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You are here: Home / Breakfast / Vegan Challah Bread

Vegan Challah Bread

Published: Feb 1, 2021 · Modified: Nov 28, 2021 by LarishaBernard · This post may contain affiliate links · 50 Comments

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Challah bread is a Jewish classic and today we are making a vegan challah bread that is just as delicious! Perfect for making french toast.

Before we went vegan we used to get challah or brioche and make french toast often. The time has come to perfect some vegan challah bread recipe and you are going to fall in love.

Now, you don’t have to make french toast with it. In fact, it’s delicious no matter if you are eating it plain or you are making something out of it like a sandwich or french toast.

If you are wondering how you say challah – it’s pronounced “hal-la”. The ch doesn’t not make a “chuh” sound but rather the C is silent.

So what is vegan challah bread?

Oh I’m so glad you asked. First let’s taste a look at what challah is.

Challah is a speciality bread in Jewish culture. It is braided and eaten on Shabbat and some major Jewish holidays. It does not contain dairy typically.

The end result is this stunning masterpiece of woven dough and filling, like marbling, through the bread.  Eat it in slices.

For today’s recipe we are going to be making a vegan challah bread recipe version that is simply amazing!

What does vegan challah bread taste like?

Challah, whether vegan or not, tastes similar to brioche if you are familiar. It’s rich and spongy with a little sweetness. Soft, sweet, and delicious are great ways to describe it.

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Frequently Asked Questions:

Do I have to use a stand mixer?

No, not at all. We prefer it, but it’s not a requirement. You can make this recipe with a bowl and a silicone spatula.

Can you make this a Top 8 Allergen Free Challah Bread?

We do not currently have a gluten free dough recipe to recommend, although we are working to create one. 

For the remaining ingredients, yes you can. 

And ensure that you are using a soy free, dairy free butter.  We use Earth Balance Soy free that comes in a red tub. 

Nothing else included in the recipe contains a Top 8 allergen. 

Can I use active dry yeast instead of instant to make vegan challah bread?

Instant yeast rises faster and less of an issue. However, you can still use active dry. It typically will take longer to rise, so just follow the instructions for letting is rise until doubled in size.

Can I prep vegan challah bread ahead of time?

This bread can be made and stored in an air tight container for 5-7 days. 

Also — when making the dough, once you put cover the bowl to rise, Instead of leaving in a warm place, you can place the bowl in the fridge up to 2 days before you plan to use it.  

Just make the recipe as written, cover and place in fridge until ready to use. 

Can I replace the sweet potato with something else?

Yes! Regular white potatoes or even pumpkin can be used. Pumpkin will help give it that orange-yellow color that you see with the pumpkin. The potato will not be at orange.

This purpose of using this is both for color and to be the “egg” in the recipe. So you can use any of these in a similar manor.

Can I make this vegan challah bread oil free?

You can! We recommend that you follow our recipe for our vegan everything dough which is an oil free bread recipe. Then just follow the steps for the rising and braiding.

It won’t have the richness that you get from the vegan butter; however, it will still be great.

How do you eat vegan challah bread?

If you are making vegan challah bread for the Sabbath, then Jewish culture says to say a blessing over it and eat it plain.

Others times, you can use as you wish. Toast it with vegan butter and jelly, make a french toast with it, bread pudding, to make sandwiches and more.

How do I make vegan french toast challah bread?

We love turning this into vegan french toast. If you desire to make french toast out of it, then you can follow the instructions that we have for our vegan babka french toast. Just scroll down to the french toast sections once you have your challah bread made.

We do not recommend letting challah get stale first like we do with the babka. We prefer to be able to use right away once it has cooled.

What other savory bread recipes can I make?

If you love bread, this you will love this garlic and herb butter vegan babka. However, you may be wondering what other savory vegan bread options you can make. Here’s some of our favorite:

  • The Best Vegan Dinner Rolls
  • Vegan Chimichurri Monkey Bread
  • Easy Vegan Garlic Knots
  • Vegan Pumpkin Dinner Rolls
  • Vegan Italian Cheesy Bread Rolls
  • Tuscan Mushroom Rolls
  • Vegan Ham Broccoli and Cheese Rolls
  • Vegan Sausage Egg and Cheese Rolls
  • Easy Vegan Soft Pretzel Bites
  • Vegan Bread Bowls
  • Vegan Pesto Rolls
  • Easy Vegan Focaccia
  • Vegan Hawaiian Rolls
Print Recipe
4.75 from 36 votes

Vegan Challah Bread

Challah bread is a Jewish classic and today we are making a vegan challah bread that is just as delicious! Perfect for making french toast.
Prep Time10 mins
Cook Time35 mins
Rise Time1 hr
Total Time1 hr 45 mins
Course: breads
Cuisine: American
Keyword: dairy free bread, dairy free recipes, vegan bread, vegan recipes
Servings: 12 slices
Calories: 223kcal
Author: LarishaBernard

