Mom’s Passover Bagels

“Most of my mom’s recipes have disappeared, but this one was written inside a 1949 edition of Leah Leonard’s Jewish Cookery, a book that now sits on my shelf. Mom noted that she got the recipe from Dr. Evelyn B. Katz in March, 1952. These are light, airy rolls, nothing like bagels; they are called “bagels” simply because they have a hole in the middle. You can use these to make sandwiches during Passover and they are great right out of the oven and slathered with butter.”

3 eggs
1/3 cup oil
2/3 cup water
1 tablespoon sugar
1/4 teaspoon salt
1 cup matzo meal

Bring to a boil the water, sugar, salt and oil and remove from fire. Add matzo meal, stir well and cool. Add 3 eggs, one at a time. Roll into balls and put on a greased sheet and make a hole in the center with finger. Bake at 375o F for 45 minutes.

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