Salt and pepper kugel is a savory twist on the classic Jewish noodle pudding that brings bold flavors to the table. Unlike the sweeter versions, this kugel highlights the simple yet powerful combination of salt and freshly cracked black pepper, creating a dish that’s both comforting and full of character. It’s perfect for those who love a little spice without overwhelming the palate.
We love how this recipe transforms humble ingredients into a crispy, golden casserole that pairs beautifully with a variety of meals. Whether you’re serving it for Shabbat, a holiday feast, or a family dinner, this salt and pepper kugel adds a satisfying crunch and depth of flavor that everyone will appreciate. Let’s dive into making this easy, flavorful dish that’s sure to become a new favorite in your kitchen.
Ingredients
To create the perfect Salt and Pepper Kugel, we start with a carefully selected blend of ingredients that build the rich, savory base and deliver that signature crisp finish. Below is a detailed breakdown of what you need.
Main Ingredients
- 8 ounces wide egg noodles (preferably cooked al dente and drained)
- 4 large eggs (for rich texture and binding)
- 1 cup finely grated onion (adds moisture and subtle sweetness)
- 3/4 cup vegetable oil (for that golden crispy crust)
- 1 cup low-fat cottage cheese (for creaminess)
- 1 cup sour cream (enhances tanginess and moistness)
- 2 tablespoons all-purpose flour (helps set the kugel)
Seasonings and Spices
- 2 teaspoons kosher salt (essential for that bold flavor)
- 1 tablespoon freshly ground black pepper (the star seasoning for this kugel)
- 1/2 teaspoon garlic powder (optional, but adds depth)
- 1/2 teaspoon paprika (optional, for subtle color and aroma)
Optional Ingredients
- 1/2 cup grated Parmesan cheese (for a nutty, savory boost)
- 1/4 cup chopped fresh parsley (adds vibrant color and freshness)
- 1 small jalapeño, finely diced (if you want a spicy kick)
- 1/2 cup caramelized onions (to deepen the flavor profile)
| Ingredient Category | Ingredient | Amount |
|---|---|---|
| Main Ingredients | Wide egg noodles | 8 ounces |
| Eggs | 4 large | |
| Finely grated onion | 1 cup | |
| Vegetable oil | 3/4 cup | |
| Cottage cheese (low-fat) | 1 cup | |
| Sour cream | 1 cup | |
| All-purpose flour | 2 tablespoons | |
| Seasonings and Spices | Kosher salt | 2 teaspoons |
| Freshly ground black pepper | 1 tablespoon | |
| Garlic powder (optional) | 1/2 teaspoon | |
| Paprika (optional) | 1/2 teaspoon | |
| Optional Ingredients | Grated Parmesan cheese | 1/2 cup |
| Chopped fresh parsley | 1/4 cup | |
| Finely diced jalapeño | 1 small | |
| Caramelized onions | 1/2 cup |
Equipment Needed
To make our Salt and Pepper Kugel perfectly every time, we need to have the right tools on hand. This ensures smooth preparation and even cooking, helping us achieve that signature crispy golden crust with a tender, flavorful inside.
Essential Kitchen Tools
- Large Mixing Bowl: For combining noodles, eggs, dairy, and seasonings thoroughly.
- Measuring Cups and Spoons: Accurate measurements of flour, salt, pepper, and liquids are key to maintaining the perfect balance in this savory kugel.
- Fine Grater: To finely grate the onion and optional Parmesan cheese for maximum flavor infusion.
- Colander: For draining the cooked noodles completely, preventing sogginess.
- Large Pot: To boil the egg noodles just right before mixing.
- Whisk or Fork: For beating eggs uniformly and blending wet ingredients smoothly.
- Rubber or Silicone Spatula: To fold ingredients gently and scrape down bowl sides.
- 9×13 Inch Baking Dish: Ideal size to spread the kugel mixture evenly, enabling that crisp bottom and edges.
- Oven Mitts: Essential for safely handling the hot baking dish.
Optional but Helpful
- Food Processor: If preferred, to finely chop or grate onions quickly.
- Pepper Mill: For freshly cracking black pepper directly onto the kugel mixture, enhancing the bold seasoning.
- Cooling Rack: To let the kugel rest slightly before serving, locking in textures.
| Equipment | Purpose |
|---|---|
| Large Mixing Bowl | Mix ingredients evenly |
| Measuring Cups & Spoons | Ensure precise seasoning and balance |
| Fine Grater | Grate onion and Parmesan |
| Colander | Drain noodles thoroughly |
| Large Pot | Boil noodles |
| Whisk/Fork | Beat eggs and blend wet ingredients |
| Rubber/Silicone Spatula | Fold mixture and scrape sides |
| Baking Dish (9×13 inch) | Bake kugel for perfect texture |
| Oven Mitts | Safety handling |
With these tools ready, we can confidently move forward, crafting an authentic and delicious salt and pepper kugel with ease and precision.
