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Bagels, Pesach II (P, KLP, TNT)
Source: "Jacksonville Journal," circa 1963
Yield: More than a dozen

1-1/3 cups water
2/3 cup oil
2 cups matzo meal
2 tbsp. sugar (I don't like them sweet, so I use only 1 tsp. for a double recipe)
1/2 tsp salt
6 eggs
1/4 cup dried onion flakes, finely chopped parsley or dill, or any favorite herb (optional)

Preheat oven to 350°F.

Mix water, salt, sugar, and oil in a large pan. Add onions or herbs if using, and bring to a rolling boil.

Dump in matzo meal; stir for a few seconds and remove from heat. Continue to stir until all the matzo meal is incorporated into the liquid.

Let cool. (VERY IMPORTANT! otherwise eggs will scramble!)

Add eggs one at a time and stir until incorporated and well-blended. Mix will be very sticky.

Grease or oil cookie pans or use parchment paper. I've had good luck with those silicone baking sheets. Keep a bowl of water handy, or grease hands.

Use about 1/2 cup mix and roll into ball. Place balls about 1" to 1-1/2" apart, as they spread.

With wet hands, flatten each ball slightly and then poke a big hole in the center of each. I use my middle finger (no comments, please) to make the holes so they look like bagels. That is the secret to keeping them soft in the center.

Bake in a 350°F oven for 40 minutes. The bottoms should be brown, and the tops slightly brown. If they bake too long, they will be a good substitute for hockey pucks. If they are not baked long enough, they will collapse. You may have to test them at 40 minutes to see if they need a few extra minutes. They will be like soft bread when done correctly.

Poster's Notes:
This is my never-fail recipe for matzo bagels which my kids lived on. It makes more than a dozen, but I always double the recipe and get about 40.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A