By Bianca Philp
Lemon Poppyseed Bagels
9 steps
Prep:2hCook:40min
Updated at: Wed, 11 Dec 2024 14:47:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
73
High
Glycemic Load
38
High
Nutrition per serving
Calories270.2 kcal (14%)
Total Fat3.8 g (5%)
Carbs50.2 g (19%)
Sugars1.8 g (2%)
Protein7.8 g (16%)
Sodium891.4 mg (45%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
For the Dough
1 ½ cupswater
warm, 110°F
2 tspactive dry yeast
1 Tbspsugar
4 cupsall-purpose flour
1 Tbsplemon zest
2 Tbsppoppy seeds
2 tspsalt
1 Tbspolive oil
1egg
for egg wash
For Boiling
Instructions
Activate the yeast
Step 1
In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
Prepare the dough
Step 2
In a large mixing bowl, combine the flour, lemon zest, poppy seeds, and salt. Add the yeast mixture and olive oil to the dry ingredients and stir until it forms a rough dough.
Step 3
Knead the dough on a floured surface for 8-10 minutes, until smooth and elastic. You can also use a stand mixer with a dough hook.
First rise
Step 4
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise for 1-1.5 hours, or until doubled in size.
Shape the bagels
Step 5
Punch the dough down and divide it into 8 equal pieces. Roll each piece into a ball and then make a hole in the center with your finger. Stretch the hole to form a ring shape.
Boil the bagels
Step 6
Bring a large pot of water to a boil and add the baking soda and honey (optional). Gently place the bagels in the water, a few at a time, and boil for 1-2 minutes per side.
Preheat the oven
Step 7
While boiling the bagels, preheat your oven to 425°F (220°C).
Bake
Step 8
Place the boiled bagels on a baking sheet lined with parchment paper. Brush each bagel with a beaten egg (egg wash) for a glossy finish.
Step 9
Bake for 20-25 minutes, or until the bagels are golden brown.
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