Can I make sourdough protein bars without protein powder?

Absolutely. While protein powder adds a solid boost, you can swap it with ingredients like Greek yogurt, hemp hearts, or nut butter to keep your sourdough protein bars satisfying. I’ve even used almond flour or ground flaxseeds in a pinch. Just be sure to watch the consistency—your batter should be thick, like brownie batter.

Are sourdough protein bars good for weight loss?

Sourdough protein bars can be a great snack for weight loss goals because they combine slow-digesting carbs and quality protein. That combo keeps you fuller longer, helps stabilize blood sugar, and reduces the need for constant snacking. I reach for one post-workout or when that mid-afternoon slump hits hard.

Can I freeze sourdough protein bars?

Yes, and I totally recommend it. Once the bars have cooled, slice them, wrap individually in parchment, and freeze in a sealed container or silicone bag. These sourdough protein bars hold up beautifully for up to 3 months. I just pop one into the fridge overnight or give it a quick warm-up in the oven before heading out the door.

Do I need sourdough discard for this recipe?

You don’t have to use discard, but it adds that signature tang and a bit of extra depth to your sourdough protein bars . If you have active starter instead, you can still use it—just reduce the liquid slightly or add an extra spoonful of oats to balance the moisture.

Sourdough Protein Bars: Power-Packed, Chewy, and Easy

Description

These sourdough protein bars are soft, chewy, and packed with energy—perfect for meal prep or post-workout snacks.

Ingredients

Scale

1/2 cup sourdough discard (100% hydration)

1/2 cup creamy almond butter

1/3 cup maple syrup or honey

2 eggs

1 tsp vanilla extract

1 scoop vanilla protein powder

1/2 tsp cinnamon

1/4 tsp baking soda

1/4 tsp salt

1/3 cup chopped dark chocolate

1/4 cup chopped walnuts or pecans (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.

2. In a large bowl, whisk together sourdough discard, almond butter, eggs, vanilla, and maple syrup until smooth.

3. Add protein powder, cinnamon, salt, and baking soda, stirring until fully combined.

4. Fold in chopped chocolate and nuts (if using).

5. Spread the batter into the prepared pan, smoothing the top.

6. Bake for 22–26 minutes, or until the edges are golden and a toothpick comes out with a few moist crumbs.

7. Let cool completely before slicing into bars.

Notes

You can substitute peanut butter or sunflower seed butter if needed.

Store in an airtight container in the fridge for 5–7 days, or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Snacks
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 195
Sugar: 9g
Sodium: 115mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 9g
Cholesterol: 28mg