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A pile of fresh, warm homemade bagels with various toppings, with one cut open and spread with cream cheese.

Sourdough Discard Protein Bagels with Greek Yogurt

Turn your sourdough discard into chewy, high-protein bagels with the help of Greek yogurt. These easy-to-make bagels are perfect for a healthy breakfast or snack.
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Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 8 bagels
Course: Breakfast, Snack
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

For the Bagel Dough
  • 1 cup sourdough discard (about 240g), unfed, at room temperature
  • 1 cup plain Greek yogurt (about 240g), 0% or full-fat
  • 1 1/2 cups all-purpose flour (about 180g), plus more for dusting
  • 1/2 cup unflavored or vanilla protein powder (about 40-50g, whey or casein blend)
  • 1 tbsp baking powder
  • 1 tsp salt
For the Boiling Water
  • 8 cups water
  • 1 tbsp baking soda
  • 1 tbsp honey or barley malt syrup
For the Topping
  • 1 large egg beaten with 1 tbsp water, for egg wash
  • 2 tbsp sesame seeds or everything bagel seasoning, poppy seeds, etc.

Equipment

  • Large mixing bowl
  • Dough scraper or spatula
  • Kitchen scale (optional, for precision)
  • Large pot (for boiling)
  • Slotted Spoon
  • Baking sheets
  • Parchment paper
  • Pastry brush

Method
 

Prepare the Dough
  1. In a large mixing bowl, combine the all-purpose flour, protein powder, baking powder, and salt. Whisk until well combined.
  2. Add the sourdough discard and Greek yogurt to the dry ingredients. Mix with a spoon or dough scraper until a shaggy dough forms. It will be quite sticky at first.
  3. Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough comes together and is mostly smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time, being careful not to add too much. The dough should still be slightly tacky.
  4. Form the dough into a ball, cover the bowl with plastic wrap or a damp kitchen towel, and let it rest at room temperature for 15-20 minutes. This helps the gluten relax and makes shaping easier.
Shape the Bagels
  1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Divide the rested dough into 8 equal pieces (approx. 90-100g each if using a scale).
  3. To shape each bagel: Roll a piece of dough into a smooth ball. Poke a hole through the center with your thumb or finger, then gently stretch the hole to about 1-inch in diameter, rotating the dough to create an even ring. Place shaped bagels on the prepared baking sheets.
Boil the Bagels
  1. In a large pot, bring 8 cups of water to a rolling boil. Add the baking soda and honey/barley malt syrup to the water. The water will become foamy.
  2. Carefully place 2-3 bagels into the boiling water at a time, being careful not to overcrowd the pot. Boil for 30 seconds per side (1 minute total per bagel).
  3. Using a slotted spoon, remove the boiled bagels from the water, letting excess water drip off, and return them to the parchment-lined baking sheets.
Bake the Bagels
  1. In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the tops and sides of each boiled bagel generously with the egg wash.
  2. Sprinkle your chosen toppings (sesame seeds, everything bagel seasoning, etc.) over the top of each bagel.
  3. Bake for 20-25 minutes, or until the bagels are golden brown and cooked through. If baking two sheets, rotate them halfway through.
  4. Remove from the oven and transfer to a wire rack to cool slightly before slicing and serving.

Notes

These bagels are best enjoyed fresh. Store leftover bagels in an airtight container at room temperature for up to 2 days, or slice and freeze for longer storage. Toast from frozen for a quick breakfast. For an air fryer option: After boiling, air fry at 350°F (175°C) for 10-12 minutes, flipping halfway, until golden brown.