NYC Style Passover Bagels Recipe
These bagels are so delicious, especially when they are fresh. I recommend making them and eating them the same day or next day. They are also great toast
Ingredients
- ½ cup vegetable oil
- 1 cup water
- ½ tsp. salt
- 1 cup matzo meal
- 1 Tbs. sugar, or to taste
- 4 eggs
Instructions
- 1
Pre-heat oven to 375˚F.
- 2
Bring oil, water, and salt to a boil. Sprinkle in matzo meal and stir with a spoon, when mixture becomes sticky and pulls away from the sides of the pot, let it cool.
- 3
Add sugar and eggs, one at a time, beating well after each addition. I use a wooden spoon for this.
- 4
Dipping your hands in cold water first, form batter into a small balls and lay on a parchment lined cookie sheet. Repeat with all the batter, dipping hands in water each time. Using your finger make a large hole in the center of each bun. I do this by circling my finger in the hole until I have a large enough hole (1-2 inches in diameter).
- 5
Bake for 15-20 min., until bagels are puffy, drop the temperature to 325 degrees and bake for another 30 mins., until golden brown. Makes 6-8 bagel
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
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Frequently Asked Questions
How do I make NYC Style Passover Bagels?
This NYC Style Passover Bagels recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 6 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this nyc style passover bagels?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.