Lemon Poppy-Seed Bagels

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lemon Poppy Seed Bagels


I have become quite fond of making bagels. It’s like when I first started making tortillas,  the first few batches took a while to make, but now I can have 16 rolled out and cooked in less than 20 minutes. 

Lemon Poppy Seed bagels


Bagels were intimidating at first, but now I want to make them all the time. I shouldn’t #carboholic but I want to #likeIsaidcarboholic


lemon bagels rising


Lucky for me, my kids eat them almost as fast as I can make them.  Is there anything better than a warm, lightly toasted fresh bagel dripping with butter or slathered in cream cheese? I think not.


Lemon Poppy Seed Bagels



Lemon Poppy-Seed Bagels


  • 1 envelope of active dry yeast {I used Red Star Platinum}
  • 1/4 cup of sugar
  • 3 1/2 cups of AP flour {I use King Arthur}
  • 1 1/2 tsp salt
  • 1 1/2 cups of very warm water {110 - 120 }
  • juice and zest of one lemon
  • poppy seeds


  • combine all of the dry ingredients
  • add the water, juice, and zest
  • stir to combine
  • knead the dough until you have a soft, smooth ball
  • cover and let rise until doubled {my dough took 1 1/2 hours}
  • punch down and divide into 8 pieces
  • roll each piece into a smooth ball {the smoother the ball, the better looking the bagel}
  • press a floured finger into the center of each ball
  • place on a lined baking sheet, cover and allow to rise 30 minutes
  • bring a large pot of water to a boil
  • boil 1 or 2 at a time for 2 - 3 minutes
  • pre-heat the oven to 425
  • once boiled, place the bagels on the lined baking sheet, sprinkle on the poppy seeds, and bake for 20 minutes - until golden brown


Lemon Poppy Seed Bagels


These are not overly sweet and have a mild lemon flavor. You could certainly add more sugar or lemon juice  if you wanted, but I find that a more mild flavor makes them perfect for any topping.


Lemon Poppy Seed bagels




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