Rainbow Sprinkle Protein Bagels

My nephew's eyes went wide the moment he saw these bagels come out of the oven—not because they were bagels, but because they were practically glowing with rainbow sprinkles baked right into the dough. I'd been searching for a breakfast that felt festive without being a sugar bomb, and somehow Greek yogurt and protein powder became the secret to something that tastes indulgent while actually fueling your morning. The first batch was almost an accident, born from leftover protein powder and a craving for something that didn't require yeast or hours of waiting.

I made these for my daughter's friend group during a surprise breakfast celebration, and watching them bite into their first bagel, then immediately ask for the recipe, felt like a small victory. One friend kept saying it tasted like someone turned birthday cake into actual food you'd want to eat for breakfast, and that's exactly what I was going for.

Ingredients

• White whole wheat flour (2 cups): This gives you structure and a subtle nuttiness without the heaviness of regular whole wheat—I learned the hard way that regular whole wheat makes these dense and gritty.
• Nonfat Greek yogurt (1 cup): The moisture and tang here are what make these bagels tender, and the protein boost is why they actually keep you full past mid-morning.
• Vanilla whey protein powder (1 scoop): Don't skip this or substitute with collagen—whey blends smoothly into the dough and doesn't create a grainy texture.
• Granulated sweetener (2 tbsp): Erythritol works beautifully here, though regular sugar works fine if that's what you have; it just balances the tanginess from the yogurt.
• Baking powder and baking soda (1 1/2 tsp and 1/2 tsp): This combination gives you that light, bagel-like rise without any yeasty complexity.
• Salt (1/2 tsp): A small amount grounds the sweetness and makes the vanilla taste more pronounced.
• Vanilla extract (1 tsp): Use real vanilla if you can—the flavor difference matters when the other ingredients are so clean and simple.
• Rainbow sprinkles (1/3 cup plus extra for topping): These add pops of color and sweetness throughout; fold them in gently so they don't bleed into the dough.
• Egg (1, for egg wash): This creates that glossy, bakery-like finish that makes them look professionally made.

Instructions

Get your oven ready and prep your space:

Preheat to 350°F and line your baking sheet with parchment paper—this prevents sticking and makes cleanup practically nonexistent. Having everything ready before you start mixing means you can move quickly once the dough comes together.

Mix your dry ingredients into one bowl:

Whisk together flour, protein powder, sweetener, baking powder, baking soda, and salt, making sure the protein powder doesn't clump in the corners. This step ensures everything distributes evenly through your dough.

Add the wet ingredients and stir until a dough forms:

Pour in the Greek yogurt and vanilla extract, then use a spatula or your hands to bring everything together into a soft, slightly sticky dough. It should come together quickly—don't overmix or your bagels will be tough.

Fold in the rainbow sprinkles with care:

Gently work the sprinkles into the dough, being patient so they distribute evenly without crushing or bleeding color everywhere. A little unevenness is fine and actually looks more homemade.

Divide and shape into bagel rings:

Lightly flour your surface, turn the dough out, and divide it into 6 equal pieces using a bench scraper or knife. Roll each piece into a log, then form it into a ring by connecting the ends and pinching them together firmly so they don't pop apart during baking.

Prepare for the oven with an egg wash and final sprinkles:

Beat your egg lightly and brush it over each bagel using a pastry brush, then immediately sprinkle more rainbow sprinkles on top while the egg is still wet so they stick. This is what gives them that beautiful, glossy appearance.

Bake until golden and cooked through:

Pop them in at 350°F for 16 to 18 minutes—they should be light golden on top and feel set when you gently touch them. A minute or two less and they'll be slightly underbaked inside; a minute or two too long and they'll be drier, so keep an eye on them.

Cool before serving:

Let them rest on a wire rack for at least a few minutes so the centers finish setting. They're still warm and soft when you eat them fresh, which is when they're honestly at their best.

Save

There's something oddly magical about watching protein powder and Greek yogurt transform into something that tastes like celebration. When my nephew asked if I could make them again the next morning and the answer was yes—because they honestly take less time than a complicated breakfast—I realized I'd actually created something that made nutrition feel joyful instead of obligatory.

Why This Works Better Than You'd Expect

The combination of Greek yogurt and protein powder creates moisture and structure that usually requires eggs, yeast, and way more time. The acidity in the yogurt reacts with the baking soda to give you lift, while the protein adds substance so these don't taste like a dessert masquerading as breakfast. I was genuinely surprised the first time I realized these could be made and baked in under 40 minutes total, and they somehow taste better than bagels that require overnight fermentation.

Storage and Reheating

These bagels keep well for a day or two in an airtight container at room temperature, though they're honestly best eaten fresh out of the oven or toasted the next morning. If you want to make them ahead, you can freeze the unbaked bagels and pop them straight into the oven when you need them—just add a couple extra minutes to the baking time. Toasting them brings back that soft-but-slightly-crispy texture and makes them taste almost fresh again.

Room for Creative Swaps

While the rainbow sprinkles are what make these special, the dough itself is flexible enough to work with almost any add-in you can imagine. I've made versions with chocolate chips for chocolate lovers, mini m&ms for extra festive mornings, and even crushed graham crackers for something almost s'mores adjacent. The base recipe is honestly just a vehicle for whatever makes you happy, so feel free to experiment once you've made them once the traditional way.

• For dairy-free versions, swap the Greek yogurt for coconut or soy yogurt and use a plant-based protein powder.
• You can substitute the sprinkles with chocolate chips, dried fruit, or even a mix of both for something slightly less sweet.
• These freeze beautifully before or after baking, so make a double batch and save some for rushed mornings.

Save

These bagels have become the thing I make when I want breakfast to feel like a small celebration, whether it's a random Tuesday or an actual special occasion. They're proof that healthy eating doesn't have to taste like you're being punished for wanting something fun.

Recipe Guide

→ Can I substitute dairy ingredients?

Yes, plant-based yogurt and vegan protein powders work well for dairy-free variations without compromising texture.

→ How do I keep the bagels soft?

Using Greek yogurt adds moisture, and baking them just until lightly golden helps maintain tenderness.

→ What can be used instead of rainbow sprinkles?

Chocolate chips or dried fruit make flavorful alternatives to add texture and sweetness.

→ How should leftover bagels be stored?

Store in an airtight container at room temperature and toast lightly before serving for best freshness.

→ Can these bagels be frozen?

Yes, after cooling, wrap tightly and freeze. Thaw at room temperature and warm before enjoying.