Kugel Recipe: Let’s talk about kugel—this delightful, comforting dish that’s been warming hearts and bellies for generations. Kugel (pronounced “koo-gull”) is a traditional Jewish casserole, most commonly made with noodles or potatoes, and it can be either sweet or savory. Imagine a pasta bake that’s slightly sweet, custardy, and golden brown on top. That’s noodle kugel, one of the most beloved versions. On the other side, potato kugel is savory and crispy, often served alongside brisket or roast chicken.
Kugel is one of those dishes that doesn’t sound fancy, but once you’ve had a good one, you’ll find yourself craving it for every holiday, potluck, or Sunday dinner. It’s humble, homey, and has that nostalgic flavor that reminds many of cozy family gatherings.
History and Cultural Significance of Kugel
Kugel has deep roots in Ashkenazi Jewish cuisine, tracing back to around the 12th century. Originally, it started as a savory, bread-based pudding baked in the same oven as the cholent—a slow-cooked Shabbat stew. As Jewish communities migrated across Eastern Europe, kugel evolved. The bread was replaced by noodles or potatoes, and sweet ingredients like raisins, cinnamon, and sugar began to appear in some versions.
Today, kugel is a staple during many Jewish holidays such as Rosh Hashanah, Yom Kippur break-fasts, Passover (with specific kosher adaptations), and Hanukkah. It has become more than just a food—kugel is a symbol of tradition, family, and faith passed from one generation to the next.
Ingredients for Traditional Kugel
At the heart of any good kugel is simplicity. The ingredients are pantry staples, and yet they come together in a way that creates something magical. Here’s what you’ll typically need for a classic sweet noodle kugel:
- Egg noodles (wide) – These are the base. They provide the soft, pillowy texture.
- Eggs – They act as a binder and give the kugel its custardy feel.
- Sour cream – Adds creaminess and a slight tang.
- Cottage cheese – Contributes to that luscious, creamy texture.
- Sugar – Balances the tang with sweetness.
- Vanilla extract – Adds warmth and depth to the flavor.
- Butter – For richness and that perfect golden crust.
- Raisins or dried fruits – Optional, but often included in sweet kugels.
- Cinnamon – A dash of spice elevates the entire dish.
If you’re going for a savory potato kugel, swap out the noodles for grated potatoes, skip the sugar, and include onions, salt, and pepper.
Optional Add-ons and Variations
Kugel is nothing if not flexible. You can personalize it endlessly. Want to mix things up?
- Add crushed cornflakes on top for a sweet, crunchy topping.
- Toss in diced apples or pineapple for fruity bursts.
- Use ricotta instead of cottage cheese for a smoother texture.
- Sprinkle in some chopped nuts or shredded coconut for extra flair.
- Feeling indulgent? Add chocolate chips for a dessert-like twist.
Savory variations might include herbs like thyme or rosemary, or even a bit of grated cheese for extra umami. Kugel is a dish that invites creativity while staying deeply rooted in comfort food territory.
Tools and Equipment You’ll Need
Kitchen Tools Required
Don’t worry—you won’t need anything fancy to make kugel, and chances are, you already have most of these tools in your kitchen:
- Large pot – For boiling noodles or prepping potatoes.
- Mixing bowls – You’ll need at least two, one for wet and one for dry ingredients.
- Whisk – To blend eggs and dairy smoothly.
- Measuring cups and spoons – Precision is helpful when balancing sweet and savory.
- Spatula or large spoon – For folding everything together without breaking the noodles.
- Box grater (if making potato kugel) – To shred the potatoes and onions finely.
If you’re using non-stick spray or parchment paper, those will come in handy to make cleanup a breeze.
Best Baking Dishes for Kugel
The baking dish makes a difference, especially if you love the crispy edges of a kugel. The most popular choices include:
- Glass casserole dish (9×13-inch) – Ideal for even baking and serving straight to the table.
- Ceramic baking dish – Retains heat well and looks pretty on a holiday table.
- Cast iron skillet – Gives the best crispy edges if you’re making a smaller batch.
Make sure whatever dish you use is deep enough to handle all that delicious custardy filling without spilling over.
Preparing the Ingredients
Boiling the Noodles or Preparing the Base
This is where the magic starts. If you’re making a sweet noodle kugel, begin with boiling your egg noodles. Use wide egg noodles—they’re soft, tender, and perfect for soaking up the custard mixture. Boil them in salted water until just tender (about 6–8 minutes), then drain and set them aside. Don’t overcook them—remember, they’ll bake more in the oven and you want them to hold their shape.
