In a large mixing bowl, combine sourdough discard, warm water, protein powder, salt, and half of the flour. Mix until it forms a shaggy dough.

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Place your dough in a lightly greased bowl and cover it with a damp cloth. Let it rise at room temperature for about 1 hour or until doubled in size.

Once risen, punch down the dough gently and divide it into equal pieces (about 8). Roll each piece into a ball, then poke a hole through the center to form bagels.

Preheat your oven to 425°F (220°C). In a large pot of boiling water, add baking soda. Gently drop in bagels one by one for about 30 seconds on each side.

Transfer boiled bagels onto a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden brown.