• For sweet flagels, add powdered sweetener to the dough
• Shape into bagel rounds that will naturally expand and flatten into flagels during baking
• Serve with appropriate toppings

1 batch Low Carb High-Protein Sourdough Discard Biscuit Dough · 2 tablespoons chia seeds · 2 tablespoons hemp seeds · 2 tablespoons pumpkin seeds · ½ teaspoon flaky sea salt

Prepare the base dough according to the main recipe. In a small bowl, combine the chia seeds, hemp seeds, pumpkin seeds, and sea salt. After brushing the shaped flagels with egg wash, generously sprinkle the seed mixture on top, gently pressing the seeds into the dough. Bake according to the main instructions.

1 batch Low Carb High-Protein Sourdough Discard Biscuit Dough · 2 cups freshly grated Parmigiano cheese · 1 tablespoon garlic powder · 1 tablespoon dried Italian herbs (combination of oregano, basil, and thyme) · ½ teaspoon flaky sea salt

Optional: 1 teaspoon dried minced garlic for extra flavour.

Prepare the base dough according to the main recipe. In a small bowl, combine the Parmesan cheese, garlic powder, Italian herbs, and sea salt. After brushing the shaped flagels with egg wash, generously sprinkle the herb and cheese mixture on top and press it into the dough. Bake according to the main instructions.

1 batch Low Carb High-Protein Sourdough Discard Biscuit Dough · ¼ cup powdered monk fruit sweetener · 1 to 2 tablespoons ground cinnamon · ¼ cup almond slices · ¼ teaspoon freshly ground nutmeg for added warmth (optional)

Prepare the base dough according to the main recipe. In a small bowl, combine the sweetener, cinnamon, and nutmeg. After brushing the shaped flagels with egg wash, generously sprinkle the cinnamon-almond mixture on top, then add almond slices and press them into the dough. Bake according to the main instructions.

1 batch Low Carb High-Protein Sourdough Discard Biscuit Dough · 1 tablespoon white sesame seeds · 1 tablespoon black sesame seeds · 1 tablespoon poppy seeds · 1 tablespoon dried minced garlic · 1 tablespoon dried minced onion · 1 teaspoon flaky sea salt · ½ teaspoon caraway seeds for added complexity (optional)

Prepare the base dough according to the main recipe. In a small bowl, combine all the seasoning ingredients. After brushing the shaped flagels with egg wash, generously sprinkle the everything bagel seasoning on top. Bake according to the main instructions.

1 batch Low Carb High-Protein Sourdough Discard Biscuit Dough · 2 cups shredded sharp cheddar cheese · 1–2 fresh jalapeños, thinly sliced (remove seeds for less heat if desired) · ½ teaspoon garlic powder · freshly ground black pepper · ¼ teaspoon cayenne pepper for extra heat (optional)

Prepare the base dough according to the main recipe. After brushing the shaped flagels with egg wash, sprinkle each with a portion of the shredded cheddar. Arrange jalapeño slices on top of the cheese, then dust lightly with garlic powder, black pepper, and cayenne (if desired). Bake according to the main instructions.

A silicone muffin top mold works best for easy removal of the flagels. Remove flagels from the silicone mold to cool. These flagels are best served fresh but can be stored in an airtight container in the refrigerator.

This page is the topping variations companion to your Basic Low Carb High-Protein Sourdough Discard Flagel Dough recipe, and every variation refers back to “the main recipe” and “the main instructions” for the base dough, shaping, and baking. That base recipe (ingredient quantities, shaping steps, baking temperature and time, egg wash method, nutrition) wasn’t included in this document. If it’s already built as its own lesson, this page can link to it directly; otherwise send it over and I can build it as a companion lesson.