Category: Recipes

We dig deep in the Internet Archives to find all Kosher related Recipes we can. Before we give them a precise purpose, the Internet Archeology Kosher Recipes are categorized in here.

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Recipes

Kichel Recipe: Traditional Bow-Tie Sugar Cookies

Post author By Kosher Bread Pro
Post date March 8, 2026

Pareve
Dairy-Free • Contains Eggs • Contains Gluten

Yield~40 cookies

DifficultyEasy

Active Time20 minutes

Total Time1½ hours

BrachaMezonot

Kichel are the lightest, crispiest, most addictive cookies in the Ashkenazi repertoire — and they contain exactly four ingredients. Flour, eggs, oil, and sugar. That is all. No butter, no leavening, no vanilla. Just a simple dough rolled impossibly thin, cut into rectangles, twisted into bow-ties, and baked until they puff, blister, and turn golden. The result is a cookie that shatters at first bite, dissolves on the tongue, and leaves nothing but sweetness behind.

Kichel (pronounced “KIH-khul,” from the Yiddish for “little cake”) were the kiddush cookie — the ones set out on platters at every Shabbat morning kiddush in every Ashkenazi synagogue from Warsaw to Williamsburg. They are the cookies of simchas and shivas, of afternoon tea and midnight snacking. They cost almost nothing to make, keep for weeks, and disappear faster than any other cookie on the table.

The secret to great kichel is in the rolling: the dough must be stretched paper-thin, almost translucent. When baked, this thin dough puffs dramatically, creating airy, blistered layers that are more cracker than cookie, more air than substance. Roll them thick and you get a dense, doughy disappointment. Roll them thin and you get magic.

Serve alongside our Mandelbrot and Rugelach for the ultimate Ashkenazi cookie platter.

Tags Ashkenazi, Pastries, Shabbat

Recipes

Potato Knish Recipe: Classic Jewish Baked Filled Pastry

Post author By Kosher Bread Pro
Post date March 8, 2026

Pareve
Dairy-Free • Contains Eggs • Contains Gluten

Yield12 knishes

DifficultyIntermediate

Active Time45 minutes

Total Time2½–3 hours

BrachaMezonot

The knish is Jewish comfort food in its purest form — a thin, golden shell of pastry wrapped around a filling so creamy and savory that one bite can transport you to a Lower East Side pushcart in 1920. For more than a century, the potato knish has been the street food of Jewish New York: sold hot from carts on Houston Street, steaming in deli windows on the Upper West Side, and piled on platters at every kiddush and shiva from Brooklyn to the Bronx.

The word knish comes from the Ukrainian or Polish word for a dumpling or filled pastry. Eastern European Jews brought the concept to America, where it evolved into something distinctly their own: a larger, more substantial pastry with a flaky, golden crust and a filling of mashed potatoes enriched with deeply caramelized onions, salt, and pepper. Nothing more. The genius of the knish is its simplicity — and the quality of its execution.

This recipe produces baked knishes, not the fried version you might find at a hot dog stand. Baking creates a lighter, flakier pastry with a golden exterior that crackles when you bite through it. The filling is smooth, creamy, and loaded with sweet caramelized onions. These are the knishes you remember from your grandmother’s kitchen — or wish you did.

Knishes pair beautifully with our Bialys and Corn Rye Bread for a complete Jewish deli spread.

Tags Ashkenazi, Pastries

Recipes

Babka Buns Recipe — Individual Chocolate Babka Rolls

Post author By Kosher Bread Pro
Post date March 7, 2026

Dairy
Contains Dairy • Contains Eggs • Contains Gluten

Yield12 buns

DifficultyIntermediate

Active Time50 minutes

Total Time4–5 hours

BrachaMezonot

What if babka came in individual portions? That is the idea behind babka buns — the same rich, buttery, chocolate-swirled dough that makes classic babka irresistible, shaped into individual rolls that fit perfectly in a muffin tin. Each bun is a miniature babka: layers of enriched dough spiraling around a dark chocolate filling, glazed with simple syrup while still warm, and absolutely impossible to eat just one of.

