Description
Lemon Poppy Seed Bagels are chewy homemade bagels infused with fresh lemon zest and poppy seeds, featuring a golden crust and bright citrus flavor.
Ingredients
4 cups bread flour
2 1/4 teaspoons active dry yeast (1 packet)
1 1/4 cups warm water (about 110°F)
2 tablespoons sugar
1 1/2 teaspoons salt
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
1 1/2 tablespoons poppy seeds
8–10 cups water (for boiling)
1–2 tablespoons honey or sugar (for boiling)
1 cup powdered sugar (optional glaze)
1–2 tablespoons fresh lemon juice (for glaze)
1–2 tablespoons milk or almond/oat milk (for glaze)
Instructions
1. In a large bowl, combine warm water and sugar. Sprinkle yeast on top and let sit 5–10 minutes until foamy.
2. Add flour, salt, lemon zest, lemon juice, and poppy seeds. Mix until dough forms.
3. Knead dough 8–10 minutes until smooth and elastic.
4. Place in greased bowl, cover, and let rise 60–90 minutes until doubled.
5. Divide into 8 pieces. Shape into balls, then form bagel rings.
6. Let shaped bagels rest 20–30 minutes.
7. Bring water to a boil and add honey or sugar.
8. Boil bagels 30–45 seconds per side, then return to baking sheet.
9. Bake at 425°F (220°C) for 20–25 minutes until golden brown.
10. Cool completely. Drizzle with optional lemon glaze if desired.
Notes
Use bread flour for the chewiest texture.
Do not skip the boiling step — it creates the classic bagel crust.
For stronger lemon flavor, add extra zest instead of juice.
Bagels can be frozen up to 3 months.
Whole wheat flour can replace up to 50% of the bread flour.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Boiled and Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 260
- Sugar: 6g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg