Vegan Challah Recipe

I’ve always loved baking challah, but finding a genuinely good vegan version took a little work. If you’re looking for a rich, beautifully braided bread free of eggs and dairy, this vegan challah recipe is a complete game-changer. We’ve elevated the classic bread into a showstopper by adding a rich, nutty fig-tahini swirl that makes it perfect for a holiday centerpiece or special weekend breakfast. This recipe offers a soft, light texture and deep, satisfying flavor that feels truly hearty, yet is designed to be approachable for home bakers of any skill level. The combination of sweet figs, creamy tahini, and toasted sesame glaze makes this a unique, family-friendly treat.

Ingredients

• Strong Bread Flour: 500 g strong bread flour (about 4 cups), plus extra for dusting. Using high-protein bread flour is essential for creating the characteristic chewy, airy texture of challah bread. Do not substitute with all-purpose flour, as the resulting bread will be denser and less elastic.
• Yeast and Sugars: 7 g (2 ¼ tsp) active dry yeast, 75 g (1/3 cup) granulated sugar, 30 ml (2 tbsp) maple syrup or agave nectar, 120 g (1 cup) powdered sugar. The granulated sugar feeds the yeast during activation and provides sweetness to the dough. The maple syrup in the filling and powdered sugar in the glaze balance the nutty notes of the tahini.
• Liquids: 180 ml (¾ cup) warm water (40-43°C / 105-110°F), 60 ml (¼ cup) neutral vegetable oil (such as grapeseed or sunflower oil), 60 ml (¼ cup) unsweetened plant-based milk (soy or almond recommended). The warm water temperature activates the yeast; if it’s too hot, it will kill the yeast, and if too cold, it won’t rise. The oil and milk provide moisture and tenderize the dough, replacing traditional eggs and butter.
• Flavor and Spices: 5 ml (1 tsp) alcohol-free vanilla extract, 2.5 ml (½ tsp) ground cinnamon (for filling), pinch of fine sea salt (for filling), 2.5 ml (½ tsp) toasted sesame oil. The vanilla adds a subtle, warming flavor to the base bread. The sesame oil provides a deep, toasted aroma to the final glaze.
• Filling and Topping: 100 g (1 cup packed) dried figs (stems removed, finely chopped), 60 ml (¼ cup) tahini, 15 g (1 tbsp) vegan margarine, 15 g (1 tbsp) toasted sesame seeds, plus 2 tbsp extra tahini (for glaze). If your dried figs are very hard, soak them in hot water for 10 minutes before chopping to make them pliable. Tahini gives a rich, nutty depth to the filling and glaze that complements the figs beautifully.

Instructions

Here’s how to create this beautiful vegan challah recipe from start to finish. Follow these steps carefully, paying attention to the rising times, for a perfect result.

1. Activate the Yeast: In a small bowl, combine the warm water, 1 teaspoon of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active and ready to use. If it doesn’t foam after 10 minutes, your yeast is likely expired; start over.
2. Mix the Dough: In a large mixing bowl, whisk together the bread flour, remaining granulated sugar, and salt. Make a well in the center. Pour the activated yeast mixture, vegetable oil, plant-based milk, and alcohol-free vanilla extract into the well. Mix with a wooden spoon or your hands until a shaggy dough forms, ensuring all dry flour is incorporated.
3. Knead and First Rise: Transfer the shaggy dough to a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and no longer sticky. Form into a ball. Lightly grease a clean large bowl with oil or margarine. Place the dough ball in the bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. This vegan challah recipe relies on a good first rise to build structure and texture.
4. Prepare the Swirl Filling: While the dough rises, prepare the fig-tahini swirl. If figs are very dry, soak them in hot water for 10 minutes, then drain thoroughly. In a small food processor or by hand, combine the finely chopped dried figs, 60 ml tahini, maple syrup, ground cinnamon, and a pinch of salt. Process or mix until a thick, spreadable paste forms; set aside for assembly.
5. Shape the Challah: Once the dough has doubled, gently punch it down and transfer it to a lightly floured surface. Roll the dough into a large rectangle (approximately 12×18 inches). Evenly spread the fig-tahini swirl mixture over the entire surface of the dough, leaving a small border along one long edge. Starting from the opposite long edge, tightly roll up the dough into a log, pinching the seam to seal. Rolling this vegan challah recipe dough quickly will prevent the filling from softening the dough too much.
6. Braid the Dough: To create the braid, use a sharp knife to cut the log lengthwise down the middle, creating two long strands with the swirl exposed. Carefully pinch one end of the two strands together. Twist the two strands together, ensuring the exposed swirl faces outwards. When I make this at home for my family, I often find it easier to make two shorter logs rather than one large one, which simplifies handling during the twist. Join the ends of the two twisted strands and gently form a challah shape (a simple circle or braid), pinching the ends to seal securely.
7. Second Rise and Bake: Carefully transfer the braided challah to a baking sheet lined with parchment paper. Cover loosely with a clean kitchen towel and let rise again for 45-60 minutes, or until noticeably puffed. Preheat your oven to 190°C (375°F). Brush the risen challah gently with the melted vegan margarine for a golden crust. Bake for 25-35 minutes, or until the challah is deeply golden brown and sounds hollow when tapped on the bottom; loosely tent with foil if browning too quickly. Baking the vegan challah recipe until golden provides a satisfying crust.
8. Glaze and Serve: While the challah cools slightly, prepare the toasted sesame glaze by whisking together the powdered sugar, reserved 2 tbsp tahini, 15 ml plant-based milk, and toasted sesame oil until smooth. Stir in the 1 tbsp toasted sesame seeds. Once the challah has cooled for about 15-20 minutes, drizzle the toasted sesame glaze generously over the warm challah. For plating, slice the challah to reveal the beautiful fig-tahini swirl and serve warm. The finished vegan challah recipe should have a beautiful dark swirl when cut.

