicious!
Vegan challah! This rich and eggy pastry has never been better. Made with chickpea flour eggs for a light and airy enriched dough that is baked to perfection with a golden crust. Delicious!

Vegan challah! This rich and eggy pastry has never been better. Made with chickpea flour eggs for a light and airy enriched dough that is baked to perfection with a golden crust. Delicious!

Loaf of Challah cut into slices

Disclosure: This post may contain affiliate links.

Years ago, I was a bread baker at a trending cafe and restaurant in Michigan. Sadly, the restaurant is now closed, but in the years that I baked bread for that wonderful place, I learned valuable lessons that I will take with me for the rest of my life.

One of the most popular breads we baked was our homemade challah. We used it for everything! It was the base of our french toast, the bread of many of our sandwiches, and pastry of choice for bread pudding.

Later, I moved onto other bakeries and continued making and perfecting challah. However, it wasn't until I quit working for other people and started working for myself that I started experimenting with vegan challah.

This recipe was one of the first recipes I created for this website, way back in 2012. Since then it has been made many times by my readers (that's, you!).

The recipe has been well loved and for that reason, I decided it was time to give it a little makeover.

Slices of challah bread on cutting board
Table of Contents show
Ingredients & Substitutions
Step-by-Step Instructions
Serving and Storing
Tips and Tricks
Frequently Asked Questions
More Vegan Bread Recipes
Vegan Challah

Ingredients & Substitutions

Challah is a soft, slightly sweet, enriched bread. The bread relies heavily on eggs and fat to give it that decadent texture. It took me several years to perfect this recipe and, friends, I think you're going to love it!

Here is everything you need.

  • Active Dry Yeast - You can also use instant yeast if that's what you have on hand. The two are interchangeable in function. The only difference is that active dry yeast needs to be dissolved in a liquid to activate whereas instant yeast can be mixed right into the dough.
  • Granulated Sugar - Check out my guide to vegan sugars.
  • Chickpea Flour - This is used as the egg replacement. I love the chickpea flour eggs because they have a serious binding and leavening powder, similar to that of eggs which gives the bread its structure and lightness. Chickpea eggs are also completely flavorless meaning it won’t affect the taste of the bread itself. This is the only egg replacer that I recommend.
  • Olive Oil - Most often I use olive oil but this recipe is also great with melted vegan butter.
  • Salt
  • All-Purpose Flour - I've had several people ask me if they can make this recipe gluten-free. I haven't yet tried using gluten-free flour, so I can't recommend it. If you've tried this recipe with a gluten-free flour blend, let us know how it turned out for you in the comment section below.

Step-by-Step Instructions

Step One - Make the Dough

Bread dough in a large mixing bowl

Enriched yeasted dough often sounds far more intimidating than it is. While it takes time, the process is quite simple.

To start, place the yeast, 2 teaspoons of sugar, and warm water in the bottom of your bowl. Set aside for 10 minutes to allow the yeast to activate.

Pro Tip: It is very important that your water is warm but isn’t above 120F. Too hot and it will kill the yeast, making it unable to activate.

Slowly add the oil and chickpea egg, whisking while adding. Add the remaining sugar and salt. While mixing, gradually add the flour until dough begins to come together, but is still soft. This will be between 3-4 cups of flour depending on your altitude. The dough should be soft but not sticky.

Mix your dough for about 5 minutes in the stand-up mixer until it is well kneaded. Flip it out onto a floured surface and roll it into a ball. Place the dough in an oiled bowl, cover, and place in a warm area to let rise.

Step Two - Shape the Dough

After about 60 minutes, the dough should have doubled in size. Punch the dough down to release the air. Cover it and let it rise for an additional 30 minutes.

Braided vegan challah

Flip the dough on a floured surface and cut into three equal pieces. A baking scale is the best way to ensure the pieces are even. Roll each piece into long strands (about 18 inches) and let sit for 5 minutes.

Once the dough has rested, braid it together, tucking in the ends underneath the loaf. Here is a good video tutorial.

Cover and let rest the dough rest for an additional 30 minutes.

Step Three - Bake the Bread

Preheat the oven to 375 degrees F. Brush loaf with soy milk one final time and bake 30-35 minutes, until the top is golden brown and a firm crust has formed.

Finished loaf on sheet pan

Remove from the oven and let it cool 10 minutes on a baking sheet before transferring it to a wire cooling rack to cool completely.