Babka buns solve the eternal babka problem: the uneven slicing, the crumbling, the debate over who gets the chocolatey end piece versus the leaner middle. With individual buns, every portion is perfect — each one a self-contained swirl of dough and chocolate, with maximum filling-to-bread ratio and a glossy, sticky finish.

These buns use the same enriched dough as our Chocolate Babka — butter, eggs, milk, and vanilla create a tender, brioche-like crumb. The filling is a simple but intense chocolate paste enriched with espresso powder, which deepens the chocolate flavor without adding coffee taste. Baked in a muffin tin, the buns emerge tall and swirled, ready to be brushed with warm simple syrup for a bakery-quality finish.

For the classic loaf version, see our Chocolate Babka. For a cinnamon variation, try our Cinnamon Babka.

Tags Ashkenazi, Babka, Dairy

Recipes

Pumpernickel Bread Recipe — Dark Jewish Rye Bread

Post author By Kosher Bread Pro
Post date March 7, 2026

Pareve
Dairy-Free • Egg-Free • Contains Gluten

Yield1 large loaf

DifficultyAdvanced

Active Time30 minutes

Total Time5–6 hours

BrachaHaMotzi

Pumpernickel is the darkest, densest, most mysterious bread in the Jewish baker’s repertoire. Where corn rye is light and accommodating, pumpernickel is brooding and intense — a bread so dark it is nearly black, with a flavor that is earthy, slightly bitter, and deeply complex. It is the bread of smoked fish platters, of cream cheese and lox, of sturdy deli sandwiches where delicate bread would simply surrender.

American pumpernickel — the kind sold in Jewish delis and bakeries from New York to Chicago — gets its dramatic color from a combination of dark rye flour, unsweetened cocoa powder, dark molasses, and instant coffee. This is distinct from traditional Westphalian pumpernickel, which achieves its color through 12–24 hours of extremely low-temperature baking. The American Jewish version is a practical adaptation: all the color and much of the flavor, achieved in a normal baking timeframe.

The crumb is dense and moist, almost cake-like, with a tight texture that holds up to heavy spreads and thick-sliced deli meats. The crust is dark and firm but not hard. The flavor is rich and complex — earthy from the rye, bitter-sweet from the cocoa and molasses, warm from the optional caraway. It is not a bread for the timid, but for those who love it, nothing else comes close.

Try this alongside our Corn Rye and Marble Rye for the complete Jewish deli rye bread trilogy.

Tags Ashkenazi, Rye Bread

Recipes

Onion Pletzl Recipe — Classic Jewish Onion Flatbread

Post author By Kosher Bread Pro
Post date March 7, 2026

Pareve
Dairy-Free • Egg-Free • Contains Gluten

Yield2 large flatbreads

DifficultyEasy

Active Time25 minutes

Total Time2½–3 hours

BrachaHaMotzi

Pletzl is the Jewish flatbread that nobody knows by name but everyone loves at first bite. Imagine focaccia — but thinner, crispier, and topped with a generous layer of caramelized onions and poppy seeds instead of olive oil and rosemary. That is pletzl: a flat, dimpled bread from the Ashkenazi baking tradition that deserves to be as famous as its Italian cousin.

The name pletzl comes from the Yiddish word for “flat” or “board,” which describes both its shape and its essential character. It is a simple lean dough — flour, water, yeast, salt, and a touch of oil — pressed flat on a sheet pan, dimpled with fingertips, and covered with sliced onions and poppy seeds before baking. The result is a bread that is crispy on the edges, soft and chewy in the center, and covered in sweet, caramelized onions.

Pletzl is closely related to the bialy — both come from the same Ashkenazi tradition of onion-topped breads. But where the bialy is an individual roll with a filled crater, pletzl is a large communal flatbread, torn apart and shared at the table. It is the bread you put in the center of a Shabbat lunch spread, the bread that disappears before anything else on the table.

Love onion-topped breads? Try our Bialys for the individual-roll version of this same delicious tradition.

