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!
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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.
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
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.
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.
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.
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
- 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.
- 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 1/2 cup at a time until you’ve achieved the desired dough.
- Let the dough rise in a warm place for 1 1/2 – 2 hours, until the dough has doubled in size.
- 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
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.
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.
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.
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
Vegan Challah
Ingredients
- 2 1/2 tsp active dry yeast
- 1/4 cup + 2 tsp sugar
- 1 cup water
- 1/2 cup chickpea flour + 1/2 cup water
- 1/4 cup olive oil
- 1 1/2 tsp salt
- 3-4 cups all-purpose flour
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 1/2 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 1/4 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
- 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.
- 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 1/2 cup at a time until you’ve achieved the desired dough.
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
Kate says
Crazy good! The best challah vegan or otherwise. Thanks for the awesome recipe!
Katrina Dieck says
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
Sarah McMinn says
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.
Helen says
Chickpea water ( the water in a tin of chickpeas) is called aquafaba.
Aquafaba works in recipes like an egg white replacement for meringue etc.
I don’t have chickpea flour here, could I use aquafaba water with another gluten free flour please?
And if so, how much aquafaba water would I need please?
Angela Blakemore says
This sounds great but I don’t have a blender with dough attachment. Is that the only option to make this bread? Thanks!
Sarah McMinn says
No, you can do this by hand if you don’t have a mixer!
MJ says
This Challah is delicious and I make it once a week. Thank you for sharing your recipe!
Pete West says
My first time making it and it turned out great. Clear and easy to follow directions. Thank you!
Shae says
I made this tonight, absolutely lovely! My first ever time making bread.
Darin says
Thanks for the wonderful post
Julia says
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!
Stacey says
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?
Sarah says
I would not recommend using date sugar and chickpea flour is essential for this recipe as it acts as the egg replacer.
Isabelle says
I made this last night and loooved it. Thank you for a great recipe !!!
Laurie says
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!
alli says
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
Serena says
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.
Alison says
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
Ivy says
I’m trying to figure out what I did wrong. But I put in all the ingredents and it should be dough but it’s liqud. I added more flours but nothing changes!
Please and thank you!
Sarah says
I am so excited about this recipe! I love challah and used to make it weekly but with my son’s allergies I thought it was gone for good. This recipe is amazing! Thank you so much! I just baked it and my son and I are both enjoying snacking on it.
harvey bear says
I have very much enjoyed your recipe’s especially so far the challah bread and its french toast. I was reading that your wish was to someday open a kind and Vegan Bed and Breakfast.
There is a very beautiful Bed and Breakfast for sale on Willapa Bay in Oysterville, Wa. called Caswell’s. If you are interested perhaps I may be able to help with the funding. The woman’s husband Mr. Caswell is very ill and Mrs. Caswell can no longer manage the beautiful home. It comes with all the antiques, bedding, etc. I would not be able to actually operate the concern and could perhaps be a silent, anonymous part owner and if all went well it would eventually be yours.
The home and location are just so beautiful for so many to enjoy.
Such a kind and wholesome desire is surly possible.
harvey
Ajay says
I made this recipe twice in the last few days with great success. The only part that baffled me was that the bread was ready much earlier than the baking time of 30 to 35 minutes. The first time I made it, I left the bread in the oven for 30 minutes but the bread lacked the softness I was looking for. The second time I left the bread for 2o minutes in the oven and it turned out great! Also, the first time I made the bread it lacked flavor (I didn’t use poppy seeds). The second time I brushed butter on it (I realize not ideal) and added salt and pepper and it was great. Also, the link on how to braid the bread was really helpful! Definitely a keeper! 🙂
Sarah says
Thanks for sharing! I’m glad you like the recipe