Vegan Challah

Challah is one of those breads that feels almost impossible to replicate without eggs — that glossy braid, the soft pull-apart crumb, the golden crust — yet this recipe nails every single detail without a single animal product. The secret is aquafaba, the liquid from a can of chickpeas, which steps in for eggs both in the dough and in the shimmering glaze brushed over the braid before baking. A touch of maple syrup in that glaze deepens the color and adds just a whisper of sweetness to the crust. The dough itself comes together with pantry staples — flour, yeast, neutral oil, and organic cane sugar — and a stand mixer does the heavy kneading work so you're not exhausted before the first rise even begins. Two rises give the loaf its signature airy, pillowy texture, and the finished braid bakes up deep golden brown with a hollow thump that tells you it's done. A sprinkle of sesame or poppy seeds on top is optional, but it makes the whole thing look like it came straight from a bakery window. This recipe makes 10 servings, so it's perfect for a Shabbat table, a holiday spread, or honestly just a weekend when you want the whole house to smell incredible.

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