Sourdough Discard Protein Bagels With Greek Yogurt
Chewy, golden, and tangy, these protein-packed bagels use sourdough discard and Greek yogurt for a satisfying breakfast that comes together quickly. Enjoy bakery-style results without the long wait.
Equipment
- Medium bowl
- Whisk
- Spatula
- Baking Sheet
- Parchment Paper
- Large pot (optional for boiling)
Ingredients
- 300 grams all-purpose flour
- 5 grams baking powder
- 6 grams salt
- 5 grams sugar
- 200 grams sourdough discard
- 240 grams full fat Greek yogurt
- 10 grams olive oil
For the egg wash:
- 1 egg & a splash of water
- seeds for topping
Instructions
Mix the Dough
- In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, whisk the sourdough discard with the full fat Greek yogurt until smooth, then stir in the olive oil.
- Pour the wet mixture into the dry ingredients and fold with a spatula until a shaggy dough forms. If needed, add water 1 teaspoon at a time until the dough comes together.
Knead and Rest
- Turn the dough onto a clean surface and knead for 3–5 minutes, until it becomes smoother and more elastic.
- Cover the dough and let it rest for 15-30 minutes to relax the gluten.
Shape the Bagels
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Divide the rested dough into 8 equal pieces (about 95-100 grams each). Roll each piece into a smooth ball, place on the prepared pan, and let them rest for another 10 minutes.
- Press your thumb into the center of each dough ball to create an opening. Gently stretch the dough with your fingers to form a ring with a hole about 1 inch across.
Boil, Top, and Bake
- Optional: For a chewier crust, bring a large pot of water to a boil. Add 1 tablespoon of baking soda and 1 tablespoon of honey. Boil 2-3 bagels at a time for 30-60 seconds per side, then return them to the baking sheet.
- In a small bowl, whisk the egg with a splash of water. Brush this egg wash over the tops and sides of each bagel, then sprinkle generously with your desired seeds or toppings.
- Bake for 20–25 minutes, or until the bagels are golden brown and sound hollow when tapped.
- Let the bagels cool on a wire rack for at least 15-20 minutes before slicing to allow the crumb to set properly.
Notes
Flour Choice: For an extra chewy, authentic bagel texture, substitute bread flour for the all-purpose flour.
Boiling Tip: The optional water bath with baking soda and honey is highly recommended. It gelatinizes the crust, resulting in the classic glossy finish and chewy bite of a traditional bagel.
Dough Handling: If the dough feels too sticky to handle, lightly oil your hands rather than adding excess flour, which can make the bagels dry.
Storage: Keep cooled bagels in a paper bag at room temperature for up to 2 days. For longer storage, slice them before freezing in a freezer-safe bag for up to 3 months. You can toast them directly from frozen.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.