New York City is home to countless iconic foods, but few have the same nostalgic charm and old-world flavor as the humble knish. One of the most famous names tied to this beloved Jewish snack is Yonah Schimmel, a knish bakery that’s been serving warm, satisfying knishes since 1910. These soft, doughy pastries filled with potato, kasha, or other savory delights are more than just food they’re a culinary tradition passed through generations. If you’re curious about how to recreate the classic Yonah Schimmel knish recipe at home, you’re in the right place. This guide takes you through every step, from the flaky dough to the creamy, hearty filling.
The History Behind Yonah Schimmel Knishes
Yonah Schimmel’s Knish Bakery was founded by a Romanian immigrant and has since become a culinary landmark in Manhattan’s Lower East Side. The original recipe has remained remarkably consistent for over a century, focusing on simple, hearty ingredients prepared with care. The knishes are known for their pillow-like dough, golden brown exterior, and flavorful fillings that reflect traditional Ashkenazi Jewish cuisine.
What sets a Yonah Schimmel knish apart is its size, texture, and baked not fried preparation. Unlike smaller, snack-sized knishes, these are large, meal-worthy portions. Recreating this experience at home involves mastering the dough and getting the filling just right.
Ingredients for Classic Potato Knishes
While Yonah Schimmel offers a range of fillings, including sweet cheese and spinach, the potato knish is arguably the most iconic. Below are the essential ingredients for both the dough and the filling.
For the Dough:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- ½ tsp baking powder
- 1 large egg
- â cup vegetable oil
- ½ cup warm water (adjust as needed)
For the Potato Filling:
- 4 medium russet potatoes, peeled and cubed
- 1 large onion, finely chopped
- 2 tbsp vegetable oil or schmaltz (chicken fat)
- Salt and pepper to taste
- Optional: a pinch of garlic powder or paprika
Preparing the Knish Dough
The dough is the heart of the knish and must be elastic yet tender. Start by whisking the flour, salt, and baking powder together in a mixing bowl. In a separate bowl, beat the egg and mix it with the oil and warm water. Gradually incorporate the wet mixture into the dry ingredients until a sticky dough begins to form.
Once mixed, knead the dough on a lightly floured surface for about 57 minutes until it becomes smooth and soft. Wrap the dough in plastic and let it rest for at least 30 minutes at room temperature. This rest period helps develop elasticity and makes the dough easier to roll later.
Making the Potato Filling
While the dough is resting, prepare the potato filling. Boil the cubed potatoes in salted water until tender, then drain and mash them until smooth. In a skillet, heat oil or schmaltz and sauté the chopped onion until golden brown and fragrant. Combine the mashed potatoes and onions in a bowl and season with salt, pepper, and any optional spices.
Mix thoroughly so the filling is creamy but still holds its shape. The filling should be flavorful on its own, as it will be the primary taste of your knish.
Assembling the Knishes
Preheat your oven to 375°F (190°C). Divide the dough into equal portions depending on your desired size. Traditionally, Yonah Schimmel knishes are generous in size, so cutting the dough into 68 parts works well.
Step-by-Step Assembly:
- Roll each dough portion into a thin rectangle or circle on a floured surface.
- Spoon a mound of potato filling into the center or along one edge.
- Fold the dough over the filling, forming a log or pouch.
- Seal the edges by pinching or tucking them underneath.
- Place each knish seam-side down on a parchment-lined baking sheet.
Before baking, brush the tops of the knishes with a little oil or an egg wash for a golden finish. This step is optional but adds an appealing shine and crisp texture.
Baking the Knishes
Bake the assembled knishes in the preheated oven for 35 to 45 minutes, or until the dough is golden and slightly puffed. Rotate the tray halfway through for even baking. When done, the exterior should be firm to the touch, and the aroma should fill your kitchen with comforting notes of onion and potato.
Let the knishes cool slightly before serving. They can be eaten warm or at room temperature, often accompanied by mustard or a side of pickles for a classic deli-style experience.
Variations Inspired by Yonah Schimmel
While the potato version is the most iconic, Yonah Schimmel also offers a variety of other fillings that you can try at home. Each version starts with the same dough, but the fillings open the door to a range of flavors.
Popular Filling Options:
- Kasha: Buckwheat groats mixed with onion and schmaltz
- Sweet Cheese: Farmer’s cheese sweetened with sugar and vanilla
- Spinach: Cooked spinach mixed with sautéed onions and spices
- Mushroom: A savory blend of sautéed mushrooms and onions
- Broccoli or Cabbage: Lightly seasoned and steamed vegetables
Feel free to experiment by combining fillings or adding herbs and spices that suit your taste. Just ensure that the mixture isn’t too wet, as excess moisture can affect the dough’s structure.
Storage and Reheating Tips
Homemade knishes store very well. After cooling completely, they can be kept in the refrigerator for up to 4 days or frozen for up to 2 months. To reheat, place in a preheated oven at 350°F (175°C) for about 1015 minutes until warmed through. Avoid microwaving, as it may make the crust soggy.
For freezing, wrap each knish individually in plastic wrap and place them in a resealable freezer bag. This makes it easy to grab one or two at a time for a quick lunch or snack.
Why This Recipe Matters
Recreating a Yonah Schimmel knish at home is more than just making food it’s about connecting with a rich culinary tradition. These knishes offer a taste of history, a reminder of immigrant resilience, and a tribute to the simple ingredients that sustained communities for generations. Each bite carries warmth, comfort, and a touch of old-world flavor that never goes out of style.
By learning to make these knishes yourself, you’re not only enjoying a delicious dish but also participating in a legacy. Whether you’re Jewish or simply a fan of New York City’s food culture, this recipe brings you closer to a timeless classic that continues to endure.
Making your own Yonah Schimmel-inspired knishes is a rewarding experience that brings history and flavor together on one plate. With basic pantry ingredients and a little patience, you can create a homemade version that captures the heart and soul of this legendary knish bakery. Serve them at family gatherings, potlucks, or simply enjoy one with a cup of tea on a quiet afternoon. However you eat them, knishes are a reminder that the best comfort foods are often the simplest and most heartfelt recipes of all.