Rainbow Sprinkle Protein Bagels (Printable Version)

Chewy, high-protein bagels loaded with colorful sprinkles and vanilla flavor. Ideal for a fun breakfast or snack.

# Needed Ingredients:

→ 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 - 1½ teaspoons baking powder
06 - ½ teaspoon baking soda
07 - ½ teaspoon salt
08 - 1 teaspoon vanilla extract

→ Add-Ins

09 - ⅓ cup rainbow sprinkles

→ Topping

10 - 1 egg
11 - 2 tablespoons rainbow sprinkles

# Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large 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 ⅓ cup rainbow sprinkles into the dough, ensuring even distribution throughout.
05 - Lightly flour a work surface and turn dough out. Divide into 6 equal pieces.
06 - Roll each piece into a log and form into a bagel ring, pinching the ends to seal.
07 - Place bagels on the prepared baking sheet, spacing evenly.
08 - Beat egg and brush over bagel tops. Sprinkle additional rainbow sprinkles generously over each bagel.
09 - Bake for 16 to 18 minutes, or until bagels are lightly golden and cooked through.
10 - Transfer bagels to a wire rack and allow to cool before serving.

# Expert Advice:

01 -
  • They're ready in under 40 minutes, which means you can actually make these on a weekday without losing your mind.
  • High protein without any weird powder taste—the vanilla and sprinkles mask it completely, and people genuinely ask for the recipe.
  • Your kids will legitimately think you're fun for putting rainbow sprinkles in breakfast food, and that wins you points.
02 -
  • Don't skip the cooling step just because you're hungry—warm bagels fall apart and feel mushy, but they transform into something wonderful once they've set up.
  • If your dough feels too sticky to shape, add flour a teaspoon at a time rather than all at once, because the yogurt content can vary slightly between brands.
  • The egg wash matters more than you'd think for making those sprinkles actually stay on and look pretty, so don't brush it on too lightly.
03 -
  • Weigh your ingredients if you can, because protein bagel dough is sensitive to ratios, and a kitchen scale takes the guesswork out of whether your yogurt is too thick or too thin.
  • If your oven runs hot, start checking at 15 minutes because nobody wants a burnt bottom, and ovens are liars about their actual temperature.
Go Back