Passover Bagels by Julie Vision in the Kitchen

Passover Bagels (Yield 2 dozen small or 1 dozen large bagels)

7 eggs

2 1/2 cups matzo meal

2 cups water

1 cup vegetable oil

1 teaspoon salt

Step #1 - Preheat oven to 425* F.

Step #2 - Boil the water, oil and salt.

Step #3 - Add matzo meal, remove from heat, and let cool.

Step #4 - Lightly beat the eggs in a separate bowl, then add cooled matzo mixture. Mix until a loose dough forms.

Step #5 - Shape dough int o heaps/balls and make a whole in the center. I made balls about the size of my palm and used my pinky finger to create a whole. Once you have created your bagel shapes, place them on a well greased cookie sheet.

Step #6 - Bake at 425* for 20-35 min, depending on how large you shaped the bagels. The ones you see here baked for about 20 minutes. They will be lightly brown when done. Do not over bake or they will be hard.  Cool bagels on a wire rack. They will 'deflate' slightly once cool.