Jewish noodle kugel is a comforting and versatile dish that can be served as a side for a savory meal or as a sweet, standalone dessert. This classic dish, made with egg noodles, cottage cheese, sour cream, and a touch of sweetness, boasts a creamy and custardy texture with a crisp, golden top. Each bite is a texturally pleasing blend of soft noodles and rich cheese, with hints of cinnamon and vanilla.
What is noodle kugel? Kugel is a traditional Jewish dish that is typically made with egg noodles or potatoes. It can be sweet or savory, depending on the ingredients used, and is often served as part of holiday meals or special occasions.
My favorite way to enjoy noodle kugel is alongside brisket or flanken ribs, typically on Rosh Hashanah or Yom Kippur, but it can also be enjoyed for dessert with fresh berries.
For more classic Jewish desserts, try my NY-style black and white cookies, chocolate raspberry rugelach, or toffee matzo crack next. Only make this last one if you have serious self-control.
Ingredients
- Wide egg noodles cooked until al dente in salted, boiling water (if need be you can use other pasta shapes like bowties or elbows).
- Eggs, granulated sugar, cottage cheese, sour cream, and melted butter, creating the sweet noodle kugel custard.
- Pure vanilla extract, ground cinnamon, kosher salt, and ground nutmeg, to season the noodles and the custard.
Ingredient Substitutions
- Cottage cheese: I’ve always, always used cottage cheese, but if you need to substitute, you can use ricotta cheese instead.
- Raisins: My family prefers to omit the raisins, but if you want dried fruit and are interested in other combinations, try dried cranberries, chopped dried apricots, or even chopped dried cherries.
- Some families top kugel with crushed cornflakes before baking for a super crispy texture. I prefer to omit any additional topping and instead pop it under the broiler for a few minutes to crisp the top.
How To Make Jewish Noodle Kugel
- Cook the noodles in salted boiling water until al dente, then drain. Meanwhile, preheat an oven and coat a large baking dish with nonstick spray.
- Mix the wet ingredients. Add all remaining ingredients into a large bowl, then whisk very well. Add the drained noodles, then stir until evenly coated. Pour into the prepared baking pan.
- Bake the kugel. Transfer to a preheated oven, then cook until the custard is set and the edges are crisp, about 45-50 minutes at 350F.
- Cool before slicing. I highly recommend letting the kugel cool for at least 20-30 minutes before slicing. Enjoy warm or at room temperature! It can be helpful to use a serrated knife to cut!
Note: if I’m serving kugel for dessert, I still prefer it served warm. You can absolutely chill it in a fridge and serve cold, if preferred!
Ari’s Best Tips!
- Choose full-fat dairy: Using full-fat cottage cheese and sour cream gives the kugel a richer, creamier texture.
- Customize your topping: For added texture, try adding chopped nuts or a handful of granola to the topping mix.
- Rest before serving: Let the kugel rest for at least 20 minutes after baking. This helps it set and makes it easier to slice.
- Use a serrated knife to cut!
Make-Ahead, Leftovers, & Storage
- To make-ahead: Prepare the kugel up to a day in advance. Cover tightly with plastic wrap and refrigerate until ready to bake. When ready to bake, bring to room temperature for about 30 minutes before baking.
- Leftovers and storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F (160°C) until warmed through, or microwave individual portions.
- To freeze: Noodle kugel freezes very well. Allow it to cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
Serving Suggestions
If enjoying as a side dish for a savory meal, consider pairing it with roast chicken, salmon, or braised meats, such as flanken, brisket, or beef chuck roast. I absolutely love this with brisket, as the juices from the beef soak into the noodles. It’s as good as it sounds!
As a dessert, I’d recommend pairing it with fresh berries or a dollop of fresh whipped cream.
There’s so much to love about Jewish kugel, from the custard-like interior to the crisp, buttery topping. It absolutely wouldn’t be the High Holy Days without it!
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Perfect Noodle Kugel with Cottage Cheese
Equipment
Ingredients
- 2 Tbsp kosher salt
- 12 oz (340g) wide egg noodles
- 8 (400g) large eggs
- ½ cup (100g) granulated sugar
- 2 cups (16 oz) cottage cheese, room temperature
- 2 cups (16 oz) sour cream, room temperature
- 1 stick (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 2 tsp pure vanilla extract
- 1½ tsp ground cinnamon
- 1½ tsp kosher salt
- ¼ tsp grated nutmeg
Instructions
- Prepare the baking dish. Preheat an oven to 350F with a rack in the middle position, then spray a 9×13-inch baking dish with cooking spray.
- Cook the noodles. Bring a large pot of water to a rapid boil, then season generously with a few tablespoons of kosher salt. Add the noodles, stir gently, then cook according to package instructions until al dente, about 4-5 minutes. Drain.
- Mix the wet ingredients. In a large bowl, vigorously whisk together 8 large (400g) eggs and ½ cup (100g) sugar until very frothy, about 1 minute. Add 2 cups (16 oz) cottage cheese, 2 cups (16 oz) sour cream, 1 stick (113g) cooled melted butter, 2 tsp vanilla extract, 1½ tsp ground cinnamon, 1½ tsp kosher salt, and ¼ tsp ground nutmeg. Stir until very well mixed.
- Stir in the noodles. Add the cooked noodles, then stir well to evenly coat. Pour the mixture into the prepared baking sheet. Use a spoon or spatula to ensure the liquid and noodles are dispersed evenly in the pan.
- Cook the kugel. Transfer to a preheated oven and cook for 45-50 minutes. The custard should be set and the top will have browned crispy bits. Allow the kugel to cool for 20-30 minutes before slicing. Enjoy warm or at room temperature! Note it can be helpful to cut with a serrated knife.
Notes
- Optional: can add 1 cup rehydrated raisins if you like. To rehydrate, cover red or golden raisins in water or orange juice, then allow to sit for 10 minutes. Drain, then add to the noodle kugel mixture before transferring to the dish and baking.
- If you like an extra crunchy topping, place the cooked kugel under a broiler for 1-2 minutes, but keep a close eye on it so it doesn’t burn.
- The kugel can be assembled a day in advance, then covered tightly and refrigerated. Allow to come to room temperature before baking.
- To make-ahead: Prepare the kugel up to a day in advance. Cover tightly with plastic wrap and refrigerate until ready to bake. When ready to bake, bring to room temperature for about 30 minutes before baking.
- Leftovers and storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F (160°C) until warmed through, or microwave individual portions.
- To freeze: Noodle kugel freezes very well. Allow it to cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
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