Prep Work
Before assembling our Salt and Pepper Kugel, it’s essential to prepare the key ingredients carefully. This ensures every layer of flavor shines through and our kugel bakes perfectly with the ideal texture.
Preparing the Noodles
First, we focus on the wide egg noodles, which form the base of our kugel. Here’s how we prepare them:
- Bring a large pot of salted water to a rolling boil.
- Add 12 ounces of wide egg noodles and cook until just al dente, about 5 to 6 minutes. Be careful not to overcook as we want some firmness to hold the kugel structure.
- Drain the noodles thoroughly using a colander and rinse under cold water to stop further cooking.
- Set noodles aside in the colander to drain completely. Excess water will dilute the binding mixture and affect texture.
This process builds the foundation for our crispy and golden salt and pepper kugel.
Chopping and Preparing Other Ingredients
Next, we prepare the supporting ingredients which contribute to the kugel’s distinctive savory flavor and creamy texture:
| Ingredient | Preparation Details |
|---|---|
| Onion | Finely grate 1 medium onion with a fine grater or pulse briefly in a food processor to release moisture and sweetness |
| Eggs | Crack 4 large eggs into a large mixing bowl and whisk well to incorporate air for lightness |
| Freshly Cracked Black Pepper | Use a pepper mill to freshly grind 2 teaspoons for bold, aromatic spice |
| Kosher Salt | Measure 1 ½ teaspoons for balanced seasoning |
| Low-Fat Cottage Cheese | Drain slightly to remove excess liquid, then gently fold into the mixture |
| Sour Cream | Use ½ cup at room temperature for creaminess and moisture |
| All-Purpose Flour | Measure ¾ cup to bind ingredients while helping achieve crisp edges |
| Optional Add-Ins | Chop fresh parsley finely; slice jalapeño thinly if a spicy kick is desired; prepare caramelized onions by slowly cooking sliced onions in oil until golden brown |
Completing these steps with precision primes us for a smooth assembly that brings out the best in our salt and pepper kugel recipe. Let’s proceed with confidence knowing our prep work sets the stage for a memorable dish.
Instructions
Follow these steps carefully to craft a perfect Salt and Pepper Kugel that is crispy on the outside and creamy inside. Our detailed guide ensures every bite bursts with balanced seasoning and texture.
Mixing the Ingredients
- Preheat the oven to 350°F (175°C) to prepare for baking.
- In a large mixing bowl, combine the wide egg noodles (cooked al dente and drained) with the whisked eggs.
- Add the finely grated onion along with the low-fat cottage cheese and sour cream. Stir gently using a rubber spatula until evenly combined.
- Slowly incorporate the all-purpose flour while folding to bind the ingredients without overmixing.
- If using optional add-ins like grated Parmesan cheese, chopped fresh parsley, diced jalapeño, or caramelized onions, fold them in at this stage for enhanced flavor complexity.
Seasoning the Kugel
Seasoning salt and pepper kugel correctly is essential for its signature bold flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Kosher salt | 2 teaspoons | Adjust to taste |
| Freshly cracked black pepper | 1 ½ teaspoons | Use generously for bold flavor |
- Sprinkle the kosher salt evenly throughout the mixture.
- Add the freshly cracked black pepper in increments, tasting as we go to ensure the perfect peppery bite.
- Mix gently but thoroughly to distribute the seasoning evenly without breaking the noodles.
“The key to our Salt and Pepper Kugel’s depth is the fresh crack of black pepper, giving every bite its signature punch.”
Baking the Kugel
- Lightly grease a 9×13 inch baking dish with vegetable oil or non-stick spray.
- Transfer the mixture into the baking dish, spreading it out to create an even layer.
- Bake uncovered in the preheated oven for 45 to 55 minutes.
- Check at the 40-minute mark; the top should be a rich golden brown and crispy to the touch.
- Remove the kugel from the oven and place it on a cooling rack for at least 10 minutes before serving to allow it to set perfectly.
Cooking Tips and Tricks
Mastering the Salt and Pepper Kugel comes down to a few essential techniques that elevate texture and flavor. Let’s explore practical tips to get the perfect crispness and perfectly balanced seasoning every time.
How to Achieve the Perfect Crispness
The hallmark of a great Salt and Pepper Kugel lies in its contrast between creamy inside and a crispy golden top. Here’s how we ensure that:
- Use a well-oiled baking dish. We generously coat the 9×13 inch pan with vegetable oil to prevent sticking and promote even browning.
