Whether you’re vegan, allergic to eggs, or watching your cholesterol, an egg free challah recipe will be helpful. This challah is fluffy and delicious, and you won’t notice the missing eggs.
Is bread good without eggs?
You might be surprised that you can make delicious bread, including challah, without eggs.
As long as the bread rises and has the right amount of flour-to-water ratio, it can work.
For vegans or people who don’t eat eggs, this recipe is a game changer.
Ingredients for Egg free challah:
- Flour
- Yeast
- Water
- Sugar
- Oil
- Salt
- Maple syrup
- Sesame seeds
How to make egg free challah:
- Make the yeast mixture.
- Add the flour and knead the dough.
- Allow it to rise.
- Braid the challah & allow it to rise again.
- Brush the glaze over the challah using a basting brush.
- Sprinkle sesame seeds over the challah.
- Bake the challah!
The best dips for this challah:
There’s something irresistible about challah and dips. The combination of a warm soft piece of challah with a smooth and flavorful dip is pure joy.
Try some of our favorite dips:
Make it in advance:
Like any challah, egg free challah freezes really well. So making it in advance will help you out tremendously. You can double this recipe and have enough challah for a few weeks.
When it comes to freezing challah you can do it both before and after the challah was baked.
Baking it in advance will save you a little more time but baking it the day you’re serving it will make it fresher. It’s up to you and your preference.
If the challah’s already baked simply warm it up at 300 degrees for around an hour. If it’s not yet baked, allow it to defrost overnight in the refrigerator and then bake it at 350 degrees for around 40 minutes.
Egg Free Challah
Ingredients
- 8 cups flour
- 3 teaspoons yeast
- 1/3 cup sugar
- 1 3/4 cup warm water
- 1/2 cup olive oil
- 1 tablespoon salt
For the glaze:
- 1 tablespoon maple syrup (optional)
- 1 tablespoon water
- 1 tablespoon sesame seeds for sprinkling
Instructions
- Add yeast, sugar, and water to a bowl and mix.
- Allow it to sit for five minutes or until bubbles form.
- Add the oil, salt, and flour to the mixture and mix well until the dough is smooth in texture.
- Cover the dough with a towel and allow it rise in a warm temperature for around one hour.
- To braid the challah start by splitting the dough into three pieces.
- Roll each piece into a string and place the strings onto a floured surface.
- Pinch the top ends of the three strings together.
- Braid the challah by taking the right string and folding it over the middle string and then doing the same with the left string.
- When you're finished braiding the challah pinch the bottom three end pieces together.
- Cover the challah and allow it to rise for an hour.
- Preheat your oven to 350 degrees.
- Mix the maple syrup (if using) with water and brush it over the challah using a basting brush.
- Sprinkle sesame seeds over the challah and bake for around 40 minutes or until the top of the challah is golden brown. Allow to cool before slicing.
- If the water isn't sticking to the challah using the basting brush add water to a pan, dip the entire top of the challah in it, and then dip the challah in a pan of sesame seeds.