hearah הֶרָה

Everything Bagel Challah 🥯

Vegan   Rachel Bousfield · 12 strands · 2 main loaves and 2 smalls

The garlic onion loaf’s savoury cousin: toasted sesame oil in the dough and everything bagel seasoning kneaded through it. Makes about 2,000g of dough: twelve strands, enough for two main loaves and two smalls.

Everything bagel challah dough, braided
Braided
Everything bagel challah, baked
Baked

Making the dough

  1. Whisk almond milk and sugar on 4/9 heat until 105–110 °F 🥛🍬
  2. Pour into a large bowl and sprinkle yeast on top. Bloom for 10 mins 🦠
  3. Reusing step 1’s pot without cleaning, warm the sunflower and sesame oils together on 4/9 heat to 105 °F 🌻🫘
  4. Turn burner off and move pot to a cool surface.
  5. Add allulose powder and sea salt 🍬🧂
  6. Gently pour the pot into the bowl.
  7. Whisk in the everything bagel seasoning 🥯
  8. Add liquid egg replacer 🥚
  9. Whisk until combined, adding flour in slowly 🍞
  10. Knead dough for 10 mins by hand.
  11. Cover the bowl with a wet towel.
  12. Proof for 1 hour and 45 mins at 95 °F.
  13. Remove the dough and braid into loaves — see Braiding Tips.

Second proof

  1. Place the loaves onto a baking sheet lined with parchment paper.
  2. Place baking sheet into oven.
  3. Loosely cover loaves with parchment paper.
  4. Hydrate the environment.
  5. Proof again for 2 hours at 95 °F.

Bake

  1. Preheat the oven to 350 °F.
  2. In a small bowl, whisk liquid egg replacer and allulose syrup 🥚🍬
  3. Brush liquid over loaves.
  4. Generously salt the top 🧂
  5. Place loaves into the oven.
  6. Loosely cover with parchment paper.
  7. Bake until the small loaves start to golden (usually ~15–20 mins).
  8. Remove parchment paper.
  9. Bake until the loaves are fully golden, pulling them out as each finishes.