Bow Ties (Egg Kichel) Recipe

These Bow Ties (Egg Kichel) are light, fluffy, and rooted in traditional Jewish baking, making them an irresistible addition to any brunch or holiday table. Perfectly sweet and simple to prepare, they’re a nostalgic favorite everyone will love!

Course Bread

Cuisine Jewish

Keyword Classic Jewish Desserts, Easy Egg Bow Ties, Egg Kichel Recipe, Holiday Brunch Pastries, Jewish Bakery Treats, Light and Fluffy Bow Ties, Traditional Jewish Cookies

Method Oven

Prep Time 45

Cook Time 30

Total Time 1 15

Servings cookies

Calories 351kcal

Author Kelli Miller

Equipment

Ingredients

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

Instructions

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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