Using sourdough discard in baking is a fantastic way to reduce waste while creating delicious, nutritious treats like these protein bagels. I've incorporated Greek yogurt into my dough, which not only boosts the protein content but also helps give the bagels a tender crumb and slight tanginess that pairs wonderfully with the sourdough flavor. The combination of bread flour and yogurt ensures a chewy yet fluffy texture after baking. One helpful tip I've learned is to make sure your yeast is activated properly by mixing it with warm water and sugar, but the water shouldn't be too hot or it may kill the yeast. Letting the dough rise for about 90 minutes allows for great development and volume before shaping. When shaping the bagels, flattening the dough and creating some tension by folding helps produce that classic bagel shape with a nice crust. Boiling the bagels briefly before baking is key for a shiny, firm outer crust and chewiness inside. Adding sugar to the boiling water helps with color and slight caramelization. After baking at 425°F till golden brown, letting the bagels cool completely prevents them from becoming gummy when sliced. At about 300 calories each and packing 14 grams of protein, these bagels make a great breakfast or snack option for anyone wanting a tasty, filling treat that supports muscle maintenance or general nutrition. Plus, using your sourdough discard adds sustainable practice to your baking routine. I've enjoyed customizing this recipe by adding various toppings like sesame seeds or everything bagel seasoning before baking, which adds extra flavor and texture. If you're new to sourdough discard baking, this recipe is a great introduction—it's simple, forgiving, and yields consistent results. Whether you’re baking for yourself or to impress friends and family, these protein-rich bagels are sure to become a favorite in your kitchen.