Passover Bagel

Bagel-Shaped, Matzo-Made, Passover-Friendly

These aren’t bagels in the boil-then-bake sense. They are puffy, golden, ring-shaped rolls built from matzo meal instead of wheat flour, which is exactly what makes them work during Passover when chametz is off the table. The technique is closer to choux pastry than to a traditional bagel: boiling water and oil scald the matzo meal first, then beaten eggs get whipped in to give the dough lift and structure as it bakes.

Letting the scalded mixture cool fully before adding the eggs is the step that makes or breaks the texture. Add eggs to a hot dough and they’ll scramble; cool it too long and the dough stiffens up. Aim for warm-but-not-hot. Pressing a finger through the center of each ball gives them their classic bagel silhouette and helps the centers cook through evenly.

Pro Tips

• Wet your hands lightly with oil or water before shaping. Matzo dough is sticky and will cling to dry fingers.
• Make the center hole bigger than you think it needs to be. The dough puffs up and tries to close it during baking.
• Bake on a parchment-lined sheet for easy release. Greasing alone can leave the bottoms over-dark.
• Pull them when the tops are light golden, not deep brown. Matzo meal goes from set to dry quickly.
• Best eaten warm the day they’re baked. Split and toast leftovers for the second day.

Variations

• Stir 1 tablespoon poppy or sesame seeds into the dough, or sprinkle on top before baking.
• Add a teaspoon of cinnamon and another tablespoon of sugar for a sweet Passover breakfast version.
• Brush tops with beaten egg before baking for a glossier, deeper-gold finish.