Passover Bagels
Yield
6 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
water
|
|
| ⅓ | cup |
peanut oil
|
|
| 1 | cup |
matzo meal
|
*
|
| 1 | tablespoon |
sugar
|
|
| 3 | large |
eggs
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
water
|
|
| 79 | ml |
peanut oil
|
|
| 237 | ml |
matzo meal
|
*
|
| 15 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 1.3 | ml |
salt
|
|
Directions
Bring to boil; oil, water, sugar and salt.
Stir in matzo meal, boil a second more and remove from heat.
Mix thoroughly and when cooled a little, beat in eggs one at a time.
Grease hands and roll dough into 2 inch balls.
Place on greased cookie sheet, dip finger in water and press hole in center of each.
Bake at 375℉ (190℃) F for 1 hour.
