Moist Passover Bagel Recipes
PASSOVER BAGELS
Make and share this Passover Bagels recipe from Food.com.
Provided by TishT
Categories Breads
Time 45m
Yield 18 small bagels
Number Of Ingredients 6
Steps:
- Bring oil and water to a boil and remove from burner.
- Add dry ingredients, and then eggs, one at a time.
- After you have mixed completely, bake on a greased cookie sheet for 30 minutes at 375.
- I use a large spoon to measure the bagel mixture, and then use my fingers to put a hole in the middle to make it look like a real bagel.
- I usually double this recipe, but a single recipe makes about 18 small bagels.
Nutrition Facts : Calories 122.9, Fat 7.6, SaturatedFat 1.2, Cholesterol 58.8, Sodium 21.6, Carbohydrate 11, Fiber 0.2, Sugar 2.9, Protein 2.6
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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