Lemon Poppy-Seed Bagels
Try this Lemon Poppy-Seed Bagels recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 1/2 tsp salt
- 1/4 cup of sugar
- 1 envelope of active dry yeast {i used red star platinum}
- 3 1/2 cups of ap flour {i use king arthur}
- 1 1/2 cups of very warm water {110 - 120 }
- juice and zest of one lemon
- poppy seeds
- Carbohydrate 8.06707 g
- Cholesterol 0 mg
- Fat 0.29418 g
- Fiber 0.351000002801418 g
- Protein 0.31548 g
- Saturated Fat 0.032599 g
- Serving Size 1 1 recipe (52g)
- Sodium 0.696 mg
- Sugar 7.71606999719858 g
- Trans Fat 0.017584 g
- Calories 30 calories
combine all of the dry ingredientsadd the water, juice, and zeststir to combineknead the dough until you have a soft, smooth ballcover and let rise until doubled {my dough took 1 1/2 hours}punch down and divide into 8 piecesroll each piece into a smooth ball {the smoother the ball, the better looking the bagel}press a floured finger into the center of each ballplace on a lined baking sheet, cover and allow to rise 30 minutesbring a large pot of water to a boilboil 1 or 2 at a time for 2 - 3 minutespre-heat the oven to 425once boiled, place the bagels on the lined baking sheet, sprinkle on the poppy seeds, and bake for 20 minutes - until golden brown
