I found this recipe a while back (maybe around 2006) from a woman and it was her Mom’s recipe. I had cut and pasted the article and according to it her Mom was from Revere
and Chelsea, then residing in “sunny” Florida. I don’t know who she was but I wanted to give her credit because these are the best Passover bagels/rolls that I have made.
2/3 cup – Cold water (I’m going to try substituting carbonated water this year from a suggestion from Chef Frank (aka Chef Dad)
1/3 cup – Oil
1 cup – Matzah meal
1 pinch – Salt
2 tablespoons – Sugar
Optional (Added by my friend Chef Stacey)
1 tablespoon – Cinnamon
1 handful – Raisins
1. Preheat your oven to 400 degrees.
2. Boil the water, oil and a pinch of salt and then .
3. Once boiled, add 1 cup of matzah meal and remove from the stove.
4. Allow this mixture to cool.
5. When cool, add the eggs and sugar. If you are adding cinnamon and raisins, add them now as well.
6. Stir the mixture together. (This mixture will be thick).
7. Bake for 25 minutes.
NOTE – You will be able to drop as much as you want onto a greased baking pan. The more mixture the bigger the bagel or roll will be. If you want a bagel, just put a hole in the middle; if not then leave it as is.
This recipe will make about 8 bagels. I usually tripple the recipe.