Maple-Glazed Vegan Water Challah (Pareve)

By
Miri Rotkovitz
Miri Rotkovitz
Miri Rotkovitz
Registered dietician, teacher, and award-winning cookbook author who has been exploring Jewish cuisine for almost 20 years.
Learn about The Spruce Eats' Editorial Process
Updated on 11/22/22
Tested by
Kayla Hoang
Photo of Kayla Hoang
Tested by Kayla Hoang
Kayla Hoang is a freelance recipe developer, writer, and baker whose Bangladeshi and Vietnamese roots influence all she does. Her life revolves around food and she can almost always be found waiting by the oven for a fresh batch of cookies.
Learn about The Spruce Eats' Editorial Process
Maple-glazed vegan water challah (pareve) slices

The Spruce Eats / Christine Ma

Prep: 30 mins
Cook: 35 mins
Rising Time: 2 hrs 30 mins
Total: 3 hrs 35 mins
Servings: 12 servings
Nutrition Facts (per serving)
241 Calories
5g Fat
43g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 241
% Daily Value*
Total Fat 5g 7%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 390mg 17%
Total Carbohydrate 43g 16%
Dietary Fiber 1g 5%
Total Sugars 7g
Protein 5g
Vitamin C 0mg 0%
Calcium 10mg 1%
Iron 2mg 12%
Potassium 61mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Years ago, some people tended to shun eggs for fear they'd raise their cholesterol. Lots of kosher bakeries turned out so-called "water challahs" to cater to the egg abstainers. Some people still do avoid eggs, but as nutrition science advanced, the egg was vindicated, and for many, the water challah was forgotten. 

It seems blasphemous to make egg bread (another name for challah) without eggs, but if you're out of eggs or vegan, this recipe produces a spectacular and delicious result. We have provided two methods of making this challah bread, one using the mixer and the other using a bread machine.

The dough rises beautifully and is easy to work with. Crusty, chewy, and a bit sweet, this recipe will become your go-to challah—even though there probably won't be any leftovers for French toast.

"This water challah is incredibly straightforward to make and the resulting loaf is tender and plush with the perfect slight sweetness. If you don’t have a stand mixer, the dough is super easy to make by hand. For a taller loaf, consider a six-strand braid." —Kayla Hoang

Maple-Glazed Vegan Water Challah (Pareve)/Tester Image
A Note From Our Recipe Tester

Ingredients

For the Challah:

  • 1 1/4 cups lukewarm water

  • 6 tablespoons vegan sugar, plus a pinch for the yeast

  • 2 1/2 teaspoons active dry yeast

  • 1/4 cup neutral oil, such as grapeseed or canola, more for the bowl

  • 4 to 4 1/2 cups all-purpose flour, divided, more for the work surface

  • 2 teaspoons salt, kosher salt, or pink Himalayan sea salt

For the Glaze:

Steps to Make It

Hand or Stand Mixer Method

  1. Gather the ingredients.

    Ingredients for maple-glazed vegan water challah (pareve) recipe gathered

    The Spruce Eats / Christine Ma

  2. Place the lukewarm water in a large bowl or stand mixer. Add a pinch of sugar and sprinkle with the yeast. Set aside in a warm place until the mixture is foamy, 5 to 10 minutes. If your yeast doesn't proof properly, discard the mixture and start again with new yeast.

    Water, sugar, and yeast in a bowl

    The Spruce Eats / Christine Ma

  3. With a hand whisk or the mixer's whisk attachment, mix in the sugar, oil, 2 cups of flour, and the salt.

    Loose dough in a bowl

    The Spruce Eats / Christine Ma

  4. Switch to a sturdy wooden spoon or the mixer's dough hook, and add the remaining flour 1 cup at a time, mixing well after each addition until a shaggy dough forms and begins to pull into a ball (you might not need all the flour).

    Dough in a bowl with a wooden spoon

    The Spruce Eats / Christine Ma

  5. Turn the dough out onto a lightly floured work surface. With clean, floured hands, knead the dough until it is smooth and elastic, 5 to 10 minutes. Alternatively, continue to knead in the stand mixer with the dough hook.

