When you think about Passover, you don't always imagine yourself eating bagels. Well this year, you don't have to shmear that delicious Temp Tee whipped cream cheese on matzah...it's time to bring out the bagels!
- Cook Time
- Prep Time
- 6-8 ServingsServings
- 1 cup boiling water
- 1/2 cup vegetable oil or grapeseed oil
- 2 cup matzah meal
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 eggs
- 8 ounce Temp Tee Whipped Cream Cheese
- 1 large cucumber thinly sliced
- 2 large tomatoes thinly sliced
- 1/4 cup sprouts
- 1/2 avocado sliced
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 thick.
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 into a ball. Flatten the dough and make a whole in the center. Form into a bagel shape.
6. Place the dough on parchment paper and continue forming Keep re-wetting your hands as you form the bagels or the dough will stick.
7. Bake at 350 degrees F for 45 minutes – 1 hour.
8. Once cooled, slice and top with cream cheese, tomatoes, cucumbers, sprouts, avocado and whatever else you want on your bagel.
9. Store in an airtight container for as long as the bagels last on the counter or freeze for later.