Break bread dipped in agave / lemon syrup and poppy seed

Recipe by Damaris Beems
0.0 from 0 votes
Course: Bread, side dishCuisine: Arabic, Medittarenean




Cooking time


Rising of the dough


Total time



A crispy bread roll with a pleasant surprise as an extra taste sensation. The syrup of agave and lemon juice and delicious and makes this sandwich a delicious surprise. To eat alone or of course together with something else.


  • 500 gram flour

  • 1 container dry yeast

  • 1 table spoon salt

  • 1 table spoon sugar

  • 3 table spoon olive oil

  • 100 ml agave syrup

  • 50 ml lemon juice

  • zest of the lemon

  • 3 table spoon poppy seeds

  • 300 ml water

Cooking time

  • Stir the yeast into 300 ml of warm water and let it ‘ferment’ covered at room temperature for at least 5 minutes. Then mix it into the flour along with the other ingredients. Knead very well into a cohesive dough. Then make a ball and let it rise covered for 2.5 hours at room temperature.
  • Then take the dough out again, and make about 35 balls out of it. Place these on a baking tray at an appropriate distance from each other. They can stick together, then you can easily break them loose. Bake the buns for 25 minutes at 200 degrees.
  • In the meantime, heat the agave syrup in a pan. With a little bit of water. Scrape the rind from the lemon and then squeeze it. Add the zest and juice to the syrup and mix well. Once it’s mixed together, let it cool down again.
  • Serveer de broodjes door ze door tweeën te ‘scheuren’, beide kanten te dopen in de siroop en er nog wat maanzaadjes overheen te sprenkelen.

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