# What you need:
→ Dry Ingredients
01 - 2 cups bread flour
02 - 1 cup vanilla or unflavored whey protein powder
03 - 2 tablespoons poppy seeds
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon fine sea salt
06 - 1/4 cup granulated sugar
07 - Zest of 2 lemons
→ Wet Ingredients
08 - 1 cup plain Greek yogurt, non-fat or low-fat
09 - 1 large egg
10 - 1 tablespoon fresh lemon juice
11 - 2 tablespoons unsalted butter, melted
→ For Boiling
12 - 2 quarts water
13 - 1 tablespoon honey
→ Egg Wash
14 - 1 large egg, beaten with 1 tablespoon water
→ Light Lemon Glaze
15 - 3/4 cup powdered sugar
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon lemon zest
# How to make it:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together bread flour, protein powder, poppy seeds, baking powder, salt, sugar, and lemon zest.
03 - In a separate bowl, stir together Greek yogurt, egg, lemon juice, and melted butter until smooth.
04 - Add wet ingredients to dry ingredients. Mix with a wooden spoon, then knead by hand until a soft, slightly tacky dough forms, approximately 2 to 4 minutes. Adjust consistency by adding yogurt if too dry or flour if too sticky.
05 - Divide dough into 8 equal portions. Roll each into a ball, then poke a hole in the center and gently stretch to form a bagel shape.
06 - Arrange bagels on the prepared baking sheet. Cover loosely with a towel and let rest for 15 minutes.
07 - Bring water and honey to a gentle boil in a large pot.
08 - Reduce heat to a simmer. Boil bagels in batches for 30 seconds per side. Remove with a slotted spoon, letting excess water drip off, and return to baking sheet.
09 - Brush boiled bagels with egg wash mixture.
10 - Bake for 18 to 22 minutes or until golden brown and cooked through. Cool on a wire rack.
11 - While bagels cool, whisk together powdered sugar, lemon juice, and zest for the glaze.
12 - Drizzle glaze over cooled bagels. Let glaze set before serving.