    Dough ball on a floured surface

    The Spruce Eats / Christine Ma

  6. Allow the dough to rest for 10 minutes.

    Dough ball on a floured surface, next to a bowl

    The Spruce Eats / Christine Ma

  7. Grease a clean large bowl with a bit of oil.

    Greased bowl

    The Spruce Eats / Christine Ma

  8. Place the challah dough in the bowl and turn to coat with the oil.

    Dough ball in a bowl

    The Spruce Eats / Christine Ma

  9. Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm place until the dough has risen to at least double its bulk, about 1 3/4 hours.

    Dough in a bowl, covered with plastic wrap

    The Spruce Eats / Christine Ma

  10. Punch the dough down.

    Dough in a bowl

    The Spruce Eats / Christine Ma

  11. The recipe will make 1 large challah loaf, 2 medium challah loaves, 1 medium challah loaf plus 6 challah rolls, or 12 challah rolls. Lightly grease 1 or 2 rimmed baking sheets or line them with parchment paper.

    Baking sheet lined with parchment paper

    The Spruce Eats / Christine Ma

  12. Shape or braid the dough as desired.

    Braided dough on a wooden surface

    The Spruce Eats / Christine Ma

  13. Place the shaped challah and/or rolls on the baking sheet(s) and cover with clean, dry tea towels. Allow to rise until doubled, 45 minutes to 1 hour.

    Braided dough on a parchment-paper-lined baking sheet, covered with a towel

    The Spruce Eats / Christine Ma

  14. If using 1 baking sheet, position a rack in the center of the oven. If using 2 baking sheets, position a rack in the upper and lower third of the oven. Heat the oven to 350 F. While the oven is heating, make the maple wash by whisking together the maple syrup and soy milk.

    Maple syrup and soy milk mixture in a bowl

    The Spruce Eats / Christine Ma

  15. Brush the wash over the challah with a pastry brush.

    Braided dough on a parchment-paper-lined baking sheet, and maple glaze in a bowl with a brush

    The Spruce Eats / Christine Ma

  16. Bake the challah until the crust is a deep golden brown and the loaf sounds hollow when tapped, about 30 to 35 minutes for a large challah, 20 to 25 minutes for a medium challah, and 15 to 20 minutes for rolls.

    Baked maple-glazed vegan water challah (pareve) on a parchment-paper-lined baking sheet

    The Spruce Eats / Christine Ma

  17. Cool on a wire rack before slicing and serving.

    Maple-glazed vegan water challah (pareve) on a cooling rack

    The Spruce Eats / Christine Ma

Tip

Make this in smaller loaves or rolls so you can freeze and save one (or more) for later use. This recipe makes 1 large challah, 2 medium challahs, 1 medium challah plus 6 challah rolls, or 12 challah rolls.

Bread Machine Challah

Place the ingredients in the bread machine in the order recommended by the manufacturer. Select "Dough Cycle." When the cycle ends, remove the dough from the machine. Shape as desired and transfer to prepared baking pans. Allow the challah to rise, covered lightly with a clean, slightly damp tea towel, for 30 minutes to an hour or until doubled in size. While the bread is rising, make the maple wash by whisking together the maple syrup and soy milk. Preheat oven to 350F. Brush the challah with the maple mixture. Bake in a heated oven until the crust is golden and the loaf sounds hollow when tapped, about 30 to 35 minutes for a large challah, 20 to 25 minutes for a medium challah, and 15 to 20 minutes for rolls. Cool on wire rack.

Recipe Variations

  • Top it with herbs such as fresh chopped rosemary, or some sesame seeds.
  • Mix in some raisins or cinnamon in the dough, or use both.

How to Store and Freeze

  • Although best eaten the day it is baked, this vegan challah bread will last for two to three days in an airtight container or plastic bag at room temperature. Do not place in the refrigerator as it will go stale quicker. It makes wonderful French toast.
  • Challah bread can be frozen for up to three months. Place it in an airtight container or freezer-safe bag and freeze.