Vegan Challah Bread

water challah recipe
Water challah recipe
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2 cups Water warm
1 ½ tbsp Active dry yeast
1 tbsp + ½ cup Sugar white
½ cup Vegan butter softened, or vegetable oil
10 tbsp Aquafaba + up to 10 tbsp for wash
1 tbsp Salt
7 ½ to 8 ½ cups All-purpose flour
For sprinkling:
Sesame seeds optional
For serve:
Golden syrup
Apple jam

Nutritional information

1 slice
serving size
  • For sprinkling:

  • For serve:

Vegan Challah Bread


Vegan Challah Bread is a water challah recipe made without eggs and dairy but still deliciously soft and fluffy. And if you have a reason to avoid dairy and eggs, these amazingly baked loaves are sure to please. This recipe is completely vegan and uses white sugar instead of traditional honey. Challah is a Jewish holiday and Shabbat staple, and it is meant to be shared with family and friends. It is traditionally braided and sprinkled with sesame seeds for a beautiful presentation. This challah bread is delicious any way you serve it and makes great French toast too. 

This bread recipe calls for 2 times rising, but the result is worth it. The second rise allows yeast more time to work and helps develop a light texture and chewy crumb. So, make the recipe when you have the time to indulge in the meditative qualities of kneading, rising, shaping, and baking your own bread. This recipe yields 2 loaves. Be sure to follow the instructions below to make a three or six-strand challah. Enjoy!    

To make the Vegan Challah Bread, you will need the following ingredients:

Ingridiens for Vegan Challah Bread

Steps to make Vegan Challah Bread


Dissolve yeast


In a large mixing bowl or bowl of your stand mixer, combine 2 cups lukewarm water with 1 ½ tablespoon yeast and 1 tablespoon sugar. Let stand for 10 mins or until yeast bubbles and froths.


Add wet ingredients


Whisk in ½ cup vegan butter or oil, and 10 tablespoons aquafaba, adding 3 tablespoons at a time.


Add sugar and salt


Mix in ½ cup sugar and 1 tablespoon salt.


Add flour


Mixing with the dough hook attachment, gradually add in 7 ½ to 8 ½ cups all-purpose flour, 1 cup at a time. Mix well between each addition until the dough holds together. Alternatively, knead by hand.




Knead the dough on low speed for 6 to 8 minutes until smooth. Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes.




Place the dough in an oiled bowl, cover with plastic wrap, and place in a warm spot.
Leave to rise for 1 hour, or until almost doubled in size.


Second rise


Once doubled in size, punch the dough down, and cover again. Leave to rise for another half an hour.


Divide dough


This recipe yields 2 loaves so cut the dough in half. Keep one half of the dough covered.


To make 6-strand challah


Divide half the dough into 6 equal pieces and roll each one into a ball. Using your hands, roll each ball into a strand.


Braid dough


On a lightly floured surface, place the 6 strands in a row, squeeze them together at the very top. Take the far right strand and cross it to the left over all the remaining strands. Take the strand that was the furthest left and cross it to the right over the remaining 4 strands. Rearrange the strands slightly to make room between the two middle strands. Now fold the far left strand into the middle. Take the second from the right strand and move it over the remaining strands to the far left, then move the far right strand over two to the middle. Next, take the second from the left strand and move it over the remaining strands to the far right. And fold the far left strand into the middle. Carry on going until you have braided the whole loaf then pinch the ends together and tuck underneath.


Transfer to baking sheet


Place a large baking mat on top of a baking sheet and grease the mat with vegan butter.
Transfer the challah to the greased baking mat leaving room for the second loaf.


To make 3-strand challah


Divide the remaining dough into 3 equal pieces and roll each one into a ball. Using your hands, roll each ball into a strand.


Braid dough


On a lightly floured surface, place the 3 strands in a row, pinch them together at the very top. Tuck the pinched ends under to help hold them together. Take the left strand and cross it over the middle strand. Now, take the right strand and cross it over the middle strand. Repeat crossing left over center, followed by right over center until you reach the end. Pinch and tuck the ends under the loaf.


Transfer to baking sheet and let rise


Transfer the challah to the prepared baking mat leaving at least 2 inches in between the loaves. Brush with 3 tablespoons aquafaba or more as needed to cover completely, loosely cover and let rise for 1 hour.


Preheat oven


15 minutes before the rising is complete, preheat the oven to 375 °F.




Brush the loaves with additional aquafaba and sprinkle with sesame seeds if using. Bake for 30-35 minutes, rotating the baking sheet halfway through until golden brown.



Once baked, cool on a wire rack.



Slice and serve!

It's time to put your braiding skills to good use with this easy Vegan Challah Bread recipe! When it comes to celebrations big or small, there is nothing better than a slice of homemade bread. Give this recipe a go, and please come back to leave us a comment and rating!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

Soft and fluffy holiday bread! Thanks for sharing!

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