poppy seed

There’s nothing better than a warm Parker House roll, except maybe one with a salty, seedy everything-bagel topping. While there are a million subtle variations of the classic roll, this recipe keeps the shape simple (just basic rounds) for the most buttery, fluffiest results. You can purchase everything-bagel seasoning in the spice section of some supermarkets, but it’s also easy to make your own.

Everything Parker House Rolls

237 milliliters whole milk

all-purpose flour

dry milk powder

granulated sugar

yeast powder

salt

eggs

sesame seeds

poppy seeds

garlic flakes

onion

(3/4 stick) melted unsalted butter,

Prepare the rolls: In a medium pot, heat the milk and 4 tablespoons butter over medium until the mixture is just warm to the touch (about 95 degrees) and the butter is melted, 1 to 2 minutes.

In the bowl of an electric mixer fitted with a dough hook attachment, combine the flour, milk powder, sugar, yeast and salt with 1 egg and the warmed milk mixture. Mix on low for 3 minutes, then increase the speed to medium and mix until the dough is smooth, about 3 minutes.

Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1 1/2 hours. The dough may not double in size, but it should be noticeably puffy.

Divide the dough into 12 even pieces (about 71 grams each). Gently round into balls: Cup your hand and fingers around a piece of dough then roll it on your work surface until it forms a tight ball. Repeat with the remaining pieces.

In a lightly greased 9-by-13-inch pan, arrange the balls in three rows of four. Cover the rolls with plastic wrap and let rise in a warm place until noticeably puffy, 45 minutes to 1 hour.

Heat the oven to 350 degrees. Prepare the everything-bagel seasoning: Toss together the sesame seeds, poppy seeds, dried garlic, dried onion and kosher salt.

In a small bowl, beat the remaining egg. Brush the surface of each roll with the beaten egg and sprinkle each generously with everything-bagel seasoning (about 2 teaspoons per roll).

Bake the rolls for 10 minutes, then brush the surface of the rolls generously with the melted butter. Bake until the rolls are evenly golden-brown, 15 to 20 minutes. Brush the baked rolls generously with the remaining melted butter. Let cool 10 to 15 minutes before serving. Store leftover rolls at room temperature in a resealable plastic bag. (See tip for reheating instructions).

Traditionally filled with apricot, prune or poppy seed jam, triangular hamantaschen cookies are a prized treat for the Jewish holiday of Purim. This dessert serves as a reminder of the Jewish people’s deliverance from Haman, who sought to exterminate Persia’s Jews in the fifth century B.C. This recipe is fully savory, tucking crumbled feta under thyme-scented caramelized onions, but you could just as easily fill the buttery dough with sweet jam to please traditionalists. When forming hamantaschen pastries, make sure to leave an opening wide enough for the filling to be visible but small enough to retain moisture.

Caramelized Onion And Poppy Seed Hamantaschen

unbleached all-purpose flour

sugar

baking powder

Kosher salt

unsalted

balsamic vinegar

egg,

Ice water, as needed

olive oil

onion,

thyme

bay leaf

honey

black pepper

feta

Caramelized Onion and Poppy Seed Hamantaschen

Mix the flour, sugar, baking powder and 1 teaspoon salt in the bowl of a food processor. Add 9 tablespoons butter and pulse until coarse crumbs form. Add 1/2 teaspoon balsamic vinegar and the egg yolk and pulse, adding 2 to 3 tablespoons or so of ice water if needed to form a soft dough. Wrap the dough in waxed paper or plastic wrap and refrigerate, about 30 minutes.

Meanwhile, heat the oil and the remaining 1 tablespoon butter in a medium nonstick pan over medium-low. Add the onion, thyme, bay leaf and honey, season with salt and pepper and cook, stirring occasionally, until caramelized, about 20 minutes. Discard the thyme sprigs and bay leaf. Stir in the poppy seeds and the remaining 1 teaspoon balsamic vinegar and season to taste. Let cool.

Remove the dough from the fridge, heat the oven to 375 degrees and cover 2 large baking sheets with parchment paper.

Roll out the dough onto a floured surface until 1/8 inch thick. Using a 2 1/2-inch round mold or glass, cut the dough into rounds. Top each round with a hefty pinch of cheese in the center, then a heaping teaspoon of the cooled onion mixture. Working with one round at a time, dip a pastry brush or your finger into the egg white and moisten the edges of the excess dough surrounding the filling. Fold up 3 sides of the round to form a triangle, partly covering the filling with the dough, and pinch the dough firmly at all 3 tips of the triangle. Transfer to the parchment-lined baking sheets and repeat to make about 36 hamantaschen.