If you’re making a savory potato kugel instead, peel and grate your potatoes and onions. The trick is to squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. This helps get that golden brown, crispy top without a soggy base. You’re looking for that latke-like crispiness, and moisture is the enemy here.
While the base is cooling (whether noodles or potatoes), it’s a good time to get your other ingredients prepped and ready. Pre-measure everything—mise en place is your best friend here!
Mixing the Wet Ingredients
Now for the creamy, rich custard base that makes kugel oh-so-luxurious. In a large bowl, crack and beat the eggs until smooth. Then, mix in the sour cream, cottage cheese, melted butter, sugar (if sweet), vanilla extract, and a pinch of salt. If you’re going savory, ditch the sugar and vanilla and instead go for grated garlic, salt, pepper, and maybe a touch of paprika or fresh herbs.
Mix everything thoroughly to make sure there are no lumps and everything is well incorporated. The texture should be thick and creamy—this is what’s going to bind the kugel together and give it that classic, rich bite.
Want to elevate it even more? Blend the cottage cheese in a food processor before mixing it in. It makes for a silkier finish, especially if you don’t love the curds’ texture.
Combining Everything Together
This step is all about harmony—bringing your cooked noodles (or drained potatoes) together with that rich custard mixture. Fold them together gently with a spatula. Don’t stir too aggressively—you want the noodles or potatoes to stay mostly intact so you get that layered, casserole-like texture.
If you’re adding in extras like raisins, apples, or spices, now’s the time. Sprinkle them in and gently fold again until they’re evenly distributed throughout the mixture. Taste test if needed (as long as your eggs are pasteurized).
Pour the whole mixture into your greased baking dish. Use a spatula to smooth the top out evenly, then drizzle with melted butter or sprinkle on your topping of choice—crushed cornflakes, cinnamon sugar, or even breadcrumbs for savory versions.
Step-by-Step Cooking Instructions
Preheating and Preparing the Oven
Alright, let’s get baking! Preheat your oven to 350°F (175°C). Kugel is best when baked slowly and evenly to allow all those rich ingredients to set and develop that golden crust on top. While the oven is heating up, let your assembled kugel sit at room temperature for about 10 minutes—this allows it to settle and helps the top brown more evenly.
Lightly grease your baking dish with butter or non-stick spray before pouring in your mixture. If you’re after a super-crispy edge, consider brushing the sides with melted butter instead. You’ll thank me later when you get that golden crunch with every slice.
Baking Time and Temperature
Place the kugel in the middle rack of your preheated oven. Bake uncovered for about 50 to 60 minutes. The exact time can vary depending on your oven and the depth of your dish, so keep an eye on it.
For sweet kugels, the top should turn golden brown with slightly crisp edges, and the center should jiggle just slightly when you move the pan. For savory potato versions, the top should be deeply golden and crispy all over.
If the top is browning too quickly, you can cover it loosely with foil for the last 15 minutes. But be sure to remove it near the end to let that final crisp form.
How to Know When It’s Done
There’s nothing worse than a kugel that’s either overcooked and dry or undercooked and runny. So, how do you know when it’s just right?
- Sweet kugel: The edges should be golden and pulling slightly away from the pan. Insert a knife into the center—it should come out mostly clean, with a bit of custard clinging on.
- Savory kugel: Look for an evenly browned top and edges. It should feel firm when pressed lightly in the center.
Once it’s done, let it rest for at least 15–20 minutes before slicing. This helps it set completely and makes for cleaner slices.
Sweet vs Savory Kugel
What’s the Difference?
Kugel may be one name, but it comes in two main flavor families—sweet and savory—and they’re practically culinary cousins. The sweet version is often made with egg noodles, rich dairy ingredients like sour cream and cottage cheese, and sweeteners like sugar, honey, or fruit. Think of it like a cross between mac and cheese and a bread pudding, topped with a golden-brown crust and filled with flavors like vanilla, cinnamon, and raisins.
On the flip side, savory kugel is typically based on grated potatoes or other vegetables like zucchini, carrots, or even spinach. The flavor is earthy, salty, and comforting, with onions and spices adding depth. If sweet kugel is the cozy dessert cousin, savory kugel is the hearty side dish that goes perfectly with brisket, roasted chicken, or a bowl of hot soup.
What sets them apart isn’t just the ingredients, but also the mood and setting they fit into. Sweet kugel often shines at brunches, break-the-fast meals after Yom Kippur, or even dessert tables. Savory kugel holds court at Passover Seders, Hanukkah dinners, or any meal where meat is on the menu.
