Matzoh bagels

Yield: 1 Servings

Measure Ingredient
1⅓ cup Water
⅔ cup Oil (I usually use canola)
2 cups Matzoh meal
6 \N Eggs
1 pinch Salt
3 tablespoons Onion flakes (optional- add to boiling water before stirring in meal)

Recipe from the Jacksonville Times-circa 1962 Bring water, oil and salt to a boil. Dump in matzoh meal all at once and stir until liquid is absorbed and mass starts to pull away from the pan sides and form a ball. Let cool to room temperature (crucial!) Put in large bowl of mixer and add one egg at a time until completely mixed in. Dough will be very soft. Can be refrigerated at this point. I make it the day before I want to bake it but it can be done all at one time.

Spray two large cookie sheets with Pam (or other non-fat spray). Wet hands with cold water and form into balls about the size of a golf ball. Place on tray and flatten with palm. Use thumb to make a hole in the center.

Bake at 350 degrees for about 40-45 minutes or until bottom is slightly browned and will come off tray easily.

Makes about 24-30 depending on what size you make them. Posted to JEWISH-FOOD digest V97 #131 by Judith Sobel <jcs@...> on Apr 24, 1997

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