Lemon Poppy Seed Bagels (Print Version)

Bright, fluffy bagels with lemon zest, poppy seeds, and a light lemon glaze, ideal for breakfast or a healthy snack.

# 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

# How to Make It:

01 - Preheat oven to 375°F and 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 the mixture is 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 additional flour if too sticky.
05 - Divide dough into 8 equal portions. Roll each portion into a ball, then poke a hole in the center and gently stretch to form a bagel shape with a 1-inch hole.
06 - Arrange bagels on the prepared baking sheet, cover loosely with a towel, and allow to rest for 15 minutes.
07 - Bring 2 quarts of water and 1 tablespoon honey to a gentle boil in a large pot, then reduce heat to maintain a simmer.
08 - Working in batches, boil bagels for 30 seconds per side. Remove with a slotted spoon, allowing excess water to drip off, and return to the baking sheet.
09 - Brush all boiled bagels evenly with the egg wash mixture.
10 - Bake for 18 to 22 minutes until golden brown and cooked through. Transfer to a wire rack to cool completely.
11 - While bagels cool, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth and of drizzling consistency.
12 - Drizzle glaze over cooled bagels and allow to set completely before serving.

# Additional Tips::

01 -
  • High in protein: Each bagel delivers 13 g of protein, keeping you full and energized all morning.
  • Bright, fresh flavor: Real lemon zest and juice throughout the dough and glaze give every bite a vibrant citrus punch.
  • No yeast needed: Greek yogurt and baking powder do all the heavy lifting, so there's no long proofing time required.
  • Meal-prep friendly: Make a batch and enjoy fresh bagels all week, or freeze them for up to 2 months.
  • Versatile: Perfect as a grab-and-go breakfast, a post-workout snack, or a wholesome afternoon pick-me-up.
02 -
  • Don't skip the boil: Boiling the bagels in honey water for 30 seconds per side is what gives them their iconic chewy crust — it's an essential step.
  • Rest the dough: Letting the shaped bagels rest for 15 minutes before boiling helps them hold their shape and rise more evenly in the oven.
  • Dough consistency matters: Protein powder absorbs moisture quickly, so if the dough feels too dry during kneading, add a tablespoon of Greek yogurt at a time until it's soft and slightly tacky.
  • Glaze on cooled bagels only: Always drizzle the lemon glaze over fully cooled bagels — if the bagels are too warm, the glaze will run off and won't set properly.
  • Storage: Keep bagels in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Reheat from frozen in a toaster or oven.
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