How to Make Classic Sweet Noodle Kugel From Scratch

To make classic sweet noodle kugel from scratch, boil 12 ounces (340 grams) of wide egg noodles for 4 to 5 minutes until just al dente, then fold them into a whisked custard of 5 to 6 large eggs, 2 cups of cottage cheese, 1 to 2 cups of sour cream, melted butter, sugar and cinnamon. Spread the coated pasta into a greased 9×13-inch glass baking dish and bake at 350°F (175°C) for 45 to 60 minutes until the center sets and the top noodles turn golden brown and crisp. Let the casserole rest for 20 to 30 minutes before slicing so the egg custard holds its shape.

According to The Kitchn’s 2023 recipe, browning 6 tablespoons of unsalted butter for 4 to 6 minutes and pairing 1/4 cup of granulated sugar with 3 tablespoons of honey and 1 cup of full-fat labneh balances the sweetness for a standard 2.5-quart pan. If you prefer a simpler pantry version without honey or labneh, use 1/2 cup (100 grams) of granulated sugar and 2 cups (450 grams) of full-fat sour cream alongside 2 cups (440 grams) of full-fat cottage cheese, as shown in VICE’s 2014 formula.

Steps to make noodle kugel from scratch

1. Arrange an oven rack in the middle position and preheat the oven to 350°F (175°C). Grease a 9×13-inch or 2.5-quart glass or ceramic baking dish with 1/2 tablespoon of unsalted butter.
2. Bring a large pot of water to a boil over high heat. Add 12 ounces of dried extra-wide egg noodles and 2 tablespoons of kosher salt, then boil for 4 to 5 minutes until just al dente and drain well.
3. Melt 6 tablespoons of unsalted butter in a small saucepan over medium heat, or cook it for 4 to 6 minutes while swirling occasionally until browned and nutty, then transfer to a heatproof bowl to cool slightly.
4. Whisk 5 large eggs with 1/4 cup of granulated sugar and 3 tablespoons of honey (or 1/2 cup of granulated sugar total) in a large mixing bowl for 1 minute until frothy.
5. Whisk in 2 cups (16 ounces) of full-fat cottage cheese, 1 to 2 cups of full-fat sour cream or labneh, the cooled melted butter, 1 teaspoon of kosher salt, 1/2 to 1 1/2 teaspoons of ground cinnamon, and 1 to 2 teaspoons of vanilla extract (or 1 teaspoon of finely grated lemon zest). If you like dried fruit, fold in 1/2 to 1 cup of raisins that have been soaked in warm water for 30 minutes and drained.
6. Add the warm drained noodles to the bowl and fold gently until every strand is coated in custard, then scrape the mixture into the greased baking dish and spread it evenly. For a crunchy topping, toss 2 to 3 cups of crushed cornflakes with 3 tablespoons of melted butter, 3 tablespoons of sugar and 1 1/2 teaspoons of cinnamon, then scatter the mixture over the top.
7. Bake at 350°F for 20 minutes, rotate the dish, and bake for another 35 to 40 minutes (55 to 60 minutes total) until the center custard is set and the top noodles are golden brown. Cool on a wire rack for 20 to 30 minutes before cutting into squares.

Mistakes to avoid and how to fix common problems

Boiling the noodles for the full time listed on the package is the main cause of a mushy casserole. Because the pasta absorbs liquid from the dairy during the hour in the oven, pulling the noodles at 4 to 5 minutes keeps them firm. If you dislike the texture of visible cheese curds in your finished slice, blend the cottage cheese, sour cream, eggs and sugar in a food processor or blender until smooth before folding in the noodles, a technique noted by What Jew Wanna Eat in 2010.

Using low-fat or skim dairy makes the custard watery, though you can swap in 16 ounces of non-fat plain Greek yogurt for the sour cream and use 12 ounces of whole wheat wide egg noodles if you bake the dish for a full 60 minutes at 350°F. Always bake in glass or ceramic rather than metal so the sides caramelize evenly without scorching. If the exposed noodle tips darken too fast before the center sets, tent the dish loosely with aluminum foil for the remaining bake time.

Never slice a kugel straight out of the oven. The egg proteins and melted butter need 20 to 30 minutes of cooling time to firm up; cutting too early causes the squares to collapse in the pan.

Dairy-free pareve, Jerusalem and savory variations

Ashkenazi noodle kugel split into distinct sweet and savory traditions in the early 1800s when Polish Jews entered the sugar beet refining industry, according to Joel Haber’s 2021 history, “The Tangled History of Noodle Kugel.” Under kosher dietary laws, a dairy kugel made with butter, cottage cheese and sour cream is served at dairy meals such as Shavuot or Yom Kippur break-fast. For kosher meat meals like Shabbat dinner or Rosh Hashanah brisket, cooks prepare a pareve (dairy-free) version using 16 ounces of broad egg noodles, 1/2 cup of melted margarine, 1 cup of sugar, 4 teaspoons of cinnamon, 1/2 teaspoon of nutmeg and 7 separated eggs, beating the egg whites stiff and folding them in before baking at 350°F for 40 to 45 minutes.

Two other classic styles drop the sweet cinnamon custard altogether:

• Yerushalmi (Jerusalem) kugel, developed in 18th-century Jerusalem, is a firm, sliceable pareve dish made with 12 ounces (340 grams) of thin noodles rather than wide ribbons. Per Jewish Cuisine’s 2026 recipe, you caramelize 3/4 cup of granulated sugar in oil to about 350°F, toss the hot caramel with the boiled thin noodles and 1/2 cup of neutral oil, let the mixture cool for 10 minutes so the eggs do not scramble, then mix in 4 beaten large eggs, 1 1/2 teaspoons of salt and 1 1/2 to 2 teaspoons of coarsely ground black pepper before baking at 325°F for nearly 2 hours.
• Savory dairy kugel skips the sugar and spices, combining 8 ounces of wide egg noodles with 1 1/2 cups of full-fat sour cream, 1 1/2 cups of full-fat small-curd cottage cheese, 1 large caramelized onion (9 ounces / 256 grams) cooked in 3 tablespoons of olive oil, 1 to 2 cloves of garlic, 1 1/2 to 2 tablespoons of Worcestershire sauce, 2 to 4 dashes of hot sauce, 1/2 teaspoon of kosher salt and 1/4 cup of grated Parmesan or Romano cheese, baked in a 9-inch square pan at 350°F for 35 to 45 minutes.

Frequently asked questions

Can you assemble noodle kugel ahead of time?

Yes. Assemble the unbaked mixture in your greased baking dish, cover it tightly with plastic wrap, and refrigerate it overnight. Let the chilled dish sit at room temperature for 30 minutes before baking at 350°F, and store baked leftovers in an airtight container in the refrigerator for up to 4 days.

Should you serve noodle kugel warm, at room temperature or cold?

You can serve sweet dairy kugel warm after its 20- to 30-minute rest, at room temperature on a holiday buffet, or chilled straight from the refrigerator.