Print

High Protein Sourdough Discard Bagels

Three golden-brown high protein sourdough discard bagels stacked on a white plate near a window.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make chewy, fitness-friendly bagels using your sourdough starter discard and boosted protein content from vital wheat gluten and protein powder.

Ingredients

Scale
  • 1 cup active sourdough discard (fed 4–12 hours prior)
  • 1 cup vital wheat gluten
  • 1/2 cup all-purpose flour
  • 1/4 cup unflavored whey protein powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon brown sugar or maple syrup
  • 1/2 cup warm water (plus more if needed)
  • 1 egg white (for egg wash)
  • Water for boiling
  • Optional toppings: Everything bagel seasoning, sesame seeds

Instructions

  1. In a large bowl, whisk together the vital wheat gluten, all-purpose flour, protein powder, salt, and baking soda.
  2. Add the sourdough discard and warm water to the dry ingredients. Mix with a spoon until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. If the dough is too stiff, add water one teaspoon at a time. If too sticky, add a small amount of all-purpose flour.
  4. Divide the dough into 6 equal pieces. Roll each piece into a rope about 8 inches long. Form a bagel shape by wrapping the rope around your hand and pinching the ends together firmly.
  5. Place the formed bagels on a parchment-lined baking sheet. Cover loosely and let them rest in a cool place (like the refrigerator) for at least 2 hours, or up to 12 hours, for better flavor development.
  6. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Prepare a large pot of water and bring it to a rolling boil. Add the brown sugar or maple syrup to the boiling water.
  7. Carefully drop 2 or 3 bagels at a time into the boiling water. Boil for 30 seconds on each side. This step develops the chewy texture.
  8. Remove the boiled bagels with a slotted spoon and place them back on the parchment-lined baking sheet.
  9. Brush the tops of the bagels lightly with the egg white wash and sprinkle with your desired toppings.
  10. Bake for 18 to 22 minutes, rotating the pan halfway through, until the bagels are golden brown.
  11. Cool completely on a wire rack before slicing.

Notes

  • For the highest protein content, use a whey isolate protein powder.
  • If your dough feels too dry after mixing, add a few extra teaspoons of water; high-protein doughs absorb liquid differently.
  • Boiling time directly affects the chewiness; longer boiling results in a chewier crust.

Nutrition

Find it online: https://cheffinity.com/high-protein-sourdough-discard-bagels/