Combine the flour, water, yeast, sugar, oil, and salt in a bowl. Using your hands or a mixer, knead together the ingredients until into a smooth and elastic dough, about 15-20 minutes. Add more flour as needed to prevent sticking.

Place kneaded dough into the bowl and let rise, covered, for 1-2 hours.

Once doubled in volume, punch the dough down and divide it into 3 equal pieces.

For color, add 1-2 tsp pitaya powder to one piece + 2-3 tsp pitaya powder to another piece. Knead until the color is evenly distributed.

Roll each piece into a long long, then braid the three strands together.

Pinch both ends together and place the braid onto a greased baking sheet.

Cover the loaf gently and let rise for 30-60 minutes, or until doubled in size.

Preheat oven to 350F. For a glaze, combine 1 tsp maple syrup + 2 tsp plant-based and brush it over the loaf.

When ready, bake the challah for 25-30 minutes, or until the loaf is golden on top. Let it cool on a wire rack and enjoy!