Pesach Bagelach Recipe

By Alexandra Wenger ‘21


This recipe is the perfect substitution for bread on pesach, because it’s basically a kosher-for-Pesach popover. They’ve got super simple ingredients, super easy instructions, and are super delicious! They go perfectly with preserves, cream cheese, butter, chocolate spread, you name it. I always make at least two batches for each seder, and they disappear in a flash. Good luck keeping up with the demand for these delicious bagelach.


Bring to boil:

1½ cups water

¾ cups vegetable oil

1 tbsp sugar

½ tsp salt

Remove from heat

Add 2 cups matzah meal to boiling mixture. Then add 6 eggs, one at a time, while mixing thoroughly. Scoop mixture with a tablespoon onto a greased cookie sheet and use a wet pointer finger to poke a hole in the middle of each. There should be around 12, depending on the size you make them. Bake for 55-60 minutes at 375.

Leave a Comment

Your email address will not be published. Required fields are marked *