- Bake uncovered at 350°F (175°C) to allow moisture to evaporate and the surface to crisp beautifully.
- Position the rack in the middle or slightly higher in the oven for optimal heat circulation.
- After baking the recommended 45-55 minutes, broil for 2-3 minutes on high in the last stage if you want an extra crispy crust. Watch carefully to avoid burning.
- Let the kugel rest for 10-15 minutes after baking. This allows the interior to firm up, balancing the crispy outside.
| Step | Description | Temperature / Time |
|---|---|---|
| Preheat oven | Bake uncovered | 350°F (175°C) for 45-55 min |
| Optional broil | Crisp the top | High broil for last 2-3 min |
| Rest after baking | Set texture before slicing | 10-15 minutes at room temp |
Adjusting Salt and Pepper Levels
Seasoning is the soul of this dish — bold black pepper and kosher salt create its signature flavor. Here’s how we fine-tune it for your palate:
- Start with the base of 1 to 1½ teaspoons kosher salt and 1½ teaspoons freshly cracked black pepper as stated in the recipe.
- Adjust gradually to taste — remember, you can always add but not take away once mixed.
- When using stronger variations like jalapeño or Parmesan, consider reducing salt slightly to keep balance.
- Use a fresh pepper mill for the best black pepper aroma and sharpness.
- For a milder flavor, opt for ground black pepper but increase quantity sparingly.
- Season before baking for even flavor integration and taste test the raw mixture to check seasoning balance.
| Seasoning | Starting Amount | Adjustment Tips |
|---|---|---|
| Kosher Salt | 1 to 1½ tsp | Decrease if salty add-ins are included |
| Freshly Cracked Pepper | 1½ tsp | Increase if preferred more pungency |
“Salt and freshly cracked black pepper are the stars of this kugel—balancing their intensity is key to unlocking the full flavor potential of this dish.”
Using these tips we can customize the crispness and seasoning to match our personal taste and create a spectacular Salt and Pepper Kugel every time.
Serving Suggestions
Our Salt and Pepper Kugel is a versatile dish that pairs beautifully with a variety of meals. Here are some of our favorite ways to serve it:
- Classic Shabbat Dinner:
Serve the kugel alongside roasted chicken or brisket. The bold seasoning complements savory meats perfectly. Add a side of steamed green beans or glazed carrots to balance the flavors.
- Holiday Gatherings:
This kugel shines as a crowd-pleaser at holiday tables. Pair it with traditional dishes like roasted turkey, matzo ball soup, or roasted root vegetables. The crispy top and tender inside bring a comforting texture contrast.
- Vegetarian Meals:
Enjoy the kugel as the centerpiece with a fresh garden salad and roasted seasonal vegetables. Its rich texture and seasoning make it satisfying without the need for meat.
- Brunch Option:
Serve warm with a dollop of sour cream or Greek yogurt and a sprinkle of chopped fresh parsley. Complement it with smoked salmon, scrambled eggs, and freshly baked challah for an elegant brunch spread.
Serving Temperature and Garnishes
| Serving Option | Description | Tips |
|---|---|---|
| Hot | Serve fresh from the oven for a crispy top and soft center | Let rest 5 minutes before cutting |
| Warm | Reheat gently for a tender texture with slight crispness | Cover with foil and bake at 325°F for 10 minutes |
| Garnished | Sprinkle with chopped parsley, cracked black pepper, or grated Parmesan | Adds freshness and extra flavor |
| Accompanied by sauce or dip | Sour cream or a simple garlic sauce complements the peppery flavor | Use as a dipping option or topping |
“For the best experience, we recommend letting the kugel rest for at least 5 minutes after baking. This allows it to set and makes cutting easier while intensifying the combined flavors of salt and pepper.”
Beverage Pairings
Our Salt and Pepper Kugel pairs exceptionally well with these drinks:
- Red Wine: Merlot or Pinot Noir enhance the savory notes.
- White Wine: A crisp Sauvignon Blanc balances the richness.
- Non-Alcoholic: Sparkling water with lemon or iced tea to refresh the palate.
Using these serving suggestions, we can take your Salt and Pepper Kugel from a simple side dish to a memorable centerpiece for any meal.
Storage and Make-Ahead Tips
Proper storage and preparation in advance can elevate our experience with this Salt and Pepper Kugel. Here’s how we can keep it fresh and ready to enjoy anytime:
Storing Leftovers
- Allow the kugel to cool completely at room temperature before storing.
- Transfer it to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
- Refrigerate promptly. The kugel will stay fresh for up to 4 days in the fridge.
