Matzo Rolls Recipe: Crispy, Cheesy Bites Straight From Your Oven

This matzo rolls recipe delivers the perfect balance of crispy, golden edges and cheesy, tender centers—just like Grandma used to make. 💛 The secret lies in boiling the dough just right before baking, a technique that transforms simple matzo meal into irresistible bites that disappear faster than you can say "Pass the soup."

What makes these matzo rolls special is their versatility—you can bake them for a lighter option or fry them for extra crispiness. I've perfected this recipe over years of Passover celebrations, ensuring every batch turns out light, airy, and packed with flavor.

The key ingredients? Just matzo meal, eggs, and a little broth to bind it all together.

By the time they come out of the oven, you'll have golden-brown matzo rolls with a satisfying crunch that gives way to a soft, cheesy interior. They're perfect for serving with chicken soup or as a standalone snack that everyone reaches for again and again.

Trust me, once you try these, you'll never go back to store-bought.

Whether you're hosting a Passover Seder or just craving a nostalgic comfort food, this recipe delivers the real deal—crispy, cheesy, and impossible to resist. Let's get started on making these classic bites that taste like home.

Ingredients for matzo rolls

Just five core ingredients transform matzo meal into golden, crispy bites—no fancy shopping needed.

Matzo meal is the star, so check the expiration date—fresh is key for that perfect texture. Manischewitz or Kosher House brands are my go-tos, but any plain matzo meal works. The secret? Finely grinding it yourself in a food processor if you can—pre-ground can be clumpy. For the cheese, pre-shredded gets clumpy when baked, so grab a block and grate it fresh. The chicken broth? Low-sodium is a must—you don’t want to overpower the delicate flavor. I always double-check the pantry for these staples before starting.

No matzo meal? Crushed matzo crackers work in a pinch, but they’ll be denser. Short on cheese? Cream cheese mixed with cheddar adds richness. The baking powder is non-negotiable—it’s what gives those rolls their airy interior. Skip it, and you’ll get dense, heavy bites. For frying, vegetable or canola oil is best—peanut oil adds too much flavor. Want extra crispiness? Add 1 tbsp cornstarch to the matzo mixture. And if you’re feeling fancy, add a pinch of onion powder to the dough mix for depth.

These keep for 3 days in an airtight container at room temperature, but they’re best fresh. For extra crispiness, reheat in a 350°F oven for 5 minutes. Freeze extras on a tray first, then transfer to a bag—they’ll last up to 3 months. I always make a double batch because they disappear fast. Store them in a paper bag to keep them extra crispy—plastic makes them soggy.

Step-by-step instructions for matzo rolls recipe

Here's how to make these crispy, cheesy bites that stay golden and delicious every time.

In a large bowl, whisk together the 2 cups matzo meal, 0.25 cup all-purpose flour, 1 tsp baking powder, 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp garlic powder. This dry mix is the foundation of your rolls, and you want it to be completely uniform to avoid any dense spots.

Use a whisk or your fingers to break up any lumps in the matzo meal—it should resemble coarse sand. The matzo meal absorbs moisture quickly, so don't overmix once you add the wet ingredients. Set this mixture aside while you prepare the wet components.

In a separate bowl, beat the 2 whole large eggs until they're fully combined and slightly frothy. Add the 0.5 cup chicken broth and mix until smooth. This liquid base will bind everything together and create that signature crispy-yet-tender texture.

I like to add the 1.5 cups shredded cheese to this mixture next, stirring until it's evenly distributed. The cheese should melt slightly from the warmth of the eggs, creating a gooey center that pairs perfectly with the crispy exterior. If you're using a mozzarella-cheddar blend, you'll get that perfect balance of melt and flavor.

Combine the wet mixture with the dry ingredients, stirring gently with a spatula until just mixed. The batter should hold together when pressed but still be soft enough to shape. If it's too dry, add 1-2 teaspoons of chicken broth; if too wet, sprinkle in 1 tablespoon of matzo meal.

