Rainbow Sprinkle Protein Bagels

My niece turned six last month, and instead of the usual store-bought birthday bagels, I wanted to make something that felt special—something that tasted like a celebration in every bite. Standing in my kitchen at 6 a.m., mixing Greek yogurt into flour while she slept upstairs, I realized I could sneak protein into her favorite flavors without her even knowing. The rainbow sprinkles caught the early light coming through the window, and I thought, this is it—this is how you make a regular Tuesday morning feel like a party.

Last weekend, I brought a batch to my book club, and watching my friend Sarah's face light up when she bit into one made the whole project worthwhile. She's been trying to add more protein to her diet, but honestly, she's tired of protein bars and shakes. These felt like permission to enjoy something fun without the usual trade-off of flavor. Three of her friends asked for the recipe before we'd finished the first chapter.

Ingredients

• White whole wheat flour (2 cups): This is the foundation that keeps the bagels soft and chewy instead of dense or crumbly—regular whole wheat can be too heavy, but this blend is forgiving and absorbs the yogurt beautifully.
• Nonfat Greek yogurt (1 cup): This is your secret weapon for moisture and structure; it replaces water and oil while adding that tangy richness that makes these taste indulgent even though they're lean.
• Vanilla whey protein powder (1 scoop): Keep it vanilla so it complements the birthday cake vibe without competing—chocolate or cookies-and-cream will muddy the flavor.
• Granulated sweetener (2 tbsp): Use erythritol if you want zero aftertaste, or regular sugar if you prefer the classic sweetness; the amount is modest because the sprinkles bring plenty of sweetness.
• Baking powder and baking soda (1 1/2 tsp and 1/2 tsp): Together, these create lift and the slight tang that makes bagels feel authentic instead of cake-like.
• Salt (1/2 tsp): Don't skip this—it's the difference between sweet bagels and balanced ones.
• Vanilla extract (1 tsp): A small but necessary touch that ties the birthday cake flavor together.
• Rainbow sprinkles (1/3 cup plus extra for topping): Use the classic jimmies style, not the pearl ones, because they distribute more evenly and soften nicely into the dough as it bakes.
• Egg (1 for egg wash): This gives the bagels that glossy, slightly caramelized top that looks bakery-quality.

Instructions

Heat your oven and prepare:

Preheat to 350°F and line your baking sheet with parchment paper—this ensures the bottoms don't brown too quickly and the bagels slide off easily once cool.

Mix your dry ingredients:

Whisk together flour, protein powder, sweetener, baking powder, baking soda, and salt in a large bowl. You want everything evenly distributed so you don't bite into a pocket of baking soda.

Bring the dough together:

Add the Greek yogurt and vanilla extract, then stir with a spatula or your hands until a soft, slightly sticky dough forms. It should feel like play-dough, not batter or stiff dough.

Fold in the sprinkles:

Gently fold the rainbow sprinkles throughout the dough, trying to spread them evenly so each bagel gets the full sprinkle experience. Some will stick to your hands—that's fine.

Divide and shape:

Lightly flour your work surface, turn the dough out, and divide it into 6 pieces using a bench scraper or knife. Roll each piece into a log, then form it into a bagel ring by connecting the ends and pinching them to seal.

Prepare for baking:

Place your shaped bagels on the parchment-lined baking sheet, leaving about 2 inches between each one. Beat the egg with a fork and brush it generously over the tops, then sprinkle extra rainbow sprinkles on each bagel.

Bake until golden:

Bake for 16 to 18 minutes, watching for a light golden color on the tops and around the edges. The bagels should feel set but still have a little give when you gently press them.

Cool with patience:

Let them cool on a wire rack for at least 10 minutes before eating; this prevents them from being mushy inside. They'll set up beautifully as they cool.

Save

There's something almost sacred about watching someone genuinely enjoy food you made with your hands, especially when it's something they didn't expect to love. These bagels have that quality—they surprise people.

Why These Work for Breakfast

Eleven grams of protein per bagel means you're not hungry again by 10 a.m., which has been my litmus test for whether a breakfast is actually worth eating. Unlike protein bars that taste like compressed sadness, these feel like real food. You can have one with cream cheese and jam, or just plain with a cup of coffee, and either way it feels celebratory instead of like you're checking a nutritional box.

Storage and Make-Ahead Magic

These bagels stay fresh in an airtight container for about 3 days, though they taste best within 24 hours. Toasting them the next day actually improves the texture—it wakes them up and makes them taste even more like something special. You can also freeze them for up to two weeks; just pop a frozen bagel straight into the toaster and you've got breakfast ready before your coffee is even brewed.

Customizing Your Celebration

Once you make this recipe once, you'll start seeing variations everywhere. The beauty of this dough is how forgiving it is—you can swap sprinkles for mini chocolate chips, crushed birthday cake mix, or even freeze-dried strawberry pieces. The base stays exactly the same, and you get an entirely different mood. My friend texted me yesterday asking if she could add lemon zest and white chocolate chips, and I said absolutely—that's the whole point of recipes like this.

• For a dairy-free version, use coconut or oat milk yogurt and make sure your protein powder is plant-based and certified vegan.
• If you don't have white whole wheat flour, you can use regular whole wheat or even all-purpose flour; the texture will be slightly different but still delicious.
• These bagels are forgiving with sweetener—use whatever you have on hand, from honey to maple syrup, just adjust slightly if using a liquid.

Save

These bagels remind me that breakfast doesn't have to be boring, and nutrition doesn't have to feel like sacrifice. Make them once for yourself, then make them again for someone you want to surprise.

Kitchen Guide

→ What type of flour is best for these bagels?

White whole wheat flour provides a soft texture with added nutrients while maintaining a mild flavor that complements the sprinkles and protein powder.

→ Can I make these bagels dairy-free?

Yes, substitute Greek yogurt with plant-based yogurt and use a vegan protein powder to keep the texture and protein content similar.

→ How do the rainbow sprinkles affect the bagel flavor?

The rainbow sprinkles add a subtle sweet crunch and vibrant color that enhances the fun, birthday cake-inspired flavor profile.

→ What is the best way to store these bagels?

Store in an airtight container at room temperature for up to two days or freeze for longer storage. Toasting them before eating refreshes their texture.

→ Can I substitute the protein powder?

Yes, vanilla whey protein powder can be replaced with other flavors or plant-based protein as long as the consistency of the dough is maintained.

→ How long should I bake the bagels for optimal texture?

Baking for 16–18 minutes at 350°F ensures a golden crust while keeping the interior soft and chewy.