If you loved my sourdough discard protein bagels, you’re going to love this fun spin-off. These High Protein Sourdough Discard Pizza Bagel Bites use that same soft, chewy, easy-to-work-with dough and turn it into the ultimate snackable pizza bite.
The protein boost comes from Greek yogurt, which adds richness and structure without making the dough dense. Combined with sourdough discard, it creates a tender interior with just the right chew — no long fermentation needed.
They’re perfect for quick lunches, after-school snacks, or meal prep… and just like all my recipes, they were tested until they were truly worth sharing.
Why I love this recipe
- High protein & actually filling – The combo of sourdough discard and Greek yogurt makes these way more satisfying than a typical pizza bagel.
- Easy dough, no fussy steps – If you’ve made my Greek yogurt flatbread, you know how simple this style of dough is to mix and work with.
- A fun way to use discard – Instead of crackers or pancakes again, you get bakery-style bagels that feel special but still practical.
Frequently Asked Questions
- Can I use active sourdough starter instead of discard?
Yes, you can. Active starter will work just fine here. - Does the Greek yogurt have to be full-fat?
I prefer full-fat or 2% Greek yogurt for the best texture and flavor. Nonfat will work, but the bagels may turn out a bit drier and less tender. If you use nonfat, be careful not to overbake. - How old can my sourdough discard be?
I like to use discard that’s no more than a week old. Anything very old or super gray and liquidy can add an unpleasant flavor. - Do these bagel bites freeze well?
Yes! Once they’re completely cool, freeze in an airtight bag or container. Toast or microwave straight from frozen or let them thaw at room temperature, then warm them up in the microwave or oven.
How to make High Protein Sourdough Discard Pizza Bagel Bites:step-by-step
Can I long ferment this recipe? Yes! Use an active starter and leave out the baking powder and let the dough rest until doubled in size before shaping and baking as usual. The dough can also be refrigerated for up to 24 hours (after the first rise) and baked when you’re ready.
Ingredients
- 300 grams all-purpose flour
- 5 grams baking powder
- 6 grams salt
- 5 grams sugar
- 10 grams olive oil
- 200 grams sourdough discard (unfed, cold is fine)
- 240 grams plain Greek yogurt (full-fat preferred)
- for the eggwash: 1 egg & splash of water
Toppings:
- Olive oil & Italian seasoning (for brushing the bagels)
- Pizza sauce
- Mozzarella cheese
- Mini pepperonis
- Fresh Parmesan for after the bagels are baked
- Other topping ideas: sausage, bacon bits, ham, mushrooms, bell peppers, onions, black olives, etc.
Equipment
- Mixing bowl
- Food scale
- Large baking sheet
- Parchment paper
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, whisk the sourdough discard and Greek yogurt until smooth, then stir in the olive oil. Pour the wet mixture into the dry ingredients and mix until a soft, slightly tacky dough forms. If the dough feels too dry, add 1 teaspoon of water at a time until it comes together.
- Knead the dough on a clean surface for 3–5 minutes, just until it comes together. The dough will feel stiff and a bit tough at first, but keep going, it will smooth out.
- Cover the dough for 15-30 minutes to relax the gluten and make shaping easier.
- Need more time? The dough can be placed in the refrigerator for up to 24 hours until ready to shape and bake.
Shape and bake the High Protein Sourdough Discard Pizza Bagel Bites
- Line a large baking sheet with parchment paper and preheat the oven to 425 degrees F.
- After the dough has rested, turn it out on a lightly floured surface and weigh it. Divide it into 13-15 pieces (around 50-55 grams each). Roll each piece into a ball, place them on the pan, and let them rest for 10 minutes.
- To shape your bagels use your thumb to indent the dough ball in the middle. Start to make a hole by pushing your finger through. Work the hole by rounding it out with your fingers.
- The hole should be a bit larger than the size of a quarter. The larger you make them the less likely they will close up.
- Once all of the bagels have been shaped, place them on the baking sheet and mix the egg wash.
- Brush each bagel with the egg wash and bake for 15-20 minutes or until lightly golden.
How to Assemble & Bake the Pizza Bagel Bites
*Before assembling the pizza bagel bites, ensure they are fully cooled.
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Slice the bagels in half and arrange them on the prepared baking sheet. Lightly brush the tops with olive oil and sprinkle with a little Italian seasoning. This adds flavor and helps the surface brown beautifully.
- Bake for 8–10 minutes, just until the bagel bites are lightly set and beginning to turn golden. They should not be fully browned at this stage.
- Spoon a small amount of pizza sauce onto each bite, spreading gently. Top with shredded mozzarella and your desired toppings (like pepperoni).
- Return to the oven and bake for 6–8 minutes, or until the cheese is melted and bubbly and the edges are golden.
- If you like extra golden, slightly crispy cheese, switch the oven to broil for 1–2 minutes at the end. Watch closely, it can brown quickly.
- Let them rest for 5 minutes so the cheese sets slightly and doesn’t slide off. Top with fresh Parmesan and enjoy!
How to Store
- Refrigerator: Store leftover pizza bagel bites in an airtight container in the refrigerator for up to 4 days.
- To Reheat: For best texture, reheat in a 350°F oven or toaster oven for 5–8 minutes until warmed through. You can also microwave for 30–60 seconds, but the oven keeps them from getting soft.
