• 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.