Description
Delightful and refreshing lemon poppy seed bagels with a chewy texture and a crispy exterior, perfect for breakfast or brunch.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon poppy seeds
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/4 cup sugar
- 1/2 cup warm water
- 1 packet active dry yeast
- 1 tablespoon honey
Instructions
- Activate the yeast: In a bowl, combine warm water, yeast, and honey. Let it sit for 5 minutes until foamy.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, poppy seeds, and lemon zest.
- Combine wet and dry: Pour the yeast mixture and lemon juice into the dry ingredients. Stir until a shaggy dough forms.
- Knead the dough: Turn the shaggy dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- Let it rise: Place the dough in a greased bowl, cover with a warm towel, and let it rise in a warm place for about 1 hour.
- Preheat your oven: Preheat your oven to 425°F (220°C).
- Boil the bagels: Bring a large pot of water to a gentle boil. Boil each bagel for 1 minute on each side.
- Transfer to a baking sheet: Remove the bagels from the pot and place them on a lined baking sheet.
- Bake until golden: Bake for 20-25 minutes until a golden brown color is achieved.
- Cool before serving: Let the bagels cool on a wire rack.
Notes
Consider making the dough the night before and refrigerating it for fresh bagels in the morning.
Nutrition
- Serving Size: 1 bagel
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg