Rainbow Sprinkle Protein Bagels (Print View)

Soft, high-protein bagels bursting with colorful sprinkles and a hint of vanilla for a fun start.

# Components:

→ 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 1/2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 1 teaspoon vanilla extract

→ Add-Ins

09 - 1/3 cup rainbow sprinkles

→ Topping

10 - 1 egg
11 - 2 tablespoons rainbow sprinkles

# Directions:

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 well incorporated.
03 - Add Greek yogurt and vanilla extract to the dry mixture. Stir with a spatula or hands until a soft dough forms.
04 - Gently fold 1/3 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 by pinching the ends 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 taste like birthday cake but pack serious protein, so you actually feel full until lunch.
  • The whole dough comes together in one bowl with no fancy equipment or techniques to stress about.
  • Kids and adults alike go wild for them, making breakfast feel like a mini celebration.
02 -
  • If your dough feels too sticky, add flour one tablespoon at a time—every yogurt brand behaves slightly differently, so trust your hands more than the recipe.
  • Don't skip the egg wash; it's what transforms these from looking homemade to looking like they came from a real bakery.
  • These are best within the first day or two, but they freeze beautifully for up to two weeks if you want to make a double batch.
03 -
  • Don't overwork the dough once you add the yogurt—mix just until combined, because the more you handle it, the tougher your bagels will be.
  • If you want extra shine and color pop, brush the egg wash on and immediately add sprinkles while it's still wet rather than waiting.
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