Loaf of vegan challah on cutting board

Serving and Storing

Serving - Serve this bread as a snack or part of a complete meal. Homemade Challah is perfect for French Toast or for sandwiches such as these Portobello Sandwiches with Caramelized Onions.

Storing - Store this bread in a plastic bag at room temperature for up to 5 days or in the freezer for up to 2 months.

Tips and Tricks

  1. Activate your yeast properly. To do this, make sure your yeast is not expired and the water is warm but not too hot. Otherwise, the yeast will not activate and you will not get a pillowy rise on the bread.
  2. Add flour slowly. The dough should be soft but not so sticky that you can’t handle it. This recipe calls for 3-4 cups of flour. Add it ½ cup at a time until you’ve achieved the desired dough.
  3. Let the dough rise in a warm place for 1 ½ – 2 hours, until the dough has doubled in size.
  4. Don’t skip the 2nd rise. Let your dough rise for an additional 30 minutes for a soft, melt-in-your-mouth texture.

Frequently Asked Questions

Can I use all-purpose flour instead of chickpea flour?

Unfortunately no. Chickpea flour is uniquely high in protein giving it binding and leavening powers that all-purpose flour simply cannot. You can find chickpea flour in most well-stocked grocery stores in the gluten-free aisle or you can pick some up online.

Can this recipe be made in advance?

Yes, it can! If you want to make this sweet bread the night before, prepare the bread following the instructions below to the point of the 2nd rise. Once the bread is shaped, cover it with plastic wrap and place it in the refrigerator overnight. The next morning, remove the dough from the refrigerator 30 minutes prior to baking.

Do I need a stand-up mixer?

No! While a stand-up mixer makes this recipe much easier, you can certainly make this bread by hand. Simply combine the ingredients in a large mixing bowl and knead it together on a floured surface. Knead the dough for 10 minutes before the first rise.

Can I use a 1:1 gluten-free flour blend?

I actually haven't tried this and so I can't recommend this but I am asked this question fairly frequently. If you've tried this recipe with a gluten-free flour blend, let us know how it turned out for you in the comment section below.


More Vegan Bread Recipes

  • Healthy Vegan Banana Bread
  • Best-Ever Cornbread
  • Classic Pumpkin Bread
  • Easy Vegan Zucchini Bread
Finished loaf on sheet pan

Vegan Challah

It's vegan challah! This rich and eggy pastry has never been better. Made with chickpea flour egg for a light and airy enriched bread with a golden crust. Perfection!
4.96 from 22 votes
Print Pin Rate
Prep Time: 2 hours
Cook Time: 35 minutes
Total Time: 2 hours 35 minutes
Servings: 12 people
Calories: 197kcal
Author: Sarah McMinn

Ingredients

  • 2 ½ teaspoon active dry yeast
  • ¼ cup + 2 tsp sugar
  • 1 cup water
  • ½ cup chickpea flour + ½ cup water
  • ¼ cup olive oil
  • 1 ½ teaspoon salt
  • 3-4 cups all-purpose flour
US Customary - Metric

Instructions

  • In a stand-up mixer, with the dough hook attachment, whisk together yeast, 2 teaspoons sugar, and 1 cup lukewarm. Set aside for 5 minutes to allow the yeast to activate and sugar to dissolve.
  • In a food processor or blender, blend together the chickpea flour along with ½ cup water until it is thick and foamy. This is your chickpea egg. Set aside.
  • With the motor running, slowly add the oil and chickpea egg into the yeast mixture. Add the remaining ¼ cup of sugar and salt. Whisk together. Gradually add the flour, one cup at a time, until the dough begins to come together. Turn the speed to medium-high and knead for 5 minutes until dough begins clearing the sides and forms a smooth ball. You want the dough to feel soft, but not sticky.
  • Remove the dough and place it in an oiled bowl. Cover and let rise in a warm place for one hour, until doubled in size. Punch the dough down to remove any air bubbles, re-cover, and let rise an additional 30 minutes.
  • Turn the dough on a floured surface and cut into three equal pieces. Roll each piece into long strands (about 18 inches) and let sit for 5 minutes. Now, braid the challah. Here is a good video tutorial.
  • Brush the loaf with soy milk and set aside to rise for 30 more minutes, until dough slowly pushes back when an indentation is created with your finger.
  • Preheat the oven to 375 degrees F. Brush loaf with soy milk on final time and bake 30-35 minutes, until the top is golden brown and a firm crust has formed.
  • Let cool completely before slicing.