Ingredients

  • 4 1/2 cups flour (we prefer bread, can use all-purpose)
  • 1/4 cup vegan cane sugar
  • 1 package instant yeast (1 package = 2 1/4 tsp)
  • 1 1/4 tsp salt
  • 1/2 cup mashed sweet potato (sub with white potato or pumpkin))m
  • 1/4 cup vegan butter, melted
  • 1 1/2/ cup water

For the simple syrup

  • 1 tbsp maple syrup
  • 1 tbsp plant based milk

Instructions

  • In a large bowl, whisk together flour, sugar, yeast, and salt.  Set bowl aside.
  • In a second bowl (preferably a stand mixer bowl if you have one), add the mashed potato, vegan butter and water. Whisk together until combined.
  • With the paddle attachment, add dry mix in two separate times. The switch to the dough hook and add the remaining dry mix in separate times. Combining just until mixed.
  • Let knead for 8-10 minutes or until it doesn't stick to the bowl. It will pull away from the dough. Still slightly sticky but not sticking to your hands.
  • Spray bowl, form into a ball and place ball inside. Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
  • Punch it down. Let rise again for 40-60 minutes until risen again.
  • Uncover, punch down again and take out. Cut dough into 6 equal pieces – using a scale if possible.
    *See notes if you would rather do a 3 strand braid instead of 6.
  • Roll each section into a 16 inch log, tappering the ends (making them smaller).
  • Lay all 6 logs in front of your vertically.
  • At the top pinch 3 logs together and then pinch together the remaining 3 together. Then pinch the two sections together (see video for visual)
  • Think of each strand as a number. Far left will be 1 and far right will be 6.
  • Cross the two outer strands (1 and 6).
  • Move strand 1 to the middle, crossing over strands 2 and 3.
  • Cross strand 5 over 4, 3, 2, 1 to be on the far left.
  • Then cross strand 6 over 5 and 4 to be in the middle.
  • Finally cross strand 2, over 3, 4, 5, and 6 to be on the far right.
  • Repeat the above 4 steps until you read the bottom of your bread.
  • Pinch the ends, and tuck them underneath the bread (on both ends).
  • Lay braided bread on a parchment lined baking sheet. Cover for 35-40.
  • 15 minutes before done, preheat oven to 375 degrees F. Make the simple syrup by adding the maple syrup and dairy free milk to a bowl and whisk.
  • Once ready, brush the dough with the syrup simple mixture.
  • Bake for 35-40 minutes. Remove from oven and serve.

Video

Notes

*See post for notes about Top 8 Allergy Free variation and more notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
*In order to do a 3 braid twist, roll dough into 3 equal pieces and tapper the ends. Pinch them together at the top. Take the right piece and fold over the middle piece and into the middle position. Then take the right piece and fold over the middle piece and into the middle position. Repeat these steps until you reach the end. 

Nutrition

Serving: 1slice | Calories: 223kcal | Carbohydrates: 42g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 280mg | Potassium: 81mg | Fiber: 2g | Sugar: 6g | Vitamin A: 966IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg

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Filed Under: Breakfast, Recipes Tagged With: breakfast, recipes

Reader Interactions

Comments

  1. Paola

    February 04, 2021 at 8:01 pm

    5 stars
    This is such a beautiful dough and so simple to make! I decided to try it out, just in time to make some french toast tomorrow. The instructions were simple, both the Youtube video and the written recipe were extremely helpful when it came to braiding the dough. The small changes that I made was adding a tablespoon of Vital Wheat Gluten to the all purpose flour to make it more like bread dough, and using active dry yeast. I love this recipe so much, I’m looking forward to making more in the future! Thank y’all!

    Reply
    • LarishaBernard

      February 24, 2021 at 2:43 pm

      We’re so excited to hear that it was a hit! Thanks for taking time to leave a review, we really appreciate that. Have a great week!

      Reply
  2. Robert Smith

    February 06, 2021 at 11:21 am

    Challah IS VEGAN by design. Saying “vegan challah” is like saying “vegan spinach” or “vegan corn”. It must be vegan to perform its function. If it isn’t vegan, it ISN’T CHALLAH (it’s probably brioche).

    Reply
    • LarishaBernard

      February 06, 2021 at 9:55 pm

      Almost all challah is made with eggs and often honey. The only exception is when water challah is made and even then traditionally it is brushed with an egg wash. Neither of which would be vegan. Not only that, but if you search google for challah, every popular recipe on the first page contains eggs. None are egg free. We distinguish ours as VEGAN for that reason.

