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Passover Bagels

Total Time

Prep: 15 min. Bake: 25 min. + cooling


1 dozen

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
Passover Bagels Recipe photo by Taste of Home
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  • 1 cup water
  • 1/2 cup vegetable oil
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 cup matzo meal
  • 4 eggs


  1. 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.
  2. 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 Facts

1 bagel: 134 calories, 11g fat (2g saturated fat), 71mg cholesterol, 70mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 3g protein.

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