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Matzo bagels ... boil and bake, or just bake.

Matzo bagels ... boil and bake, or just bake

By tradition, many Jews do not eat leavened breads during Passover. One result of this proscription is a bagel made without flour and yeast, but with matzo meal and egg; a spicy variation contains currants and cinnamon. Another is a biscuit made with crushed matzos and egg. These unleavened breads are dense in texture. They're best eaten the day of baking.

Boiled and Baked Matzo Meal Bagels

1/3 cup salad oil 2/3 cup water

About 1 cup matzo meal

2 large eggs, separated

1/4 teaspoon cream of tartar
2 tablespoons sugar
1 large egg yolk beaten with 1


tablespoon water In a 2- to 3- quart pan, combine oil and water. Bring to boiling on high heat. All at once, dump 1 cup matzo meal into pan; stir vigorously until evenly moistened. Remove from heat and let stand until cool enough to touch. Add 2 egg yolks, 1 at a time, beating well. In a bowl, whip whites and cream of tartar on high speed until frothy. Gradually add 1 tablespoon sugar, beating on high speed until whites hold stiff peaks. Beat half the whites into matzo mixture, then fold in remaining whites until mixed. Meanwhile, in a 4- to 5-quart pan over high heat, bring 3 quarts water and remaining 1 tablespoon sugar to a boil; adjust heat to keep at a gentle boil. Also, oil a 12- by 15-inch baking sheet and sprinkle lightly with matzo meal. Divide dough into 6 equal portions. Coat hands with matzo meal and firmly shape each portion into a 2 1/2-inch-diameter round. Dip thumb in matzo meal, then make a hole with thumb through the center of each round. Transfer bagels on a wide spatula, 1 at a time, into simmering water; cook 5 minutes. With a slotted spoon, lift each bagel from water and set on prepared baking sheet. Brush bagels with yolk mixture. Bake in a 375 [degrees] oven until golden brown, 40 to 50 minutes. Serve hot or cool. Makes 6 bagels, 1 or 2 for a serving.

Baked Matzo Meal Bagels with Currants and Spice

1/3 cup salad oil 2/3 cup water
1 cup matzo meal
1 tablespoon sugar


1/4 cup dried currants or raisins 1/2 teaspoon ground cinnamon

3 large eggs

In a 1 1/2- to 2-quart pan, combine oil and water. Bring to boiling on high heat. All at once, dump 1 cup matzo meal into pan; stir vigorously until moistened. Let stand until cool enough to touch. Add sugar, currants, cinnamon, and eggs, 1 at a time, beating well after each. Divide dough into 6 equal portions. Moisten hands with water and shape each portion firmly into a ball. Space balls well apart on a nonstick or oiled 12-by 15-inch baking sheet. Dip thumb in water; press to make a hole in the center of each round. Bake in a 375 [degrees] oven until golden brown and crisp, 40 to 45 minutes. Serve hot or cool. Makes 6 bagels, 1 or 2 for a serving.

Matzo Biscuits

1/3 cup salad oil 2/3 cup water

2 cups coarsely crushed matzo (about 6

pieces, about 6-in. square), plain or

egg and onion flavor

3 large eggs

Matzo meal In a 1 1/2- to 2-quart pan, combine oil and water. Bring to boiling on high heat. All at once, dump crushed matzo into pan; stir vigorously until evenly moistened. Let stand until cool enough to touch. Add eggs, 1 at a time, beating well after each. Lightly oil a 12- by 15-inch baking sheet. Drop mixture in about 1/4-cup mounds about 2 1/2 inches apart on pan; flatten with back of spoon to make about 1 inch thick. Bake in a 375 [degrees] oven until golden brown, 35 to 40 minutes. Serve hot, at room temperature, or cool. Makes 10 bagels; allow 1 or 2 for a serving.

PHOTO : Bake boiled bagel shapes on oiled pan coated with matzo meal

PHOTO : Bagel look-alikes and biscuits are made with matzo; egg glaze gives shine
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Apr 1, 1990
Words:687
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