1 1/2 c. water
1/2 c. Crisco
1 1/2 c. matzo meal
2 tbsp. sugar
Dash salt
4 eggs
1 egg yolk

Boil together water and Crisco. Add matzo meal. Let cool. Add sugar, salt and well beaten eggs. Form bagels by dipping hands in cold water to prevent sticking and place on greased cookie sheet. Make bagel "hole" with wet finger.

Beat egg yolk and apply with pastry brush to give bagels a glaze. Bake at 350 degrees for 70 minutes. Bagels may be frozen. If weather is warm and bagels are not being consumed quickly, store in refrigerator. Small bagels may be formed for use as dinner rolls and large ones, about six to a batch, are good for French toast and sandwiches.