Rainbow Sprinkle Protein Bagels (Printable)

Soft, chewy high-protein bagels with vibrant sprinkles and a hint of vanilla flavor.

# 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

# Method:

01 - Preheat oven to 350°F. 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 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 1/3 cup of 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 forming a circle and pinching the ends to seal.
07 - Place shaped bagels on the prepared baking sheet.
08 - Beat egg and brush over the tops of each bagel. 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 - Remove from oven and allow bagels to cool on a wire rack before serving.

# Expert Advice:

01 -
  • They're genuinely high in protein but taste like birthday cake, so breakfast stops feeling like a compromise.
  • No yeast means they're ready in under an hour, perfect for when you need something special without the stress.
  • The texture is impossibly soft and chewy—people always assume they're more complicated than they actually are.
02 -
  • Don't overmix the dough or skip the cooling step—I learned both lessons the hard way and ended up with tough, dense bagels that were disappointing.
  • The egg wash is essential; it's what separates homemade-looking bagels from ones that look a little flat and pale, so don't skip it even if you think it's an extra step.
03 -
  • If your dough feels too wet, it's okay—add flour a tablespoon at a time rather than a big handful, since Greek yogurt brands vary in moisture content.
  • The moment you fold in the sprinkles, work quickly and gently or you'll end up with a dough that's speckled with color rather than actually holding the sprinkles intact.
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