|02:42 pm - Matza Bagels|
So I have this matza bagel recipe that's my Mom's and it's the best of a few that she has. But I didn't feel like looking for measuring for measuring cups, so I made them like this:
I took a 16 oz glass and filled it most of the way through with water
I filled it roughly 2/3rd less with oil
Then I matched the water with an equal amount of matza meal
Then I added three sprinkles of salt and a small chunk of sugar, which I broke up with my hand.
Then I decided there wasn't enough matza meal, so I dumped in enough until it looked right.
Then I added 2 eggs
Combined and dropped into bagel shapes on ungreased foil
I cooked it at 350 for 25 minutes and then added another 15 minutes after I checked it.
then it was done.
The recipe looks like this:
1 1/2 cups water
1/2 cups shortening
1 1/2 cup matzo meal
1 teaspoon sugar
1/2 teaspoon salt
Boil water and shortening. Combine other ingredients in mixing bowl. Add water mixture and stir to combine. Pour out mixture into bagle shapes on cookie sheets. Bake on 375 for 25-30 minutes.
My original intention was to keep the proportions the same, but I didn't think I needed to boil it given that I was using liquid oil instead of solid shortening. But then it was obviously not enough matza meal. I meant to cook it at the correct temperature, but I misremembered it and then, figured what different does it make?
They came out very well. I had a small one.