Rainbow Sprinkle Birthday Bagels (Printable)

High-protein bagels with rainbow sprinkles and birthday cake flavor, soft and chewy for an energizing 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 - 1.5 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 Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing 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 ingredients. Stir with a spatula or hands until a cohesive soft dough forms.
04 - Fold 0.33 cup rainbow sprinkles into dough, distributing evenly throughout.
05 - Lightly flour a work surface and turn dough out. Divide into 6 equal portions.
06 - Roll each portion into a log shape and form into a bagel ring by connecting the ends and pinching to seal.
07 - Place formed bagels on prepared baking sheet, spacing evenly.
08 - Beat egg in a small bowl and brush over tops of each bagel. Sprinkle additional rainbow sprinkles on each bagel.
09 - Bake for 16 to 18 minutes until bagels are lightly golden brown and cooked through.
10 - Transfer bagels to a wire rack and allow to cool completely before serving.

# Expert Suggestions:

01 -
  • They taste like birthday cake but slip effortlessly into breakfast without the guilt or sugar crash.
  • The Greek yogurt creates an impossibly tender, chewy crumb that bagels made with yeast can't always deliver.
  • You get a genuine protein punch—each bagel carries 11 grams—so they actually keep you full.
  • Making them feels like playtime in the kitchen, especially when rainbow sprinkles are involved.
02 -
  • Don't skip the cooling step—I learned this the hard way when I bit into a warm bagel and nearly burned the roof of my mouth; waiting five minutes makes a real difference.
  • The dough should feel soft and slightly sticky, never dry or stiff, so if you find yourself adding extra flour, stop and trust the process instead.
03 -
  • If your dough feels even slightly sticky, resist the urge to add flour—a tiny bit of stickiness is actually what creates that tender, chewy texture that makes these special.
  • Make these the night before a celebration and warm them gently in the morning; the flavors actually develop and deepen after a few hours, and your morning becomes instantly easier.
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