Sourdough Discard Protein Bagels

These Sourdough Discard Protein Bagels deliver 11 grams of protein in each chewy, delicious bagel – that’s 2 grams more protein than traditional sourdough bagels. After testing this recipe dozens of times in my kitchen, I can confidently say it’s become our go-to weekend breakfast.

Last Saturday morning, I woke up to my usual pile of sourdough discard sitting in my fridge, begging to be used. Instead of the pancakes I’d planned, I decided to try something different. The smell of these bagels baking – that perfect combination of tangy sourdough and warm bread – had my entire family downstairs asking “what’s cooking?”

What makes this sourdough discard protein bagels recipe work so well is the Greek yogurt. It not only boosts the protein content significantly but also creates the most tender, fluffy interior I’ve achieved in homemade bagels. The slight tang from both the discard and yogurt creates this amazing depth of flavor that store-bought bagels simply can’t match.

These aren’t just higher in protein – they actually taste better than regular bagels. The texture is spot-on: chewy crust that gives way to soft, airy insides. And because they’re packed with protein, they keep you satisfied much longer than typical breakfast breads.

Let’s get cooking!

Why You’ll Love This Sourdough Discard Protein Bagels Recipe

After years of making regular sourdough bagels, I discovered this protein-packed version delivers 2 grams more protein than my classic recipe – that’s a 22% increase! The Greek yogurt doesn’t just boost nutrition; it creates the most tender crumb I’ve achieved in homemade bagels.

• 11 grams of protein per bagel – More protein than most store-bought varieties
• Perfect chewy-to-soft ratio – Crispy crust gives way to pillowy interior every time
• Uses unfed sourdough discard – Transform “waste” into a nutritious breakfast staple
• Freezer-friendly for meal prep – Make a double batch and freeze for busy mornings
• Easily customizable – Everything seasoning, sesame seeds, or keep them plain
• Passes the float test consistently – Proper rise creates that authentic bagel texture
• Room temperature ingredients work faster – No waiting for cold ingredients to warm up

My teenagers actually request these over store-bought bagels now, which tells me everything about how good they taste. If you’re looking for even more protein-packed bagel options, check out my ultimate guide to high protein bagels featuring 14 different recipes that will revolutionize your breakfast routine.

Ingredient Notes List

Warm Water: The water should feel just warm to your wrist – around 105-110°F – because water that’s too hot will kill the yeast while cold water won’t activate it properly.

Active Dry Yeast: I always check that my yeast foams up within 5 minutes when mixed with warm water and sugar, which tells me it’s alive and will make the bagels rise beautifully.

Bread Flour: The higher protein content in bread flour creates that perfect chewy texture that makes these sourdough discard protein bagels authentically satisfying compared to all-purpose flour.

Greek Yogurt: This is your protein powerhouse, adding those crucial 11 grams per bagel while contributing to the tender crumb and subtle tang that complements the sourdough beautifully. It’s the same protein-boosting technique I use in my 2-ingredient protein bagels for ultra-simple breakfast solutions.

Sourdough Discard: Your unfed discard should be at room temperature and doesn’t need to be bubbly or active – it brings complex flavor and helps create the signature tanginess.

Granulated Sugar: The sugar feeds the yeast for proper rising and also goes into the boiling water to help create that glossy, golden crust during baking.

Kosher Salt: I prefer kosher salt because it distributes evenly throughout the dough and enhances all the other flavors without overpowering the subtle sourdough notes.

Egg White: The egg wash creates that beautiful golden color and helps toppings stick, though you can substitute with melted butter if you don’t use eggs.

How to Make Sourdough Discard Protein Bagels

Step 1. I always start by combining the warm water and 1 tablespoon of sugar in my stand mixer bowl, then sprinkle the yeast on top and wait 5 minutes – it should get foamy and fragrant, which tells me the yeast is alive.

Step 2. If your yeast doesn’t foam, it’s dead and you’ll need fresh yeast to start over – this step prevents the disappointment of bagels that won’t rise properly.

Step 3. I add the flour, Greek yogurt, sourdough discard, and salt all at once and mix until a rough dough forms, then transfer to my counter for hand kneading.

Step 4. My grandmother always said to knead until the dough feels completely smooth and soft – about 4-5 minutes of hand kneading creates the perfect texture for these sourdough discard protein bagels.

Step 5. I’ve found that letting the dough rise in a greased bowl covered with plastic wrap for 90 minutes gives the best flavor development and proper doubling in size.

Step 6. Using a kitchen scale, I divide the dough into 8-10 equal pieces – 8 pieces make larger bagels while 10 pieces create a more standard size that fits nicely in the toaster.

Step 7. When shaping the bagel holes, I make them much larger than expected because they shrink significantly during rising and boiling – aim for about 2 inches wide.

Step 8. The float test is crucial – I boil each bagel for 20-30 seconds per side, and they should float immediately, which means the dough has risen properly and will create fluffy interiors.

Step 9. If your bagels don’t float, cover the remaining shaped bagels and let them rise another 10-15 minutes before trying again – this prevents dense, heavy results.

Step 10. I brush with egg wash immediately after boiling and add toppings right away so they stick properly during the final 18-22 minutes of baking at 425°F.

How to Store & Reheat sourdough discard protein bagels

I store fresh bagels in a sealed plastic bag at room temperature where they stay soft and delicious for up to 3 days – make sure they’re completely cooled first to prevent condensation that makes them soggy.

For longer storage, I slice the sourdough discard protein bagels in half before freezing, then wrap them in individual plastic bags or place them in a freezer-safe container. They keep beautifully for up to 3 months and make busy weekday mornings so much easier.

For best results, I reheat frozen bagels straight from the freezer in the toaster for 2-3 minutes, or microwave them for about 60 seconds until they’re warm and soft. Room temperature bagels only need 30 seconds in the microwave to refresh their texture perfectly.

What to Serve with Sourdough Discard Protein Bagels

Cream Cheese and Lox: The creamy avocado complements the chewy texture perfectly, and an extra sprinkle of everything seasoning adds that savory crunch that makes every bite satisfying and nutritious — especially if you enjoy bagel and cottage cheese combinations too.

Avocado with Everything Seasoning: Thanks to the Greek yogurt already baked into my sourdough discard protein bagels recipe, pairing them with a bowl of yogurt and antioxidant-rich berries creates a powerhouse breakfast with over 18 grams of protein. It’s a similar high-protein feel to these cottage cheese bagels with cinnamon raisin.

Greek Yogurt with Fresh Berries: Since these sourdough discard protein bagels already contain Greek yogurt, adding more creates a protein-packed combination that delivers over 18 grams of protein when topped with antioxidant-rich berries – similar to the protein boost in my Greek yogurt blueberry bagels.

Scrambled Eggs and Cheese: My family loves this combination because the fluffy eggs and melted cheddar turn these high-protein bagels into a complete breakfast sandwich that keeps everyone full until lunch — or you could go the savory route with these onion bagels.

Almond Butter and Sliced Banana: The nutty richness of almond butter adds healthy fats and more protein while the sweet banana provides natural energy. For a change, you might try it on raspberry pistachio sourdough bagels for a fun fruity twist.

Cottage Cheese and Tomato: For a lighter option, I spread cottage cheese on these bagels and top with sliced tomatoes and a sprinkle of salt and pepper for a Mediterranean-inspired meal – or try my cottage cheese protein bagels for an even higher protein base.

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