Colorful Rainbow Sprinkle Protein Bagels With Extra Protein

Rainbow Sprinkle Protein Bagels are a fun way to turn a basic high-protein breakfast into something that feels a little more special. You get the colorful look of a sprinkle-covered treat, but the dough is built around Greek yogurt and protein powder for a more filling breakfast or snack.

This recipe skips yeast, long rise times, and boiling. The dough comes together in one bowl, so it is beginner-friendly even if you have never made homemade bagels before. The main thing to watch is the texture. Protein powder can absorb moisture quickly, so you want a dough that feels soft and workable rather than dry and stiff.

Plan on about 15 minutes of prep and 20–25 minutes of baking. Once baked, the bagels should be lightly golden outside and soft inside, with colorful sprinkles running through each bite.

You can eat them warm, toast them later, or add cream cheese, Greek yogurt spread, nut butter, or fresh fruit. Follow the measurements closely on your first batch, then adjust the sprinkle amount once you know how the dough should feel.

Preheat the oven and prepare your baking tray

Set your oven to 375°F (190°C). Line a large baking tray with parchment paper so the soft dough does not stick while baking.

Give the oven enough time to reach the full temperature before the bagels go in. Starting them in an oven that is still heating can make them spread before the outside begins to set.

Combine the flour, protein powder, and baking powder

Place 1½ cups self-rising flour and ¼ cup vanilla protein powder in a large mixing bowl. Whisk them until the protein powder is evenly distributed and no visible clumps remain.

If you are using regular all-purpose flour instead of self-rising flour, add 2¼ teaspoons baking powder and ½ teaspoon salt. Mixing the dry ingredients thoroughly helps the bagels rise more evenly instead of developing dense patches.

Mix in the Greek yogurt to form the dough

Add 1 cup plain Greek yogurt to the dry mixture. Use a rubber spatula or wooden spoon to bring everything together until a shaggy dough forms.

Switch to clean hands when the mixture becomes too thick for the spoon. Work it gently until there are no large pockets of dry flour. The dough should feel soft and slightly tacky. If it sticks heavily to your fingers, dust in flour 1 tablespoon at a time. Too much extra flour can make protein bagels dry and tough.

Fold the rainbow sprinkles into the dough

Scatter 2 tablespoons rainbow sprinkles over the dough. Fold the dough over itself a few times until the colors are spread throughout.

Stop once the sprinkles look evenly distributed. Too much kneading can cause their colors to bleed into the dough, especially with softer sprinkles. Jimmies usually work better than tiny nonpareils because they hold their shape and color longer.

Divide the dough into equal portions

Place the dough on a lightly floured surface and separate it into 4 equal portions for large bagels.

For more even results, weigh the whole dough and divide that number by four. No kitchen scale? Shape the dough into a thick round, cut it into quarters, and compare the pieces by eye. Keeping them close in size helps all four bagels finish baking at about the same time.

Shape each portion into a bagel

Roll one portion into a smooth ball, then gently flatten it into a thick disk. Press your thumb through the center to create a hole about 1½–2 inches wide.

Smooth any large cracks around the edges without squeezing the dough too firmly. Make the center opening larger than you want it to look after baking because the dough will puff and the hole will shrink in the oven. Place each finished shape on the prepared baking tray with a little space between them.

Brush the bagels with egg wash

Beat 1 egg in a small bowl until the yolk and white are fully combined. Use a pastry brush to spread a thin layer over the top and outer sides of each shaped bagel.

You only need enough to lightly coat the surface. Avoid letting excess egg collect around the bottoms because it can cook onto the parchment. The egg wash gives the finished bagels a lightly golden, glossy surface and helps the topping stay in place.

Add rainbow sprinkles over the tops

Scatter about 1 tablespoon rainbow sprinkles across the egg-washed bagels, dividing them evenly between all four.

Press any loose sprinkles very lightly into the surface so they stay attached during baking. Keep most of them on top rather than around the bottom edges, where melted sugar may stick to the parchment.

Bake the Rainbow Sprinkle Protein Bagels until golden

Slide the tray onto the center rack of the fully heated 375°F (190°C) oven. Bake for 20–25 minutes, checking them around the 20-minute mark.

Look for lightly golden tops and firm outer edges. The bagels should feel set rather than wet or doughy when gently touched. Protein-based dough can become dry when overbaked, so do not wait for a deep brown crust. Remove the tray once the centers are cooked and the tops have developed a light golden finish.

Cool the bagels before slicing and serving

Leave the bagels on the baking tray for 5 minutes, then move them to a wire rack. Let them cool for another 10–15 minutes before slicing.

The centers continue to set as they cool, so cutting into them straight from the oven can make the inside seem gummy or overly moist. Once cooled, slice and serve with cream cheese, Greek yogurt spread, nut butter, or fresh fruit. For a crispier surface, cut a bagel in half and toast it lightly before adding your favorite topping.

Conclusion

Your homemade Rainbow Sprinkle Protein Bagels are ready to slice, toast, and top. You get soft centers, lightly golden tops, and colorful sprinkles without waiting for yeast dough to rise.

Try them with cream cheese, nut butter, Greek yogurt spread, or fresh berries for breakfast. You can also freeze sliced extras for a quick option later.