Tags Ashkenazi, Flatbreads, Mizrachi

Recipes

Ka’ak al-Quds Recipe — Jerusalem Sesame Bread Rings

Post author By Kosher Bread Pro
Post date March 7, 2026

Pareve
Dairy-Free • Egg-Free • Contains Gluten

Yield6 large rings

DifficultyIntermediate

Active Time40 minutes

Total Time3–4 hours

BrachaHaMotzi

Ka’ak al-Quds — the bread of Jerusalem. If you have walked through Jaffa Gate into the Old City, you have seen them: large, oblong bread rings encrusted with sesame seeds, carried on wooden carts or stacked on the heads of vendors who call out to passersby. Ka’ak (also spelled ka’ek) is Jerusalem’s most ancient street food, a bread so deeply woven into the city’s fabric that it is impossible to imagine one without the other.

These sesame rings are larger than bagels, softer, slightly sweet, and completely covered — every surface — in toasted sesame seeds. The dough is simple: flour, water, yeast, sugar, olive oil, and salt. But the technique of coating and the long, slow proof produce a bread of remarkable character — chewy but soft, fragrant with sesame, with a golden crust that yields to reveal a tender, slightly sweet interior.

Ka’ak is traditionally eaten with za’atar mixed with olive oil (dipped or spread inside), hard-boiled eggs, or simply torn apart and eaten plain. Street vendors also fill them with falafel, hummus, or grilled cheese. It is breakfast, lunch, and snack — the bread for all hours in the city of all faiths.

For more Israeli bread traditions, see our Pita Bread and Za’atar Bread.

Tags Mizrachi

Recipes

Burekas Recipe — Sephardic Cheese-Filled Pastries

Post author By Kosher Bread Pro
Post date March 7, 2026

Dairy
Contains Dairy • Contains Eggs • Contains Gluten

Yield24 burekas

DifficultyIntermediate

Active Time45 minutes

Total Time2½–3 hours

BrachaMezonot

Burekas are the Sephardic pastry that conquered Israel. Walk down any street in Tel Aviv, Jerusalem, or Haifa and you will find them: golden, flaky, sesame-crusted crescents and triangles filled with salty cheese, creamy potatoes, or wilted spinach. They are the ultimate Israeli street food, sold from bakery windows for breakfast, lunch, and every snack in between. They are also one of the great Sephardic Jewish contributions to the world’s pastry canon.

The word burekas (also spelled börek, bourekas, or burek) traces back to the Ottoman Empire, where filled pastries were a staple of Turkish, Greek, and Balkan cuisines. Sephardic Jews throughout the Ottoman world — in Istanbul, Salonica, Izmir, and Rhodes — adopted and adapted the tradition, creating their own versions filled with the cheeses and vegetables available in their communities. When these Jews immigrated to Israel, they brought their burekas with them.

In Israeli bakeries, the shape of a burekas tells you its filling — a code that every Israeli learns as a child: triangles are cheese, half-moons are potato, rectangles are spinach. This system allows you to grab what you want without asking, even at the busiest bakery counter. It is an elegant solution born from practical necessity.

For another Sephardic filled pastry tradition, try our Sambusak. For Ashkenazi filled pastries, see our Hamantaschen.

Tags Dairy, Pastries, Sephardic

Recipes

Corn Rye Bread Recipe — Classic Jewish Deli Rye Bread

Post author By Kosher Bread Pro
Post date March 7, 2026

Pareve
Dairy-Free • Egg-Free • Contains Gluten

Yield1 large loaf

DifficultyIntermediate

Active Time30 minutes

Total Time4–5 hours

BrachaHaMotzi

When someone says “Jewish rye bread,” this is the bread they mean. Corn rye is the quintessential American Jewish deli bread — the bread of Katz’s Deli, of Carnegie Deli, of every great Jewish delicatessen that ever stacked pastrami high and served it with a pickle. The name is a small mystery: there is no corn in the bread. “Corn” refers to the cornmeal dusted on the bottom of the loaf before baking, preventing sticking and adding a subtle crunch to the crust.

What defines corn rye is its restraint. It is not a heavy, dense, European-style rye. It is a lighter bread — predominantly wheat flour with 20–30% rye flour blended in — that has just enough rye character to be interesting without being overwhelming. The crumb is moderately open, slightly chewy, with a faint tang. The crust is thin and crackly, baked with steam. And then there are the caraway seeds, scattered through the dough, releasing their warm, anise-like aroma with every bite.

