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!
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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.
- Make stuffed bagels - Try these Sourdough Discard Stuffed Bagels, too!
- 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.
Stephanie says
Amazing! These came out perfectly! I assumed 140g flour per cup for a total of 560g and it was spot on! After 18 minutes of baking, I tested for an internal temperature of 190+ degrees F, and they were ready! Definitely a new favorite recipe!
Emiline says
Fantastic!! This is more of a softie bagel which my kids love for their lunchboxes. I beat a pack of Tillamook cream cheese with a scoop of collagen for an extra protein boost and they gobbled them up! It's hard to find sourdough protein recipes - please make more! I love your sourdough protein waffles too although I whip the whites for them.
Jessica Vogl says
Thank you! And noted on more protein recipes - I'll put it on the list!
Sarah says
Oh mah GAWSH! These bagels are fantastically amazing! I doubled the recipe having full faith that the recipe would turn out based on the comments. I don’t recommend doing that as I now have 20 bagles . I used Bobs Redmill Bread flour. Note- depending on your specific circumstances you may need to add water OR add more flour. I had to add a LOT more flour to get the stickiness reduced. I used almost the entire 5# bag of flour. Also, if you want to add things to the bagels like blueberries or dark chocolate, (you totally can), be sure to add them during the shaping step.
Thank you for sharing this amazing recipe!
emelyn says
i cant wait to try these ASAP! my favorite bagel is spinach and parmesan… do you think i would need to reduce liquids if using thawed & squeezed-dry spinach?
Jessica Vogl says
Yes, I would reduce the liquid a bit. You can always add more if you need it, but much harder to balance out a dough that it too wet!
Ardyce says
I have enjoyed your recipe, have made a few times now. I played and added a small box of instant pudding to the dough, lemon is our favorite. Thank you for the joy ☺️
Sarah says
I doubled the recipe and threw it in my Bosch mixer. These are so delicious. I love that they use discard and that extra boost of protein!
Sarah says
Hi! I have a question!
I don't have yeast, but I was wondering if I could make this recipe with active sourdough starter? And if I could replace the sugar in the dough with honey or a liquid sweetener?
Jessica Vogl says
Yes, you can make this with active starter (you'll use 200g active starter, omit the added yeast, and you'll need to increase the rise times). And yes, you can use honey instead of sugar!
Josh Toff says
Such an easy recipe and I just made these today! Came out perfectly and my new go to instead of store bought!
Tammy says
Easy to make and oh so good! I’ve been playing with mix-ins but have been making these almost every week for the past month. My husband is a law enforcement officer and has been taking them to his team & they have been very well received. All your recipes I’ve tried so far have been great. I haven’t mastered a real loaf yet but am having fun with discard!
Jessica Vogl says
I love to hear this, thank you so much!
Lolly says
Received this text from a friend this AM re: these bagels:
“Will you please teach me to make bagels? David (her 10 year old) only wants your bagels.”
These have become a staple for my daughter’s breakfast, and my friends request them. I double the recipe and keep some in my freezer at all times!
Megan says
Can I make the dough the night b4 and shape & bake the next morning?
Jessica Vogl says
Yes, that should work! Put the dough in the refrigerator overnight.
Francesca says
This recipe was amazing! How do I stop the bottom from becoming so hard?
Jessica Vogl says
Glad you liked it! It sounds like you might've baked them a little too long. Also, flipping (top to bottom) and rotating (front to back) your baking sheets can really help if your oven heats unevenly (mine does!).
Tami Gardner says
Can I do mix ins with this recipe like cinnamon and raisins?
Jessica Vogl says
You could! If your mix-ins make the dough feel a bit dry, you can always add some more liquid while kneading.
Alanna says
Can I use self rising flour in this recipe by omitting the yeast?
Jessica Vogl says
That's not something I have tried. In theory, it might work, but I'm not sure.
Anna says
Can I use different kinds of flour like spelt flour (whole-grain)?
Jessica Vogl says
You can, but different flours will behave differntly, so it will impact the final texture (and of course flavor) of your bagel, and you may find that you need to add some more liquid to the dough.