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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  1. Thank You!…Just like my mother-inlaw (g-d rest her soul) made

  2. I use an ice cream scoup to put dough on pan, I use the underside of a small matzah meal can to flatten and a wine cork to make the middle whole. Works better then using oiled hands and fingers.

  3. Can I substitute matzo cake meal for regular cake meal?

  4. mine are in the oven now.

  5. Made to perfection! Used an ice cream scoop as well but the handle of a wooden spoon dipped in peanut oil for the hole. Where was this recipe when my kids were small?!!??

  6. I am really impressed along with your writing talents as neatly as with the structure for your blog. Is that this a paid subject matter or did you modify it yourself? Anyway stay up the nice quality writing, it’s rare to peer a nice weblog like this one nowadays..

  7. this recipe has been in my family for several generations … it’s a must on Passover..
    however, the last few years (since being in a new house), they are just not coming out right … they are not light and fluffy like a popover as they are supposed to be … they are heavy and a bit too doughy and damp inside ..
    I have tried on different temperatures and times…. no answer as yet… any advise would be greatly appreciated.

  8. Barb, if my recipe is identical to yours then I would wonder if the weather system in your new area has affected the bagels or if your oven is not calibrated properly. also are you using convection or regular oven and is this the same since the old house?

  9. Pingback: Passover Recipe Roundup | Peanut Butter Fingers

  10. Peanut oil is not kosher for for passover???

  11. Peanut oil was considered kosher for Passover until the 1980’s I do not know why it was deemed inappropriate. Rokeach company even made Kosher for Passover peanut oil when I createed this recipe. As with everything for Pesach, follow your own personal dictates and make substitutions when necessary.

  12. Can you freeze these rolls?

  13. No, they really are best eaten with 24-36hours and don’t freeze well. Sorry…!

  14. I make these every year just like my Grandmother’s recipe, but now I get the “everything” seed bagel topping mixture from my local Brooklyn Water Bagel store and add it to the tops…it brings these delicious bagels to a whole new taste level.

  15. Peanut oil is a must? Can’t use anything else?

  16. What is the best way store matzo bagels? Ie re-sealable container or zip lock? Counter or fridge? TIA

  17. Either storage container is fine. Do not refrigerate as refrigeration stales baked goods faster than room temperature. Bagels will soften but an be refreshed for 2 minutes in a 350 oven. Enjoy!

  18. Peanut oil isn’t a must but does add a subtle flavor. Years ago peanut oil was readily available for Pesach but now many feel it is verboten so any oil is ok. I actually used Avocado oil this year with good results.

  19. I use vegetable oil and I have made them ahead and they freeze ( not as light and fluffy as fresh) but defrost in warm oven and your good to go. Kids love them and they are great for lunch instead of matzo.

  20. My mother used to make these bagels and now I have been making them for many years. I use vegetable oil also and once they are cool, I put them in a plastic bag and freeze them (that way I can make a few dozen for the holiday). I take the bagels out of the freezer the morning that I intend to use them and let them thaw. Just before serving the bagels, I put them in the oven at 350 degrees for about five minutes. Delish.

  21. thank you so much for posting this recipe, my mom was famous for making it every passover, unfortunately i could not find her written recipe, google searched and there was yours looking exactly like her!!!

  22. These are amazing! I use brown sugar and coconut oil instead, and bake them in doughnut pans so they’re taller and fluffy.

  23. What a great idea to make them more like a dessert donut! Glad you are creating and exploring!

  24. I am thrilled that I can help you keep your culinary memories alive. Enjoy!

  25. What a great idea! this keeps them fresh, crisp and nutty flavor. Thanks for sharing!

  26. I’ve been making this exact recipe for years, and was so glad to come across it during my recent investigation into why last year’s bagels were not as fluffy and light. I found out that I was over mixing. This year I used the dough hook on my standing mixer and put it on low until just combined. On the advice of a relative I added a 5th egg ( actually 5 XL eggs), and problem solved! Also whisked an egg yolk and a little sugar and brushed on bagels halfway through cooking. Can sprinkle sesame or other seeds immediately after the “painting.” Adds interest even without the seeds! Thanks Tina!

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