Pesach bagels

When we used to go to my aunt and uncle's house in Baltimore for Pesach there was a constant supply of bagels coming out of the oven. We all helped make them and we certainly all helped eat them. They're especially good to take on tiyulim since matza is too crumby. I baked them yesterday morning and again this morning for our tiyulim (an entry with pictures about today will come later) and we all enjoyed eating them with cream cheese, margarine or just plain. So I figured I should post the recipe here so I won't lose it and so our loyal readers can try it at home. I think it originally came from the outside of a Manischewitz box.

Mix 2 cups matzo meal with 1 teaspoon salt and 1 tablespoon of sugar.
Boil 1 cup of water with 1/2 cup of oil.
Mix them together and then add 4 eggs.
Mix it all very well and then let it sit for 15 minutes.
Roll into strips and pinch ends together to make circles so they look like bagles. Put on a pan and bake at 375 for 50 minutes or until they look ready. Makes 12 small bagels.

I double the recipe but only use 4 eggs total since we have more than enough eggs in everything else (actually the first time was an accident but it tasted fine so there's no need to include so many eggs).