These Sourdough Discard Protein Bagels are packed with 11 grams of protein in each bagel, and they taste delicious! They have a chewy bagel crust with a soft and fluffy interior. The additional protein in the recipe comes from Greek yogurt, which gives a nice additional tang to the dough and complements the sourdough discard well!
This recipe is a higher protein version of my Sourdough Discard Bagels recipe!
Why you'll love this recipe
- These high-protein bagels pack 11 grams of protein into each bagel, with that additional protein coming from Greek yogurt.
- Looking for other high-protein recipes? Try these Sourdough Protein Waffles made with cottage cheese (15 grams of protein per serving) and these Sourdough Protein Pancakes (10 grams of protein per serving).
- You can easily modify this recipe to use active sourdough starter instead of sourdough discard, if you prefer.
- The Greek yogurt can also be substituted with cottage cheese or sour cream if you prefer.
- Bagels freeze well, so you can enjoy some now, and freeze the rest for later. Make a batch of these
- These sourdough bagels are great paired with eggs, cream cheese, or jam for breakfast, brunch or a sandwich.
- You might also like these Sourdough Sweet Potato Waffles and this Sourdough Discard Whole Wheat Sandwich Bread!
Jump to:
Ingredients
There are only a few key ingredients you'll need to make this high-protein bagel recipe.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter that uses a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
- Greek yogurt: I used a dairy-free Greek yogurt, since that works well for me, but you can use any kind of unflavored or plain Greek yogurt.
- Have some yogurt left over? Use it to make this Sourdough Lemon Loaf Cake!
- Toppings: Toppings are optional, but this is also where you can really customize your bagels! I love to top these bagels with everything bagel seasoning, sesame seeds, poppy seeds, or even flaky sea salt.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd like to make these bagels with active sourdough starter, you can. To do so, omit the yeast and replace the sourdough discard with active starter (200g). You'll also need to increase the rise times for this recipe.
- Greek yogurt substitute - If you'd like to make these bagels with a different kind of yogurt, or even cottage cheese, you can make that substitution for the Greek yogurt. Keep in mind this is where soem of the extra protein is coming from, so you'll want to choose a high-protein option.
- Egg wash substitute - If you're not baking with eggs, you can use melted butter or water in place of the egg wash. The purpose of the egg wash is to help the toppings stick to the bagels, and a little bit for the coloring, but it's easily replaced.
- If you're looking for other bagel options, try these Sourdough Discard Blueberry Bagels, these Sourdough Discard Cinnamon Raisin Bagels, and these Sourdough Discard Cranberry Bagels.
How to Make Sourdough Discard Protein Bagels
There are only a few easy steps to making these sourdough discard bagels! The full recipe with detailed directions is at the bottom of this post.
- Step 1: Combine all ingredients in the bowl of a stand mixer or large mixing bowl. Mix until combined.
- Step 2: Knead the dough until smooth, then cover and let rise.
- Step 3: Divide the dough into 8-10 equal-sized pieces. Use a kitchen scale if you'd like to your bagels to be exactly the same size.
- Step 4: Roll each piece into a ball in the palm of your hand with the seam side against your palm.
- Step 5: Use your thumbs to press a hole in the center of the bagel. Stretch this hole to be larger than you think it should be. Cover and let the bagels rise while you prepare the next step.
- Step 6: Boil the bagels for 20-30 seconds on each side.
- Step 7: Brush with egg wash.
- Step 8: Sprinkle with toppings such as everything bagel seasoning, sesame seeds, or poppy seeds. Bake until golden brown, let cool, and serve!
Expert Baking Tips
- Avoid cold ingredients. Make sure your sourdough discard and the Greek yogurt are at room temperature. This will help with the dough rising. If the ingredients are cold, that will slow down your rise.
- Make sure you knead the dough long enough. The dough should be completely smooth and soft before it goes into the first rise.
- Make the bagel holes larger than you think they should be. The bagels will rise and expand quite a bit during the boiling and baking process.
- Pass the float test! If your bagels pass the float test (floating in the boiling water), it means the dough has risen long enough and you will have nice, fluffy bagel interiors. If the bagels are not floating, they need to rise a bit more.
- You can make your bagels more or less chewy by adjusting the boiling time. Less time boiling will make a less chewy bagel. More time boiling will make a chewier bagel crust.
Passing the Float Test
Passing the float test indicates that your dough has risen long enough and you will have a fluffy bagel interior. I highly recommend testing out one bagel in the boiling water first, then adjusting if needed.