Choosing the Right Flavor for the Occasion
If you’re trying to decide which kugel to make, think about your guests and the setting. Here’s a quick cheat sheet:
- Hosting brunch or a light lunch? Go with sweet kugel—it pairs beautifully with fruit, salads, and lox platters.
- Serving alongside meat dishes? Choose a savory kugel to balance the richness with a hearty, salty dish.
- Feeding kids or picky eaters? Sweet noodle kugel is usually a crowd-pleaser—it’s mild, creamy, and just sweet enough.
- Need a kosher dish for meat meals? Opt for a dairy-free savory kugel or one made with vegetable oil instead of butter.
Some folks even split the difference—adding a hint of sweetness to their savory kugel or making a lightly sweet version without fruit. Kugel doesn’t have to fit a mold; it just has to fit your taste.
Serving Suggestions
What to Serve with Kugel
Kugel is versatile—it can be the star of the show or a fantastic supporting act. Here’s how you can round out your meal with kugel as a centerpiece:
- With sweet kugel, serve alongside a bagel brunch spread, smoked salmon, chopped eggs, and a big fruit salad. It also pairs well with lighter dishes like roasted vegetables or simple green salads.
- With savory kugel, think traditional Jewish fare: roasted chicken, beef brisket, matzo ball soup, or sautéed greens. It’s also a great side for roasted turkey or even grilled meats.
For holidays like Hanukkah, kugel fits right in with latkes, applesauce, and sufganiyot (jelly donuts). At Passover, go for a matzo-based kugel that keeps things kosher for the season.
Presentation Tips
Kugel might be homey, but that doesn’t mean it can’t look impressive. Here’s how to serve it like a pro:
- Slice it cleanly with a sharp knife after letting it rest.
- Garnish sweet kugel with a sprinkle of cinnamon or powdered sugar.
- Serve savory kugel with a dollop of sour cream or a sprig of fresh herbs like parsley or dill.
- Use a decorative baking dish and bring it straight to the table—it’s rustic and inviting.
- For a brunch buffet, pre-cut into squares and place in cupcake liners for easy, mess-free serving.
If you’re hosting a formal dinner, serve it in neat slices with a small drizzle of sauce on the side—apple compote for sweet, or herbed aioli for savory.
Storing and Reheating Kugel
How to Store Kugel Properly
Kugel is one of those beautiful dishes that actually gets better the next day, making it perfect for prepping ahead. If you have leftovers or you’re planning ahead for a holiday, storing it right is key.
First, let the kugel cool completely at room temperature. Then, wrap it tightly with plastic wrap or aluminum foil. You can also transfer it into an airtight container. Stored this way, it’ll keep in the fridge for up to 4–5 days.
Want to store it even longer? Kugel freezes like a champ. Cut it into individual slices, wrap each one in plastic wrap, and place them in a freezer-safe bag or container. They’ll stay good for about 2 months. Just be sure to thaw them overnight in the fridge before reheating.
Best Ways to Reheat without Drying Out
Reheating kugel is simple, but doing it right makes all the difference. Here’s how to bring it back to life:
- In the oven: Preheat to 350°F, cover the kugel with foil, and bake for 15–20 minutes until heated through. Remove the foil at the end if you want to re-crisp the top.
- In the microwave: Place a slice on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warm. This keeps it from drying out.
- On the stovetop: Heat a non-stick pan over medium-low, add a little butter or oil, and pan-fry slices of savory kugel for a crispy finish.
Whether you’re making kugel for the week or saving leftovers from a feast, these storage and reheating tips will keep every bite as good as the first.
Common Mistakes to Avoid
Overcooking or Undercooking
Kugel might seem straightforward, but even a simple dish can go sideways if you’re not careful—especially with cooking time. Overcooking leads to a dry, rubbery texture that lacks that soft, custardy magic. Undercooking, on the other hand, leaves you with a gooey, raw center that never really sets. The key is balance.
Always bake your kugel on the middle rack of a preheated oven. If you’re using a glass or ceramic dish, be aware it retains heat longer, which can affect cooking time. Use a knife test: insert it into the center, and if it comes out mostly clean (a little moist is okay), it’s done. Letting the kugel rest for at least 15 minutes after baking is just as important—it continues to set and firm up as it cools.
Also, don’t rush the oven temperature. Baking at too high a temp can brown the top too quickly while leaving the center undercooked. Stick to 350°F and be patient—it’s worth the wait.
