Toast to Joy

Sourdough Discard Protein Bagels

These bagels are an absolute favorite in my family. I’ve tried sourdough bagels and loved them, and I have also made the viral l Greek yogurt bagels (Greek yogurt and self rising flour) numerous times. I love the health factor of the Greek yogurt bagels for the extra added protein, but really wanted a more traditional texture of bagels, so I thought why not mix the two together!

Turned out to be a great idea, because these bagels turn out so soft and fresh on the inside with a wonderful chew and crunch to the crust on the outside. I can’t make enough of these; they have become a breakfast favorite in my house! I hope you enjoy!

Sourdough Protein Bagels

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Light and fluffy with added protein from Greek yogurt – delicious bagels you can feel good about eating!
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 1 day
Total Time 1 day 38 minutes
Course Breakfast
Servings 9 bagels
Calories 251 kcal

Equipment

  • large bowl
  • scale
  • whisk
  • sheet pan
  • parchment paper
  • pot
  • slotted spoon

Ingredients
  

  • 240 g sourdough starter active or inactive, 100% hydration
  • 240 g greek yogurt (I love Siggis Skyr)
  • 120 ml warm water
  • 415 g bread flour
  • 30 g vital wheat gluten
  • 1 1/2 tsp salt kosher
  • 1 Tbsp honey
  • 2 Tbsp sesame seeds everything bagel seasoning, sesame or poppy seeds, or your favorite toppings

For Boiling

  • 8 cups water
  • 2 Tbsp honey
  • 1 Tbsp baking soda

Instructions
 

Mix Dough

  • In a large bowl, combine the sourdough starter, Greek yogurt, warm water, and honey
  • Add the bread flour, vital wheat gluten, and salt. Mix until a shaggy dough forms.
  • Knead by hand (you could also use a stand mixer with the dough hook, but I enjoy kneading by hand) for about 8–10 minutes until the dough is smooth and elastic. Adjust with a little more water if it's too dry.

Bulk Fermentation

  • Place the dough in a greased bowl, cover, and let it rise at room temperature for about 2-3 hours (ideally below 70°F). You can shape the dough straight from here, or optionally cold ferment to enhance flavor (and bake when your schedule allows!)
  • For a cold ferment, refrigerate it overnight (8–12 hours) after 2-3 hours of room-temperature fermentation.

Shape the Bagels

  • Divide the dough into 9 pieces, roll and shape into balls, then, using your thumb, poke a hole through the center of each ball. Shape the newly formed disk into a bagel shape and place on a parchment paper lined cookie sheet.
  • Let them rest for 30–45 minutes while you prepare the water bath.

Boil and Bake

  • Preheat the oven to 425°F (220°C).
  • Boil each bagel for 30–45 seconds per side. Remove from water using a slotted spoon or tongs (Slotted spoon tends to work better as this delicate dough can break after boiling.)
  • Place bagels back onto the cookie sheet with ample space in between each for expansion. Add your favorite toppings to any or all of the bagels. I like to sprinkle everything bagel seasoning on a few of them, liberally. See below for additional topping ideas!
  • Bake for 20–25 minutes until golden brown.
  • Allow to cool and enjoy!

Nutrition

Serving: 1bagelCalories: 251kcalCarbohydrates: 46gProtein: 12gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.001gCholesterol: 1mgSodium: 776mgPotassium: 99mgFiber: 2gSugar: 7gVitamin A: 2IUVitamin C: 0.03mgCalcium: 66mgIron: 1mg
Tried this recipe?Let us know how it was!