Lemon Poppy Seed Bagels (Print)

Fluffy bagels with lemon zest, poppy seeds, protein, and a light lemon glaze for a bright morning treat.

# Ingredients:

→ 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.
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.
06 - Arrange bagels on the prepared baking sheet, cover loosely with a towel, and let rest for 15 minutes.
07 - Bring 2 quarts of water and 1 tablespoon 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 evenly with egg wash.
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, lemon juice, and lemon zest until smooth.
12 - Drizzle glaze over cooled bagels and allow to set before serving.

# Expert Tips:

01 -
  • They taste indulgent but pack 13 grams of protein per bagel, so you're actually fueling your body instead of crashing by mid-morning.
  • The lemon brightness cuts through any heaviness from the protein powder, making them taste nothing like a gym snack.
  • Once you nail the technique, you can make a full batch in under an hour and freeze them for mornings when time is tight.
02 -
  • Don't skip the boiling step thinking you can just bake them—that's what separates a bagel from fancy bread, and it's the reason the crust will be chewy instead of crumbly.
  • The dough will feel slightly tacky and that's exactly right; if you add too much extra flour trying to make it feel like regular bread dough, your bagels will turn out dense and heavy.
03 -
  • If you want extra intensity, add a quarter-teaspoon of lemon extract to the glaze—it sounds subtle but it transforms the whole thing into something that tastes almost professionally made.
  • Don't let the boiling water reach a rolling boil; a gentle simmer is all you need and actually gives you more control and better results than aggressive bubbling.
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