If you love baking and hate wasting sourdough discard, you’re going to adore this Sourdough Discard Protein Bagels Recipe. Chewy, savory, and packed with protein, these bagels turn what could be waste into a delicious start to your day.

The image shows several round golden brown bagels with a shiny crust sprinkled with white sesame seeds, black poppy seeds, and bits of dried onion or garlic. The bagels have a smooth and slightly crispy surface, each with a small central hole that is sometimes partially closed. They are arranged closely together on white parchment paper inside a white tray with a green rim. In the background, a small white bowl filled with thick white cream cheese is visible, with a knife resting inside, spreading some cream cheese. The setting is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sourdough Discard Protein Bagels Recipe
Top Tip
How to Serve Sourdough Discard Protein Bagels Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sourdough Discard Protein Bagels Recipe

Why You'll Love This Recipe

Honestly, this recipe feels like a little kitchen magic. Using sourdough discard to make protein-packed bagels not only stretches your ingredients but also delivers a bagel with incredible texture and depth of flavor.

Waste no sourdough discard: Transform your discard into a luscious, chewy bagel, reducing food waste deliciously.
Protein boost with Greek yogurt: Adding Greek yogurt increases protein and gives the bagels a tender crumb.
Simple ingredients, stunning results: Basic pantry staples combine to make bakery-worthy bagels at home.
Customizable toppings: Whether it’s everything bagel seasoning or your favorite seeds, you can tailor these bagels to your taste.

Ingredients & Why They Work

Before you start, make sure you have your ingredients at room temperature as it really helps the dough come together nicely. Bread flour is key for that classic chewy bagel texture, and the sourdough discard adds a subtle tang and complexity.

Flat lay of a small white ceramic bowl of warm water, a small white ceramic bowl with granulated sugar crystals, a few teaspoons of active dry yeast granules scattered beside the bowls, a mound of fine bread flour on a simple white ceramic plate, a dollop of creamy Greek yogurt placed on a white ceramic dish, a portion of pale beige sourdough discard arranged naturally on a white ceramic plate, two whole brown eggs with clean shells positioned neatly, a small white ceramic bowl containing coarse kosher salt crystals, and a small white ceramic bowl with clear egg white liquid, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Warm water: Activates the yeast for a perfect rise; not too hot to avoid killing it.
Granulated sugar: Feeds the yeast and adds a slight sweetness to balance flavors.
Active dry yeast: Gives the bagels their rise and lightness alongside the sourdough discard.
Bread flour: Provides high gluten content for that signature chewy bagel crust.
Greek yogurt: Adds moisture and protein, contributing to a tender bite.
Sourdough discard: Brings in flavor depth while putting your leftover starter to good use.
Kosher salt: Enhances flavor without overpowering the dough.
Egg white: Creates a shiny, golden crust with the egg wash.
Toppings (optional): Everything bagel seasoning or seeds add tasty texture and visual appeal.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about the Sourdough Discard Protein Bagels Recipe is how easy it is to customize! Whether you're craving something savory, loaded with seeds, or simply want to sneak in extra nutrients, there’s a variation for everyone.

Seed Lovers’ Delight: I love sprinkling a generous mix of everything bagel seasoning, sesame seeds, and poppy seeds right after the egg wash. It adds that iconic crunch and flavor that makes these bagels feel like a bakery treat.
Cheesy Bagels: For a twist, add ½ cup of shredded sharp cheddar or parmesan cheese into the dough during mixing. The cheesy aroma while baking is irresistible, and it adds a lovely savory depth.
Whole Wheat Variation: Swap 1 cup of the bread flour for whole wheat flour for a nuttier flavor and extra fiber. Keep in mind, this may require a slight adjustment with water to keep the dough from drying out.
Gluten-Free Tip: While this recipe relies on bread flour for chew, you can experiment with a gluten-free flour blend and xanthan gum, but the texture will be different – less chewy but still delicious!
Sweet Cinnamon Raisin Bagels: For a sweet spin, mix cinnamon and raisins into the dough before the first rise and top with turbinado sugar after the egg wash. Perfect for a weekend brunch treat.