Here's where the magic happens: line a baking sheet with parchment paper and use a spoon to drop 1-tablespoon portions of batter onto the sheet, spacing them about 2 inches apart. With slightly damp hands, gently roll each portion into a 1-inch thick log, about 2 inches long. The dampness helps prevent sticking, and the gentle rolling creates those beautiful ridges that get extra crispy.

Preheat your oven to 375°F while you shape the rolls. Once everything is ready, bake for 18-22 minutes until the matzo rolls are deep golden brown on all sides and the edges look slightly puffed. The key is patience here—don't open the oven door early to check, or they'll lose their crispiness.

You'll know they're done when you can hear that satisfying crisp when tapping them lightly. For extra crunch, I brush the tops with a little vegetable oil after the first 10 minutes in the oven. This step guarantees that perfect crispy exterior while keeping the inside tender and cheesy.

Remove the matzo rolls from the oven and let them cool on the baking sheet for 5 minutes—this prevents them from breaking apart when you transfer them. While they're still warm, sprinkle with 1 tsp dried parsley for a pop of color and freshness. The parsley adds a subtle herby note that cuts through the richness of the cheese.

Serve immediately for that perfect balance of crispy outside and gooey, melted cheese inside. These matzo rolls are best enjoyed right away, but you can keep them warm in a 200°F oven for up to 10 minutes if needed. Pair them with your favorite dipping sauce or enjoy them as a snack straight from the oven!

Essential equipment for perfect results

Essential Mixing Tools

Start with a large mixing bowl (I use a 12-inch stainless steel bowl from OXO) to combine your dry ingredients. The wide surface area prevents spills when whisking the matzo meal—it’s naturally crumbly and can fly if you’re not careful.

For the wet ingredients, a medium bowl (like a Pyrex measuring bowl) works perfectly for beating the eggs and broth. I keep one dedicated to baking to avoid cross-contamination with raw meats. 🥄

Baking Sheet Must-Haves

Line your baking sheet with parchment paper (not aluminum foil—it sticks!) to prevent sticking. I prefer half-sheet pans (18x13 inches) from Wilton because they fit perfectly in my 375°F oven and give me extra space to work.

If you’re short on pans, use two full-size cookie sheets instead. Pro tip: Place the sheet on the middle rack—this ensures even heat distribution for crispy edges all around.

Rolling & Shaping Tools

For shaping the rolls, keep a small bowl of water nearby to dip your fingers in—this prevents the sticky batter from clinging. I use a spoon (like a 1-tablespoon ice cream scoop) to portion the batter and dampened paper towels to gently shape the logs.

A rolling pin isn’t necessary, but if you want extra ridges for texture, lightly press the batter with the back of a fork before rolling. 🍞

Oven & Temperature Control

Your oven’s accuracy is critical—matzo rolls need consistent 375°F for that perfect crisp. Invest in an oven thermometer (I swear by the Thermoworks Oven Thermometer) to confirm your oven isn’t running hot or cold.

If your oven runs hot, reduce the temperature to 350°F and add 2-3 extra minutes to the bake time. For even crispiness, place a small baking rack on the sheet—this lifts the rolls slightly for air circulation.

Optional Fryer Setup

For the fried version, a deep fryer (like the Ninja Foodi 6-Quart) or a heavy-bottomed pot (such as a Lodge cast iron) is ideal. Heat vegetable oil to 375°F using a deep-fry thermometer—this ensures a crispy exterior without burning.

If frying, work in batches to avoid overcrowding, which drops the oil temperature and makes the rolls greasy. 🔥

Cooling & Storage Gear

Let rolls cool on a wire rack (not the baking sheet) to maintain crispiness. For storage, transfer to an airtight container (like a Rubbermaid glass container) with a paper towel to absorb moisture.

If freezing, arrange rolls on a tray first to prevent sticking, then transfer to a ziplock freezer bag with the date labeled. I keep a small cooling rack near my oven for quick cooling before serving.

Frequently asked questions