Vegan Challah Bread Recipe
Prep time
Cook time
Total time
This traditional bread is served at Jewish ceremonial occasions such as Shabbat and other holidays. It is shared and enjoyed by many people worldwide. Typically, the bread is made with eggs and honey. In my vegan challah recipe, we use aquafaba and white sugar to recreate the texture and sweetness of traditional israeli water challah bread.
Recipe type: Bread
Cuisine: Israeli
Serves: 2 loaves
  1. In a large bowl or bowl of your stand mixer, combine; 1¾ cups lukewarm water, yeast, and 1 tbsp sugar. Allow it to sit for 10 mins or until yeast bubbles and froths.
  2. Whisk, or use the whisk attachment for your mixer, and mix in vegan butter or oil, and 10 tbsp aquafaba, 3 tbsp at a time.
  3. Whisk in ½ cup of sugar and 1 tbsp salt.
  4. Using your dough hook (or hands if you do not have a stand mixer) gradually add in flour 1 cup at a time, mixing between each addition, until dough holds together.
  5. Knead dough until smooth. If you are using a stand mixer, do this with your dough hook. If you are doing this by hand, do this on a floured work surface.
  6. Grease a large bowl with vegan butter or olive oil. Add dough, and cover with a wrap or damp dishcloth. Place in a warm place (I like to put it in my oven with the light on), and let it rise for 1 hour, or until it’s almost doubled in size.
  7. After it’s doubled in size, punch down the dough, and cover again. Let rise for another half an hour.
  8. This will make 2 loaves, so cut your dough in half. Next braid your Challah.
  9. To make a 6-braid challah:
  10. Take half the dough and form it into 6 balls.
  11. With your hands, roll each ball into a strand.
  12. Place the 6 strands in a row, and pinch the tops of the strands together.
  13. Then, follow my favourite video tutorial here:
  14. Then place a large baking mat on top of baking sheet and grease the mat.
  15. Place braided loaves on the greased baking mat with at least 2 inches in between.
  16. To make a 3-braid Loaf:
  17. Take half the dough and form it into 3 balls.
  18. With your hands, roll each ball into a strand.
  19. Place the 3 strands in a row, and pinch the tops of the strands together.
  20. Braid as you would a hair in your hair. Tuck ends under the loaf.
  21. Place braided loaves on a greased baking sheet with at least 2 inches in between.
  22. Brush both loaves with 3 tbsp aquafaba or more as needed to cover completely, and allow to rise for another hour.
  23. Meanwhile, preheat oven to 375F.
  24. When ready to bake, brush loaves with additional aquafaba and then leave as is, or sprinkle with sesame seeds, if you’re feeling crazy, everything bagel seasoning.
  25. Bake on middle rack for 30-35 mins, or until golden brown, turn halfway through for even baking.
  26. Cool loaves on a wire cooling rack.
Nutrition Information
Serving size: 1 slice Calories: 215 Fat: 4.9g Saturated fat: 1g Trans fat: 0g Carbohydrates: 35.5g Sugar: 4.9g Sodium: 329.36mg Fiber: 1.6g Protein: 4.9g Cholesterol: 0g
Recipe by The Edgy Veg at