Moist Passover Bagel Food
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.
MOIST PASSOVER BAGEL
Moist Passover bagels that are soft and fluffy. They make matzoh take on a new light. You can still have a sandwich on Passover.
Provided by Eva's Kitchen
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet with cooking spray.
- Combine water, oil, salt, and sugar in a saucepan and bring to a boil. Remove from heat. Add 2 cups matzoh meal; allow to cool for at least 5 minutes. Add eggs, 2 at a time, stirring to incorporate into dough.
- Form 2 tablespoons of dough into a ball using wet hands. Transfer to the prepared baking sheet. Repeat with the remaining dough. Poke a hole into the middle of each ball.
- Bake in the preheated oven until lightly brown, 50 minutes to 1 hour.
Nutrition Facts : Calories 220 calories, Carbohydrate 18.5 g, Cholesterol 93 mg, Fat 14.7 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 2.8 g, Sodium 231.2 mg, Sugar 0.9 g
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
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