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Passover Bagels

 Passover Bagels
We use these traditional bagels to make sandwiches throughout our Passover. But they can also be served as rolls with dinner.—Myrna Lief, Burlington, Massachusetts
12 ServingsPrep: 15 min. Bake: 25 min. + cooling


  • 1 cup water
  • 1/2 cup vegetable oil
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 cup matzo meal
  • 4 eggs


  • 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.
  • Yield: 1 dozen.
Nutritional Facts:B> 1 serving (1 each) equals 134 calories, 11 g fat (2 g saturated fat), 71 mg cholesterol, 70 mg sodium, 7 g carbohydrate, trace fiber, 3 g protein.