Pesach Bagels

We have this recipe on an index card but this is transcribed from Charley's photo of his copy of the recipe on a different index card (in Arlene's handwriting). Our index card is from Arlene's mother, so this counts as an heirloom recipe. The original did not suggest mixing in the saucepan, and said "ungreased pan" but these always stick on an ungreased pan. I remember my mother making something like these once when I was a kid, and I had the impression that it was a new idea then (in the 1950s.)

• 1/2 C oil
• 1 C water
• 1 1/2 C matzo meal
• 1 1/2 T sugar
• 1/2 t salt
• 3 eggs

Bring oil and water to a boil in a saucepan big enough to mix all ingredients in.

Add matzo meal, sugar, salt, mix.

Add eggs, mixing after each.

With wet hands, form dough into 12 to 16 balls. Place on greased baking sheet.

Flatten each ball, then poke a hole in the center with a wet finger.

Bake at 325 degrees F for 45 minutes.