PASSOVER BAGELS
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
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- 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., 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 : Calories 134 calories, Fat 11g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 70mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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Protul Mondl
mondlprotul@aol.comThese bagels were a hit at my Passover Seder! Everyone loved them.
Justin Morton
mortonj6@gmail.comI would definitely recommend this recipe to anyone looking for a delicious and easy-to-make Passover bagel.
Tootie Stout
tootie-stout67@yahoo.comThese bagels were a bit too dense for my taste, but they still had a good flavor.
Shah AfriDi
safridi@yahoo.comMy family loved these Passover bagels! They were easy to make and tasted great.
Steven Djavaheri
djavaheri-steven4@aol.comDelicious!
Mbalire Steven
stevenmbalire3@hotmail.frThese Passover bagels were a bit dry and dense for my taste. I think I'll try adding a little more liquid to the dough next time.
mdrabbe ctg
mdrabbe.c52@aol.comI was pleasantly surprised by how good these Passover bagels were! They were light and fluffy, with a slightly chewy texture. The flavor was also very good. I would definitely recommend this recipe.
Saqlain Asghar
saqlain_a11@hotmail.co.ukThese Passover bagels are a great alternative to traditional bagels. They're a bit more dense, but they still have a nice chewy texture and a good flavor. I'll definitely be making these again next year.
DannyD's World
world60@yahoo.comOverall, I was happy with these Passover bagels. They were easy to make and tasted pretty good. I would recommend them to anyone looking for a gluten-free Passover bagel.
roro ahmad ragab
rr@hotmail.co.ukThese bagels were a bit denser than I expected, but they still had a good flavor and texture. I think I'll try adding a little more water to the dough next time to see if that makes them lighter.
Crystol Shimko
shimko-c43@gmail.comI was so excited to find a Passover bagel recipe that actually worked! These bagels were delicious and my kids loved them. I will definitely be making them again next year.
Ryokoji
ryokoji73@hotmail.comI've tried many Passover bagel recipes over the years, but this one is by far the best. The dough was easy to work with and didn't require any special equipment. The bagels also baked up beautifully in my oven.
Richard Escobar Martinez
rmartinez@hotmail.comThese Passover bagels were a hit with my family and friends! They were light and fluffy, with a slightly chewy texture, just like a traditional bagel. The flavor was also spot-on, with the perfect balance of sweetness and saltiness.