Passover Bagels Recipes

PASSOVER BAGELS

Steps:

• In a large saucepan, bring the water, oil, sugar and salt to a boil. Add matzo meal all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Drop dough into 12 mounds 3 in. apart on two greased baking sheets. Bake at 450° for 10 minutes. Reduce heat to 350°; bake 12-15 minutes longer or until golden brown. Remove to wire racks. Immediately cut a slit in each to allow steam to escape; cool.

MOIST PASSOVER BAGEL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet with cooking spray.
• Combine water, oil, salt, and sugar in a saucepan and bring to a boil. Remove from heat. Add 2 cups matzoh meal; allow to cool for at least 5 minutes. Add eggs, 2 at a time, stirring to incorporate into dough.
• Form 2 tablespoons of dough into a ball using wet hands. Transfer to the prepared baking sheet. Repeat with the remaining dough. Poke a hole into the middle of each ball.
• Bake in the preheated oven until lightly brown, 50 minutes to 1 hour.

PASSOVER BAGELS

Steps:

• Bring oil and water to a boil and remove from burner.
• Add dry ingredients, and then eggs, one at a time.
• After you have mixed completely, bake on a greased cookie sheet for 30 minutes at 375.
• I use a large spoon to measure the bagel mixture, and then use my fingers to put a hole in the middle to make it look like a real bagel.
• I usually double this recipe, but a single recipe makes about 18 small bagels.