Bagels aren’t exactly the first thing that comes to mind for traditional Pesach recipes, but these special bagels made from matzah meal are a classic, passed down by Ashkenazi Jewish grandmothers everywhere. And if you’re thinking they’d be amazing with lox and cream cheese, you’d be absolutely right! 
They can be stored in an airtight container at room temperature for up to 1 week and in the freezer for up to 3 months.

Method: 

• Preheat the oven to 175°C (350°F/gas 4) and line a baking sheet with parchment paper.
• In a 3-quart saucepan, heat the oil and 1 cup of water to boiling over high heat. Add the matzah meal, sugar, and salt and turn off the heat. Using a wooden spoon, stir until a crumbly dough is formed. Let cool for 5 minutes.
• Add the eggs, stirring them in one at a time, and stir vigorously until the dough is thick. Let cool slightly, about 15 minutes.
• Using the wooden spoon or your hands, transfer the dough to a cutting board. Wet your hands with water and divide the dough into 8 equal portions. Working one at a time, roll a portion of dough into a ball and with your thumbs, poke a hole in the centre. Shape the dough into a bagel and place on the baking sheet. Repeat with the remaining dough, leaving 1 inch (2.5 cm) between each bagel.
• Bake for 40 to 45 minutes, until the tops are golden brown. Let cool slightly on the pan, about 10 minutes, then transfer the bagels directly to a wire cooling rack to cool completely, about 30 minutes.
• Slice the bagels and serve.

Picture: Sheneur Menaker 

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