Rainbow Sprinkle Protein Bagels (Printable Version)

Soft, chewy high-protein bagels bursting with colorful sprinkles and vanilla flavor for a tasty snack or breakfast.

# What You'll 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 - 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 for egg wash
11 - 2 tablespoons rainbow sprinkles

# How To Make It:

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 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 in ⅓ cup rainbow sprinkles, distributing evenly throughout the dough.
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, pinching the ends to seal.
07 - Place bagels on the prepared baking sheet.
08 - Beat egg and brush over the tops of bagels. Sprinkle additional rainbow sprinkles on top.
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 celebration in bagel form, but with 11 grams of protein per bagel so you're not just eating sugar and air.
  • The dough comes together in one bowl with zero kneading, meaning you can have them baked and cooling while your coffee brews.
  • Kids go absolutely feral for them, but they're wholesome enough that you won't feel guilty serving them on a random Tuesday morning.
02 -
  • Don't overmix the dough—it's not bread dough that needs kneading; treat it gently and you'll be rewarded with a tender bagel instead of a dense hockey puck.
  • The egg wash is your secret to making them look bakery-beautiful; it creates that subtle sheen and helps everything stick together visually.
03 -
  • If your dough feels too sticky, you can chill it for 15 minutes before shaping—it becomes way easier to handle without adding more flour, which would throw off the texture.
  • Don't overbake these; watch for a light golden color rather than a deep brown, since the insides continue to set after they leave the oven and you want them to stay chewy.
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