- To Freeze (After Baking): Allow the pizza bagel bites to cool completely, place them on a baking sheet in a single layer and freeze until solid (about 1–2 hours). Transfer to a freezer-safe bag or airtight container. Store for up to 2 months.
- To Reheat from Frozen: Bake at 375°F for 10–15 minutes, or until heated through and the cheese is melty again.
More high protein sourdough recipes
- Greek Yogurt Sourdough Discard Flatbread
- Sourdough Discard Egg Muffins (protein-packed)
- Sourdough Discard Pizza Sticks (protein-packed!)
- Sourdough Sheet Pan Pancakes (with Greek yogurt!)
High Protein Sourdough Discard Pizza Bagel Bites
These high protein sourdough discard pizza bagel bites are the perfect quick snack or lunch-crispy, cheesy, and made with simple ingredients you already have.
Servings:
14
mini bagels
Calories:
137
kcal
Equipment
- Mixing bowl
- Food scale
- Large baking sheet
- Parchment paper
Ingredients
- 300 grams all-purpose flour
- 5 grams baking powder
- 6 grams salt
- 5 grams sugar
- 10 grams olive oil
- 200 grams sourdough discard (fed or unfed, cold is fine)
- 240 grams plain Greek yogurt (full-fat preferred)
For the egg-wash
- 1 egg and a splash of water
Toppings
- 1/2 cup pizza sauce
- 1-2 cups mozzarella cheese
- 1 tablespoon olive oil (for brushing the bagels)
- 2 teaspoons Italian seasoning (optional for topping the bagels)
- mini pepperonis (optional for topping)
Instructions
-
In a medium bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, whisk the sourdough discard and Greek yogurt until smooth, then stir in the olive oil. Pour the wet mixture into the dry ingredients and mix until a soft, slightly tacky dough forms. If the dough feels too dry, add 1 teaspoon of water at a time until it comes together.
-
Knead the dough on a clean surface for 3–5 minutes, just until it comes together. The dough will feel stiff and a bit tough at first, but keep going, it will smooth out.
-
Cover the dough for 15-30 minutes to relax the gluten and make shaping easier.
Need more time? The dough can be placed in the refrigerator for up to 24 hours until ready to shape and bake.
Shape and bake the High Protein Sourdough Discard Pizza Bagel Bites
-
Line a large baking sheet with parchment paper and preheat the oven to 425 degrees F.
-
After the dough has rested, turn it out on a lightly floured surface and weigh it. Divide it into 13-15 pieces (around 50-55 grams each). Roll each piece into a ball, place them on the pan, and let them rest for 10 minutes.
-
To shape your bagels use your thumb to indent the dough ball in the middle. Start to make a hole by pushing your finger through. Work the hole by rounding it out with your fingers.
-
The hole should be a bit larger than the size of a quarter. The larger you make them the less likely they will close up.
-
Once all of the bagels have been shaped, place them on the baking sheet and mix the egg wash.
-
Brush each bagel with the egg wash and bake for 15-20 minutes or until lightly golden.
How to Assemble & Bake the Pizza Bagel Bites
-
Before assembling and baking the bagel bites, ensure they are fully cooled.
-
Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
-
Slice the bagels in half and arrange them on the prepared baking sheet. Lightly brush the tops with olive oil and sprinkle with a little Italian seasoning. This adds flavor and helps the surface brown beautifully.
-
Bake for 8–10 minutes, just until the bagel bites are lightly set and beginning to turn golden. They should not be fully browned at this stage.
-
Spoon a small amount of pizza sauce onto each bite, spreading gently. Top with shredded mozzarella and your desired toppings (like pepperoni).
-
Return to the oven and bake for 6–8 minutes, or until the cheese is melted and bubbly and the edges are golden.
-
If you like extra golden, slightly crispy cheese, switch the oven to broil for 1–2 minutes at the end. Watch closely, it can brown quickly.
-
Let them rest for 5 minutes so the cheese sets slightly and doesn’t slide off. Top with fresh Parmesan and enjoy!
How to Store
-
Refrigerator: Store leftover pizza bagel bites in an airtight container in the refrigerator for up to 4 days.
-
To Reheat: For best texture, reheat in a 350°F oven or toaster oven for 5–8 minutes until warmed through. You can also microwave for 30–60 seconds, but the oven keeps them from getting soft.
-
To Freeze (After Baking): Allow the pizza bagel bites to cool completely, place them on a baking sheet in a single layer and freeze until solid (about 1–2 hours). Transfer to a freezer-safe bag or airtight container. Store for up to 2 months.
-
To Reheat from Frozen: Bake at 375°F for 10–15 minutes, or until heated through and the cheese is melty again.
Notes
Can I long ferment this recipe? Yes! Use an active starter and leave out the baking powder and let the dough rest until doubled in size before shaping and baking as usual. The dough can also be refrigerated for up to 24 hours (after the first rise) and baked when you’re ready.
Nutrition: Nutrition information is calculated for the bagel only and does not include any additional toppings.
Other topping ideas: sausage, bacon bits, ham, mushrooms, bell peppers, onions, black olives, etc.
Nutrition
Serving:
1
bite
|
Calories:
137
kcal
|
Carbohydrates:
23
g
|
Protein:
6
g
|
Fat:
2.7
g
|
Nutritional information is automatically calculated and should be used as an approximation only.
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