This is a lean bread — no eggs, no fat, no sugar beyond a touch of malt. It is honest and unadorned, designed to support rather than compete with the bold flavors of deli meats, mustard, and pickles. It is the most democratic bread in the Jewish repertoire: affordable, satisfying, and universally loved.

Pair this with our Bialys for the complete Jewish deli bread experience, or try our Marble Rye for the dramatic two-tone version.

Tags Ashkenazi, Rye Bread

Recipes

Kokosh Cake Recipe — Hungarian Jewish Chocolate Roll

Post author By Kosher Bread Pro
Post date March 7, 2026

Dairy
Contains Dairy • Contains Eggs • Contains Gluten

Yield2 loaves (~16 slices)

DifficultyIntermediate

Active Time40 minutes

Total Time3–4 hours

BrachaMezonot

Kokosh cake is babka’s quieter, denser, more intensely chocolatey cousin. Where babka is braided and dramatic, kokosh is a simple roll — enriched yeast dough spread thick with a cocoa-sugar-butter filling, rolled up tightly, and baked until the exterior is golden and the interior is a swirl of dark chocolate layers. It is less showy than babka but, many would argue, more satisfying to eat: denser, moister, with a higher filling-to-dough ratio that means every bite delivers a hit of chocolate.

Kokosh cake (also called kokosh, kokush, or simply “chocolate roll”) traces its origins to the Jewish communities of Hungary and the Austro-Hungarian Empire. Hungarian Jewish bakers, renowned for their pastry skills, created an entire repertoire of rolled and filled cakes — and kokosh was among the most beloved. When Hungarian Jews emigrated to America, particularly to Brooklyn, they brought kokosh with them. Today, it is a staple of Jewish bakeries throughout Borough Park, Williamsburg, and Flatbush.

The filling is the heart of kokosh cake: a generous layer of cocoa powder, sugar, and melted butter, sometimes enriched with chocolate chips or a splash of espresso. Unlike babka, which often uses a nutella-style spread, kokosh filling is grittier, more intensely cocoa-forward, and less sweet. The dough is soft and enriched — similar to babka dough but rolled rather than braided, which means the filling stays in distinct layers rather than getting swirled and mixed.

If you love our Chocolate Babka, kokosh cake is the next step in your Jewish chocolate bread education. Same family, different personality.

Tags Ashkenazi, Pastries

Recipes

Lachuch Recipe — Spongy Yemenite Jewish Pancake Bread

Post author By Kosher Bread Pro
Post date March 7, 2026

Pareve
Dairy-Free • Egg-Free • Contains Gluten

Yield8–10 lachuch

DifficultyEasy

Active Time20 minutes

Total Time1½–2 hours

BrachaMezonot / HaMotzi

Lachuch is the bread that bubbles. Pour the thin, fermented batter into a hot covered skillet and watch as hundreds of tiny craters form across the surface, creating a honeycomb pattern that is as mesmerizing to watch as it is satisfying to eat. Cooked on one side only, lachuch emerges spongy and soft on top, lightly crisp on the bottom — a bread of contrasts, like the Yemenite Jewish kitchen that created it.

In Yemen, lachuch (also spelled lahoh or laxoox) was an everyday bread, made from the simplest of ingredients: flour, water, yeast, and a pinch of salt. The batter ferments for an hour or more, developing a pleasant tanginess that gives lachuch its distinctive flavor. It is cooked in a covered pan, the steam trapped inside causing the top surface to cook gently while remaining pale and spongy. The bottom develops a thin, golden crust. The result is a bread that is simultaneously a pancake, a crumpet, and something entirely its own.

Yemenite Jews brought lachuch to Israel, where it became a beloved part of the country’s diverse bread landscape. Today, it is served in Yemenite restaurants throughout Israel alongside zhug (fiery green or red chili paste), crushed fresh tomato, hard-boiled eggs, and hilbeh (fenugreek paste). It is the bread of leisurely Shabbat mornings, of slow weekend breakfasts, of meals where the bread is not just an accompaniment but the centerpiece.

Lachuch completes the Yemenite bread family on our site. Pair it with our Kubaneh and Jachnun for a full Yemenite Shabbat bread spread.

Tags Flatbreads, Mizrachi, Shabbat