Lemon Poppy Seed Bagels (Printable)

Fluffy bagels with lemon zest, poppy seeds, and a light lemon glaze for a bright, flavorful bite.

# 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

# Method:

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 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. 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 additional flour if too sticky.
05 - Divide dough into 8 equal portions. Roll each into a ball, then create a hole in the center and gently stretch to form a bagel shape with a uniform ring.
06 - Arrange shaped bagels on the prepared baking sheet. Cover loosely with a towel and allow to rest for 15 minutes at room temperature.
07 - In a large pot, bring 2 quarts of water and honey to a gentle boil, then reduce heat to a simmer.
08 - Working in batches to avoid overcrowding, boil bagels for 30 seconds per side. Remove with a slotted spoon, allowing excess water to drain, and return to the baking sheet.
09 - Brush boiled bagels evenly with the prepared egg wash mixture.
10 - Bake for 18 to 22 minutes or until bagels are golden brown and cooked through. Transfer to a wire cooling rack immediately after removing from oven.
11 - While bagels cool, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable.
12 - Drizzle prepared glaze over cooled bagels. Allow glaze to set completely before serving.

# Expert Advice:

01 -
  • Actually tastes like breakfast: No chalky protein powder flavor here, just bright lemon brightness that makes you excited to eat it.
  • Genuinely filling: The protein keeps you satisfied through mid-morning chaos without that heavy feeling.
  • Looks impressive but isn't fussy: People assume you spent all morning on these, but they're genuinely simple to pull off.
02 -
  • Don't skip the boiling step: I once tried to make these as plain rolls and they came out dense; the boiling is what creates that signature tender-chewy bagel texture that protein powder tends to ruin.
  • Your protein powder flavor matters more than you'd think: I learned this the hard way with a chocolate protein powder that turned everything weird; stick with vanilla or unflavored so the lemon stays the hero.
  • Cold dough is your friend: If your dough feels warm or sticky, refrigerate it for 15 minutes before shaping; it handles infinitely better and the bagels expand more evenly.
03 -
  • Zest your lemons before juicing: It's infinitely easier, and fresh zest scattered through the dough distributes better than trying to add it after the fact.
  • Don't fear the slightly tacky dough: This isn't a bread dough mistake; it's the sign that your bagels will be tender and moist, not dry and dense.
  • Watch the bagels in the boiling water: If they sink immediately and stay on the bottom, your water is too hot; if they float without sinking at all, it's perfect for a quick 30-second bath.
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