      Reply
    • לאה

      April 23, 2021 at 2:12 pm

      That’s not true Robert. I’m Jewish I grew up making Challah. It is NOT vegan by design because it it is generally a very rich egg yolk bread. That’s what usually gives it that rich yellow color. The recipe passed down from my bubbe has 7 egg yolks lol it’s very rich. Anyway, perhaps you meant kosher by design. And that it is. We make it Parve so that it would go with either a meat or dairy meal Peace and love!

      Reply
  3. Eric

    February 09, 2021 at 10:55 pm

    I love your site and the work you do! If I refrigerate the dough over night. Can i go straight to step 7 and start the braiding or do I have to punch down and let rise again before? Thanks so much

    Reply
    • LarishaBernard

      February 10, 2021 at 8:56 pm

      We would punch down and rise again! Thank you for your kind words

      Reply
  4. Mau

    February 20, 2021 at 8:14 am

    I have been looking for a vegan version for long time, but is it possible to use my hands instead of the mixer? Do you think I will have the same result, I used to do that with the regular non vegan challah.

    Thank you!

    Reply
    • LarishaBernard

      February 24, 2021 at 2:16 pm

      Absolutely! You just want to knead it by hand.

      Reply
  5. Michelle Palumbo

    February 20, 2021 at 3:33 pm

    5 stars
    I made this recipe following along with the video and the website! It was super simple and came out AMAZING! This is my first attempt making bread, so if total newbie like me can do it, so can you!

    Reply
    • LarishaBernard

      February 23, 2021 at 3:38 pm

      We absolutely love it and so happy you had a great first experience. We really appreciate you taking the time to leave a review! Have a great day!

      Reply
  6. Ke

    February 20, 2021 at 9:06 pm

    5 stars
    Beautiful!

    Reply
    • LarishaBernard

      February 23, 2021 at 3:28 pm

      Thanks!

      Reply
  7. Monica Catherine Masso-Rivetti

    February 20, 2021 at 9:45 pm

    5 stars
    Delicious! Made this last week. Easy to follow recipe. I appreciated that you showed braiding the challah in real time. It helped!

    Reply
    • LarishaBernard

      February 23, 2021 at 3:25 pm

      So glad you found that helpful and enjoyed the recipe! We really appreciate you taking the time to leave a review! Have a great day!

      Reply
  8. Talos Ho

    February 21, 2021 at 7:14 pm

    5 stars
    Thank you so much !
    Made this recipe and it was wonderful & look gorgeous ( it tastes so good )
    Love your blog’s & channel’s recipes !
    Support !!

    Reply
    • LarishaBernard

      February 22, 2021 at 10:22 pm

      We’re so happy to hear this, thank you for taking the time to leave a review! We really appreciate it.

      Reply
  9. jullissa

    February 22, 2021 at 2:51 pm

    5 stars
    beautiful challah recipe, absolutely loved it.

    Reply
    • LarishaBernard

      February 22, 2021 at 10:11 pm

      We’re so happy to hear this, thank you for taking the time to leave a review! We really appreciate it.

      Reply
  10. Cora

    March 12, 2021 at 10:54 pm

    5 stars
    I’ve made this bread twice now and it’s so good! My entire non-vegan family absolutely loves it!

    Reply
    • LarishaBernard

      April 19, 2021 at 2:42 pm

      Thrilled to hear that! Thanks for taking time to leave a review, we appreciate it so much

      Reply
  11. Eleni Benetatos

    April 02, 2021 at 5:56 am

    5 stars
    i made your Challah yesterday for my family everyone loved it including me!!!! Bravo in our opinion it tastes great excellent recipe! Thank you

    Reply
    • LarishaBernard

      April 09, 2021 at 11:45 pm

      We’re so happy to hear that, thanks for leaving a review!

      Reply
      • Eleni Benetatos

        April 21, 2021 at 7:30 am

        I am wondering if i can use glutten free flour because of my Grandson? Has anyone tried that?

        Reply
  12. Josh Cooper

    April 13, 2021 at 5:20 pm

    Anyone try making this with sourdough starter?

    Reply
    • LarishaBernard

      April 13, 2021 at 8:18 pm

      Let us know if you do!

      Reply
  13. Leah De Leon

    April 25, 2021 at 10:34 pm

    5 stars
    Well this vegan challah came out perfect !!!!

    The taste : UNBELIEVABLE!! Better than the traditional Challah I used to make!! That is the honest truth 💜

    The dough is an absolute dream to work with. I cannot believe how well the sweet potatoes work as a substitute for eggs. Incredible!

    We have a winner!! After trying many vegan challah recipes , this is the one that will grace the dinner table every Shabbat!

