Passover Bagels

These bagels are a necessity for Passover, especially if you have to take your lunch to school or work. Straight from the oven they are crisp o­n the outside and soft o­n the inside. As they sit, they get soft like a roll and make it easy to have a tuna sandwich without a desktop filled with matzo crumbs! Shaping the dough into a bagel with a hole allows for even baking so the inside of the roll isn’t soggy. The hole closes up most of the way during baking so you don’t lose the contents of your sandwich.


  • 2 cups matzo meal
  • 1 teaspoon salt
  • 1 Tablespoon sugar
  • 1 cup water
  • 1/2 cup peanut oil
  • 4 eggs

Preparation Instructions

  1. Combine the matzo meal, salt, and sugar in a bowl. Bring the oil and water to a boil and add to the matzo meal mixture all at o­nce. Stir well to combine. Beat in eggs thoroughly o­ne at a time.
  2. Let stand for 15 minutes.
  3. With oiled hands, shape into rolls and place o­n a greased cookie sheet.
  4. Grease your forefinger. Insert your finger into the middle of the roll and twirl the roll around o­n the cookie sheet until a hole is formed in the center.
  5. Bake at 375°F for 40-50 minutes.

YIELD: 12 bagels

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