Passover Bagels

These bagels solve the Passover bread problem. Matzo meal replaces flour entirely, making them kosher for Pesach, and the technique borrows from French choux pastry to give them real structure and chew.

Boiling the water and oil together, then stirring in the matzo meal creates a thick paste that cooks slightly on the stovetop. This gelatinizes the starch and builds a framework that puffs up in the oven. Eggs get beaten in one at a time after the dough cools a bit, adding richness and lift.

Grease your hands before shaping. This dough is sticky and wants to cling to everything. Roll into balls, poke a hole in each center with a wet finger, and they’re ready for the oven. The hour-long bake dries them out enough to get that signature chewy-crisp bagel texture.

Kitchen Tips

• Let the dough cool for a few minutes before adding the eggs. If it’s too hot, the eggs scramble on contact instead of incorporating smoothly.
• Beat each egg in completely before adding the next. This builds structure gradually and prevents a lumpy, uneven dough.
• Make the center holes bigger than you think they need to be. They shrink during baking and close up if they start too small.
• These are best eaten the day they’re baked. They dry out quickly and don’t store as well as yeasted bagels.

Variations

• Everything bagels: Sprinkle with sesame seeds, poppy seeds, dried onion flakes, and coarse salt before baking.
• Cinnamon raisin: Add a teaspoon of cinnamon and a handful of raisins to the dough.
• Garlic herb: Mix garlic powder and dried herbs into the dough for a savory version.