Water Challah, no eggs, no seeds

Home Forums Decaffeinated Coffee Water Challah, no eggs, no seeds

Viewing 8 posts - 1 through 8 (of 8 total)
  • Author
  • #613700

    I cannot make challah with eggs or seeds, because of family allergies. I have made Rebbetzin Kanievsky Z”L’s recipe, but I am looking for another amazing absolutely beyond delicious recipe for a water challah with zero eggs (not even glaze), the kind of challah that will make my family and friends go, “WOW! Can SHE bake challah!!!!!!” It has to be fluffy and soft inside and really crunchy outside. Anyone have a phenomenal go-to recipe for me?


    Seriously – nobody? Where are all my great bakers????


    I think the secret to fluffy challa is to let it rise again after you braid them. And guaranteed crusty crusts when you rebake the challahs for a few minutes


    “Where are all my great bakers????”

    I can’t say I’m great, but I’ll tell you how I make mine, which is without any oil, w/o eggs (except for an occasional glaze), and very little sugar (just for the yeast).

    Proof the yeast in warm water in a large cup or bowl. I use 1/4 to a half teaspoon per cup of flour and a few teaspoons of sugar to get the yeast activated.

    While waiting for the yeast (15-30 minutes), I get the flour ready, which usually includes extra gluten (sometimes I forget) which I pour in – say about a tbl spoon to 1/4 cup depending on amount of flour. I add 1 tsp of salt for every 3 cups of flour. Mix the dry stuff. Add the yeast water. Knead. Add more warm water as needed and knead. Usually the mixture is too wet. I think that’s a good thing as it means it is evenly mixed. Add more flour and knead in until dough is dry and rubbery. Take off Challah as appropriate. Let rise. Punch down. Shape. Let rise in a warm oven for about 1/2 hour. Take out. Preheat oven and bake at 400-410 for about 15 minutes (rolls) to 26 minutes (larger Challah – about 4 cups).

    I’ve never done the following, but it was in the Daf a while ago. The used to glaze with water to give a shiny look.

    I hope that helps.


    Thank you very much, MDG and Ivory. Btw, Ivory, most challah recipes call for a rise after shaping the challah loaves. I ended up using my go-to challah recipe, which I decided to tweak a bit, as it never seems sweet or salty enough. The loaves came out gorgeous, and mamesh a few of them look like real crowns,which l’kovod R”H is especially appropriate, though it was not a deliberate thing on my part when I was shaping them.


    Glad to hear all went very well.


    A good Shabbos to all (bensching licht in a moment).


    Here’s my recipe. I never baked challah until about 2 years ago, after I learned this recipe from my mother in law and I have only bought store challah once since then (including yom tov)! People ask me which bakery I bought my challahs in lol!

    Here goes:

    – 1 tablespoon yeast

    – 1 tablespoon sugar

    – some warm water (approx 1/3 cup but I never measure)

    mix together, let sit while you put the following into a bowl:

    – 1 lb flour

    – 1 cup warm water (start with 1/2 cup, add as needed. dough should be soft, not sticky.)

    – 1/4 cup oil

    – dash of salt

    – yeast/sugar mixture from above (even if it’s just starting to rise)

    mix together, preferably with kitchen aide or food processor. I use either one.

    let sit 20 minutes.


    do hafrashas challah.

    braid challah, top with whatever you want or leave with no topping, and bake on 375 for 20-30 minutes depending on how big your challahs are and how crispy you like the outside. No need to let them rise after braiding, they will rise in the oven.

    NOTE: The measurements above are proportional, sometimes I double or triple this recipe and it will taste great! Also, if you use 3 lbs or more you can say the bracha so I try to do that and freeze the extras.

    The best part of this recipe is that I know it by heart it’s so easy.

    I’d be curious to know if you tried it and how it turned out!

    Good Shabbos 🙂

Viewing 8 posts - 1 through 8 (of 8 total)
  • You must be logged in to reply to this topic.