Teiglach /ˈteɪɡləx/, also spelled taiglach or teglach (Yiddish: טייגלעך, singular teigel, literally "little dough") are small, knotted pastries boiled in a honeyed syrup.

[1] They are a traditional Ashkenazi Jewish treat for Rosh Hashana,[2] Sukkot, Simchat Torah, and Purim.

[3] Teiglach date back to the times of the Romans[3] who made strips of fried dough in honey called vermiculi.

[4] Italian Jews adopted the dish but it disappeared from their repertoire in the Middle Ages.

In the 12th century Franco-German rabbis mentioned eating a dish of fried or baked strips of dough covered in honey called vermesel or verimlish at the beginning of the Sabbath meal.