Wednesday, April 11, 2012

Bagels ARE for Passover

During Passover, one of the most popular foods in the Common Household is “Passover Bagel #1.”  This is what it is called in my self-compiled Passover recipe book.  Of course, there is plenty of matzo around the house, but we much prefer Passover bagels to the Bread of Affliction.

Despite the fact that I had already made two batches of bagels, and one family member is away at college, we were running low tonight.  Hence this post- dinner conversation:

Me:  I think I’d better make another batch of Passover bagels.

Husband, sounding a bit like The People in Numbers Chapter 11:  Can’t you make something different?  Like... Passover scones?  Or how about those other things that you get at Starbucks to dip in your coffee?

Son, with hope:  Doughnuts?  Passover doughnuts? 
(Well, why not.  If there are Passover bagels, why not Passover doughnuts?)

Me: Crumpets?

Husband: No, no, no.  You dip them.  They are usually stale.

Me:  Baguettes?

Husband:  No, it’s like biscotti.  Mandelbread!  Why don’t you make Passover Mandelbread?!

Me: No.  Youngest Daughter has to bring her lunch to school for the next two days because she is going on field trips both days.  So she needs Passover bagels to make into sandwiches.

Son, trying to be helpful:  Mom, maybe next year you should make some Passover food ahead of time.

Me, trying not to grind my teeth:  What do you think I was doing for three solid days before Passover?

Husband:  You know, in the Hanukkah story, the Passover food lasted for eight days!  It was a miracle.

Me:  There are only three Passover bagels left.

Son:  Oooh!  Can I have one?

* * * * *

Meanwhile, where is Youngest Daughter?  Asleep. She slept through dinner. I am wondering if she is going to any field trips at all – perhaps she is coming down with an illness.  But just in case, I made another batch of Passover bagels.

A note about the ingredients:  For several years I could not find potato starch in our grocery store, so a few years ago I ordered some online!  I’m now on my last canister of it, but this year they did sell it here. It’s also very hard to find matzo cake meal (which is more finely ground than matzo meal).  I’m on my last canister of that, too.

We are doing our best to keep Manischewitz in business.



Passover Bagel #1
Makes about 1 dozen small bagels.  15-20 min to prepare.  1 hour to bake.

1/3 cup vegetable oil
2/3 cup water
1 Tbsp sugar
1/2 tsp salt
1/2 cup matzo cake meal
1/2 cup potato starch
3 eggs

Preheat oven to 350F. In a medium-sized saucepan, bring oil, water, sugar, and salt to a boil.  Remove from heat. While still hot, add cake meal and potato starch, stirring until smooth.  Cool (about 5 minutes).  Add eggs, one at a time, stirring well after each addition. 

Drop on greased cookie sheet with a tablespoon or moisten hands and shape into bagel.  Poke hole in center.  Bake at 350 F for 30 minutes; lower heat to 325 degrees and bake about 30 minutes more.


The batter has the consistency of oobleck.


It helps if you wet your hands frequently.  Don't pick up the phone in the middle of this process.
You can poke the holes with the end of a wooden spoon.

Done!



3 comments:

Angie said...

Looks good! I love bagels.

Green Girl in Wisconsin said...

You made your own bagels? That is amazing! I get mine from a store.

Cassi Renee said...

Hmmm . . . would it be just as easy to make doughnuts that way?