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Easy No-Egg Challah Recipe

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This delicious and easy egg-free challah recipe delivers a beautifully braided, golden loaf perfect for those avoiding eggs. Soft and slightly sweet, it's topped with your choice of sesame seeds or everything bagel seasoning, making it a versatile treat for breakfast or any time of day.

Ingredients

Dough

  • 4 cups all-purpose flour (1 lb 2 oz)
  • 1 tablespoon active dry yeast
  • 2 ½ tablespoons sugar
  • 1 ¼ cups cold water
  • ¾ teaspoon oil
  • ½ tablespoon salt

Topping

  • ½ egg, beaten (optional, for glaze)
  • White sesame seeds OR everything bagel seasoning, OR poppy seeds
  • Black sesame seeds

Instructions

  1. Mix the Dough: In a large bowl or stand mixer, combine the all-purpose flour, active dry yeast, sugar, cold water, and oil. Mix together until a shaggy dough forms that holds together but is not smooth yet.
  2. Knead the Dough: Knead the dough on low speed for 5 minutes. As you knead, the dough will become smoother and start to pull together into a more cohesive mass.
  3. Add Salt and Knead More: Sprinkle in the salt, then increase the mixer speed to high and knead for an additional 5 minutes. The dough should become elastic and slightly tacky to the touch.
  4. First Rise: Cover the bowl with a towel or plastic wrap and set it aside for 1 hour. The dough will visibly puff up and feel airy when touched, indicating it's ready.
  5. Shape the Challah: Lightly flour your work surface and turn the risen dough out onto it. Divide the dough into equal strands and roll each strand into ropes. Braid the ropes together to form a loaf.
  6. Second Rise: Transfer the braided loaf to a parchment-lined baking sheet. Cover it and let it rise for 30 minutes, until it looks lighter and a bit fuller.
  7. Preheat Oven and Prepare Topping: Preheat your oven to 400°F (204°C). If using, brush the loaf lightly with the beaten egg to give it a shiny glaze. Sprinkle the loaf generously with your choice of white sesame seeds, everything bagel seasoning, poppy seeds, or black sesame seeds.
  8. Bake: Bake the challah for 15 to 20 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom, a sign that it's fully baked.
  9. Cool Before Slicing: Remove the loaf from the oven and transfer it to a wire rack to cool completely before slicing to allow the crumb to set perfectly.

Notes

  • Use cold water for the dough as it helps control fermentation and development of flavor.
  • Brushing the loaf with egg is optional but provides a shiny, golden crust.
  • You can customize toppings with white sesame seeds, black sesame seeds, poppy seeds, or everything bagel seasoning for extra flavor and texture.
  • If you prefer a vegan alternative, omit the egg glaze and use a plant-based milk or oil brush instead.
  • Make sure to allow the dough to rise until visibly puffy, as this ensures a light, airy crumb inside.

Find it online: https://simpleplatter.com/easy-no-egg-challah-recipe/