Passover Bagels Food

PASSOVER BAGELS

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.

PASSOVER BAGELS

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.

PASSOVER BREAD

Steps:

• Heat together boiling water and oil on the stove until the mixture is boiling. Add matzoh meal, sugar and salt and turn off the heat. Mix together until a ball is formed. Let cool for a few minutes then add the eggs, one at a time, and stir until combined. Very important to add the eggs one at a time! Let the mixture rest for 15 minutes. To form the bread, wet your hands with water and roll some of the dough in your hands and shape however you want. Place the dough on parchment paper and continue forming your bagels. You can shape the dough however you want and as big or small as you want. Just keep rewetting your hands or the dough will stick. Bake at 350 degrees F for 45 minutes - 1 hour. Eat hot right out of the oven or wait until cooled. Place in an airtight container for as long as the bagels last on the counter or freeze for later.

MOIST PASSOVER BAGEL

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.