Rainbow Sprinkle Birthday Bagels (Printable Version)

Soft, chewy high-protein bagels with colorful sprinkles and birthday cake flavors, perfect for breakfast or snacks.

# 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 plus extra for topping

→ Topping

10 - 1 egg for egg wash
11 - 2 tablespoons rainbow sprinkles

# Directions:

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 evenly 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 1/3 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 shaped bagels on the prepared baking sheet.
08 - Beat the egg and brush over the tops of each bagel. 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 Tips:

01 -
  • They taste like birthday cake but actually deliver real protein, so you're not just indulging—you're fueling your morning.
  • The dough comes together in minutes without any yeast waiting or rising time, which means celebration breakfast whenever you want it.
  • Rainbow sprinkles transform something wholesome into something that feels like a treat, which honestly changes everything about how eager people are to eat breakfast.
02 -
  • Don't skip the egg wash—it's what makes these look bakery-quality and holds the sprinkles in place so they don't slide off during baking and disappear into your oven.
  • These are intentionally soft and chewy, not dense, so if yours turn out heavy it's usually because the dough was overworked or the oven temperature was too high; 350°F is forgiving and creates the right texture.
  • Greek yogurt brands vary in thickness, so if your dough feels too wet, add a tablespoon of flour at a time until it reaches a soft, slightly tacky consistency that holds together.
03 -
  • Invest in a good quality vanilla extract and real rainbow sprinkles—these small details elevate the whole experience and make the bagels taste authentically celebratory rather than artificial.
  • If your oven runs hot, tent the bagels loosely with foil for the last 5 minutes of baking to prevent the tops from browning too quickly while the insides finish cooking.
  • Make the dough the night before and refrigerate it overnight—this actually deepens the flavor and makes the next morning even easier, plus cold dough shapes more cleanly.
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