Sourdough Discard Protein Bagels with Greek Yogurt

If you’ve been looking for a way to turn your sourdough discard into something actually filling for busy mornings, these Sourdough Discard Protein Bagels with Greek Yogurt are about to be your new favorite bake. They’re soft and chewy like a classic bagel, but secretly packed with extra protein thanks to the Greek yogurt.

This recipe is adapted from my very popular Greek yogurt sourdough discard flatbread, so if you’ve made that before, you already know the magic: simple ingredients, minimal fuss, and a dough that comes together so easily. We’re taking that same concept and turning it into golden, bake-shop-style bagels you can pile high with cream cheese, eggs, avocado, or your favorite sandwich fillings!

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 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.

If you want a long fermented bagel recipe make sure to check out my Homemade Sourdough Bagels (made easy!).

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 bagels freeze well?
  Yes! Once they’re completely cool, slice them if you like, then freeze in an airtight bag or container. Toast straight from frozen or let them thaw at room temperature, then warm them up in the toaster or oven.

How to make Sourdough Discard Protein Bagels with Greek Yogurt: 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.

ngredients

• 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

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.

Shape & bake the sourdough discard protein bagels

• 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 8 pieces (around 95-100 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 8 bagels have been shaped, place them on the baking sheet and mix the egg wash.

• Brush each bagel with the egg wash and feel free to add your desired toppings at this point (seeds, seasoning, sugar, etc.).

• Bake the bagels for 20–25 minutes, or until lightly golden. Let them cool for 15–20 minutes before slicing and enjoying!

How to Store

• Freezer: For longer storage, slice the bagels in half, then freeze in a single layer before transferring to a freezer bag or container. They’ll keep well for up to 2–3 months. Toast straight from frozen or let them thaw at room temperature before reheating.

• Room Temperature: Store cooled bagels in an airtight container or zip-top bag at room temperature for up to 2 days. For best texture, slice and toast before serving.

• Refrigerator: If you want them to last a bit longer, store them in the fridge for up to 4–5 days. Toast or warm in the oven to bring back that soft, chewy texture.

More sourdough recipes like this

• Greek Yogurt Sourdough Discard Flatbread
• Sourdough Discard Egg Muffins (protein-packed)
• Rosemary Olive Oil Sourdough Bagels (with Asiago cheese!)
• Homemade Sourdough Bagels (made easy!)