1. 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.
2. 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.
3. Cover the dough for 15-30 minutes to relax the gluten and make shaping easier.

Shape & bake the sourdough discard protein bagels

1. Line a large baking sheet with parchment paper and preheat the oven to 425 degrees F.
2. 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.
3. 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.
4. 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.
5. Once all 8 bagels have been shaped, place them on the baking sheet and mix the egg wash.
6. Brush each bagel with the egg wash and feel free to add your desired toppings at this point (seeds, seasoning, sugar, etc.).
7. 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

1. 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.
2. 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.
3. 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.