1. In the mixing bowl, dissolve the yeast in the warm water. Add the sugar. Add 2 cups of flour and 1 tsp. salt and start to mix it together. Pour in bits of the matzo meal and small amounts of the rest of the ½ cup of flour until the dough is stiff, but not hard.
2. Place the dough on a lightly floured board or counter and knead for five minutes. Grease a large plastic bowl and turn the dough into the bowl, then turn it over once so that all sides of the dough will be lightly greased. Cover the dough with plastic and allow it to rise until double in size, about 1 hour.
3. Punch down the dough several times and let it rest for five minutes.
4. Preheat the oven to 350°F / 180°C.
5. In the meantime, dice the onion and take out the olive oil. Cut the dough into three or four even pieces and roll them out to resemble fat logs. Brush the tops of these logs with the olive oil. Sprinkle each generously with the diced onion and press the onions down gently into the dough with your fingertips. Sprinkle the tops of the logs with the rest of the salt, paprika, and garlic.
6. Bake until the bagel strips are light golden brown and crispy on top and bottom. Serve straight out of the oven.
TIP: You can add guacamole seasoning mix to the tops of your bagel strips as well for a really interesting and different flavor.
SOURCE: A Taste of Challah by Tamar Ansh (Feldheim Publishers, May 2007). This recipe was donated to Ansh by Bentzion Goldstein of Ramat Beit Shemesh, Israel.