Moist Passover bagels that are soft and fluffy. They make matzoh take on a new light. You can still have a sandwich on Passover.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet with cooking spray.

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  • 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.

Nutrition Facts

220 calories; 5.1 g protein; 18.5 g carbohydrates; 93 mg cholesterol; 231.2 mg sodium. Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
08/09/2019
Very tasty. Softer than a regular bagel, but expected that. Only things I changed, was used Canola oil vs peanut oil (didn't have any) and let the mix rest for 15 minutes before I formed the balls. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/09/2019
Very tasty. Softer than a regular bagel, but expected that. Only things I changed, was used Canola oil vs peanut oil (didn't have any) and let the mix rest for 15 minutes before I formed the balls. Read More
Rating: 5 stars
08/09/2019
Very tasty. Softer than a regular bagel, but expected that. Only things I changed, was used Canola oil vs peanut oil (didn't have any) and let the mix rest for 15 minutes before I formed the balls. Read More