We use these traditional eggy Passover bagels to make sandwiches throughout the week. But they can also be served as rolls with dinner. —Myrna Lief, Burlington, Massachusetts
Total TimePrep: 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.
Nutrition Facts1 bagel: 134 calories, 11g fat (2g saturated fat), 71mg cholesterol, 70mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 3g protein.
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