Getting the Texture Right
Texture is everything in a kugel. A perfect noodle kugel should be creamy and soft inside with a slightly crispy golden crust. Potato kugel? You want crispy edges and a tender, well-seasoned interior.
To get that right texture, make sure to drain your noodles or squeeze out your potatoes thoroughly. Too much liquid can cause a soggy, dense kugel that never sets right. The egg-to-dairy ratio is important, too—more eggs give it a firmer texture; more sour cream and cottage cheese make it softer and creamier.
If you’re experimenting with add-ins like fruit or vegetables, be careful not to overload it. These can release moisture and throw off the texture. Moderation is key. And when mixing, fold ingredients gently—overmixing can break noodles or make the mixture too dense.
Making Kugel Gluten-Free or Vegan
Gluten-Free Substitutions
Need to keep it gluten-free? No problem! Kugel is super adaptable, and there are plenty of options for avoiding gluten while still getting that satisfying texture and flavor.
For noodle kugel, swap out traditional egg noodles for gluten-free egg noodles or rice noodles. Just make sure to undercook them slightly—they can soften more during baking. For savory kugel, stick with naturally gluten-free bases like grated potatoes, sweet potatoes, or zucchini.
Double-check your dairy ingredients, too—some processed sour creams or cottage cheeses may contain additives that aren’t gluten-free. Always read the labels.
And if your recipe calls for a crunchy topping like breadcrumbs or cornflakes, you can use crushed gluten-free cereal, almond flour mixed with a little butter, or even gluten-free oats as a crunchy alternative.
Vegan-Friendly Ingredients
Going plant-based? You can absolutely enjoy kugel without dairy or eggs. For a vegan noodle kugel, here are some easy swaps:
- Eggs: Use a flax or chia egg (1 tbsp ground flax + 3 tbsp water = 1 egg). You can also use store-bought egg replacers.
- Sour cream & cottage cheese: Use plant-based alternatives made from cashews, almonds, or soy. Coconut yogurt or tofu-based sour creams work great, too.
- Butter: Use vegan butter or neutral oils like coconut or avocado oil.
For savory kugels, skip the eggs entirely and rely on shredded potatoes, onions, and a bit of flour or cornstarch to bind it together. Add garlic, herbs, and spices for flavor, and drizzle with olive oil before baking for that crispy top.
Whether you’re gluten-free, dairy-free, or vegan, kugel is surprisingly accommodating—and still just as comforting.
Kugel Recipe for Holidays
Kugel for Passover
Passover presents unique challenges for cooking, especially when it comes to kugel. Traditional noodles are off the table since leavened grains are avoided, but there are clever workarounds.
Enter matzo kugel—a Passover favorite. Instead of egg noodles, softened matzo sheets are used as the base. Soak them in warm water or broth just until soft, then layer or mix with the same rich ingredients as traditional kugel. You can go sweet or savory, depending on your menu.
For sweet matzo kugel, add apples, cinnamon, sugar, and raisins for a dish that feels like a cross between kugel and apple pie. For savory versions, include sautéed onions, herbs, and even ground nuts for texture.
Just make sure all ingredients are kosher for Passover, and avoid leavening agents. Many grocery stores carry Passover-approved dairy and matzo options during the holiday season.
Kugel at Hanukkah and Other Jewish Holidays
While Hanukkah is more famous for latkes and sufganiyot, kugel still makes a strong appearance on many festive tables. It’s hearty, delicious, and perfect for feeding a crowd. During Hanukkah, many families lean toward savory kugels—especially potato-based ones—because they fit right in with the fried, oil-rich foods traditionally served.
Kugel also makes a beloved dish for Yom Kippur break-fasts, Rosh Hashanah, and Shabbat dinners. For Rosh Hashanah, sweet kugels are often featured to symbolize a sweet new year. Add honey, apples, or even pears for seasonal flair.
For Shabbat, there’s no wrong way to serve it—kugel is practically a tradition on its own. Sweet or savory, it rounds out the meal and brings everyone back to the table for seconds.
Nutritional Information
Calories and Macros Breakdown
Let’s talk numbers—because while kugel is delicious, it’s also rich, creamy, and, well… not exactly low-calorie. A typical serving of traditional sweet noodle kugel (about 1 cup) comes in around 250 to 400 calories, depending on the amount of sugar, butter, and dairy used.
Here’s a rough breakdown of the macronutrients per serving:
- Calories: 300–400 kcal
- Carbohydrates: 30–45g
- Protein: 6–10g
- Fat: 12–20g
- Sugar: 10–20g (in sweet versions)
Savory versions with potatoes and onions are a bit leaner on sugar but can still be high in fat depending on oil or butter used.
