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Passover Bread


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Passover Bread


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Passover Bread


  • Ready Time : 0 min



  • 1 cup boiling water
  • ½ cup cottonseed oil
  • 2 cups matzoh meal
  • 1 Tbsp sugar
  • 1 tsp salt
  • 4 eggs


  1. Heat together boiling water and oil on the stove until the mixture is boiling.
  2. Add matzoh meal, sugar and salt and turn off the heat. Mix together until a ball is formed.
  3. Let cool for a few minutes then add the eggs, one at a time, and stir until combined. Very important to add the eggs one at a time!
  4. Let the mixture rest for 15 minutes.
  5. To form the bagels, wet your hands with water and roll some of the dough in your hands and shape however you want. Place the dough on parchment paper and continue forming your bagels. You can shape the dough however you want and as big or small as you want. Just keep rewetting your hands or the dough will stick.
  6. Bake at 350 degrees F for 45 minutes – 1 hour.
  7. Eat hot right out of the oven or wait until cooled. Place in an airtight container for as long as the bagels last on the counter or freeze for later.


About Melinda Strauss


Melinda Strauss is the Director of Special Events for the Kosher Media Network. Melinda is a self-taught cook, food blogger, and mother of two young children from Woodmere, New York. She loves to be adventurous and daring in the kitchen and hopes to inspire her readers by adding fresh twists to simple recipes and bravely using unusual ingredients in an accessible way. You can visit Melinda on her blog Kitchen-Tested to see illustrated, step-by-step recipes and stories.




9 Responses to Passover Bread

  1. avatar says: CindyR

    These are a family favorite by us – but do you know the trick to getting them to puff up?

    • I like mine a little bit dense but if you want them to dense up, you can use boiling seltzer water instead of regular water. Also, after the dough has rested for 15 minutes, you can stir in a bit of seltzer then.

  2. avatar says: Ben

    I wonder how this would go with baking soda added?

    • avatar says: rachelle

      do you think this would work with almond flour instead of matzah meal

  3. I make these rolls every year. I make one version, using 1 c. matzo meal. Everything else the same. The result is like a popover, or cream puff. They freeze well. The version with the 2 c. matzo meal shaped as a roll or as a bagel,is more firm, and good for sandwiches.
    I wonder about adding mixture of equal parts baking soda and cream of tartar,1/2 tsp. each, which equals baking powder.

  4. If I am going to use these as puffs, would use 1 stick (1/2 c.) unsalted butter instead of the oil. Fill with whipped cream and strawberries and serve with a dairy meal. Yum.

  5. avatar says: Sue Cphen

    Jamie! I opened the recipe for Passover bread and I found (again) the recipe for Passover bagels. What’s up?

  6. avatar says: NC

    So the bracha for these rolls would be Hamotzi, right?

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