Rainbow Sprinkle Protein Bagels
These colorful bagels are soft, chewy, and packed with protein, offering a delicious and nutritious breakfast option that delights both kids and adults alike.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with almond flour or gluten-free all-purpose flour.
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup protein powder Can substitute with pea protein.
Wet Ingredients
- 1 cup Greek yogurt Can substitute with any plain yogurt, including dairy-free varieties.
- 1 egg egg (for egg wash) For vegan, substitute with a flax egg.
Mix-ins
- 1/2 cup rainbow sprinkles Baking caution: avoid over-mixing.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the flour, baking powder, and salt. Whisk to thoroughly incorporate.
- Add the Greek yogurt and protein powder. Mix until a cohesive dough forms, around 2-3 minutes.
- Gently fold in the rainbow sprinkles into the dough.
- Divide the dough into equal parts and shape each into a bagel, about 3-4 inches in diameter.
- Place the bagels on a baking sheet lined with parchment paper.
- Brush the tops with the beaten egg for a shiny finish.
Baking
- Bake in the preheated oven for about 20-25 minutes, or until golden brown and fragrant.
- Let them cool slightly before serving.
Notes
These bagels can be topped with cream cheese or nut butter. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.