The Kosher Bread Path is your complete guide to Jewish baking at home. Eight recipes, centuries of tradition from Ashkenazi, Sephardi, and Yemenite kitchens, one journey from your first challah to overnight kubaneh — every loaf kosher, every step guided. These recipes span the full range of the Jewish bread tradition — from the pillowy braided challah that anchors every Shabbat table, to the rich chocolate swirls of babka, the crackling crust of a real New York bagel, the ancient craft of sourdough, the golden pull-apart layers of Yemenite kubaneh, and the holiday pastries that mark the Jewish calendar: flaky rugelach, poppy-seed hamantaschen for Purim, and golden sufganiyot fried in oil for Hanukkah. Every recipe includes precise gram weights, baker’s percentages, detailed kosher guidance with halachic notes, and step-by-step instructions clear enough for a first-time baker and thorough enough for a seasoned one.

Jewish bread baking is more than a kitchen skill — it is an act that connects the baker to centuries of tradition. The braiding of challah on a Friday afternoon, the separation of dough with a bracha, the sealing of a pot of kubaneh before Shabbat begins, the frying in oil to remember the miracle of Hanukkah — each gesture carries meaning beyond the recipe card. We built the Kosher Bread Path to honor that connection: every ingredient checked, every blessing noted, every step rooted in the way these breads and pastries have been made for generations.

Ashkenazi Breads

The braided, enriched, and boiled breads of the European Jewish tradition — from classic Shabbat challah to New York bagels and the sourdough frontier.

Sephardi & Mizrachi Breads

The layered, slow-baked, and fragrant breads of the Yemenite, North African, and Middle Eastern Jewish traditions — shaped by Shabbat observance and centuries of ingenuity.

Pastries & Holiday Bakes

The sweet side of Jewish baking — flaky pastries, filled cookies, and golden donuts, organized by occasion so you can bake with the Jewish calendar.

Quick Reference

About the Kosher Bread Path

Every recipe on the Kosher Bread Path has been developed with two commitments: baking excellence and genuine kosher observance. We use precise gram weights and baker’s percentages so you can reproduce consistent results every time. We include the correct brachot (blessings), guidance on Hafrashat Challah (separating challah dough), egg-checking procedures, and ingredient-level kashrus notes — because a great kosher recipe must be great in every sense of the word.

Our breads are organized by tradition and complexity. The Ashkenazi Breads section begins with Classic Challah — the recipe that teaches you how dough feels, how braiding works, and how fermentation transforms flour and water into something extraordinary. Chocolate Babka builds on that foundation with enriched dough and layered shaping. New York Bagels introduce boiling and high-heat baking. And Sourdough Challah is the summit — a levain-leavened loaf that takes 18 to 24 hours and rewards every minute of patience.

The Sephardi & Mizrachi Breads section opens a different world entirely. Kubaneh — the golden Yemenite pull-apart bread, slow-baked overnight in a sealed pot — is your introduction to a tradition where Shabbat observance and baking ingenuity merge into something extraordinary. This section will grow as we explore breads from North Africa, the Middle East, and beyond.

The Pastries & Holiday Bakes follow the Jewish calendar. Rugelach are year-round — perfect for a Shabbos dessert, a shiva visit, or a Tuesday afternoon. Hamantaschen belong to Purim, filled with poppy seeds, chocolate, or apricot jam, and tucked into mishloach manot baskets. Sufganiyot mark Hanukkah, fried in oil to honor the miracle, and filled with whatever brings you joy.