Sourdough Discard Protein Bagels Recipe

sourdough discard protein bagels with greek yogurt featured image

Sourdough Discard Protein Bagels Recipe

These bagels will help you get in a high protein breakfast while enjoying your favorite foods. Chewy protein bagels are made with Greek yogurt and sourdough discard for a healthier take on the classic. And they whip up in just 30 minutes!

Course Bread, Breakfast, Brunch

Cuisine American

Keyword Greek Yogurt Bagels, Protein Bagel Recipe, Protein Bagels, Sourdough Discard Bagel Recipe, Sourdough Discard Bagels

Prep Time 10

Cook Time 20

Servings bagels

Calories 160kcal

Author Faith Gorsky

Ingredients

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
300 grams plain nonfat Greek yogurt (about 1 1/4 cups + 1 tablespoon)
6 tablespoons sourdough discard
Olive oil for your hands (or water)
1 large egg lightly beaten with 1 tablespoon water (for egg wash)
1 tablespoon sesame seeds or toppings of choice

US Customary - Metric

Instructions

Prep. Preheat the oven to 375F. Line a large baking tray with a piece of parchment paper.
Make the dough. Add the flour, baking powder, and salt to a large bowl, and whisk to combine. Add the yogurt and sourdough to the bowl, and stir until it forms a shaggy dough. At that point, use your hands to knead a few times until it forms a smooth dough. (The dough will be a bit tacky, but it should come together nicely.)
Shape. Divide the dough into 6 equal portions. Oil your hands or dip them in water. Roll each portion of dough into a ball; working with one ball at a time, insert a finger in the center, gently working it out to form the hole in the middle of each bagel.
Bake. Place the bagels spaced evenly apart on the prepared tray. Brush a little egg wash on top of each, and add any toppings you like. Bake until the bagels are puffed on top and golden on the bottom, about 20 to 25 minutes. Cool 10 minutes, then slice and enjoy.

Video

Notes

Storage: Store in an airtight container for up to 3 days or freeze for up to 3 months.
Reheating: After the first day, I like to reheat these for best flavor and texture. To do so, you can slice and toast them, or pop them whole into a 350F oven for 5 to 6 minutes or until warm.
If You Don't Have Sourdough Discard: Increase the Greek yogurt to 1 1/2 cups and keep everything else the same.
To Swap Out the Greek Yogurt For Cottage Cheese: Blend the same amount of cottage cheese and use that in place of the Greek yogurt. You might need to add a touch more flour if your cottage cheese was on the wetter side.

Nutrition