װעגאַניש גלאַזור פֿאַר חלות און בולקעלעך Vegan Glaze for Challah and Buns

 

Right: flax broth glaze, left: bean broth glaze

A while back I posted a couple of recipes for vegan challah and vegan burger buns.  The vegan challah, enriched with mashed potatoes, sweet potatoes, and squash, has just about taken over as my favorite challah recipe of all time.  In the original post, I made a glaze with agar, which was fine as a medium for attaching poppy seeds, but did not provide the high-gloss finish that sends our endorphins into overdrive when we lift the challah cover.

I think I am much closer with these.  On the left broth from cooking beans (inspired by all the hubbub about "aquafaba" in the veganosphere), but even shinier is the flax broth on the right.  I think it is indistinguishable from 

Flax Glaze for Challah and Everything

1 tablespoon flax seeds

3/4 cup water

Cook the flax seeds in the water for about ten minutes.  The liquid will become gloopy.  Strain out the seeds.  You can mix the seeds into the dough, sprinkle them on top, add them to granola, or whatever.  Allow the glaze to cool and brush onto shaped loaves before baking.