Passover Bagels
(4 votes, average: 3.25 out of 5)
Loading ...
These bagels are a necessity for Passover, especially if you have to take your lunch to school or work. Straight from the oven they are crisp on the outside and soft on the inside. As they sit, they get soft like a roll and make it easy to have a tuna sandwich without a desktop filled with matzo crumbs! Shaping the dough into a bagel with a hole allows for even baking so the inside of the roll isn’t soggy. The hole closes up most of the way during baking so you don’t lose the contents of your sandwich.
Ingredients
- 2 cups matzo meal
- 1 teaspoon salt
- 1 Tablespoon sugar
- 1 cup water
- 1/2 cup peanut oil
- 4 eggs
Preparation Instructions
- Combine the matzo meal, salt, and sugar in a bowl. Bring the oil and water to a boil and add to the matzo meal mixture all at once. Stir well to combine. Beat in eggs thoroughly one at a time.
- Let stand for 15 minutes.
- With oiled hands, shape into rolls and place on a greased cookie sheet.
- Grease your forefinger. Insert your finger into the middle of the roll and twirl the roll around on the cookie sheet until a hole is formed in the center.
- Bake at 375°F for 40-50 minutes.
YIELD: 12 bagels
Tags: bagels, Matzo Meal, Pareve, Passover
Email This Post
March 29th, 2010 at 5:28 pm
Thank You!…Just like my mother-inlaw (g-d rest her soul) made
March 31st, 2010 at 4:58 pm
I use an ice cream scoup to put dough on pan, I use the underside of a small matzah meal can to flatten and a wine cork to make the middle whole. Works better then using oiled hands and fingers.
April 20th, 2011 at 2:50 pm
Can I substitute matzo cake meal for regular cake meal?
April 7th, 2012 at 4:34 pm
mine are in the oven now.
April 8th, 2012 at 12:28 pm
Made to perfection! Used an ice cream scoop as well but the handle of a wooden spoon dipped in peanut oil for the hole. Where was this recipe when my kids were small?!!??
April 9th, 2012 at 6:10 pm
I am really impressed along with your writing talents as neatly as with the structure for your blog. Is that this a paid subject matter or did you modify it yourself? Anyway stay up the nice quality writing, it’s rare to peer a nice weblog like this one nowadays..
April 11th, 2012 at 10:36 am
this recipe has been in my family for several generations … it’s a must on Passover..
however, the last few years (since being in a new house), they are just not coming out right … they are not light and fluffy like a popover as they are supposed to be … they are heavy and a bit too doughy and damp inside ..
I have tried on different temperatures and times…. no answer as yet… any advise would be greatly appreciated.
May 3rd, 2012 at 11:21 am
Barb, if my recipe is identical to yours then I would wonder if the weather system in your new area has affected the bagels or if your oven is not calibrated properly. also are you using convection or regular oven and is this the same since the old house?