That said, kugel is all about comfort, and it’s okay to indulge in it occasionally, especially when it’s made with love and tradition. Still, if you’re mindful about what you eat, there are definitely ways to lighten it up.
Healthier Ingredient Swaps
Here are a few guilt-reducing swaps that’ll let you enjoy kugel without compromising too much on flavor:
- Use low-fat dairy: Swap full-fat sour cream or cottage cheese with low-fat or Greek yogurt. It still gives creaminess with less fat.
- Cut back on sugar: Try using a natural sweetener like honey, maple syrup, or a sugar substitute like stevia or monk fruit.
- Add veggies: Shred in some zucchini or carrots to bulk up the dish with fiber and nutrients.
- Use whole wheat noodles: They add more fiber and help with satiety.
- Replace some eggs with egg whites: Keeps the structure but lowers the fat and cholesterol.
You can also portion your servings in muffin tins—bake mini kugels for better control over how much you’re eating while still enjoying every bite.
Tips from Kugel Experts
Grandmother-Approved Tricks
You want kugel that tastes like bubbe made it? Then you need a few classic tricks passed down through generations.
- Always taste before baking: If your mixture’s safe to sample (no raw eggs), give it a taste to balance sweetness or seasoning.
- Let the noodles cool: Pouring hot noodles into your egg mix can scramble them. Let them cool slightly before combining.
- Rest before slicing: Just like lasagna, kugel needs to set. Cut it too early, and it’ll fall apart. Patience = clean slices.
- Double the topping: If you love the crispy part, double up the topping layer or bake in a wider, shallower dish for more golden surface area.
- Don’t skip the butter on top: That last drizzle helps caramelize the top and adds flavor that pulls everything together.
These old-school techniques have stood the test of time, and for good reason—they work!
Grandmother-Approved Tricks
Even chefs who didn’t grow up with kugel in their households are learning to appreciate and elevate it. Here’s what they say:
- Add acid: A little lemon zest or a splash of apple cider vinegar can brighten the whole dish.
- Roast your vegetables first: If using carrots, onions, or squash, roast them to bring out their natural sugars and deepen the flavor.
- Caramelize onions for savory kugel: It takes time, but the payoff is huge—a richer, deeper base that gives savory kugel a gourmet twist.
- Use infused oils: Garlic- or herb-infused olive oil can add subtle layers of flavor to a vegan or dairy-free kugel.
Professional or home cook, the secret to great kugel is love, intention, and a few tweaks that make it your own.
FAQs about Kugel Recipe
What is Kugel?
Kugel is a traditional Jewish baked dish, often made with noodles or potatoes. It can be sweet, typically featuring cinnamon and sugar, or savory, including ingredients like onions and pepper.
What ingredients do I need for a classic noodle Kugel?
For a classic noodle Kugel, you’ll need egg noodles, eggs, sour cream, cottage cheese, sugar, butter, and raisins. Some recipes might include vanilla or cinnamon for extra flavor.
Can I make Kugel ahead of time?
Yes! Kugel is a great make-ahead dish. You can prepare it, bake it, and then refrigerate it. Simply reheat it in the oven before serving. It can also be frozen for later use.
Is there a way to make Kugel gluten-free?
Absolutely! Substitute the regular noodles with your favorite gluten-free noodles to make a gluten-free version of Kugel. Ensure all other ingredients are gluten-free as well.
How do I prevent my Kugel from being too dry?
To keep your Kugel moist, make sure not to overcook it. Keep it covered with foil for the majority of the baking time, removing the foil towards the end to allow the top to become golden and crispy.
What are some common variations of Kugel?
Kugel variations are plentiful. Sweet versions might include apple cinnamon or cherry, while savory versions could feature spinach, mushroom, or even a mix of different cheeses.
Where does Kugel originate from?
Kugel originated among Jewish communities in Eastern Europe. It has evolved over centuries and has been adopted by various cultures, each adding their unique twist to the recipe.
Conclusion
Kugel is more than just a dish—it’s a slice of history, a symbol of comfort, and a blank canvas for creativity. Whether you’re making it sweet or savory, traditional or modern, dairy-rich or vegan, kugel offers something for everyone.
It’s the kind of food that brings people together, warms the soul, and tastes like home. And once you’ve mastered the basics, you’ll find endless ways to adapt it to your taste, your traditions, and your table.
So roll up your sleeves, grab that baking dish, and make a kugel that tells your story.
