Simple Sourdough Discard Protein Bagels

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Have you ever stared at a jar of sourdough discard, wondering what to do with it? I found myself in that exact situation, and that’s when I stumbled upon this delightful recipe for Simple Sourdough Discard Protein Bagels. The result? A batch of chewy, slightly tangy bagels that not only use up that leftover sourdough but also pack a protein punch! Perfect for breakfast or a snack, these bagels have become a staple in my kitchen.

Why You’ll Love This Dish

Sourdough bagels are not just a treat; they offer numerous benefits that make them a must-try. They’re quick to whip up, kid-approved, and best of all, you’re using up your sourdough discard, which is a win-win in my book. Whether you’re prepping for a cozy family brunch or looking for a convenient meal prep option, these bagels fit the bill. Plus, they’re versatile! Toast them, slather on cream cheese, or use them for sandwiches.

"These bagels are so easy to make! I can’t believe I can turn my sourdough discard into such a delicious breakfast!" — A happy home cook.

Step-by-Step Overview

Making Simple Sourdough Discard Protein Bagels is straightforward. Begin by preheating your oven and gathering your ingredients. Next, you’ll mix dry ingredients, add your wet ingredients, and knead the dough. Shape the bagels, bake them until golden, and let them cool a bit before indulging. Simple as that!

Gather These Items

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/4 cup protein powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup warm water
• 1 tablespoon honey or maple syrup
• Sesame seeds or everything bagel seasoning (optional)

Make sure to keep an eye on your flour-to-liquid ratio; you can adjust the consistency with a little more flour if your dough looks too sticky!

Directions to Follow

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the sourdough discard, all-purpose flour, protein powder, salt, and baking powder until mixed evenly.
3. Gradually pour in the warm water and add the honey (or maple syrup). Stir until a cohesive dough forms.
4. Transfer the dough to a floured surface and knead for about 5 minutes, or until smooth and elastic.
5. Divide the dough into equal portions. Shape each piece into a bagel, ensuring to create a hole in the center.
6. Place the bagels on your prepared baking sheet. If desired, sprinkle sesame seeds or your preferred seasoning on top.
7. Bake in the preheated oven for 20-25 minutes, or until they turn golden brown.
8. Allow the bagels to cool slightly before serving. Enjoy your protein-packed bagels for breakfast or in a hearty sandwich!

Best Ways to Enjoy It

These bagels are incredibly versatile! Serve them fresh out of the oven with a spread of cream cheese, avocado, or your favorite nut butter. Pair them with a hearty soup, or make them into a delicious sandwich with fresh greens and your choice of protein. They also make fantastic breakfast sandwiches – imagine one stuffed with egg and cheese!

How to Store

To store your leftover bagels, keep them in an airtight container at room temperature for up to 2 days. For longer storage, consider freezing them – just ensure they are completely cool before wrapping. To reheat, simply pop them in the toaster or warm them in the oven until heated through.

Tips to Make It Perfect

• Make sure your sourdough discard has been recently fed for the best flavor.
• If the dough feels too sticky, you can add a little more flour, but avoid overdoing it to keep the bagels light.
• Knead the dough until smooth; a well-kneaded dough will give you a better texture.

Creative Twists

Feeling adventurous? Consider adding mix-ins like shredded cheese or chopped herbs into the dough for a flavor boost. You can also experiment with different toppings—try adding poppy seeds or dried onion flakes for a unique twist. For a vegan version, substitute honey with agave syrup and make sure to use plant-based protein powder.

Frequently Asked Questions

How long does it take to prepare these bagels?
Preparation takes about 15 minutes, plus another 20-25 for baking.

Can I use whole wheat flour instead?
Absolutely! Whole wheat flour can be a great substitute, but it may change the texture slightly. You might need to adjust the liquid accordingly.

How do I reheat these to keep them fresh?
The best way to reheat is in a toaster or a warm oven for a few minutes, which helps to restore their original texture.

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