Moist Passover Bagel
Moist Passover Bagel delivers soft, airy rolls made from matzo meal, eggs, and oil, with a delicate sweetness and golden crust. They’re perfect for sandwiching during Passover or serving warm with spreads at brunch. The tender crumb and subtle richness make them a versatile holiday staple.
- Prep20 mins
- Cook50 mins
- Serves12
- DifficultyEasy
- 1
Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a baking sheet with cooking spray.
- 2
In a large saucepan, combine water, oil, salt, and sugar and bring to a boil. Remove from heat. Stir in the matzo meal until well mixed; let cool for at least 5 minutes. Add the eggs, 2 at a time, stirring to blend into the dough after each addition.
- 3
With wet hands, shape 2 tablespoons of dough into a ball. Place it on the prepared baking sheet. Repeat with the remaining dough. Make a hole in the center of each ball.
- 4
Bake in the preheated oven until lightly browned, 50 to 60 minutes.
- Calories 337.56 kcal Moderate
- Protein 5.41 g Moderate
- Carbs 23.45 g Moderate
- Total Fat 25.11 g High
- Saturated Fat 1.22 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 87.5 mg High
- Sodium 70.02 mg Low Source
- Fiber 0.81 g Low Source
- Sugar 1.47 g Low Source
- Added Sugar 1.1 g Low Source
- Calcium 10.6 mg Low Source
- Iron 0.37 mg Low Source
- Potassium 2.18 mg Low Source
- Vitamin A 45.44 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 1.5 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Wheat 🌾
- Gluten