Sourdough Discard Protein Bagels

Sourdough discard doesn’t have to go to waste—especially when you can turn it into something both delicious and nutritious like these Protein-Packed Sourdough Discard Bagels. With a chewy crust and tender interior, they offer the satisfying bite of traditional bagels with an extra boost of protein to fuel your day.

Perfect for breakfast, meal prep, or a post-workout snack, these bagels use basic pantry ingredients along with your leftover sourdough starter and a high-protein flour or supplement. They’re naturally fermented for flavor and easier digestion, and they’re far healthier than most store-bought bagels.

This recipe is beginner-friendly and flexible. Whether you’re looking to reduce food waste, boost your protein intake, or just try something new, these bagels are a fantastic way to make the most of your sourdough journey.

🕒 Cooking Time and Serving

• Prep Time: 20 minutes

• Rest/Rise Time: 60–90 minutes

• Cook Time: 20–25 minutes

• Total Time: ~2 hours (plus cooling)

• Servings: 6 bagels

🧾 Ingredients

Dry Ingredients:

• 1 ½ cups (180g) bread flour

• ½ cup (60g) unflavored whey protein powder (or use a high-protein flour blend)

• 1 tbsp (12g) sugar or honey

• 1 tsp salt

• 2 tsp instant yeast (optional, for faster rise)

Wet Ingredients:

• 1 cup (240g) sourdough discard (unfed, room temperature)

• ½ cup (120ml) warm water (adjust as needed)

For Boiling:

• 6 cups water

• 1 tbsp baking soda

• 1 tbsp honey or maple syrup (optional, for sheen)

Toppings (Optional):

• Everything bagel seasoning

• Sesame seeds

• Poppy seeds

• Sea salt

👨‍🍳 How to Make Sourdough Discard Protein Bagels

Step 1: Make the Dough

1. In a large mixing bowl, combine bread flour, protein powder, salt, and sugar.

2. Add sourdough discard and warm water. Stir until a shaggy dough forms.

3. Knead the dough by hand (8–10 minutes) or with a stand mixer fitted with a dough hook (5–6 minutes), until smooth and elastic.

4. If using yeast, it will speed up fermentation—but it’s optional.

Step 2: First Rise

1. Cover the dough and let it rise in a warm place for 60–90 minutes, or until slightly puffy.

2. If your room is cold, let it rise longer, or proof in a slightly warmed (but turned off) oven.

Step 3: Shape the Bagels

1. Divide dough into 6 equal pieces.

2. Roll each piece into a ball, then poke a hole in the center using your finger and gently stretch into a ring.

3. Place shaped bagels on a parchment-lined baking sheet. Cover and let rest for 15–20 minutes while you prep boiling water.

Step 4: Boil the Bagels

1. In a large pot, bring water, baking soda, and optional honey to a boil.

2. Drop 2–3 bagels at a time into the water. Boil for 30 seconds per side.

3. Remove with a slotted spoon and place back on the baking sheet. Add toppings if desired.

Step 5: Bake

1. Preheat oven to 425°F (220°C).

2. Bake bagels for 20–25 minutes, or until golden brown and firm to the touch.

3. Let cool at least 15 minutes before slicing.

📝 Notes

• Sourdough discard should be unfed and at room temperature. Cold discard can make the dough stiff.

• Protein powder can absorb moisture differently. Adjust water slightly if needed.

• Add-ins: Mix in chopped nuts, seeds, or dried herbs for flavor and texture.

• Make it vegan: Use plant-based protein powder and skip the honey.

❓FAQs

Q: Can I make these without protein powder?
A: Yes, simply replace the protein powder with more bread flour by weight.

Q: Can I use active sourdough starter?
A: You can, but reduce the added water slightly since active starter is usually more hydrated.

Q: Can these be made gluten-free?
A: Not with this recipe as written. Sourdough discard and bagel dough require strong gluten structure. Try a gluten-free specific recipe instead.

Q: How do I store them?
A: Keep in an airtight container for up to 3 days at room temp or freeze for up to 2 months. Toast to refresh.

🔢 Nutrition (Per Bagel)

Note: Based on standard whey protein. Nutrition may vary by brand or substitutions.

⚠️ Disclaimer

These high-protein sourdough discard bagels are a healthier alternative to traditional bagels but should still be enjoyed in moderation as part of a balanced diet. This recipe contains gluten and dairy (if using whey). Always check your ingredients for allergens, and consult your healthcare provider if you have dietary restrictions or allergies.