Everything Bagel Challah

Uncategorized Nov 18, 2022
Everything Bagel Challah
By Debbie Adler
Serves 8
Must Have
1 packet active dry yeast
1 cup warm water, about 108°F (microwave for 30 seconds)
2 tablespoons coconut nectar (or dark maple syrup)
2 cups sorghum flour
¾ cup tapioca flour
½ cup garbanzo bean flour
½ cup sweet white rice flour
1 tablespoon psyllium husk powder (I use Frontier brand)
1 teaspoon sea salt
¼ cup pumpkin puree
½ cup any plant-based milk
2 tablespoons any plant-based milk
1 tablespoon molasses
2 teaspoons Everything Bagel Seasoning
Must Do
1. Preheat the oven to 200°F and then turn it off. Line a 15 x 13-inch baking sheet with parchment paper.
2. To make the dough, combine the warm water and yeast in a small bowl. Add the coconut nectar and stir to combine. Let the yeast mixture sit for about 8 minutes, or until foamy.
3. Whisk together the sorghum flour, tapioca flour, garbanzo bean flour and sweet white rice flour, psyllium husk powder and salt in a large bowl. Make a well in the middle.
4. Add the pumpkin puree and plant-based milk to the yeast mixture, stir to combine and then pour into the flour mixture. Mix together until a dough forms.
5. Transfer the dough onto the prepared baking sheet, and divide the dough evenly into three, 12-inch long strands. Pinch the strands together at one end. Cross the ends in the middle one at a time to make a simple braid, and then pinch the ends together on the other side.
6. Cover with a clean dishtowel and place the braided dough in the oven for 1 hour to allow the dough to rise.
7. Take the risen dough out of the oven, remove the dishtowel and preheat the oven to 375°F.
8. To make the glaze, mix together the plant-based milk and molasses in a small bowl. Brush the challah with the glaze, and sprinkle the top with the everything bagel seasoning.
9. Place an 8 x 8-inch pan filled with ice cubes on the lower rung of the oven to help crisp up the crust.
10. Bake the challah until the crust turns golden brown and it feels firm to the touch, about 40 minutes.
11. Transfer the baking sheet from the oven to a wire rack and let sit for 30 minutes before removing the challah for a complete cooldown.
Keep in an airtight container for up to 3 days or wrap and freeze for up to 3 months.