2025 Guide to Jewish Baked goods

If you’re perusing NYC bakeries, you’ll probably encounter these famous Jewish baked goods and wondered about the history behind them. Whether year-round staples or special holiday treats, we’re big fans of Jewish food in NYC, and we love unraveling the history of rugelach, untwisting the tale of challah, and breaking the backstory of babka! Here is your Ultimate Food Tours guide to some popular Jewish baked goods you may encounter in New York City.

1. challah

Challah is a braided loaf of ceremonial significance to Ashkenazi Jews, native to Eastern Europe. It can be shaped into rounds for the High Holidays, to signify the return of the new year. Dating back to Austria or Southern Germany in the 15th Century, Fleishmann’s yeast products gave this tradition a rise following WWII, and today, Challah is enjoyed during Shabbat on Friday evenings - and often, as French Toast on weekend mornings!

2. hamantaschen 

Hamantaschen is a playful dessert cookie enjoyed during Purim. Shaped into a triangle to resemble the three-cornered hat worn by Haman, the villain of the Book of Esther, it is usually filled with sesame seeds, but can contain a variety of fruit fillings today. Originally called oznei Haman, or “Haman’s Ears,” these are eaten to celebrate Haman’s downfall following his unsuccessful attempt to exterminate Jews from the land of King Ahasuerus. 

3. babka

Babka is made by twisting a yeast-based dough, slathered with various fillings, into a loaf. Said to originate in 19th Century Poland, leftover challah dough can be used as the base, and the most common filling is sweet cinnamon. Breads Bakery in NYC used their innovative babka to be put on the culinary map: check them out for their unique “twist” on the traditional Jewish baked goods that are beloved among Ashkenazi Jews, New Yorkers, and Seinfeld fans alike.

4. sufganiyot

Sufganiyot are a Hannukkah tradition! Called ponchkis in Yiddish, sufganiyot are jelly-filled, sugar-dusted doughnuts fried in oil - to celebrate the miracle of the oil lasting for eight days. The word sufganiyoh is the popular term, believed to mean “spongy,” a reference to the plush and chewy texture of these traditional treats.

5. rugelach

Rugelach is a tradition believed to be traced back to Medieval Poland. The little twists can be filled with nuts, chocolate, fruit preserves, even Nutella! While common on Ashkenazi tables during holidays and celebrations, these little horn-shaped pastries made the big time in the 90s when none other than Julia Child showed Americans how to make them on TV!

6. apple cake

Apple cake for Rosh Hashannah is traditionally made without dairy, so it can be eaten during the same meal as meat or dairy meals. A variety of recipes substitute oils or even orange juice for moisture to replace butter, and every creative alternative is a special family tradition! Apples and honey represent sweetness for the New Year, so a cake studded with apples is the perfect fresh and seasonal treat, as apples reach peak sweetness in the fall. Here in the Big Apple, I look forward to the gluten-free apple cakes at By The Way Bakery every year!

7. macaroons

Macaroons originate from the mingling of medieval Arabic and Italian culinary cultures, but are a modern-day Passover staple. They crossed over into Jewish tradition in 1871, first appearing in Esther Levy’s Jewish Cookery Book, which suggested both almond and dried sweetened coconut flavors for macaroons. These are eaten on Passover because they do not contain dairy or flour, so they are kosher to eat alongside meat and compliant with the Passover rules banning flour.

8. mandelbrot

Mandelbrot or “Mandel bread” is often likened to biscotti. Meaning “almond bread,” the crunchy biscuits can be seasoned with dried fruit, nuts, or chocolate, but the traditional almonds are the most common, of course! The baking process is similar to biscotti - dough is shaped into long loaves, baked until golden brown at the edges, then sliced into long, thin slices and baked once more to be extra crispy.

9. matzah

Matzo or Matzah is over 4,000 years old in its origins, but every Passover, you will find boxes of all varieties lining grocery store shelves! That is because Passover commemorates the flight from Egypt which was made in such haste, that there was no time to let the bread rise. Hence, the consumption of unleavened bread is tradition during Passover, and the consumption of chametz - leavening agents or grains which are self-leavening - is forbidden. Though it is rooted in ancient tradition, matzah is constantly being reimagined in inventive ways to keep traditions fresh! It has been ground into matzah meal to make Matzah Ball Soup, fried with eggs to make Matzah Brei, or covered in chocolate to make a sweet, crispy dessert.

These are just a few of our favorite Jewish baked goods. From nostalgic favorites to everyday staples, Jewish food is a quintessential flavor in New York culture and history!