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2 cups water
Bring water, sugar, salt, and oil to the boil. Pour in the matzo meal in one go and stir well.
Remove from heat, cool for 5 minutes and add eggs one at a time, beating well after each addition until well blended. (Use a wooden spoon) Cool dough for 1 hour.
Form long rolls with wet hands and pinch ends together to form 8 bagels. Arrange on a greased biscuit tray, allow for spreading and bake at 180°C for 30 minutes until light brown.
*Blend matzo meal for a few seconds in a food processor for a finer consistency. (This depends on the matzo meal which you buy.)
Poster's Notes:
Posted by Steve & Marilyn Kerman
Nutritional Info Per Serving: N/A
1 tsp. salt
1 tbsp. sugar
1/3 cup oil
2 cups fine matzo meal*
4 eggs
These bagels are superb, light and almost don't taste Pesachdik they're so good. One makes them as though one were making choux pastry. Just a quick note the South African matzo meal is not very fine and that is why we process it a little ourselves for this recipe.