I am fully in my sourdough era right now, which basically means I’m constantly trying to find new ways to use sourdough discard instead of letting it sit in the fridge and slowly become a science experiment.

While I genuinely love my sourdough English muffin recipe, I wanted something faster—something I could make on a whim without planning ahead. Around the same time, I kept seeing the viral 2-ingredient bagel trend all over Instagram, and I got curious.

So I did what any overly enthusiastic home baker would do: I adapted it.

These sourdough discard yogurt bagels are my hybrid version—quick, slightly tangy, higher in protein, and perfect for when you want something homemade without committing your entire day to it.

Best part? They go from mixing bowl to oven to plate in about 30 minutes total, which makes them dangerously easy for Sunday brunch.

This recipe hits that sweet spot of:

• fast enough for a weekday morning
• simple enough for low-effort baking
• and flexible enough to keep using up sourdough discard without repeating the same recipe over and over

It’s become one of my go-to “I want something homemade but I don’t want to think too hard” bakes.

A Few Notes from my Kitchen

These aren’t your traditional New York-style bagels. The texture is more bread-like and soft rather than ultra chewy. If you’re expecting that classic dense chew, just know these lean more “quick homemade bread meets bagel-shaped snack.”

That said, I actually love them for what they are—especially because they’re fast, easy, and use up sourdough discard in a way that still feels intentional.

One thing I’ve noticed: they taste more like a bagel after freezing and toasting. Something about that second heat gives them a better crust and more depth of flavor. Plus, it makes them super convenient—you can keep a batch in the freezer and toast one whenever you want.

Recipe Information

• Prep time: 10 min
• Cook time: 20 min
• Yield: 6 bagels

Ingredients

• 1 ½ cups bread flour
• 3 tsp baking powder
• 1 tsp salt
• 1 ¼ cups non-fat Greek yogurt
• 7 tbsp sourdough discard
• Olive oil (for handling dough)
• 1 egg (for egg wash)
• Optional toppings: sesame seeds, everything but the bagel seasoning

Directions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients
   In a large bowl, whisk together bread flour, baking powder, and salt.
3. Add wet ingredients
   Stir in Greek yogurt and sourdough discard until a shaggy dough forms.
4. Knead lightly
   Lightly coat your hands with olive oil and knead just until the dough comes together. It should be soft, slightly sticky, but workable.
5. Shape bagels
   Divide dough into equal portions. Roll into balls, then poke a hole in the center and gently stretch into bagel shapes.
6. Egg wash
   Place on the baking sheet and brush tops with beaten egg for a golden, glossy finish, add toppings here if you are using them.
7. Bake
   Bake for 18–20 minutes, or until golden brown and set.
8. Cool slightly
   Let them rest before slicing (if you can resist).