Every vegan Challah recipe I looked up was super complicated, required 5 different mixtures in separate bowls, and took me forever to make. So what did I do? Make my own!
What you’ll need:
For the Challah…
3 1/2 cups all purpose flour
2 tsp active dry yeast
1/4 cup vegetable oil
1 tsp salt
3-6 tbsp sugar, depending on how sweet you like your Challah
1 cup room temperature water
For the topping…
Sesame seeds or poppy seeds or any other seeds you like*
1/2 tbsp vegetable oil
1 tsp agave
1. In a large bowl, combine the flour, yeast, salt, sugar, and oil. Mix. Gradually start to add the water while mixing. I use one hand to add the water and one hand to mix.
2. After mixing for at least 7 minutes, turn the dough into a ball and leave in an oiled bowl. Cover the bowl with a towel and let the dough rest for 1-2 hours. Your dough should double in size.
3. After an hour or two, take out the dough and roll it out into rolls, a braided challah, or however you like your challah. Once you’ve made the dough into the shape you want it in, cover again with a towel for an additional hour.
4. Pre-heat your oven to 330 F. In a small bowl, mix the vegetable oil for the topping and the agave. Brush the mixture on your challah and sprinkle your sesame seeds.
5. Bake for 30-45 minutes. Your challah should be brown on top and brown on the bottom without being burnt! It’s very easy to burn your challah on the bottom, so make sure to keep an eye on it.
*You can really use any seeds you like. Some people enjoy sunflower seeds on their challahs. Sesame seeds are the traditional topping but feel free to get creative! You can also mix them up 🙂