Chocolate Hazelnut Swirl Vegan Pretzel Challah

Challah is a staple Jewish bread, usually reserved for Friday night Shabbat dinners. While I never made challah growing up, I fell in love with it during the COVID-19 pandemic. Kneading and braiding the dough gave me a sense of peace and satisfaction. There's no better feeling than taking a fragrant, golden-brown bread from the oven and pulling it apart to reveal a gooey, swirled chocolate center.

I experimented with dozens of vegan recipes before settling on one that is as delicious as it is animal friendly. Made with simple ingredients that everyone has on hand, this Chocolate Hazelnut Swirl Vegan Pretzel Challah combines a homemade chocolate hazenlut spread with a crispy pretzel exterior for a treat unlike any other. With easy prep, anyone can make it, whether you have no baking experience or have been baking for years. Your friends and family will devour this simple, gourmet vegan treat!

Recipe

Prep time: 3o minutes

Cook time: 20-25 minutes

Rising time: 3.5 hours

Total time: 4.5 hours

Ingredients:

For the bread:

• 4 cups bread flour
• 2 tsp instant yeast
• 1/3 cup white sugar or coconut sugar, plus 2 tsp for the yeast mixture
• 1.5 tsp sea salt
• 1/4 cup canola or melted coconut oil
• 1 cup + 1 tbsp warm water

For the chocolate hazelnut spread:

For the glaze:

• 2 tbsp pure maple syrup
• 1 tbsp water
• 1 tsp sea salt flakes

Directions:

1. Put the warm water in a medium-sized bowl and stir in 2 tsp sugar. Add the yeast and allow to sit for 10 minutes, until the top is frothy.

2. Add the flour, salt, and remaining sugar to a large mixing bowl. Whisk together until combined.

3. Make a well in the center of the flour mixture and add in canola/coconut oil, water, and yeast mixture. Mix with a wooden spoon until it forms a dough.

4. Remove the dough from the mixing bowl and place onto a lightly floured surface. Knead for about 10 minutes, until the dough forms a ball and springs back at the touch.

5. Place the dough into a large, lightly oiled bowl. Cover with a towel and allow to rise in a warm place for up to 3 hours, until doubled in size.

6. While the dough rises, prepare the chocolate hazelnut spread. Place all ingredients into a food processor. Process on high, until the spread is silky and resembles the texture of peanut butter.

7. Once the dough has risen, remove it from the bowl and place onto a lightly floured surface. Split it into three equal sections. Roll each section into a rope shape about 12 inches long.

8. Flatten each strand slightly and spread the chocolate hazelnut spread evenly onto each one. Roll the strands length-wise so that the spread is contained inside, and the strands resemble ropes. This is what creates your swirl.

9. Now's the best part: braiding the dough! Place the three strands parallel to each other. Press them together on one end, as with a friendship bracelet, and braid. When you get to the other end, press together. Tuck the ends under so that they are not visible.

10. Cover the braided challah and allow to rise in a warm place for 1.5-2 hours, until doubled in size. Ten minutes before the challah has fully risen, preheat the oven to 350 degrees Fahrenheit.

11. Before putting the challah into the oven, glaze the surface. In a small bowl, combine the water and maple syrup. With a pastry brush, glaze the challah. Make sure to cover the entire surface, as this is what achieves that golden brown exterior. Sprinkle with sea salt flakes.

12. Allow the challah to bake for 20-25 minutes, until golden brown on the outside and lightly golden on the bottom. Let cool for five minutes, then slice or pull apart to reveal your gorgeously swirled, perfectly melty, sweet-and-salty treat!