Recipe - Matzoh Bagels

1 1/3 cup Water
2/3 cup Oil (I usually use canola)
2 cup Matzoh meal
6 Eggs
1 pn Salt
3 tablespoon Onion flakes (optional add
to boiling water before
stirring in meal)

Recipe from the Jacksonville Timescirca 1962

Bring water, oil and salt to a boil. Dump in matzoh meal all at once and
stir until liquid is absorbed and mass starts to pull away from the pan
sides and form a ball. Let cool to room temperature (crucial!)

Put in large bowl of mixer and add one egg at a time until completely mixed
in. Dough will be very soft. Can be refrigerated at this point. I make it
the day before I want to bake it but it can be done all at one time.

Spray two large cookie sheets with Pam (or other nonfat spray). Wet hands
with cold water and form into balls about the size of a golf ball. Place on
tray and flatten with palm. Use thumb to make a hole in the center.

Bake at 350 degrees for about 4045 minutes or until bottom is slightly
browned and will come off tray easily.

Makes about 2430 depending on what size you make them. Posted to
JEWISHFOOD digest V97 #131 by Judith Sobel jcs@mindspring.com on Apr 24,
1997