Passover Bagels
User Reviews
3.6
Passover Bagels
Description
These Passover Bagels start with a hot mixture of water, sugar, oil, and salt poured over matzo meal to create a thick dough that cools briefly before beaten eggs are folded in for moisture and binding. The dough is portioned by hand into small balls approximately ping-pong ball size, then formed with an indentation in the center to mimic traditional bagel shape before initially baking for 30 minutes at 350°F.
After this initial bake, the bagels are coated with an egg yolk and sugar wash and sprinkled with sesame seeds, then returned to the oven for an additional 25 to 30 minutes until golden and set. The result is a dense, compact bagel suitable for a Passover meal where leavened bread is not allowed, offering a chewy texture and lightly sweetened surface with nutty sesame crunch.
This recipe provides a kosher-for-Passover alternative to traditional bagels, focusing on matzo meal as the flour substitute. They can be served warm with typical bagel toppings or alongside meals requiring unleavened bread options.
Ingredients
For Bagels
- 2 1/2 cups matzo meal
- 1 1/2 cups water
- 1/2 Cup vegetable oil
- 2 Tablespoons sugar
- 1 Teaspoon salt
- 6 egg cracked and slightly whisked
For Topping
- 2 egg yolk
- 1/2 Teaspoon sugar
- sesame seeds
Instructions
- Preheat Oven to 350 Degrees Fahrenheit
- In a small saucepan place the water, sugar, oil and salt. Heat on medium-high heat
- Pour the Matzo Meal in a bowl
- When the water mixture starts boiling, quickly pour it on the bowl that contains the matzo meal
- Stir with a wooden until combined. Dough will be dry. Let it cool for about 5 minutes
- Add the eggs and stir with a wooden spoon until you achieve a sticky dough
- Line a baking sheet with parchment paper
- With damp hands, make little balls (about the size of a ping pong ball) and place on the cookie sheet
- Using your thumbs or the back of a wooden spoon, make an indentation in the center of each ball. Careful not to cut all the way through the bottom
- Bake in the oven for 30 minutes
- Meanwhile, beat the egg yolks and the sugar with a fork
- When the 30 minutes are up, remove the sheet pan from the oven and "paint" a little egg yolk all over the tops of the bagels. Sprinkle with sesame seeds
- Bake for 25 to 30 minutes more or until browned
- Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Bagels
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Serving | 1bagel | |
| Calories | 97kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 45mg | 15% |
| Sodium | 91mg | 4% |
| Potassium | 26mg | 1% |
| Vitamin A | 65IU | 1% |
| Calcium | 8mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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