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Rainbow Sprinkle Protein Bagels

Soft, colorful homemade protein bagels made with Greek yogurt, vanilla protein powder, and rainbow sprinkles. These no-yeast bagels require no boiling or rising and are ready in about 40 minutes, making them a fun high-protein breakfast or snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups self-rising flour
  • ¼ cup vanilla protein powder
  • 1 cup plain Greek yogurt
  • 2 tablespoons rainbow jimmies, for the dough
  • 1 large egg, beaten
  • 1 tablespoon rainbow jimmies, for topping

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula or wooden spoon
  • Baking tray
  • Parchment paper
  • Pastry brush
  • Wire cooling rack
  • Kitchen scale, optional

Method
 

  1. Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper.
  2. Whisk the self-rising flour and vanilla protein powder together in a large bowl.
  3. Add the Greek yogurt and mix until a soft, slightly tacky dough forms.
  4. Fold 2 tablespoons of rainbow sprinkles gently into the dough.
  5. Divide the dough into 4 equal portions.
  6. Shape each portion into a thick disk and make a 1½–2-inch hole through the center.
  7. Arrange the bagels on the prepared baking tray and brush each one lightly with beaten egg.
  8. Sprinkle the remaining 1 tablespoon of rainbow sprinkles over the tops.
  9. Bake for 20–25 minutes, until the bagels are set and lightly golden.
  10. Cool on the tray for 5 minutes, then transfer to a wire rack for another 10–15 minutes before slicing.

Notes

  • Protein powders absorb liquid differently. If the dough is very sticky, add flour 1 tablespoon at a time.
  • Avoid adding too much extra flour, or the bagels may become dry and dense.
  • Rainbow jimmies work better than nonpareils because they are less likely to bleed into the dough.
  • Avoid overworking the dough after adding the sprinkles.
  • If using all-purpose flour, replace the self-rising flour with 1½ cups all-purpose flour + 2¼ teaspoons baking powder + ½ teaspoon salt.
  • Store cooled bagels in an airtight container in the refrigerator for up to 4 days.
  • For freezing, slice the cooled bagels first and freeze for up to 2 months.