Eggless Challah Bread (Vegan)

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Eggless Challah bread is an easy egg-free and vegan version of the famous Challah bread from the Jewish cuisine. This is one of the best Vegan Challah bread which uses minimum pantry ingredients and is soft and yummy.

Eggless Challah Bread


Challah basically means a loaf of bread or a cake. Challot, Challah, challoth or challos is a special breaded bread from the Jewish Cuisine. Typically eaten for ceremonial occasions such as shabbat or major Jewish Holidays. 

Water Challah

Traditional recipes call for eggs, flour, water, sugar, yeast, oil, and salt. However, we do have challah made without eggs and is called “Water Challah”. Some ritual purposes prefer egg-free bread and hence it exists. Though they might not be referred to as challah but considered variants of regional bread. (Source wiki).

Eggless Challah Bread

Braiding of Challah

I was fascinated by the way this bread looks. When I first saw this, I was in love with it. The way these beauties are braided. Each and every bread have some different pattern. It’s an art and adds some fun to your bread making.

The braiding is easy, it is just that you need to follow the steps properly.  Once the dough is made it is then rolled into rope-shaped pieces and then braided. One can have different styles of braiding.

The strands can go from 3-4-5-6-7-8-9 to much more. I am using a simple braiding here as it was my first one. Was successfully able to do the braiding in the second go. What I did was, I divided the dough to make 2 loaves and made one 4 braided and the other 6. I enjoyed doing this and loved the 4 one more than the 6.  I followed this tutorial here which is very clear and concise.

Eggless Challah Bread

Types of challah

There are many variants of challah bread. One can make sweet challah by adding raisins, saffron, chocolate, coffee, cinnamon, etc in the dough. Savoury Challah recipes can have different herbs like Dill, Zaatar spice, different types of cheese, pesto, etc. Just play around once you get the basic challah right.

Different Bread recipes almost same ingredients

If you see my bread recipes or my series  A-Z International Flatbreads Series you will find that many of the recipes call for the same ingredients. But still the texture, the taste is so different. The ratio of ingredients, time, method of proofing, and the way of cooking makes a lot of difference. 

Recipe process of Eggless Challah Bread or Vegan Challah Bread

This challah uses simple everyday ingredients for bread making. It uses flour, sugar, oil, lukewarm water, salt and yeast. I have used all-purpose flour here, but my next try would be with whole wheat flour.

Rest the process is very simple and similar to other bread except the second proofing time is much less. However, the proofing time will vary depending on climate too.

The challah came out so beautiful and perfectly baked. I have used milk for brushing the bread to get the lovely golden brown color. Vegans can use any vegan milk or use maple syrup for the shiny lust.  Also whenever I bake bread, once baked I immediately apply some butter. This helps the bread to stay soft. But this is completely optional. 

Eggless Challah Bread

This bread can be enjoyed with simple butter, jam, or any spicy homemade chutney. We enjoyed this bread in Breakfast with some tea and for lunch with some spicy egg curry.

I have baked this bread as a monthly theme for a Bread Bakers in October 2018, an event hosted by Karen from Karen’s Kitchen Stories.  She gave us the challenge to make bread from Middle Eastern cuisine. Karen has different types of Challah bread on her blog. I love her Section Challah bread. I am sure to bake this bread sooner than later.  

Today I am just updating the contents of this post to give my readers more information about what is challah and braiding related to it. I am also sharing this with our Foodies_RedoingOldPost

Eggless Challah Bread

Eggless Challah Bread (Vegan)

Eggless Challah bread is an easy, soft and delicious egg-free and vegan version of the famous Challah bread from the Jewish cuisine.
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Course: Breakfast, Main Course
Cuisine: Middle Eastern
Keyword: Bakes, Bread, Challah, Eggless, Vegan
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 2 hours
Total Time: 50 minutes
Servings: 2 Loaf
Author: Renu Agrawal-Dongre


  • Oven Tray
  • Oven


  • 3 Cup All purpose Flour / Maida / Plain Flour
  • 1/4 Cup plus 1/4 tsp Sugar
  • 1/4 Cup Oil (Vegetable or Canola)
  • 1 1/4 C Lukewarm water
  • 1/2 tsp Salt
  • 2 1/4 tsp 1 packet, active Dry yeast
  • Optional: Milk, Maple Syrup for an egg-free shine (I used Milk – Vegans can use any vegan milk)


  • Place Luke warm water in mixing bowl. Add yeast and 1/4 tsp sugar, mixing gently. Let yeast proof for about 10 minutes.
  • If the yeast has not proofed discard and start again.
  • In a large bowl or your add in the yeast and vegetable oil and mix. To this add in the flour, sugar and salt. 
  • Knead the dough by hand or using a dough beater in an electric mixer. 
  • If the dough is not holding together as a ball, add a bit more oil or water. If the dough is very sticky, add more flour. (But try to limit this, add only if necessary.) 
  • Turn the ball out onto a floured work surface and punch a few times until very smooth. 
  • Place in greased/Oiled bowl and cover and keep it aside to rise until double in size. Around 1 to 1.5 hour. 
  • After the dough has double in size, punch down the ball in the bowl and remove any air bubbles. Divide the dough into 2 equal size portions and braid using your preferred method. 
    Braiding of Eggless Challah Bread
  • Set aside on a baking tray to rise for 20-30 minutes.  Just before baking brush the top with milk or maple syrup.
  • Bake at 350 for 25-30 minutes.
  • After removing from the oven, apply some butter. (Optional)


  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu

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22 thoughts on “Eggless Challah Bread (Vegan)”

  • I thought I commented here earlier… anyways…

    Loveddddd that golden hue and the lovely braid you got , Renu.. Perfect to slice up and serve with a bowl of hot soup 🙂

  • 5 stars
    Oh goodness, this looks amazing and easy to make even for someone like me who can’t bake bread very well. I love challah bread!

  • I have never tasted challah bread before but it looks spectacularly tasty! I think it looks really pretty too, perfect at a party table.

  • 5 stars
    I have eaten challah bread fair bit as a child and I love it. I do love any bakes made with enriched dough and was quite surprised that you didn’t use any eggs in this recipe! Your challah looks beautiful , the braid is perfect and that crumb and gloss on it – 5 stars from me! Thank you for sharing with #BakingCrumbs 🙂

  • 5 stars
    Wow! I have always wanted to have a go at baking challah it always looks so sophisticated and just downright beautiful. Reading your post I realise now how versatile it is too. I imagine it is extremely satisfying to pull it out of the oven!!! Off to pin. Thank you for bringing it too #BakingCrumbs

  • Both of them look amazing. Well done! I think I like the bigger one more because it has more details. I’ll have to check that youtube video to see how to make it. It’s something I’d love trying myself.

  • would you please make the metric measurement? i tried google it but every website have different conversion. please help thanksh

    • My 1 cup – 235 ml. I use the US size standard cup and spoon set for measurements.
      When I make next I will measure and update the recipe. Sorry for this time.
      Thank You,

  • 5 stars
    Thanks so much for this recipe! I made it yesterday and now I have a bunch of orders for more this week haha
    I was wondering, can this dough be made ahead? Eg made in the evening and baked the next morning? Thanks so much!

    • Thank You so much for the feedback. I am so delighted it turned out good for you and you have orders now. Yes definitely you can keep the dough in refrigerator. Just cling wrap it and keep it for slow rise, when you want to bake remove it, let it come to room temperature, shape it let it prove and then bake. It would taste even better. Let me know how it turned out for you

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