Lemon Poppy Seed Bagels (Printable)

Fluffy, zesty bagels with poppy seeds and a light lemon glaze for a fresh, flavorful snack or breakfast.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups bread flour
02 - 1 cup vanilla or unflavored whey protein powder
03 - 2 tablespoons poppy seeds
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon fine sea salt
06 - 1/4 cup granulated sugar
07 - Zest of 2 lemons

→ Wet Ingredients

08 - 1 cup plain Greek yogurt, non-fat or low-fat
09 - 1 large egg
10 - 1 tablespoon fresh lemon juice
11 - 2 tablespoons unsalted butter, melted

→ For Boiling

12 - 2 quarts water
13 - 1 tablespoon honey

→ Egg Wash

14 - 1 large egg, beaten with 1 tablespoon water

→ Light Lemon Glaze

15 - 3/4 cup powdered sugar
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon lemon zest

# Directions:

01 - Preheat oven to 375°F. 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 well combined.
04 - Add wet ingredients to dry ingredients and 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 uniform ring.
06 - Arrange bagels on the prepared baking sheet. Cover loosely with a towel and let rest for 15 minutes at room temperature.
07 - Meanwhile, bring 2 quarts water and 1 tablespoon honey to a gentle boil in a large pot.
08 - Reduce heat to a simmer. Carefully 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 evenly with egg wash mixture.
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.
12 - Drizzle glaze over cooled bagels and allow to set before serving.

# Expert Advice:

01 -
  • They're sturdy enough to toast and hold your favorite spread without falling apart like store-bought versions.
  • One bagel gives you 13 grams of protein without tasting like you're eating a fitness shake.
  • The bright lemon flavor makes your whole kitchen smell incredible while they bake.
  • You can freeze them for busy mornings and have a real breakfast ready in minutes.
02 -
  • The boiling step is non-negotiable; it's what separates real bagels from dense bread rolls, so don't skip it or rush it.
  • If your dough feels sticky, it's better to err on that side because the Greek yogurt keeps it tender as it bakes, but too much flour makes them dry.
03 -
  • Don't brown your glaze in the oven; it's meant to stay soft and sweet on the cooled bagel, so add it only after they've cooled completely.
  • The secret to tender bagels is not overworking the dough; knead it just enough so everything comes together, then stop.
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