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Bow Ties (Egg Kichel) Recipe

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Bowties Recipe

Excerpted with permission from Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking, by: Stanley Ginsberg and Norman Berg.

Bow Ties (Egg Kichel) Recipe

Bow Ties (Egg Kichel) Recipe

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

Oh my! Sugar and bread, how can this not work?


  • 3 Tbs Granulated sugar
  • 1 tsp Table salt
  • 4 Eggs large
  • 9 Egg yolks large
  • ¾ cup Vegetable oil
  • 1¼ tsp Vanilla extract
  • 1¼ tsp Rum flavoring optional
  • 3½ cups All-purpose flour unsifted
  • 3 cups Granulated sugar for coating


Combine all the ingredients the bowl of a mixer and use the flat (paddle) beater at low (KA 1-2) speed to mix to a smooth dough with well-developed gluten, around 20 minutes.

Preheat your oven to 350 ̊F/175 ̊C, with baking surface in the middle.

Turn the dough out onto a well-floured work surface and knead for 2-3 minutes, until it no longer sticks. Cover with plastic wrap or a damp cloth and let it rest for 20-30 minutes to relax the gluten.

Spread half the sugar on your work surface and roll the dough out about ¼”/6mm thick, using the rest of the sugar on the top surface. Using a sharp knife or a pizza wheel, cut the dough into 1”x2”/2.5x5cm rectangles. Give each strip a half twist to form the bow tie and arrange on a parchment lined cookie sheet about 1”/2.5cm apart.

Bake for 20-25 minutes, until the bowties are golden brown. It’s important that the cookies be fully baked, otherwise they’ll collapse when they cool.

Remove to a rack and let cool for 3-4 hours, until cold and thoroughly dried out. Store immediately in plastic to retain freshness.

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Saturday 29th of August 2020

This is the best recipe for these. I grew up in the Bronx and every bakery sold these. Now my brother in north carolina gets a package once a month from me . He swears by them !!


Sunday 3rd of March 2019

I followed this recipe and was a tremendous success . Thx

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