Tips for a Perfect Rise and Braiding

The Secret to Soft Challah

The key to a successful challah is a full first rise where the dough doubles in size. Fresh yeast is crucial; test it first by mixing it with warm water and sugar to make sure it foams, which confirms it’s active. Find a cozy, warm spot in your kitchen—I often turn on the oven light and let the bowl sit inside—to ensure a robust rise. Don’t rush it; the dough should at least double in size to build structure and flavor.

Mastering the Swirl Twist

The two-strand twist is easier than a traditional challah braid and showcases the filling beautifully. After cutting the log, twist the two strands together gently, making sure the cut side always faces outward to maximize visibility. If the filling starts to squeeze out while twisting, lightly dust your fingers with flour and handle gently; don’t over-twist.

Achieving a Golden Crust

Since this vegan challah recipe uses no eggs, we rely on a pre-bake wash to achieve that rich golden color. Brush generously with melted vegan margarine before the second rise. For an even shinier finish, I often add a tiny splash of plant-based milk to my margarine wash. Avoid over-baking, which can lead to a dry crust; test for doneness by tapping the bottom of the loaf—it should sound hollow.

Making Ahead and Storage Tips

Freezing the Dough

You can prepare this vegan challah dough through the first rise, then wrap it tightly and freeze it for up to 3 months. Thaw overnight in the refrigerator before punching down, shaping, and proceeding with the second rise and baking. The freezing process changes the yeast’s activity slightly, so expect the second rise to potentially take longer than usual.

Storing the Baked Challah

Store any leftover challah tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. To maintain freshness, avoid placing it in the refrigerator, as cold temperatures tend to accelerate the staling process in yeast breads.

Reheating

To enjoy warm, fresh-tasting slices, preheat your oven to 350°F (175°C), wrap slices in foil, and heat for 5-10 minutes. This works best before applying the glaze; if already glazed, heat quickly to avoid melting the glaze completely.

FAQs

Can I use all-purpose flour instead of bread flour for this vegan challah recipe?

While possible, it’s not recommended for the best results. All-purpose flour has less protein, resulting in a less chewy, denser texture that won’t hold the swirl as well. The higher protein in bread flour is essential for the characteristic airy structure of challah.

How do I know when the bread is done baking?

The challah should be deeply golden brown on top and sound hollow when tapped on the bottom. If it starts to brown too quickly, loosely tent with aluminum foil for the remaining bake time to ensure the interior cooks through without burning.

What other fillings can I use if I don’t like figs?

You can swap the fig-tahini swirl for a variety of fillings, such as cinnamon sugar (2 Tbsp cinnamon, 1/3 cup sugar, and 1 Tbsp vegan margarine), a simple chocolate spread (vegan Nutella style), or even a savory pesto. This particular vegan challah recipe is versatile, so feel free to experiment.

My dough didn’t rise. What happened?

The most common reasons are using old or expired yeast, or using water that was too hot (which kills the yeast) or too cold (which inhibits activation). Check the date on your yeast package and ensure accurate water temperature (105-110°F or 40-43°C).