Step-by-Step: How I Make Sourdough Discard Protein Bagels Recipe

The image shows six round bagels sprinkled with sesame seeds, poppy seeds, and bits of garlic on top, placed on a white parchment-lined white baking tray. The bagels have a golden-brown crust with a slightly shiny texture, and one bagel is torn open to show its soft, fluffy white inside. In the background, there is a small white bowl with creamy white spread, and a woman's hand holding a toasted bagel slice is just visible. The surface under the tray is white with a marbled pattern. photo taken with an iphone --ar 2:3 --v 7

Step 1: Activate the Yeast for That Perfect Rise

Start by combining ½ cup plus 2 tablespoons of warm water with 1 tablespoon of granulated sugar in your stand mixer bowl fitted with a dough hook. Sprinkle 1 teaspoon of active dry yeast on top, then let it sit for 5 minutes. You’ll know the yeast is ready when it becomes foamy and fragrant — that’s your green light to move forward. If you don’t see bubbles or foam, don’t worry! That means the yeast might be inactive, so it’s best to restart with fresh yeast to ensure your bagels rise beautifully.

Step 2: Mix and Knead the Dough Until Smooth

Next, add 4 cups of bread flour, 1 cup room temperature Greek yogurt, 200 grams (about ¾ cup) of unfed sourdough discard, and 2 teaspoons kosher salt directly into the yeast mixture. Mix everything just until combined and a rough dough forms. Then, transfer the dough onto a smooth surface and knead it by hand for about 4-5 minutes. You’re aiming for a smooth, soft, but sturdy dough that isn’t sticky. If it feels too sticky, sprinkle a little more flour in small increments; if too dry, add a splash of water. The hand kneading really helps develop the chewy texture unique to these bagels.

Step 3: Let the Dough Rise Until Puffy and Doubled

Place your dough ball into a generously greased large bowl. Cover the bowl tightly with plastic wrap and set it somewhere warm and draft-free. Allow it to rise for 90 minutes, or until it nearly doubles in size. This rise time is essential—it develops that deep flavor and gives your bagels their perfect structure.

Step 4: Shape Your Bagels with Care

Once risen, gently turn the dough out onto a clean surface. Divide it into 8 equal pieces for large bagels. Roll each piece between your palms until smooth and round. Then, using your thumb, push through the center of each ball to create the iconic bagel hole. Stretch the hole gently so it’s about 2 inches wide—remember, it will shrink slightly during boiling and baking. Cover the shaped bagels with a kitchen towel and let them rest for 20 minutes to relax the dough before boiling.

Step 5: Preheat and Prep for Boiling and Baking

While your bagels are resting, preheat your oven to 425°F. Line two baking sheets with parchment paper or silicone mats—these will keep your bagels from sticking and help them bake evenly. Bring 2 quarts of water to a rolling boil in a large pot, then add 2 tablespoons granulated sugar. The sugar helps create a shiny crust on the bagels after boiling.

Step 6: Boil to Perfection

Carefully place 2-3 bagels at a time into the boiling water. Boil each side for 20–30 seconds—this helps develop that classic chewy crust and shiny exterior. Make sure the bagels float; that’s called "passing the float test" and ensures good texture. If they don’t float, cover the bagels with a kitchen towel and let them rest for another 10 minutes before trying again. Use a slotted spoon to remove the boiled bagels and transfer them to your prepared baking sheets. If they lose shape a bit, gently reshape them while they cool.

Step 7: Give Them a Beautiful Finish

Whisk together 1 egg white with 1 tablespoon of water to make a glossy egg wash. Lightly brush each bagel with the egg wash, then sprinkle your favorite toppings—whether that’s everything bagel seasoning, sesame seeds, or poppy seeds. This step adds flavor, texture, and that irresistible golden sheen.

Step 8: Bake Until Golden and Delicious

Pop your bagels into the preheated oven and bake for 18 to 22 minutes or until they’re golden brown and cooked through. The kitchen will soon be filled with the tantalizing smell of freshly baked bagels! Once baked, let them cool completely before slicing—this ensures the perfect chew and keeps your bagels from getting gummy inside.

