Shabbat Shalom! This is the easiest vegan challah recipe. We adapted this from a favorite soft pretzel recipe we found. Fresh-baked challah in less than 90 minutes and, most of this time is letting the dough rise and baking time. Amazing!
Easy Vegan Challah
Servings
4
servingsCooking time
40
minutesTotal time
1
hour10
minutesIngredients
¾ cup warm water (110-115 degrees)
2 teaspoons organic sugar
1 teaspoon active dry yeast (½ packet)
2 ½ cups unbleached all-purpose flour* (with upto ½ for kneading)
1 teaspoon salt
2 Tablespoons melted vegan butter (we like Miyoko’s brand)
10 cups water (for boiling…you’ll see)
⅔ cup baking soda
Abundant love
Directions
- Combine 3/4 cup warm water and sugar until dissolved, then sprinkle the yeast, whisk gently, and let rest until foamy (about 5 minutes).
- Add flour, salt and melted butter then, mix well and knead by hand for about 5 minutes until the dough is smooth and no longer sticky. Add extra flour along the way to reduce stickiness.
- Transfer the dough ball to a lightly oiled bowl and let rise for an hour.
- An hour later, the dough has risen and is ready for braiding. Now is a good time to put the 10 cups of water and the baking soda into a pot to bring to a boil. While this is happening, separate the dough into 3 equal parts. Roll each part into a long strand and then, braid the 3 strands to form the Challah.*
- Preheat your oven to 450 degrees.
- Once the pot of water is boiling, gently place your entire Challah (yes, you heard correctly) into the water for 30 seconds.
- Remove the Challah with 2 spatulas or slotted spoons, this is definitely the tricky part. Please be careful. Place the Challah on a baking sheet lined with parchment paper.
- Bake for 13 minutes. Then, remove from the oven and place on a cooling rack until you are ready to enjoy! Shabbat Shalom.
Notes
- * Our best Challah braiding tip is to leave each end loose as you braid and then tuck each end under the loaf and press together once braiding is done. There are many videos online to share braiding techniques too!
- ** Last week, I was low on all-purpose flour so, I substituted 1 cup of the all-purpose flour with whole wheat pastry flour and the challah was delicious. It was a little more hearty and the kids preferred the original recipe; however, every bite of challah was gone by dinner’s end!
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