- To retain the crispy top, reheat individual portions in a skillet over medium heat or in an oven at 350°F (175°C) until warmed through.
Freezing for Longer Storage
- Freeze fully cooled portions by wrapping tightly in plastic wrap followed by foil to prevent freezer burn.
- Alternatively, freeze the entire unbaked kugel covered in foil and plastic wrap.
- Frozen kugel can be stored for up to 2 months.
| Storage Method | Duration | Storage Tips |
|---|---|---|
| Refrigeration | Up to 4 days | Airtight container, cool before storing |
| Freezing (baked) | Up to 2 months | Wrap tightly in plastic wrap + foil |
| Freezing (unbaked) | Up to 2 months | Cover well with foil and plastic wrap |
Reheating Recommendations
- Oven: Preheat to 350°F (175°C). Reheat uncovered for 15–20 minutes or until hot and the crust re-crisped.
- Skillet: Heat a non-stick pan over medium heat. Warm slices for 3–5 minutes per side to restore crispiness.
- Avoid microwaving if possible, as this softens the crispy edges that make this kugel special.
Make-Ahead Preparation
- Prepare the kugel mixture up to 24 hours ahead. Store the unbaked kugel covered in the baking dish in the refrigerator.
- Let stand at room temperature for 20 minutes before baking to ensure even cooking.
- Baking time remains the same, but may need a few extra minutes if chilled.
“Preparing the Salt and Pepper Kugel in advance not only saves us time but lets the flavors marry perfectly, resulting in a more savory and satisfying dish.”
By following these storage and make-ahead tips, we ensure our Salt and Pepper Kugel remains deliciously fresh, crisp, and ready whenever hunger strikes.
Conclusion
Salt and pepper kugel offers a simple yet flavorful way to elevate any meal. Its crispy texture and bold seasoning make it a crowd-pleaser that’s easy to prepare and customize. Whether for special occasions or weeknight dinners, this dish brings warmth and comfort to the table.
With the right ingredients and a few helpful tips, mastering this kugel becomes straightforward and rewarding. We’re confident it will become a favorite addition to your recipe collection, ready to impress family and friends alike.
Frequently Asked Questions
What is salt and pepper kugel?
Salt and pepper kugel is a savory Jewish noodle pudding flavored primarily with kosher salt and freshly cracked black pepper. It’s a crispy, golden casserole made with wide egg noodles, eggs, cottage cheese, sour cream, and seasonings, often served as a side dish at Shabbat and holiday meals.
What ingredients are needed to make salt and pepper kugel?
The main ingredients include wide egg noodles, eggs, finely grated onion, vegetable oil, low-fat cottage cheese, sour cream, all-purpose flour, kosher salt, and freshly ground black pepper. Optional additions are Parmesan cheese, fresh parsley, jalapeño, or caramelized onions.
What kitchen tools do I need to prepare this kugel?
You’ll need a large mixing bowl, measuring cups and spoons, a fine grater, colander, large pot, whisk or fork, rubber spatula, and a 9×13 inch baking dish. Optional tools include a food processor, pepper mill, and cooling rack.
How do I prepare the noodles for the kugel?
Cook the wide egg noodles al dente, then drain and rinse them with cold water to stop cooking and prevent sogginess. This helps maintain the ideal texture in the final dish.
Can I add extra flavors to the kugel?
Yes, you can add grated Parmesan cheese for richness, chopped fresh parsley for freshness, jalapeño for heat, or caramelized onions for a deeper, sweet flavor.
What is the best way to bake salt and pepper kugel?
Preheat the oven to 350°F (175°C). Combine all ingredients well, pour into a well-oiled baking dish, and bake uncovered until the top is crispy and golden. Optionally, broil for a few minutes to boost crispiness.
How should I season the kugel?
Start with kosher salt and freshly cracked black pepper as the base. Season to taste, adjusting amounts to balance boldness without overpowering the other ingredients.
What meals pair well with salt and pepper kugel?
It pairs wonderfully with roasted chicken, traditional Shabbat or holiday dishes, vegetarian entrees, and elegant brunch menus. It complements a variety of flavors and textures.
How should I serve salt and pepper kugel?
Let it rest for about five minutes after baking for the best texture. Serve warm with garnishes like fresh parsley or grated cheese. It pairs well with both red and white wines or non-alcoholic beverages.
How can I store and reheat leftover kugel?
Store leftovers in an airtight container in the refrigerator for up to four days or freeze for up to two months. Reheat in the oven to restore its crispy texture—avoid microwaving to keep the crust crunchy.
Can I prepare salt and pepper kugel ahead of time?
Yes, you can assemble the kugel mixture and refrigerate it up to 24 hours before baking to enhance flavors and ease preparation on the day of serving.