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Bagels, Pesach I (P, KLP, TNT)
Source: Unknown
Serves: 8

2 cups water
1 tsp. salt
1 tbsp. sugar
1/3 cup oil
2 cups fine matzo meal*
4 eggs

Bring water, sugar, salt, and oil to the boil. Pour in the matzo meal in one go and stir well.

Remove from heat, cool for 5 minutes and add eggs one at a time, beating well after each addition until well blended. (Use a wooden spoon) Cool dough for 1 hour.

Form long rolls with wet hands and pinch ends together to form 8 bagels. Arrange on a greased biscuit tray, allow for spreading and bake at 180°C for 30 minutes until light brown.

*Blend matzo meal for a few seconds in a food processor for a finer consistency. (This depends on the matzo meal which you buy.)

Poster's Notes:
These bagels are superb, light and almost don't taste Pesachdik they're so good. One makes them as though one were making choux pastry. Just a quick note the South African matzo meal is not very fine and that is why we process it a little ourselves for this recipe.

Posted by Steve & Marilyn Kerman

Nutritional Info Per Serving: N/A