Notes

Serving and Storing - Serve this bread as a snack or part of a complete meal. Store this bread in a plastic bag at room temperature for up to 5 days or in the freezer for up to 2 months.
Make in Advance - If you want to make this sweet bread the night before, prepare the bread following the instructions below to the point of the 2nd rise. Once the bread is shaped, cover it with plastic wrap and place it in the refrigerator overnight. The next morning, remove the dough from the refrigerator 30 minutes prior to baking.
Recipe Tips
  1. Activate your yeast properly. To do this, make sure your yeast is not expired and the water is warm but not too hot. Otherwise, the yeast will not activate and you will not get a pillowy rise on the bread.
  2. Add flour slowly. The dough should be soft but not so sticky that you can’t handle it. This recipe calls for 3-4 cups of flour. Add it ½ cup at a time until you’ve achieved the desired dough.
Uses - Homemade Challah is perfect for French Toast or for sandwiches such as these Portobello Sandwiches with Caramelized Onions. 

Nutrition

Calories: 197kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g | Sodium: 296mg | Potassium: 83mg | Fiber: 1g | Sugar: 6g | Calcium: 7mg | Iron: 1.7mg
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Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Elissa says

    September 19, 2020 at 4:10 pm

    5 stars
    This recipe is beyond 5 star. I grew up eating the greatest challah in New York. All made with eggs, & lots of oil. Since going plant based I have tried other vegan recipes--some made with banana. They were just OK. Challah should never, evah, be OK. We were astounded at the texture & flavor. I was curious at using chick-pea flour for the egg, & it definitely foamed up in the processor as described. The recipe is to die for. Looking forward to French Toast!

    Reply
  2. Ceri says

    August 30, 2020 at 4:53 pm

    5 stars
    Made this for the first time today and we’ve struggled not to eat the whole thing in one go. Really easy to follow recipe. Thank you!

    Reply
  3. Diana Foggia says

    August 08, 2020 at 6:48 am

    Sarah,
    I want to make this, but, I have instant yeast and wanted to know if I follow your recipe as if I'm using active?

    Reply
    • Sarah McMinn says

      August 08, 2020 at 7:29 am

      Yes, that would work.

      Reply
  4. Alice says

    July 27, 2020 at 8:56 pm

    5 stars
    This was really delicious!!! I've never tried traditional challah so I don't know how it compares, but it was so nice

    Reply
  5. Sally says

    July 09, 2020 at 5:24 pm

    Is it possible to create 12. rolls instead of the entire challah.? If so how would I bake them & at what temperature?

    Reply
    • Sarah McMinn says

      July 10, 2020 at 8:01 am

      For sure. I would bake them at the same temperature. Start with 25 minutes and check on them for doneness by tapping on them lightly. They should sound slightly hallow on the inside.

      Reply
  6. Rachel says

    July 02, 2020 at 8:46 am

    5 stars
    I made this yesterday and it came out so well! Next time I’ll try it with some add ins. Yum

    Reply
  7. Cheryl says

    June 16, 2020 at 5:24 pm

    Have you used instant yeast instead of the active? I’ve run out of active yeast and it’s hard to come by these days!

    Reply
    • Sarah McMinn says

      June 18, 2020 at 8:45 am

      You should be able to use instant yeast. It just won't take as long to rise.

      Reply
  8. nixter says

    May 21, 2020 at 1:28 pm

    can i make this completely gluten free so use g free flour if so do i need to add some bicarb or baking powder

    Reply
    • Sarah McMinn says

      May 22, 2020 at 9:51 am

      I haven't tried this recipe with gluten-free flour but if you give it a try, let us know how it turns out!

      Reply
    • Nicole says

      August 11, 2020 at 2:08 pm

      Has anyone tried making this gluten free? My son is recently gluten, dairy, egg and soy free. Baking for him is a total nightmare. I’d love to make this bread gluten free but have had so many baking failures this week and just can’t take another fail. Plus I’m running out of flour! I need someone’s clear advice before attempting this.

      Reply
  9. Kate says

    May 08, 2020 at 7:31 pm

    5 stars
    Crazy good! The best challah vegan or otherwise. Thanks for the awesome recipe!

