Matzo Bagels
Happy Passover!!!
Happy Passover to those who celebrate! The holiday runs from sundown on April 1 thru April 9, 2026. Passover, a significant Jewish festival, commemorates the liberation of the Israelites from slavery in ancient Egypt. It is a celebration of freedom, faith, and renewal, marked by the Seder, a ritual meal that retells the story of the Exodus through symbolic foods and readings from the Haggadah.
Passover bread is unleavened bread, which is a symbol of the Exodus from Egypt. Jews eat matzo, a flat, cracker-like bread made from flour and water. For those craving bread, this recipe from Arlene Bronstein is sure to satisfy those needs!
These bagels are a wonderful addition to any Passover meal, or as a snack. You can make them larger, but I always make them the size of a small ice cream scoop. They aren’t as dense as a regular bagel. They are light and airy. They are very easy to make. My family always wants to know why I only make them once a year! I often double this recipe. 12-14 bagels (more if small scoop size).
*Preheat oven: 375 degrees.
- 1/3 cup vegetable oil
- 2/3 cup cold water (more for finger dipping)
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1 cup matzo meal
- 3 large eggs
Spray a large cookie sheet with non-stick spray, or line with parchment paper.
In a medium pot, bring oil, water, sugar and salt to a boil. Stir in the matzo meal and remove from the heat. Mix thoroughly. It will be thick. Cool slightly. Add the eggs, one at a time, and stir well after each addition.
Lightly grease your hands with a little oil and form small balls about 2 inches in diameter. (Or smaller with the ice cream scoop). Place them on the prepared pan about an inch apart. Dip your index finger in cold water and create a hole all the way though the ball.
Bake in a preheated 375 degree oven for 30 minutes. Bagels should be golden brown. The bottoms should be brown and a light tap will sound hollow. May need to bake longer for larger bagels. Keep an eye on them as baking time varies with ovens and sizes of bagels.
Cool completely. Store in an airtight container. Should keep for 2-3 days.
Silverleaf Resident Arlene Bronstein is the author of Beautiful Buffets II (available on Amazon.com or BarnesandNoble.com).