This recipe appears in:Mile End's Chicken Soup with Soup Mandel
Reprinted with permission from The Mile End Cookbook by Noah and Rae Bernamoff. Copyright 2012. Published by Clarkston Potter. Available wherever books are sold. All rights reserved.
- 2 large eggs, beaten
- 1/3 cup Schmaltz or canola oil, at room temperature
- 2 tablespoons Diamond Crystal kosher salt
- 1/2 tablespoon freshly ground black pepper
- 1 cup water
- 4 cups all-purpose flour
Combine the eggs, schmaltz, salt, pepper, and water in the bowl of a stand mixer with a dough-hook attachment; mix on medium speed to bring the ingredients together, 5 to 10 seconds. Add the flour and mix on low speed until the dough comes together, about 5 minutes. On a lightly floured work surface, roll and knead the dough into a ball. Cover the dough ball in plastic wrap and let it sit in the refrigerator overnight.
Preheat the oven to 325 degrees. Take a golf ball–size piece of the dough and roll it into a very thin foot-long strip. Cut the strip into small pieces (each one about a quarter-inch long). Dust the dough pieces with flour and transfer them to a dry baking sheet. Repeat with the remaining dough.
Bake, rotating the tray 180 degrees halfway through cooking, until the soup mandel are golden and crisp, about 30 minutes. The mandel with keep, covered, in a cool, dry place for up to 1 month.