Recipe By Eva's Kitchen
Published Jun 19th
Prep 20m Cook 50m Additional - Ready In 70m
Servings 24 bagels Calories 220

Moist Passover bagels that are soft and fluffy. They make matzoh take on a new light. You can still have a sandwich on Passover.

Recipe Ingredients

  • cooking spray
  • 1 ⅓ cups water
  • ⅓ cup peanut oil
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 2 cups matzo meal
  • 6 eggs

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet with cooking spray.
  2. 2 Combine water, oil, salt, and sugar in a saucepan and bring to a boil. Remove from heat. Add 2 cups matzoh meal; allow to cool for at least 5 minutes. Add eggs, 2 at a time, stirring to incorporate into dough.
  3. 3 Form 2 tablespoons of dough into a ball using wet hands. Transfer to the prepared baking sheet. Repeat with the remaining dough. Poke a hole into the middle of each ball.
  4. 4 Bake in the preheated oven until lightly brown, 50 minutes to 1 hour.

Nutrition Facts

  • Calories 220
  • Carbohydrate 18.5 g
  • Cholesterol 93 mg
  • Fat 14.7 g
  • Fiber 0.7 g
  • Protein 5.1 g
  • Saturated Fat 2.8 g
  • Sodium 231.2 mg
  • Sugar 0.9 g


  1. Very tasty. Softer than a regular bagel, but expected that. Only things I changed, was used Canola oil vs peanut oil (didn't have any) and let the mix rest for 15 minutes before I formed the balls.

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