Recipe: Passover ‘Bagels’

"Plain bagel"


Passover “Bagels”

(Makes 1 dozen)

In my mother’s annual synagogue Passover column, “Leaven Can Wait,” she always referred to these as Mrs. Meyer’s bagels. Yes, the only thing they really have in common with bagels is the hole in the center and they aren’t that pretty to look at. But considering that these allow you to enjoy your usual schmear on something other than a piece of matzo, they are a pretty darn good Pesach substitute! They also taste really good with butter and/or jam.


  • ¼ cup olive or vegetable oil
  • 9 ounces water
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 2 ½ cup matzo meal (I used a mix of whole wheat and regular, which makes for a denser “bagel”)
  • 4 eggs


  1. In a large saucepan, bring first four ingredients to a boil.
  2. Remove from heat and immediately add matzo meal. The mixture will be crumb- like; try to break up the larger (moister) clumps with your spoon.
  3. Allow mixture to cool so that when you add eggs, they don’t immediately begin to cook (this can take from 5 – 10 minutes, depending on how well your saucepan retains heat).
  4. Beat in eggs and mix well (I actually used my hands), but try not to overmix or the dough will become tough.
  5. Either thoroughly oil a cookie sheet OR put down a piece of parchment paper or a Silpat mat on a cookie sheet.
  6. Form 12 balls of dough, again making sure to handle it as little as possible. Press each ball down to flatten the top.
  7. Dip your finger in oil and make a deep indentation in the center of each dough round.
  8. Bake at 400° for 15 minutes, then lower oven to 350° and bake for another 30 minutes. If rolls aren’t brown at this point, bake for a little bit longer.
  9. These are best eaten right out of the oven, but if you need to store them make sure it’s in an airtight container as they get stale VERY quickly.

B’tayavon and Happy Passover!

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