Bake until golden, rotating midway through baking, 15 to 20 minutes, then serve warm.

The buckwheat flour is high-fiber and makes a dark, richly-flavored muffin. Already a big fan of buckwheat flour in pancakes, I decided to try it as the main ingredient in a gluten-free muffin and love the results. It is a high-fiber flour and makes a dark, richly-flavored muffin.

Gluten-Free Buckwheat, Poppy Seed and Blueberry Muffins

(1 1/4 cups, approximately) buckwheat flour

(3/4 cup, approximately) gluten-free all-purpose flour mix gluten-free mix

(2 teaspoons) baking powder

(1 teaspoon) baking soda

(1/2 rounded teaspoon) salt

(1/3 cup) honey

(1 1/2 cups) buttermilk

(1/3 cup) canola or grape seed oil

(1 teaspoon) vanilla extract

(6 ounces 1 cup) blueberries

(1 tablespoon) poppy seeds (more to taste)

Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil or butter muffin tins. Sift together the flours, baking powder, baking soda and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl.

In a separate bowl beat together the eggs, honey, buttermilk, oil and vanilla extract. Whisk in the dry ingredients and mix until well combined. Do not beat for too long; a few lumps are fine but make sure there is no flour sitting at the bottom of the bowl. Fold in the blueberries and poppy seeds.

Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don’t release easily, allow to cool and then remove from the tins.

This lemon poppy seed poundcake is summery and quick to make, and perfect for a picnic. One tip: cut up the poundcake before the picnic but leave it in the baking pan. It makes it easier to transport, and the pan protects it, too. Then serve it on its own, with ripe berries, and let the ants enjoy the crumbs.

Lemon Poppy Seed Pound Cake

Butter,

flour,

lemons

buttermilk

lemon juice

baking soda

fine sea salt

confectioners’ sugar

Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.

In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.

Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.

Whisk together remaining 4 teaspoons lemon and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.

Purim, which celebrates the biblical story of the Jews’ deliverance from a plot to kill them by Haman, minister to the Persian king, is a special time when people drink, dance and play jokes. Gifts of food called shalah manot are distributed, which include fruit, cookies and, of course, hamantaschen.

Hamantaschen With Poppy Seed Filling

unsalted butter

lemon

all-purpose unbleached flour

egg, beaten,

milk

orange

raisins

brandy

orange liqueur

butter

vanilla extract

Put the confectioners’ sugar and the egg yolks in a food processor and blend. Add butter and lemon zest and process to blend. Gradually add the flour and the salt, pulsing until it forms a ball. Divide the dough in half, flatten each into a disk, wrap tightly in plastic wrap. Chill until firm, at least 1 hour or up to overnight.

Meanwhile, prepare the filling: Put milk, sugar and orange zest in a saucepan over medium heat. Grind poppy seeds to a fine powder in coffee grinder, taking care not to over-process to a paste. When milk mixture is warm, turn heat to low and add poppy seeds and raisins. Cook at a low simmer stirring frequently until the seeds absorb the milk and the mixture is thick, about 15 minutes. Add the lemon juice, brandy, orange liqueur and butter. Stir and cook for 2 minutes more. Stir in the vanilla extract, remove from the heat and let cool completely, or chill until needed, up to 3 days.

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

Unwrap one of the chilled dough disks and place on a piece of parchment paper that has been dusted lightly with flour. Lightly dust the top of the dough with flour. Cover with a second piece of parchment paper. Let stand at room temperature until malleable, about 5 minutes. Use a rolling pin to press and roll out the dough into a 1/4-inch- thick round between the sheets of parchment, flipping the dough occasionally. Use a plain biscuit or cookie cutter or glass to cut 3-inch circles, placing the circles on the prepared baking sheet spaced 1 inch apart. Place the baking sheet in the refrigerator to chill until firm while you repeat the rolling/cutting process with the second round of dough.

Remove the first pan of dough rounds from the refrigerator. Place a heaping teaspoon of the filling in the center of each, and press up the sides to form triangles, pinching the ends closed. If the dough is too firm, let stand a minute or two to soften; returning the baking sheet to the refrigerator if the dough becomes too soft. Repeat with the remaining dough rounds.

Brush the tops with beaten egg. Bake until golden and dough is delicately firm all the way through, about 13-18 minutes, rotating the racks front to back and top to bottom after about 10 minutes.

Place trays on wire racks for 10 minutes before transferring cookies on parchment to racks to cool completely.

