Lemon Poppy Seed Bagels (Printable)

Fluffy bagels blended with lemon zest and poppy seeds, topped with a tangy lemon glaze for a bright flavor.

# What You 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 mixing bowl, whisk together bread flour, protein powder, poppy seeds, baking powder, salt, sugar, and lemon zest until evenly combined.
03 - In a separate bowl, stir together Greek yogurt, egg, lemon juice, and melted butter until smooth and homogeneous.
04 - Add wet ingredients to dry ingredients and mix with a wooden spoon. Knead by hand until a soft, slightly tacky dough forms, approximately 2 to 4 minutes. Adjust consistency as needed by adding yogurt if dry or flour if too sticky.
05 - Divide dough into 8 equal portions. Roll each into a ball, poke a hole in the center, and gently stretch to form a bagel shape with a uniform hole.
06 - Arrange bagels on prepared baking sheet, cover loosely with a towel, and allow to rest for 15 minutes.
07 - Bring 2 quarts water and honey to a gentle boil in a large pot.
08 - Reduce heat to simmer. Working in batches, boil bagels 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 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 Suggestions:

01 -
  • They're genuinely filling: The protein powder makes these so much more satisfying than regular bagels, and you won't crash an hour later.
  • That lemon flavor is absolutely addictive: Fresh zest in the dough plus the tangy glaze means every bite tastes like sunshine, not artificial lemon.
  • Easier than you'd think: No fancy bagel-making skills needed, just simple ingredients and one boil step that feels almost meditative.
  • They freeze beautifully: Make a batch and you've got breakfast sorted for weeks.
02 -
  • The boiling step is non-negotiable: I learned this the hard way when I tried to skip it once thinking I'd save time, and they came out cakey instead of chewy, so don't skip those 30 seconds per side in the simmering water.
  • Don't overwork your dough: Kneading for more than a few minutes makes them tough, so stop as soon as it comes together and feels soft.
  • Lemon zest is your secret weapon: Fresh zest makes all the difference between these tasting homemade and vibrant versus that weird artificial lemon flavor.
03 -
  • Measure your ingredients by weight if possible: Bagel dough is sensitive to hydration levels, and grams take the guesswork out of whether it's too wet or too dry.
  • Don't skip the egg wash: That shiny, professional-looking exterior isn't just for looks, it actually creates a subtle crust that makes them feel more like real bagels.
  • Fresh lemon juice only: Bottled lemon juice has a slightly bitter, chemical-y quality that you'll taste in such a bright-flavored recipe, so squeeze it yourself or it's not worth making.
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