Eggless or “water challah” originated from certain parts of Eastern Europe and is particularly popular in Israel and Brooklyn, New York. It is typically glazed with an egg wash before baking, but a vegan version can be made by substituting the egg with oil or a natural syrup sweetener. I particularly like maple syrup diluted with a bit of water.
Join Cheryl Holbert on Wednesday, August 5 at 7:30 pm ET to learn how to shape round challah as part of The Nosher’s High Holidays Cooking Class Series. Register here.