    🕯🕯🥖🥖

    #makeitdairyfree @makeitdairyfree

    Reply
    • LarishaBernard

      April 25, 2021 at 10:36 pm

      We are seriously so happy to hear this! We appreciate you taking time out to leave a review. Have a great week

      Reply
  14. אהבא

    September 08, 2021 at 10:26 am

    thank you both so much for this recipe! when you have the chance, would you all mind putting a weight equivalent for the flour into the recipe? I made this with the recommended flour measurement but I think I used too much, my challah turned out much more dense than yours looked in your video. can’t wait to try more of your recipes!

    Reply
    • LarishaBernard

      February 03, 2022 at 1:45 pm

      We will work on that

      Reply
  15. Clarissa

    November 11, 2021 at 8:04 am

    As an international/foreign reader, can I suggest you include metric measurements in your recipes? Would really help us bakers who prefer to use grams and litres.

    Reply
    • LarishaBernard

      February 03, 2022 at 1:45 pm

      We will work on that

      Reply
  16. Ruth

    November 28, 2021 at 9:52 am

    5 stars
    I have made this recipe several times and it’s been fabulous. I am not Jewish and have never tasted Challah. I make it for my vegan Jewish friend for their holidays. They tell me it’s spot on for traditional Challah and better than the vegan versions they have bought. I usually make an extra loaf and we love it as french toast. Thank you for an excellent recipe. I look forward to trying your others.

    Reply
    • LarishaBernard

      February 03, 2022 at 1:46 pm

      So glad that you and your friends are enjoying it so much

      Reply
  17. Rose

    December 09, 2021 at 9:23 pm

    5 stars
    My very first bread ever and boy was it a hit. I was expecting my first time to go terribly wrong but it didn’t! Followed the recipe and out came a piece of gold in the form of bread. My husband and I ate it in two days we couldn’t keep our hands off. I look forward to sharing this bread with friends.

    Reply
    • LarishaBernard

      February 03, 2022 at 1:46 pm

      So glad that you found success with your first bread!

      Reply
  18. Monica

    January 01, 2022 at 5:40 pm

    Hi!
    Wondering if using canned sweet potato will work out fine for this dough or if it would be too wet? Same question regarding the pumpkin as well?
    Thank you so much!!
    Love you both, btw!

    Reply
    • LarishaBernard

      February 03, 2022 at 1:45 pm

      either should work fine

      Reply
  19. Nava

    January 19, 2022 at 2:06 pm

    For the record, the c is not silent. Americans just don’t have the sound the ch makes in the alphabet. Ask any Jewish person who knows even a few words of Hebrew if you’d like to know what it sounds like or I’m sure you can find a YouTube video.

    Reply
    • LarishaBernard

      February 03, 2022 at 1:25 pm

      Thanks

      Reply
  20. appreciative vegan jew

    January 21, 2022 at 6:32 pm

    hey! this might be a dumb question but if I braid this differently would it still bake the same amount of time?

    Reply
    • LarishaBernard

      January 23, 2022 at 12:44 am

      Yes

      Reply
  21. Brandon

    February 01, 2022 at 10:22 am

    HEy! We dont have/cant afford a kitchen aid so we did it by hand but dude the dough was so stick!! I couldn’t get it to stop sticking to my hands!!

    Any thoughts??

    Reply
    • LarishaBernard

      February 02, 2022 at 9:34 pm

      More flour just until it’s not sticky

      Reply
  22. denise

    March 06, 2022 at 9:25 pm

    I am so happy with how this recipe turned out. I was a little discouraged to try because the recipe wasn’t in grams but I added flour and water until the consistency was like the video. I used pumpkin puree and the color was so beautiful! The bread crumb was very soft and rich. I will definitely make this again!

    Reply
    • LarishaBernard

      April 08, 2022 at 11:55 am

      So happy to hear that you loved the recipe! Metric measurements will be up sometimes this year for all our recipes

      Reply
  23. Cindy

    April 23, 2022 at 1:51 pm

    5 stars
    This was amazing! So tender, so fluffy! No one in my family guessed it was vegan. I would have never known if I hadn’t made it myself. It was so rich and flavorful- I never knew you could get those results with sweet potato! 🤯 This is definitely going to be a staple at my house. Thank you so much for sharing!

    Reply
    • LarishaBernard

      April 27, 2022 at 2:37 pm

      So glad that everyone enjoyed the recipe!

      Reply
  24. Casey

    April 29, 2022 at 1:25 pm

    5 stars
    Oven is preheating, made the dough last night and let it rise again, and braided it today. Can’t wait to taste it. Honoring the sabbath with my family tonight with our first ever vegan challah. Very excited. Thank you guys for the awesome recipe and video! And thank the Lord for this bread 🙂

    Reply
    • LarishaBernard

      May 04, 2022 at 7:34 pm

      So happy to hear this! We hope you loved it

      Reply

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