A little like granola bars with their combination of oats, seeds, almond butter and dried cherries, these cookies — adapted from the chefs Michelle Palazzo and Peter Edris of Frenchette Bakery — have a soft and chewy texture rather than a crunchy snap. Perfect for a breakfast on the run or an afternoon nibble, they are lightly sweet and decidedly filling. At the bakery, the dough is baked into large, individual cookies, but, in this slightly simpler version, the dough is pressed into a 9-inch pan and baked into bars. (To make cookies, see the note below.)

Breakfast Bars With Oats and Coconut

180 milliliters smooth almond butter, at room temperature

73 grams light brown sugar

unsalted butter, softened,

egg white,

vanilla paste

rolled oats

28 grams unsweetened coconut flakes

cherries

sunflower seeds

flax seeds

In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes. Add egg, egg white, salt and vanilla, and mix until well incorporated, occasionally scraping the side and bottom of bowl, about 1 minute longer.

Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture. With the mixer on low speed, stir in coconut flakes, cherries and seeds until thoroughly mixed. Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)

Heat oven to 350 degrees. Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 2 inches to hang over 2 sides of the pan and use as handles later. Grease the parchment paper as well.

Scrape dough into the prepared baking pan. Lightly grease a large spatula and firmly press the mixture into the pan in an even layer. Bake until the surface is light golden brown and firm, 25 to 30 minutes.

Transfer to a rack and allow bars to cool completely in the pan. Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars. Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board. Cut into 18 bars. Store at room temperature in an airtight container for up to 5 days.

The best ever Spinach Strawberry Salad with balsamic poppy seed dressing, pecans, and feta. Beautiful, healthy, and always a crowd pleaser!

Spinach Strawberry Salad

pecans

spinach

strawberries (hulled and quartered (about 1 pound))

crumbled feta cheese

Dijon mustard

Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn.) Transfer to a cutting board and roughly chop.

Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite).

Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid).

Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.

https://content.jwplatform.com/videos/yheW8zDL.mp4

Strawberry Spinach Salad

Lemon Poppy Seed Poundcake

Whisk together remaining 4 teaspoons lemon juice and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.

These Lemon Poppy Seed Cottage Cheese Pancakes start your day with protein and flavor! They’ll quickly become a new breakfast favorite.

Lemon Poppy Seed Cottage Cheese Pancakes

low-fat cottage cheese

skim milk

canola oil

lemon zest

In a blender, combine eggs, cottage cheese, vanilla,...

In a blender, combine eggs, cottage cheese, vanilla, canola oil, lemon zest, lemon juice, and milk. Blend until smooth.

In a medium bowl, mix together dry ingredients...

In a medium bowl, mix together dry ingredients (flour, baking powder, salt, sugar, and poppy seeds). To the dry ingredients, add the blended wet ingredients. Stir until just combined.

Meanwhile, heat a large skillet over medium heat...

Meanwhile, heat a large skillet over medium heat – grease or spray if needed. Drop batter by about 1/4 cup amounts onto the preheated skillet. Cook for about 1-2 minutes on each side (will depend on the heat of your skillet) or until golden brown and cooked through. Serve immediately.

https://mediavine-res.cloudinary.com/video/upload/iflcjfvmbgn8d8bwcmuw.mp4

The BEST Meyer lemon poppy seed cake! This easy Meyer lemon loaf cake drizzled with lemon glaze is bright and buttery with a tender crumb.

Meyer Lemon Poppy Seed Cake

flour

tsp baking powder

tsp baking soda

tsp salt

Tbsp poppy seeds

Tbsp fresh Meyer lemon zest

unsalted butter,

eggs,

tsp vanilla extract

Greek yogurt,

buttermilk,

Tbsp fresh Meyer lemon juice

Tbsp sugar

Tbsp unsalted butter, melted

tsp fresh Meyer lemon zest

sugar,

Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Whisk together flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl.

Place sugar and Meyer lemon zest in a food processor and pulse for 1 minute. Beat butter and Meyer lemon-sugar in a large mixer bowl at medium speed until light and fluffy. Reduce speed to low and add eggs one at a time. Beat in vanilla. Combine yogurt and buttermilk in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated.

Pour batter into prepared pan; smooth top with an offset spatula and tap sharply to reduce air bubbles.

Bake for 52 to 56 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached.

In the last five minutes of baking, make the lemon syrup. Combine Meyer lemon juice and sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes. Remove cake from the oven and immediately brush the top with lemon syrup. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely.

For the glaze, whisk together melted butter, salt, Meyer lemon zest, juice, and powdered sugar in a small bowl. Drizzle glaze over cake and and let set before serving.

