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Want to Be a Sourdough Girly and Reach Your Protein Goals?
Me too! I’m always looking for a quick, high-protein breakfast that involves sourdough! These quick sourdough discard protein bagels might not be traditional, but they have 10g of protein per bagel, making them satiating and delicious!
With just a few simple ingredients and about 30 minutes, you can have fresh, homemade bagels that pack a punch of protein while still giving you that tangy sourdough flavor. No long ferment times, no boiling—just mix, shape, and bake.
Why You’ll Love These Bagels
- Quick & Easy: Ready in just 30 minutes!
- High Protein: Made with Greek yogurt for extra protein.
- No Special Equipment Needed: No boiling required—just mix, shape, and bake.
- Sourdough Flavor: Uses discard for a subtle tangy taste.
The Secret to the Best Texture
I highly recommend using Fage Greek yogurt (or any thick yogurt) for this recipe. This isn’t sponsored—I just love how thick Fage is because it keeps the dough from getting too sticky while also packing in extra protein. The best part? You can customize these however you like! Just add your favorite toppings, and you’ve got an easy, homemade bagel with minimal effort.
Quick Sourdough Discard Protein Bagels
Makes 4 bagels – can be doubled if needed
Ingredients
- 130g bread flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 200g Fage brand Greek yogurt (This yogurt is thick and best for this recipe!)
- 50g sourdough discard
- 1 egg (for egg wash)
- Toppings of choice (everything bagel seasoning, Cinnamon Sugar, Cheddar & Jalapeno, flaky salt, etc.)
Lets get started!
These bagels come together in just a few simple steps—no boiling or long fermentation required! Here’s how to make them:
Step 1: Prep Your Oven & Ingredients
Preheat your oven to 375°F and line a baking sheet with parchment paper. This will prevent sticking!
Step 2: Mix the Dough
In a medium mixing bowl, mix together 130g bread flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. Add 200g of Fage Greek yogurt (a must for this recipe—it’s thick and protein-rich) and 50g of sourdough discard to the dry ingredients. Use a spoon or spatula to stir everything together until a shaggy dough forms.
Once it starts coming together, switch to using your hands and knead it in the bowl for about 1-2 minutes, until the dough is fully combined and smooth.
Step 3: Shape the Bagels
Divide the dough into four equal portions with your bench scraper. Roll each portion into a smooth ball with your hands.
To form the bagel shape, use your finger to poke a hole through the center of each dough ball. Gently stretch the hole to make it about 1 to 1 ½ inches wide—the dough will puff up slightly while baking.
Place the shaped bagels onto your prepared baking sheet, leaving space between them.
Step 4: Add the Egg Wash & Toppings
In a small bowl, beat one egg to create an egg wash. Brush the tops and sides of each bagel with the egg wash—this will give them a beautiful golden color when baked.
Now it’s time to customize! Sprinkle your favorite toppings over the bagels. Everything bagel seasoning, Cinnamon sugar, Cheddar & Jalapeno, or flaky salt all work great.
Step 5: Bake to Perfection
Transfer the baking sheet to your preheated oven and bake for 25-27 minutes, or until the bagels are golden brown and reach an internal temperature of 205°F.
Once done, remove them from the oven and let them cool for a few minutes before slicing.
Step 6: Enjoy Fresh or Toasted
These bagels are best enjoyed fresh, but they also toast up beautifully if you want an extra crunch. Top them with butter, cream cheese, or even an egg for a delicious, high-protein breakfast!
If You Loved This Recipe, Check Out These Next!
If you enjoyed these bagels, you’ll love my other easy sourdough recipes:
- Easy Soft Sourdough French Bread – A fluffy, bakery-style loaf that’s perfect for sandwiches or garlic bread.
- Easy Overnight Sourdough Focaccia Bread – Crisp on the outside, airy inside, and packed with flavor.
- The Easiest Beginner Sourdough Bread Recipe (Step-by-Step Guide)– A foolproof guide to making your first successful sourdough loaf.
Quick Sourdough Discard Protein Bagels
Equipment
- 1 Medium Mixing Bowl
- 1 Spatula or fork
- 1 Bench Scraper or knife
- 1 Pastry Brush for egg wash
- 1 sheet of parchment paper
- 1 Baking Sheet
Ingredients
- 130 g Bread flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 200 g Fage brand Greek yogurt I recommend only using this brand- this yogurt is thick and best for this recipe
- 50 g sourdough discard
- 1 egg for egg wash
- Whatever topping you like Everything bagel seasoning, cheese, jalapeno, sugar etc.
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a mixing bowl, mix together the 130g bread flour, 1 1/2 tsp baking powder, and 1/2 tsp salt. Add 200g of Fage Greek yogurt and 50g of sourdough discard to the dry ingredients. Use a spoon or spatula to stir everything together until a shaggy dough forms.Once it starts coming together, switch to using your hands and knead it in the bowl for about 1-2 minutes, until the dough is fully combined and smooth.
- Divide the dough into four equal portions. Roll each portion into a smooth ball between your hands.To form the bagel shape, use your finger to poke a hole through the center of each dough ball. Gently stretch the hole to make it about 1 to 1 ½ inches wide—the dough will puff up slightly while baking.
- Place the shaped bagels onto your prepared baking sheet, leaving space between them. In a small bowl, beat one egg to create an egg wash. Brush the tops and sides of each bagel with the egg wash.
- Add your toppings and bake at 375°F for 25-27 min or until an internal temp of 205°F is reached.
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