How should I store leftovers of this challah bread?

Store leftovers of this challah bread in an airtight container or tightly wrapped at room temperature for up to 3 days. I find wrapping slices individually in wax paper before placing them in the container helps keep them fresh longer.

Can I make this a fully savory challah?

Yes, omit the sugar and vanilla extract from the dough, and choose a savory filling like roasted garlic, herbs, and vegan parmesan cheese. You can then replace the final glaze with a light brush of olive oil before baking.

Conclusion

This vegan challah recipe with its unique fig-tahini swirl proves that you don’t need eggs or dairy to create a beautiful, rich, and delicious bread. It’s a hearty option perfect for sharing; save this recipe to your Pinterest board for your next brunch and impress everyone with its beautiful braid and sweet, nutty filling.

vegan challah recipe

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• Author: Madison Clarke
• Total Time: 200 minutes
• Yield: 1 loaf (12 slices) 1x
• Diet: vegan

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Description

This rich, beautifully braided vegan challah features a unique fig-tahini swirl, offering a soft, light texture and deep, satisfying flavor. It’s an elevated, approachable recipe perfect for a special weekend breakfast or holiday centerpiece.

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Ingredients

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• 500 g strong bread flour (about 4 cups), plus extra for dusting
• 7 g active dry yeast (2.25 tsp)
• 75 g granulated sugar (1/3 cup), divided
• 180 ml warm water (3/4 cup), 105-110°F
• 60 ml vegetable oil (1/4 cup), neutral (grapeseed or sunflower)
• 60 ml plant-based milk (1/4 cup), unsweetened (soy or almond)
• 5 ml alcohol-free vanilla extract (1 tsp)
• 100 g dried figs (1 cup packed), stems removed, finely chopped
• 60 ml tahini (1/4 cup)
• 30 ml maple syrup (2 tbsp) or agave nectar
• 2.5 ml ground cinnamon (1/2 tsp)
• pinch of fine sea salt (for filling)
• 15 g vegan margarine (1 tbsp)
• 120 g powdered sugar (1 cup)
• 15 ml plant-based milk (1 tbsp) (for glaze)
• 30 ml tahini (2 tbsp) (for glaze)
• 2.5 ml toasted sesame oil (1/2 tsp)
• 15 g toasted sesame seeds (1 tbsp)

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Instructions

1. Activate Yeast: Combine warm water, 1 teaspoon of granulated sugar, and yeast in a small bowl. Stir gently and let sit for 5-10 minutes until foamy.
2. Mix Dough: In a large mixing bowl, whisk together the bread flour, remaining granulated sugar, and salt. Add the activated yeast mixture, oil, plant milk, and vanilla extract. Mix until a shaggy dough forms.
3. Knead and First Rise: Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1-1.5 hours, or until doubled in size.
4. Prepare Swirl Filling: While dough rises, combine finely chopped dried figs, 60 ml tahini, maple syrup, cinnamon, and a pinch of salt in a small food processor or bowl. Mix until a thick, spreadable paste forms.
5. Shape Challah: Punch down risen dough and roll into a 12×18 inch rectangle. Spread fig-tahini filling evenly over surface, leaving one long edge clear. Roll up tightly into a log, pinching seam to seal.
6. Braid Dough: Cut the log lengthwise down the middle into two strands. Pinch one end together, then twist the strands, ensuring the cut side faces outwards. Form into a challah shape (simple circle or braid) and pinch ends to seal securely.
7. Second Rise and Bake: Transfer braided challah to a parchment-lined baking sheet. Cover loosely and let rise for 45-60 minutes until puffed. Preheat oven to 375°F (190°C). Brush generously with melted vegan margarine. Bake for 25-35 minutes, or until deeply golden brown; tent with foil if browning too quickly.
8. Glaze and Serve: While challah cools, whisk powdered sugar, reserved 2 tbsp tahini, 1 tbsp plant-based milk, and sesame oil until smooth. Stir in sesame seeds. Drizzle glaze over warm challah and slice to serve warm.

Notes

To achieve a golden crust without eggs, brush generously with melted vegan margarine before baking. If your dried figs are very hard, soak them in hot water for 10 minutes before chopping to make them pliable for the filling.

• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Category: bread
• Method: baking
• Cuisine: middle eastern

Nutrition

• Serving Size: 1 slice
• Calories: 330 calories
• Sugar: 16 g
• Sodium: 150 mg
• Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 0 mg