Can I use whey protein in sourdough bagels?

Absolutely. Whey protein works beautifully in protein sourdough bagels —just be sure it’s unflavored or vanilla to keep the flavor balanced. If your whey clumps easily, sift it first before mixing. I’ve also tried blends with pea protein and collagen, and while the texture varies a bit, they still deliver that hearty, satisfying bite.

How do I make my sourdough bagels chewy?

The key to chewy protein sourdough bagels is a combo of high-protein flour, a proper ferment, and a hot bake. Using Greek yogurt and egg whites boosts the structure, while an overnight rise deepens the flavor. Don't skip the stretch and folds—that’s what builds that ideal bagel chew.

What toppings go best with protein sourdough bagels?

Toppings are where things get fun! I love adding everything bagel seasoning , flaky sea salt, or sesame seeds before baking. Once toasted, I’ll spread on cream cheese, almond butter, or even a scoop of leftover cottage cheese chocolate mousse for a sweet-savory twist (yes, really—it’s killer).

Are these good for post-workout fuel?

Oh, 100%. I keep a batch of these protein sourdough bagels on hand just for that reason. They’re dense with nutrition—slow-digesting sourdough carbs + fast-absorbing protein = ideal recovery. Pair with a hard-boiled egg or cottage cheese for a full-on recovery meal.

Protein Sourdough Bagels: Delicious, Energizing, and Easy to Bake in 2025

Name: Protein Sourdough Bagels
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup sourdough starter (active or discard); 1/2 cup Greek yogurt; 2 egg whites; 1 scoop vanilla or unflavored protein powder (25–30g); 1 tbsp sweetener of choice (optional); 1 cup all-purpose or bread flour; 1 tsp baking powder; 1/2 tsp salt; Optional: everything bagel seasoning, sesame seeds, poppy seeds

Description

These protein sourdough bagels are chewy, tangy, and perfect for fueling your day. Made with sourdough starter, Greek yogurt, and protein powder, they’re a wholesome, high-protein upgrade to traditional bagels.

Ingredients

Scale

1 cup sourdough starter (active or discard)

1/2 cup Greek yogurt

2 egg whites

1 scoop vanilla or unflavored protein powder (25–30g)

1 tbsp sweetener of choice (optional)

1 cup all-purpose or bread flour

1 tsp baking powder

1/2 tsp salt

Optional: everything bagel seasoning, sesame seeds, poppy seeds

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Instructions

1. In a large bowl, whisk together the sourdough starter, yogurt, egg whites, sweetener, and protein powder until smooth.

2. Stir in flour, baking powder, and salt. Mix until a sticky dough forms.

3. Knead gently until smooth and elastic. Cover and rest 20 minutes.

4. Give the dough 1–2 sets of stretch and folds. Then cover tightly and refrigerate overnight (8–12 hours).

5. In the morning, divide and shape dough into bagels. Place on a parchment-lined sheet.

6. Let rise at room temp for 1 hour until puffy.

7. Mist with water and sprinkle with desired toppings.

8. Bake at 425°F (218°C) for 18–22 minutes or until golden and crisp.

Notes

Store in an airtight container for up to 5 days. Freeze in a zip-top bag up to 2 months. Toast before serving.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Sourdough Breads
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bagel
Calories: 180
Sugar: 2g
Sodium: 230mg
Fat: 2g
Saturated Fat: 0g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 12g
Cholesterol: 10mg