Recipe: Passover bagels


This salmon and cream cheese bagel, complete with a hard crust and fluffy inside makes a great brunch dish for Pesach.

Makes about 20 bagels

400ml water
100ml oil (vegetable) or 100g margarine
30g sugar
10g salt
400g matzah cake meal
8 eggs
1 egg mixed with little water for glazing bagels
Optional: sea salt or crushed walnuts for sprinkling over the bagels

•In a medium pot, bring water, oil, sugar to a simmer on medium heat.
•Add the matzah meal and with a wooden spoon, stir quickly in one direction. Carefully watch and you will see that the matzah flour starts absorbing the liquid and dough forms.
•Keep stirring to continue to continue cooking the matzah flour and cook off some of the liquid, another minute or two.
•Transfer the dough to the bowl of a standing mixer fitted with the paddle attachment.
• Add the salt and the eggs one at a time mixing until the egg is incorporated in the dough.
•Pre-heat oven to 180°C.
•Divide the dough in half and then divide each half into 10 equal pieces. Shape them into rolls.
•Grease your forefinger, and make a hole in the middle of the roll and twirl until the bagel is shaped.
•Line a baking tray with parchment paper and put the bagels on the it.
•Glaze each bagel the egg mixture, and if you like, sprinkle with sea salt or crushed walnuts
•Bake for 35 to 40 minutes.

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