Rainbow Sprinkle Protein Bagels (Printable Version)

Soft, chewy bagels packed with protein and vibrant rainbow sprinkles for a delightful breakfast or snack.

# What You 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 large egg
11 - 2 tablespoons rainbow sprinkles

# How-To 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 well 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 form into a bagel ring, pinching the ends together to seal.
07 - Place shaped bagels on the prepared baking sheet.
08 - Beat the egg and brush over the tops of each bagel. Sprinkle additional rainbow sprinkles on top of each piece.
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 completely before serving.

# Expert Advice:

01 -
  • They taste like birthday cake but pack 11 grams of protein, so you're not just eating sprinkles and sugar.
  • The dough comes together in minutes without yeast or complicated rising times, making them perfect for a spontaneous celebration.
  • They're soft enough to eat plain but sturdy enough to toast and top with cream cheese the next day.
02 -
  • Don't overmix the dough once you add the yogurt, or you'll end up with tough, chewy bagels instead of soft ones—a few lumps are your friends here.
  • The baking soda is essential for that slightly chewy, bagel-like texture; regular all-purpose batter without it tastes like a muffin, not a bagel.
03 -
  • If your dough feels too sticky to shape, chill it in the fridge for 15 minutes—this makes handling effortless and the bagels bake more evenly.
  • Use an egg wash even if it seems unnecessary; it's the difference between a matte bagel and one that looks professionally made and tastes like it has a slight glaze.
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