Teiglach (Honey Dough Balls)

Teiglach are the honey-cooked dough balls that crown the Rosh Hashanah table. Small nuggets of simple egg dough, simmered in a bubbling honey syrup until they turn golden and caramelized, then tumbled with nuts and sometimes ginger. They are sticky, sweet, crunchy, and utterly addictive — the original Jewish candy.

The name comes from the Yiddish word for “little pieces of dough,” and teiglach have been part of Ashkenazi Rosh Hashanah celebrations for centuries. The honey syrup connects them to the universal Jewish wish for a sweet new year, while their golden color evokes prosperity and blessing.

Making teiglach is a communal activity. The dough is simple enough for children to roll, and the honey cooking process fills the kitchen with an intoxicating aroma. They are traditionally piled into a towering mound, glistening with honey, nuts scattered throughout like jewels.

What Makes This Special

• Cooked in honey — not baked, not fried, but simmered in honey syrup for deep, caramelized flavor.
• Rosh Hashanah tradition — a sweet for a sweet new year, pareve for any meal.
• Simple dough — flour, eggs, oil, and a pinch of salt. That is all.
• Incredible keeping quality — the honey preserves them for weeks.

Kosher Observance & Halachic Notes

Ingredients

Dough

Honey Syrup

• 500 g (1½ cups) honey
• 200 g (¾ cup + 2 Tbsp) sugar
• 1 tsp ground ginger
• ½ tsp ground cinnamon

Add-ins

• 100 g walnuts or pecans, roughly chopped
• Optional: candied cherries, dried ginger pieces

Step-by-Step Instructions

Step 1: Make the Dough

Beat eggs with oil and salt. Sift flour, baking powder, and ginger together. Stir into the egg mixture until a soft, smooth dough forms. It should not be sticky. If it is, add flour 1 tablespoon at a time. Let rest 10 minutes.

Step 2: Shape the Dough Balls

Divide dough into small pieces. Roll each into a rope about 1 cm thick, then cut into 1.5 cm pieces. You should have about 60 small nuggets. They will expand during cooking, so keep them small.

Step 3: Cook in Honey

In a large, heavy-bottomed pot (at least 4 liters), combine honey, sugar, ginger, and cinnamon. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Important: The syrup must only gently bubble, never boil vigorously, or it will burn.

Carefully drop dough pieces into the simmering syrup, a few at a time. Stir gently to prevent sticking. Once all pieces are added, reduce heat to low. Cover and cook 45–60 minutes, stirring gently every 10–15 minutes. The teiglach are done when they are deep golden brown, firm, and the syrup has thickened significantly.

Step 4: Add Nuts

In the final 5 minutes, fold in the chopped nuts.

Step 5: Cool and Serve

Wet a large piece of parchment paper or a wooden board. Pour the teiglach onto the surface, spreading gently with a wet spatula. Let cool completely. The honey will set into a chewy, candy-like coating. Break into clusters or individual pieces to serve.

Storage & Make-Ahead

• Room temperature: 2–3 weeks in an airtight container. The honey acts as a natural preservative.
• Gifting: Teiglach make wonderful Rosh Hashanah gifts. Pack in cellophane bags or decorative tins.
• Do not refrigerate: Cold temperatures make the honey coating too hard.

Troubleshooting

Frequently Asked Questions

Can I use less honey?

The honey is not just flavoring — it is the cooking medium. You need enough to submerge the dough pieces. Do not reduce it below 400 g. The honey is reusable for other cooking after straining.

Why do teiglach need to cook so long?

The long, gentle cooking allows the dough to absorb honey and caramelize slowly. Rushing with higher heat burns the outside while leaving the inside raw. Patience is essential.

What nuts are traditional?

Walnuts and pecans are most traditional. Some versions use blanched almonds or hazelnuts. Any nut works. Some modern versions add dried cranberries or candied ginger.

Are teiglach the same as struffoli?

They are similar! Italian struffoli (fried dough balls in honey) likely share a common ancestor. Teiglach are cooked (simmered) in honey rather than fried first, giving them a different texture.