When you put the bagels into the boiling water, you might see a few things:
- Your bagels float right away: This is called passing the float test! This indicates that your bagels have risen long enough. Continue boiling and baking as directed.
- Your bagels sink at first, but then float: This also counts as passing the float test! Even if you need to "nudge" your bagels if they seem "stuck" to the bottom of the pan. If they come up to float during the boiling, they've passed. Continue boiling and baking as directed.
- Your bagels sink and do not float: If the bagels do not float, cover the unboiled bagels with plastic wrap or a clean kitchen towel and let rest for an additional 10 minutes. Then, try again. The bagel that was boiled can still be baked - it just might not be as light as the others!
Storage
Room Temperature Storage: Sourdough bagels are best fresh, of course! Once cooled, they can be stored in a sealed plastic bag at room temperature for up to three days. Reheat the bagels in the microwave for about 30 seconds to make them warm and soft again.
Freezer Storage: Bagels also freeze well! Once fully cooled, transfer the bagels to a freezer-safe plastic bag or container and freeze for up to 3 months. I like to freeze them in individual plastic bags so I can reheat just one bagel whenever I like. Reheat frozen bagels in the microwave for about 60 seconds until warm and soft again.
Recipe FAQs
Yes. To do so, omit the yeast and replace the sourdough discard with active sourdough starter (200g). You'll also need to increase the rise times for the recipe.
This recipe uses Greek yogurt, but yes, you can substitute the yogurt for cottage cheese if you prefer. Keep in mind this will change the nutrition information.
If you'd like to make overnight bagels, I recommend doing the first rise in the fridge overnight. In the morning, let the dough come to room temperature (and do any additional rising, if needed), then shape, boil, and bake as directed.
More Healthy Sourdough Discard Recipes
If you tried these Sourdough Discard Protein Bagels or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Discard Protein Bagels
Ingredients
For the Bagels
- ½ cup + 2 Tablespoons warm water
- 3 Tablespoons granulated sugar divided
- 1 teaspoon active dry yeast
- 4 cups bread flour
- 1 cup Greek yogurt room temperature
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 2 teaspoons kosher salt
For Topping
- 1 egg white for egg wash
- 1 Tablespoon water for egg wash
- Toppings (such as everything bagel seasoning) optional
Instructions
- Combine the warm water and 1 Tablespoon granulated sugar in the bowl of a stand mixer fitted with a dough hook*. Sprinkle the active dry yeast on top and let sit for 5 minutes until foamy and fragrant. If your yeast does not foam, that means your yeast is dead, and you'll need to start over with fresh yeast.
- Add the flour, Greek yogurt, sourdough discard and salt. Mix until combined and a rough dough forms. Transfer the dough to a smooth work surface** and knead by hand for 4-5 minutes until the dough is smooth and soft. This will be a fairly sturdy dough and should not be sticky. If needed, add more flour or water (1 Tablespoon at a time) to reach the right dough consistency.
- Transfer the dough to a large, greased bowl, and cover with plastic wrap. Let the dough rise for 90 minutes, or until doubled in size.
- Turn the dough out onto a smooth surface and divide into 8-10 equal pieces. 8 pieces will give you 8 large bagels; 10 pieces will give you 10 smaller bagels. Roll each piece in your palm to form a smooth ball, then use your thumb to press through the center of each ball, stretching the hole to form your bagel. Cover the bagels with a clean kitchen towel and let rest for 20 minutes while you prepare the next step.
- Preheat oven to 425°F. Prepare 2 baking sheets lined with parchment paper or a silicone baking mat and set aside. Bring a pot with 2 quarts of water and 2 Tablespoons granulated sugar to boil.
- Place your bagels in the boiling water for 20-30 seconds on each side. The bagels should float (if not, see notes below). You can likely fit 2-3 bagels in the pot at a time, just make sure there is enough room for them to float openly as they will expand. Remove from the boiling water using a slotted spoon and transfer to the prepared baking sheets. If needed, you can reshape the bagels a little after they've cooled.
- Whisk together the egg white and 1 Tablespoon water to create the egg wash. Lightly brush the bagels with egg wash, then sprinkle with your chosen toppings (such as sesame seeds, poppy seeds, or everything bagel seasoning).
- Bake for 18-22 minutes or until golden brown. Let cool fully before slicing and serving.
Johanna Meier says
So you do the yeast OR the discard?!
Jessica Vogl says
No, you use sourdough discard + yeast.
Faith R Stevens says
Just tried this protein bagel recipe for the first time and they turned out sooooo good! Will definitely be making these again! Thank you for making easy sourdough recipes Jess!