Yes! I'd love to start AND end my day with a thick slice!

Hi Laura, I just found your blog thru Instagram. I was looking through your recipes and had a ton of lemons I just picked from my sister’s tree. I was sooo happy to see this recipe and made it this afternoon. My husband LOVED the lemonyness (Is that a word?) of it. He went back for a second slice. Can’t wait to see what else you have on here that I can try.

Such a bright and sunny loaf cake, and perfect even without the glaze. Absolutely delicious!

This cake is divine! So bright, buttery, and perfect! The lemon butter glaze is a must try!

We love lemon desserts and this cake is perfect. Fluffy and buttery with a nice lemon flavor, and the glaze is a new favorite! Looking forward to trying mini loaves next time.

This cake is amazing!  I just made for my husband’s 94 year old mom, and she devoured it!  This will become a family favorite!  Thank you for sharing!

The perfect lemon poppy seed cake! Bright, buttery, and so delicious. Can't wait to make this again!

Fantastic recipe, we all loved this cake! This is a must bake for lemon lovers.

This hearty, wholesome bread is rich in flavour and packed with seeds - try pumpkin, sunflower, poppy or linseeds

Seeded wholemeal loaf

strong wholemeal bread flour

spelt flour

sachet fast-action dried yeast

tbsp black treacle

oil,

mixed seeds (we used pumpkin, sunflower, poppy and linseeds)

egg yolk, loosened

Combine both flours in a large bowl with the yeast and 1 tsp fine salt. Mix the treacle with 250ml warm water until well combined. Stir into the flour to make a slightly sticky dough. If you need to add more water, splash it in 1 tbsp at a time.

Knead the dough on a lightly floured surface for 10 mins (or in a tabletop mixer for 5-7 mins). Your dough should be smooth and elastic when it’s ready. Place the dough in a lightly oiled bowl, flip the dough over to coat it in oil, then cover with a sheet of oiled cling film. Leave in a warm place until doubled in size – this will take about 1 hr (see note, below). Lightly oil a 900g loaf tin.

Once doubled in size, knead the dough again for 3-5 mins to knock out the air bubbles – add most of the seeds and work these into the dough as you knead. Shape the dough into an oval roughly the same length as your tin. Place in the tin and leave to prove, covered with oiled cling film, for 30-45 mins until it has nearly doubled in size again. Heat oven to 200C/180C fan/gas 6.

Gently press a finger into the loaf to check if it has had enough proving time (see tip). When it’s ready, glaze the top of the loaf with the egg yolk and sprinkle over the remaining seeds. Bake in the oven for 40-45 mins until golden brown – if you tip the loaf out of the tin and tap the bottom, it should sound hollow. Leave to cool on a wire rack for at least 30 mins before slicing.

Deliciously tart &amp; sweet, this Meyer Lemon Poppyseed Loaf packs a super moist punch that is incredibly easy to make.

Top 27 poppy seed recipes from across the web

The most viewed poppy seed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Lemon Poppy Seed Poundcake

Lemon Poppy Seed Cottage Cheese Pan...

Meyer Lemon Poppy Seed Cake

Meyer Lemon Poppy Seed Cake

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Meyer Lemon Poppy Seed Loaf

Ham Buns

Poppy Seed Grapefruit Torte

Hamantaschen

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Amish Onion Cake

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Lemon Poppy Seed Cake with Strawber...

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Top 27 poppy seed recipes from across the web

The most viewed poppy seed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Everything Parker House Rolls

Caramelized Onion And Poppy Seed Ha...

Gluten-Free Buckwheat, Poppy Seed a...

Lemon Poppy Seed Pound Cake

Hamantaschen With Poppy Seed Fillin...

Breakfast Bars With Oats and Coconu...

Spinach Strawberry Salad

Lemon Poppy Seed Poundcake

Lemon Poppy Seed Cottage Cheese Pan...

Meyer Lemon Poppy Seed Cake

Meyer Lemon Poppy Seed Cake

Seeded wholemeal loaf

Meyer Lemon Poppy Seed Loaf

Ham Buns

Poppy Seed Grapefruit Torte

Hamantaschen

Mokonuts’ Rye-Cranberry Chocolate-C...

Amish Onion Cake

Everything Danish

Lemon Poppy Seed Cake with Strawber...

One Rise Nut Rolls (and Poppy Seed)

Poppy Seed Cake

Fennel and Orange-Scented Challah

Shortbread Cookies

Poppy Seed Filling

Lemon & poppyseed cupcakes

Lemon Poppy Seed Zucchini Bread

The most viewed poppy seed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine