Rainbow Sprinkle Protein Bagels (Printable)

Chewy, colorful high-protein bagels with a soft texture and playful sprinkle topping.

# What you'll need:

→ Dough

01 - 2 cups white whole wheat flour
02 - 1 cup nonfat Greek yogurt
03 - 1 scoop vanilla whey protein powder
04 - 2 tablespoons granulated sweetener
05 - 1.5 teaspoons baking powder
06 - 0.5 teaspoon baking soda
07 - 0.5 teaspoon salt
08 - 1 teaspoon vanilla extract

→ Add-Ins

09 - 0.33 cup rainbow sprinkles

→ Topping

10 - 1 egg for egg wash
11 - 2 tablespoons rainbow sprinkles

# Method:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine flour, protein powder, sweetener, baking powder, baking soda, and salt. Mix thoroughly until evenly distributed.
03 - Add Greek yogurt and vanilla extract to the dry mixture. Stir with a spatula or hands until a soft dough forms.
04 - Fold 0.33 cup rainbow sprinkles into the dough, distributing evenly throughout.
05 - Lightly flour a work surface and turn dough out. Divide into 6 equal pieces.
06 - Roll each piece into a log and shape into a bagel ring, pinching the ends together to seal.
07 - Place shaped bagels on the prepared baking sheet.
08 - Beat egg and brush over the tops of bagels. Sprinkle additional rainbow sprinkles on top of each bagel.
09 - Bake for 16 to 18 minutes, or until bagels are lightly golden and cooked through.
10 - Allow bagels to cool on a wire rack before serving.

# Expert Advice:

01 -
  • They're genuinely high in protein without tasting like a gym smoothie, which means you won't feel guilty having two for breakfast.
  • The dough comes together in minutes without yeast or hours of waiting, so you can go from idea to warm bagel in less than 40 minutes.
  • Every bite bursts with actual rainbow sprinkles that soften into the crumb, creating this nostalgic birthday cake flavor that works just as well at 7 a.m. as it does for an afternoon snack.
02 -
  • Don't overmix the dough once the yogurt is added—stir just until combined, or the bagels will be tough instead of tender and pillowy.
  • If your dough feels too sticky to shape, pop it in the freezer for 5 minutes rather than adding more flour, which will dry them out.
03 -
  • The egg wash makes a real difference in how these look and taste—it's not just for show, it creates a subtle caramelized layer that tastes like actual bagels.
  • If your bagels crack while shaping, just pinch them back together; this dough is forgiving and the cracks seal during baking.
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