Rainbow Sprinkle Birthday Bagels (Printer-friendly)

Soft, chewy high-protein bagels with rainbow sprinkles and birthday cake flavors in every bite.

# 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 - 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

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, protein powder, sweetener, baking powder, baking soda, and salt until evenly distributed.
03 - Add Greek yogurt and vanilla extract to dry mixture. Stir with a spatula or hands until a cohesive soft dough forms.
04 - Fold 1/3 cup rainbow sprinkles into dough, ensuring even distribution throughout.
05 - Lightly flour work surface and transfer dough. Divide into 6 equal portions and roll each into a log shape.
06 - Shape each log into a bagel ring by connecting ends and pinching firmly to seal.
07 - Place shaped bagels on prepared baking sheet, spacing evenly.
08 - Beat egg in small bowl and brush over bagel tops. Top each with additional rainbow sprinkles.
09 - Bake for 16 to 18 minutes until bagels achieve light golden color and are cooked through.
10 - Transfer bagels to wire rack and allow complete cooling before serving.

# Expert Tips:

01 -
  • They're genuinely high-protein, so you stay full way longer than with regular bagels, and nobody will guess the secret ingredient is Greek yogurt.
  • The whole thing comes together in under 40 minutes, which is a lifesaver when you want homemade bagels but don't have all day.
  • They're soft and chewy right out of the oven, and the sprinkles don't sink to the bottom like you'd expect—they stay visible and fun throughout.
02 -
  • Don't overmix your dough once you add the yogurt, or your bagels will be dense and tough instead of fluffy and chewy—just stir until everything is barely combined.
  • The egg wash is non-negotiable if you want those sprinkles to stay put and your bagels to have that beautiful shine; without it, the toppings slide right off.
03 -
  • Use Greek yogurt that's as thick as possible (I use Fage or Kirkland brand because they're denser) so your dough isn't overly wet and doesn't need extra flour.
  • If you want to make these dairy-free, swap the Greek yogurt for a thick coconut or cashew yogurt and use vegan protein powder, though the texture will be slightly different.
Go Back