From another Chicago sourdough girl!
Elaine says
Can I put these ingredients In my bread machine to knead?
Jessica Vogl says
I haven't tested this, but I imagine it would work!
Molly says
Excellent! The outside crust is beautifully caramelized and the crumb is soft, moist, and a bit chewy. The dough was great to work with. I did the first rise in the fridge overnight and left it out at room temperature for about 2 hours in the morning before shaping. I tweaked the poaching liquid to get more of a pretzel crust and added barley malt syrup and 1/4 cup baking soda. I also added a few tablespoons of Everything Bagel seasoning mix to the dough. They're delicious plain or toasted.
Tiffany says
Do you omit the water if you are using active starter? I’m confused on that part
Jessica Vogl says
No. If you're using active starter, you omit the yeast and replace the sourdough discard with active starter (200g). You don't need to make any other changes to the ingredients. You will need to increase the rise times.
Sadaf says
Hey Jess! I tried this recipe yesterday and it was delicious everyone liked it #Recipe #Success #Food
Sadie says
These are great bagels. The sourdough tang is present, the crust is chewy, and the crumb is moist and soft with a bit of chew. I weighed out the flour and didn't need all of it to get the right dough consistency. I bulk fermented the dough in the fridge for about 12 hours before shaping the bagels. Excellent recipe. Thank you for posting.
Molly says
To cold ferment the dough, would you recommend doing the bulk ferment in the fridge overnight, or proofing the shaped bagels in the fridge overnight?
Jessica Vogl says
I would do the first rise in the fridge overnight.
Paul W. says
I’ve made these about six times and really got them down pat on the last batch. I cook by weight and my bread flour is 480 grams for four cups. My yogurt (WinCo brand) is 255 grams per one cup which differs from the website conversion. It’s an outstanding recipe and my partner and her family really loved them when they came for a visit. Thanks for creating it.
Kathy says
LOVE THESE! Make them and Pin it. You will not be disapointed - many requests for these, as well as for the recipe. This is my only bagel recipe. I have made them dozens of times. LOVE that they are high protein, and that I can use yogurt or cottage cheese depending on what I have on hand. Our favorite topping is just a sprinkle of course salt but have topped with everything but the bagel seasoning and garlic too. I typically make mine a little smaller at about 130 grams/bagel, which is a nice size. I just used this recipe to make cream cheese stuffed bagel bites to rave reviews (scoop ~ 1/2 T cream cheese into a ball, freeze, then use ~35 grams of dough per ball, depending on size desired. Shape bagel into a ball around the cream cheese. Let rise then boil, bake shorter time.) I believe I've also used 1/2 Kirkland Organic All Purpose Flour (11.5% protein content) and 1/2 Organic King Arthur Bread Flour in a pinch and don't recall noticing a difference. They freeze well and also make very good breakfast sandwiches (make eggs in a baking pan then cut, sliced cheese, and either bacon, Canadian Bacon or the Costco Amylu sausage rounds work great too!) Thanks so much for sharing the recipe.
Jessica Vogl says
This makes my day! Thank you so much!
Willy says
Topped with parmesan cheese. Excellent.
Lydia Lin says
Terrific recipe. I ran out of sesame seeds so I used Hemp Heart seeds and it was fabulous. Oh and used honey to wash the bagels vs egg white as well have kid w egg allergy. The honey added a little sweetness and the Hemp Heart was a little crunchier w extra protein. Yum! Thank you!
Megan Anderson says
Hi! I want to make your blueberry bagels, but with the Greek yogurt for extra protein. Can I just add blueberries to this recipe?
Jessica Vogl says
You could, but the blueberries have a lot of moisture, so you'll need to reduce the water in the recipe to compensate. If you're using the protein bagels recipe, I might start with 1/4 cup warm water and then add 1 1/2 cups of blueberries. If needed, you can always add more water as you're kneading! This is just a guess since I haven't tried this, but that's where I would start!
Lyndie says
Delicious! Love that it has the added protein. I used active starter (no yeast) & let it rise overnight first. Worked really well!
Lydia Lin says
I made this recipe a few times. So amazing!
Corinna says
Simply delicious and easy to follow. They’re our new favorites. I mixed rye and white flour discard and the crumb turned out amazing. Thanks for another great recipe!
Jessica Vogl says
I love to hear that! Thank you!
Jessica Vogl says
I love the flavor of these bagels and that they pack so much protein! A bacon and egg sandwich with one of these bagels goes a long way in hitting protein goals!