Hannah's Mini Matzo Bagels
Makes about 12 mini bagels or 6-8 medium-sized bagels
This recipe comes from marketing manager Josh's mother-in-law, Mindy, who learned it from her mother, Hannah, in the 1960s. These chewy but impeccably light 'bagels' are more like airy dinner rolls. They're a great departure from regular ol' matzo during Passover and, with a sprinkle of spices on top, they are endlessly customizable.
Got a houseful of family to entertain? Double the recipe!
1 tablespoon sugar
2/3 cup water, plus a bit more for forming the bagels
1/3 cup neutral oil
¼ teaspoon salt
1 cup matzo meal
2 tablespoons your favorite spice blend (we love Elmendorf Everything or Ferla Spice)
Make the dough Preheat the oven to 375°F. In a medium saucepan, combine the sugar, 2/3 cup water, oil and salt. Bring the mixture to a boil then immediately remove pot from heat and add the matzo meal. Stir until well combined and, when the mixture is cool enough to touch, stir in the eggs one at a time.
Form the bagels Lightly grease a baking sheet with cooking spray or line with parchment paper. In the saucepan, divide the dough into 8 equal portions. Wet your hands and roll each portion into a small ball. Transfer the doughballs to the prepared baking sheet about 2 inches apart. Using a finger, press through the center of each ball to form a hole. Make a little depression in the center of each with your finger. Lightly moisten the tops of each bagel with water, then sprinkle each with ¼ – ½ teaspoon of your spice blend.
Bake and serve Bake for 45 minutes or until a toothpick inserted into the thickest part comes out clean. Serve warm or store in an airtight container for up to 4 days (if you don't eat them up first).