Top Tip

Mastering the Sourdough Discard Protein Bagels Recipe is all about a few simple techniques that make a big difference in texture and flavor. These tips come from hands-on experience to help your bagels come out perfectly every time.

Hand Kneading for Texture: While you can use a stand mixer, I’ve found that kneading by hand for 4-5 minutes gives the dough that perfect chewy but tender crumb that makes these bagels irresistible.
Don’t Skip the Float Test: Boiling the bagels until they float is key to achieving the ideal crunch and chewiness. If they don’t float right away, give them a little extra rest instead of rushing the process.
Rest the Bagels Before Boiling: Allowing the shaped bagels to rest for 20 minutes helps them hold their shape during boiling and baking — it really makes a noticeable difference.
Use Greek Yogurt: Adding Greek yogurt enriches the dough, boosting protein and giving a delightful tang that complements the sourdough discard perfectly. It’s a little trick I love for extra flavor and nutrition.

How to Serve Sourdough Discard Protein Bagels Recipe

Two pale yellow dough rings are floating and boiling in clear hot water inside a deep red pot. The dough has a soft, slightly bumpy texture, and the water bubbles gently around the rings. The pot is positioned on a stove with black burner parts visible, and the scene is set against a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Everything bagel seasoning is a classic topping here, but feel free to get creative. Sesame seeds, poppy seeds, or a sprinkle of coarse salt add wonderful texture and flavor. For a savory twist, try garlic powder or dried onion flakes. A smear of cream cheese, avocado, or nut butter makes a tasty, protein-packed breakfast or snack.

Side Dishes

Serve these bagels alongside fresh fruit or a crisp salad for a light meal. A bowl of smoked salmon with capers, red onion, and lemon zest pairs beautifully for a classic bagel and lox vibe. For a heartier snack, pair with scrambled eggs or a warm bowl of soup — perfect for cozy days.

Make Ahead and Storage

Storing Leftovers

Store any leftover bagels in an airtight container or resealable plastic bag at room temperature for up to 2 days. For slightly longer freshness, keep them in the fridge for up to 5 days, though they’re best enjoyed sooner for that perfect chewy texture.

Freezing

If you want to keep your bagels longer, freezing is the way to go. Wrap each bagel tightly in plastic wrap and place in a freezer-safe bag or container. They’ll keep well for up to 3 months. To use, thaw at room temperature or toast directly from frozen.

Reheating

For the freshest taste, slice your bagel in half and toast it until golden and slightly crisp. If you prefer, refresh frozen bagels in a preheated 350°F oven for 5–7 minutes wrapped in foil to keep them soft, then toast or serve warm.

Frequently Asked Questions:

Can I make these bagels without a stand mixer?

Absolutely! While a stand mixer can be convenient, hand kneading the dough for 4-5 minutes actually produces a better texture. Just mix in a large bowl and then knead on a smooth surface until the dough is smooth and soft.

What if my bagels don’t float when boiling?

If the bagels sink, it usually means they need more resting time to develop some air. Cover them again and let them rest for another 10 minutes, then try boiling again. This step is essential for that chewy bagel texture.

Can I use active sourdough starter instead of discard?

Yes! Just use 200 grams of active starter instead of discard and omit the added yeast. Keep in mind that rise times will be longer, so plan accordingly for a slower fermentation process.

How many bagels does this recipe make?

This recipe yields 8 large bagels, perfect for sharing or enjoying over a few days. You can divide the dough into 10 smaller pieces for smaller bagels if preferred.

Final Thoughts

Making bagels at home might feel intimidating at first, but this Sourdough Discard Protein Bagels Recipe is a fantastic place to start. With a bit of patience and these tips in your back pocket, you’ll be rewarded with chewy, flavorful bagels that are truly satisfying and wholesome. Plus, it's a wonderful way to use up your sourdough discard creatively. Enjoy the process and the delicious results—happy baking!