    Reply
  10. Katrina Dieck says

    May 05, 2020 at 9:55 am

    what is a chickpea egg? In the ingredient list it doesn't say anything about and egg. Just thought you'd like to know and I'd like to make this, but having a little trouble understanding the recipe. Can you help. Thanks

    Reply
    • Sarah McMinn says

      May 06, 2020 at 9:17 am

      It's the combination of water and chickpea. When blended together it makes what is called a "chickpea egg". You can read more about it here.

      Reply
  11. Angela Blakemore says

    May 04, 2020 at 8:42 am

    This sounds great but I don't have a blender with dough attachment. Is that the only option to make this bread? Thanks!

    Reply
    • Sarah McMinn says

      May 04, 2020 at 11:42 am

      No, you can do this by hand if you don't have a mixer!

      Reply
  12. MJ says

    May 01, 2020 at 12:12 pm

    5 stars
    This Challah is delicious and I make it once a week. Thank you for sharing your recipe!

    Reply
  13. Pete West says

    November 16, 2019 at 9:51 am

    5 stars
    My first time making it and it turned out great. Clear and easy to follow directions. Thank you!

    Reply
  14. Shae says

    July 13, 2019 at 5:47 pm

    5 stars
    I made this tonight, absolutely lovely! My first ever time making bread.

    Reply
  15. Darin says

    July 12, 2019 at 11:59 pm

    Thanks for the wonderful post

    Reply
  16. Julia says

    December 27, 2018 at 8:36 pm

    5 stars
    I just made this challah—it’s soooo delicious! My two year old daughter is allergic to eggs and we made it together. Thank you for the recipe!

    Reply
  17. Stacey says

    September 14, 2018 at 11:35 am

    We do not use sugar is our home, we use date sugar, (which I am sure you already know is just ground up dried dates). Could date sugar be used in place of the sugar in this recipe...I hope? And, is there anything that can be substituted for the chickpea flour where I can possibly go ahead and make some now, until I can get my hands on some chickpea flour?

    Reply
    • Sarah says

      September 14, 2018 at 9:28 pm

      I would not recommend using date sugar and chickpea flour is essential for this recipe as it acts as the egg replacer.

      Reply
  18. Isabelle says

    February 14, 2018 at 2:10 am

    5 stars
    I made this last night and loooved it. Thank you for a great recipe !!!

    Reply
  19. Laurie says

    March 18, 2016 at 11:14 am

    I'm avoiding added oils, so I plan to make my challah substituting apple sauce for the oil. I don't mind if the apple sauce makes it taste slightly sweeter, since my family loves sweet challah. I hope it cpmes out okay!

    Reply
  20. alli says

    February 13, 2016 at 12:49 pm

    Can you pretty please create a vegan gluten free version of this challah that actually tastes yummy?

    All us gluten free vegan chicks have Nowhere to go, to get our Shabbat Challah fix.

    All my attempts at gluten free vegan challah baking were hard , dense and gross.

    No old-school tasting, super legit, your Jewish Bubbe would love it, GLUTEN FREE VEGAN fluffy, sweet, "egg-y", challah recipe has ever been created.

    Sure , yes, there are blogers and bakers who post recipes and who claim to make vegan gluten free challah bread, but it's always followed by a disclaimer about how "un-challah like it is" or how "unfortunately super soft" it is, or how much the taste and texture resemble a " light sandwich bread, but hey, it's challah-ish, so be happy!"

    No, no no...

    blech.

    Not exactly challah inspiring.

    We GF vegan girls wanna bake some good yummy stuff that actually resembles sweet old school egg-y challah.

    Help us??

    😀

    xoxoxo

    Reply
    • Serena says

      September 17, 2020 at 8:40 pm

      5 stars
      I successfully make this gluten free! I used 3 cups Bob's Red Mill 1:1 flour. One I got to the mix on med-high, I only did it for 30 seconds then formed into a ball. I used oil instead of flour to roll out. Flour made the dough crack and break. I brushed with agave and coconut milk , then topped with everything bagel seasoning. I baked on parchment 34 minutes for two round rolled loafs and a small braided mini loaf.

      Reply
      • Alison says

        October 18, 2020 at 11:37 am

        I am attempted your GF version, Serena, and I don't think my dough rose at all after the first hour. It is hard to tell. I am letting it rise the 30 min in the next step and we will see how it works. Did your dough double in size? I also had to use 4 cups of the flour b/c the dough was very sticky with only 3 cups

        Reply
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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

More about me →

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