40+ Yom Kippur Break-Fast Recipes (Bagels, Lox & More)

Yom Kippur break-fast spread with bagels, lox, and blintzes

Am I the only one who spent most Yom Kippur days growing up (after shul of course) watching Food Network and dreaming of a bagel? Is that even allowed? When I think back to my childhood, that is the memory that stands out, and it’s a comforting one. They tried to kill us, we won, let’s eat, is sort of the joke of every Jewish holiday, but’s is also true! After a full day of fasting on Yom Kippur, the break-fast is one of the most welcome meals of the Jewish year. It’s traditionally a dairy spread – think bagels and lox, blintzes, kugel, and sweets. Light, comforting, and mostly made ahead so no one is cooking while they fast. Here are 40+ Yom Kippur break-fast recipes organized by course to build an easy, generous spread.

Why we break the Yom Kippur fast with these foods

Break-fast (the meal that ends the Yom Kippur fast) has its own traditions, shaped by both practicality and custom:

Dairy, not meat – lighter dairy foods are gentler on an empty stomach than a heavy meat meal, so bagels, lox, blintzes, and quiche take center stage
Bagels and lox — the iconic break-fast centerpiece: bagels, smoked salmon, cream cheese, and all the fixings
Make-ahead everything — since you can’t cook during the fast, break-fast favors dishes you can prepare the day before and pull straight from the fridge
Sweet endings — babka, rugelach, and cookies to celebrate the end of the fast and a sweet year sealed

Sephardic and Mizrahi break-fast traditions

Bagels and lox are an Ashkenazi tradition. Sephardic and Mizrahi communities break the Yom Kippur fast differently, often starting with something sweet to drink before easing into a lighter meal:

A sweet drink first – many Sephardic and Mizrahi families break the fast with a sweet beverage like lemonade, sugar water, or an almond or orange-blossom drink to gently rehydrate before eating
Sutlach (rice pudding) – a creamy, soothing Turkish and Greek Sephardic favorite for breaking the fast
Bourekas – flaky filled pastries with cheese, potato, or spinach, a Sephardic break-fast staple
Biscochos and roscas – ring-shaped sesame cookies and breads, made for dunking in tea or coffee
Pan de España – a light citrus sponge cake to welcome the end of the fast
Huevos haminados – long-simmered eggs, gentle on an empty stomach
Moroccan touches – breaking the fast with a date, followed by a warming soup and sweet mint tea

Here are some of my favorite recipes for breaking the fast!

Bagels, lox & smoked fish

Lox and schmear stuffed everything bagels

Cream cheese, spreads & salads

Shakshuka & eggs

Blintzes

Kugels & sides

Babka & sweet breads

Sweets & desserts

More Jewish holiday recipe collections

Yom Kippur break-fast FAQ

What is a Yom Kippur break-fast?

Break-fast is the meal eaten after the Yom Kippur fast ends at sundown. It’s traditionally a dairy spread like bagels and lox, blintzes, kugel, quiche, and sweets designed to be gentle on an empty stomach and mostly prepared in advance.

What do you eat to break the Yom Kippur fast?

The classic break-fast centers on bagels with lox, cream cheese, and smoked fish, alongside blintzes, kugel, egg dishes like shakshuka or quiche, salads, and plenty of sweets like babka and rugelach.

Why is break-fast dairy and not meat?

After a 25-hour fast, lighter dairy foods are easier on the stomach than a heavy meat meal. Dairy also lets you serve creamy, comforting dishes like blintzes and bagels with cream cheese that feel celebratory but gentle.

What can I make ahead for break-fast?

Almost everything, in fact that’s the point! Cure your own lox days ahead, bake babka and kugel the day before, prep cream cheese spreads and salads in advance, and bake bagels or bialys ahead. You shouldn’t be cooking while you fast.

What is the difference between breakfast and break-fast?

“Breakfast” is the morning meal; “break-fast” (with a hyphen) is the meal that breaks a fast — in this case, the meal after Yom Kippur ends.

Amy Kritzer Becker

Amy Kritzer Becker is a Jewish food expert, cookbook author of Sweet Noshings, owner of ModernTribe, and culinary-school-trained chef behind What Jew Wanna Eat — a modern Jewish food blog redefining heritage recipes since 2010. Her recipes have been featured in Food Network, Bon Appétit, Forbes, Good Morning America, and the New York Times.