Quick Sourdough Discard Protein Bagels

Course: Breakfast, Snack

Cuisine: American

Keyword: easy bagel recipe, greek yogurt bagels, healthy bagels, high protein breakfast, no boil bagels, protein bagels, sourdough discard

Servings: Bagels

Calories: 168kcal

Easy, protein-packed sourdough discard bagels ready in 30 minutes! Soft, chewy, and delicious—perfect for a quick homemade breakfast.

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.

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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A post shared by Hayley Lentino | Sourdough Tutorials (@musclemommasourdough)

Its important to use Fage brand or a thick yogurt to prevent your dough from becoming too sticky

Nutrition facts are for 1 bagel without toppings