Rainbow Sprinkle Protein Bagels

My daughter came home from school one Tuesday asking if we could make bagels that looked like a birthday party. I laughed at first, picturing the mess of sprinkles everywhere, but something about her excitement made me dig through my pantry that evening. We ended up creating these rainbow protein bagels together, and now they're the only breakfast she'll request on school mornings. The kitchen smelled like vanilla and sweetness, and honestly, watching her face light up when they came out of the oven was worth every colorful crumb.

I brought a batch to my book club last month, expecting them to be a fun novelty, and one friend actually asked for the recipe before biting into her second one. That's when I knew these weren't just a gimmick—they genuinely hit that sweet spot between indulgent and practical. Now my freezer always has a few tucked away for mornings when I need a quick win.

Ingredients

• White whole wheat flour (2 cups): This holds everything together while keeping things lighter than all-purpose flour, and the nutty flavor complements the sweetness perfectly.
• Nonfat Greek yogurt (1 cup): This is your secret weapon—it makes the bagels impossibly soft and chewy without any added fat or eggs in the base dough.
• Vanilla whey protein powder (1 scoop): Don't skip this; it's what keeps you satisfied and gives these the protein boost that makes them feel like a real breakfast.
• Granulated sweetener (2 tbsp): I use erythritol to keep things balanced, but regular sugar works if you prefer.
• Baking powder & baking soda (1 1/2 tsp & 1/2 tsp): These create that light, tender crumb you want in a bagel rather than something dense.
• Salt (1/2 tsp): A tiny pinch makes all the flavors pop and keeps the sweetness from feeling one-note.
• Vanilla extract (1 tsp): This ties the birthday cake flavor together and makes the whole experience smell incredible.
• Rainbow sprinkles (1/3 cup plus more for topping): Fold some into the dough and scatter more on top—the visual is half the fun here.
• Egg (1, for wash): This gives you that gorgeous golden shine that makes them look bakery-quality.

Instructions

Quickly cook hard boiled, poached, or scrambled eggs and omelets for easy breakfasts and meal prep.

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Get your oven ready:

Preheat to 350°F and line your baking sheet with parchment paper so your bagels won't stick and cleanup is actually painless.

Mix the dry party:

In a large bowl, whisk together flour, protein powder, sweetener, baking powder, baking soda, and salt until everything looks evenly combined and there are no lumpy pockets hiding in the flour.

Bring it together:

Add your Greek yogurt and vanilla extract, then stir with a spatula or just dive in with your hands until a soft, cohesive dough forms—it should feel pillowy, not wet or crumbly.

Fold in the color:

Gently mix in 1/3 cup of rainbow sprinkles, making sure they're distributed throughout so every bite has that festive touch.

Shape your bagels:

Lightly flour your work surface, turn the dough out, and divide it into 6 equal pieces, rolling each one into a log before forming it into a bagel ring shape with a hole in the middle and pinched sealed edges.

Egg wash and sparkle:

Beat your egg and brush it over the tops of each bagel, then generously sprinkle more rainbow sprinkles on top while the egg is still wet so they stick perfectly.

Bake to golden perfection:

Slide them into the oven for 16 to 18 minutes until they're lightly golden and cooked all the way through—they'll feel firm to the touch but still give slightly when you press them.

Cool and enjoy:

Let them rest on a wire rack before eating so they set up properly and won't fall apart in your hands.

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There was this morning when my partner toasted one of these and topped it with cream cheese and a little jam, and I realized these bagels had become something we actually fought over in the kitchen. That's when they stopped being just a fun breakfast hack and started being part of our actual routine.

Why These Work Better Than You'd Expect

The magic here is that Greek yogurt replaces most of the water and fat you'd normally use, so the dough is naturally soft and chewy without any heavy ingredients. The protein powder isn't there to just boost numbers—it genuinely contributes to the structure and keeps everything tender. This is the kind of recipe where every ingredient is doing something real, which is why people are always shocked when you tell them these are high-protein.

Storage & Make-Ahead Tips

I've learned that storing these in an airtight container keeps them soft for two days, though honestly, they rarely last that long in my house. If you want to bake them and freeze them, let them cool completely first, then wrap them individually in plastic wrap before freezing—they thaw beautifully and can even go straight into the toaster. The sprinkles stay vibrant in the freezer too, which I wasn't entirely sure about until I tried it.

Flavor Swaps & Ways to Reinvent Them

Once you nail the base, you can spin these a dozen different ways depending on what you're craving or what's in your cabinet. I've made a chocolate chip version by swapping the sprinkles for mini chocolate chips, and another time I tried dried fruit and a almond extract instead of vanilla. The formula is flexible enough that you can play with it, which keeps these from ever feeling boring.

• Try cinnamon sugar mixed with the sprinkles for a warm, cozy twist on the birthday cake vibe.
• Swap vanilla protein for chocolate protein and use chocolate sprinkles for something richer and more decadent.
• For a dairy-free version, plant-based yogurt and vegan protein powder swap in seamlessly without changing the technique.

Air fry, roast, reheat, and dehydrate meals quickly for crispy snacks and easy weeknight dinners.

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These bagels turned breakfast into something my family actually looks forward to, and they proved that healthy eating doesn't have to feel like a compromise. Whether you're making them for a birthday, a regular Tuesday, or just because you want something fun and filling, they deliver.