Lemon Poppy Seed Bagels (Print out)

Bright bagels with lemon zest, poppy seeds, and a light lemon glaze, perfect for breakfast or snacks.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups (240 g) bread flour
02 - 1 cup (110 g) vanilla or unflavored whey protein powder
03 - 2 tbsp poppy seeds
04 - 1 tbsp baking powder
05 - 1/2 tsp fine sea salt
06 - 1/4 cup (50 g) granulated sugar
07 - Zest of 2 lemons

→ Wet Ingredients

08 - 1 cup (240 g) plain Greek yogurt, non-fat or low-fat
09 - 1 large egg
10 - 1 tbsp fresh lemon juice
11 - 2 tbsp unsalted butter, melted

→ For Boiling

12 - 2 quarts (64 fl oz) water
13 - 1 tbsp honey

→ Egg Wash

14 - 1 large egg, beaten with 1 tbsp water

→ Light Lemon Glaze

15 - 3/4 cup (90 g) powdered sugar
16 - 2 tbsp fresh lemon juice
17 - 1 tsp lemon zest

# How to Make It:

01 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together bread flour, protein powder, poppy seeds, baking powder, salt, sugar, and lemon zest until evenly distributed.
03 - In a separate bowl, stir together Greek yogurt, egg, lemon juice, and melted butter until smooth and fully combined.
04 - Add wet ingredients to dry ingredients. Mix with a wooden spoon, then knead by hand until a soft, slightly tacky dough forms, approximately 2 to 4 minutes. Adjust consistency by adding yogurt if too dry or flour if too sticky.
05 - Divide dough into 8 equal portions. Roll each into a ball, then poke a hole in the center and gently stretch to form a bagel shape with a 1.5-inch (4 cm) opening.
06 - Arrange bagels on the prepared baking sheet. Cover loosely with a towel and let rest for 15 minutes.
07 - Meanwhile, bring 2 quarts water and 1 tbsp honey to a gentle boil in a large pot.
08 - Reduce heat to a simmer. Boil bagels in batches for 30 seconds per side. Remove with a slotted spoon, allowing excess water to drip off, and return to baking sheet.
09 - Brush boiled bagels with egg wash mixture on all surfaces.
10 - Bake for 18 to 22 minutes or until golden brown and cooked through. Cool on a wire rack.
11 - While bagels cool, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable.
12 - Drizzle glaze over cooled bagels. Let glaze set completely before serving.

# Expert Advice:

01 -
  • The lemon is so bright and real that you forget you're eating something loaded with protein.
  • They're soft enough to enjoy fresh but sturdy enough to toast and stack with your favorite spreads without falling apart.
  • Once you nail the technique, you'll have homemade bagels that cost a fraction of the coffee shop version.
02 -
  • Don't skip the boiling step thinking you can bake straight from shaping—those 30 seconds per side are what separate a real bagel from a rounded roll, and it's the difference between chewy-tender and just dense.
  • If your dough feels too sticky after mixing, resist the urge to add flour immediately; sometimes just a minute or two of kneading helps it firm up naturally, and overworking it with extra flour can make them tough.
03 -
  • Zest your lemons when they're cold straight from the fridge—the oils are more concentrated and you'll get better flavor per teaspoon.
  • Don't be tempted to use bottled lemon juice or extract; this recipe lives or dies by the quality of that bright, fresh citrus taste, and there's no shortcut that tastes the same.
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