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This easy Greek yogurt cinnamon raisin bagel recipe requires no boiling and no yeast–ready in less than an hour and so soft and chewy. Cinnamon Raisin is a classic flavor everyone loves and these will soon be a staple in your house!
No yeast, no boiling, but still all the goodness of a soft, chewy bagel. Too good to be true? I promise these homemade cinnamon raisin bagels are for real!
These simple Greek yogurt bagels blew me away the first time I made them. I always assumed making my own bagels would be touch, but with just a few ingredients, these bagels can be yours as well–with minimal effort!
A perfect simple breakfast recipe that your family is going to love! Try these other favorites as well: Banana Oat Blender Pancakes, Cinnamon Roll Breakfast Cookies Recipe, Whole Wheat Greek Yogurt Donuts or these Peanut Butter Greek Yogurt Overnight Oats!
Why You Will Love These Greek Yogurt Cinnamon Raisin Bagels
- No boiling is required.
- Greek yogurt gives them a protein boost.
- Minimal and simple ingredients!
- They are simple enough for the kids to help out with–and they are kid approved!
- They are soft and chewy and perfectly dense.
- Freezer friendly!
Ingredient Notes
See full list of ingredients with exact measurements below in recipe card.
- Flour: I used a combination of whole wheat and all purpose flour. I thought I might as well put a bit of whole grain into these for Sam, and he loved them. You can use all white flour if you like instead.
- I prefer full fat Greek yogurt when making these raisin and cinnamon bagels. You can use a low or nonfat version, but these are best when made with higher fat content Greek yogurt.
- Make sure your baking powder is FRESH for these. If it is expired, these cinnamon raisin bagels won’t be much of a success.
How to make this recipe
Step 1: Whisk together the dry ingredients in a large bowl.
Step 2: Add in the Greek yogurt, cinnamon and vanilla.
Step 3: Stir or use your hands to combine until a dough begins to form.
Step 4: Mixture will be somewhat crumbly or clumpy. Fold in the raisins.
Step 5: If the dough seems dry at all, add a teaspoon or so of water to help. Pull the dough into a large ball and place on a lightly floured surface. Knead the ball of dough about 10-15 times.
Step 6: Form into 6 equal sized balls. Roll each of the balls out into a long, thin (no more than about 1 inch) wide piece. Form them into circles and pinch the ends together well to combine into one.
Step 7: If the dough seems dry at all, add a teaspoon or so of water to help. Pull the dough into a large ball and place on a lightly floured surface. Knead the ball of dough about 10-15 times.
Step 8: Form into 6 equal sized balls. Roll each of the balls out into a long, thin (no more than about 1 inch) wide piece. Form them into circles and pinch the ends together well to combine into one. Place on parchment paper lined cookie sheet.
Step 9: Whisk the egg in a small bowl and then spread a generous layer of the egg wash on all the bagels to cover. Get into the middle of each bagel as well. Feel free to sprinkle a cinnamon sugar mixture over top of the egg wash!
Step 10: Bake and enjoy! Warm from the oven they are so so delicious! Try not to over bake these cinnamon raisin bagels or they will be too dry inside.
Recipe Tips
- Do not over bake these bagels! They are much better being pulled out early. If you over bake them, they will become dry and much too chewy. If you pull them out when they are a light golden brown then you should be good to go!
- When you roll them out, remember they WILL expand so make the middle hole a little larger than you think it may need to be. Also, try to really connect and incorporate the two pieces you connect or they will bake up to look more like a ‘C’ than an ‘O.’ They will taste the same though!
- I only added a Tablespoon of sugar. They are not overly sweet and I liked them that way. Add a bit more if you prefer a little more sweetness to your bagels. I have made these with 2 tablespoons of sugar as well and that makes a bit of a difference in sweetness without being too much.
- When using the egg wash, make sure to cover the entire bagel, including the middle and the bottom edges. The egg wash is what makes the outside of the bagel nice and chewy. You don’t want to miss that!
Storage
Wrap bagels in plastic wrap and store at room temperature for 1-2 days or store in an airtight container in the refrigerator for about 3-4 days.
To freeze, allow them to cool completely. Wrap individually and then place in a freezer safe bag or container. Freeze for up to 3 months!
How to serve these
- If you are talking toppings then by all means you can never go wrong with cream cheese or butter. A bagel with either of these never disappoints!
- I love these with peanut butter and banana!
- Have you ever had a pb and j on cinnamon raisin bread or a bagel? Do it NOW!
- I have a friend who uses bagels in her French Toast recipes BE THAT FRIEND! Cinnamon raisin bagel French Toast would be heaven.
- Cream cheese with a drizzle of honey would be amazing too.
Other Recipes To try
Muffins & Baked Goods
White Chocolate Raspberry Muffins
Muffins & Baked Goods
White Chocolate Almond Banana Bread
Breakfast
French Toast Muffins
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Easy Cinnamon Raisin Bagel Recipe
Ingredients
- 1 c all purpose flour
- 1 c whole wheat flour*, or just use all-purpose flour
- 4 tsp baking powder
- 2 tsp cinnamon
- 1 Tbsp sugar
- ½ tsp sea salt
- 1 tsp vanilla
- 1 ¾ c plain Greek Yogurt (I used full fat)
- ½ c raisins
- 1 egg
Instructions
- Preheat oven to 375°F.
- Combine flours, baking powder, sugar, and sea salt. Use a whisk or fork to mix.
- Add in Greek Yogurt, cinnamon and vanilla and mix well to combine using a fork. Mixture will be somewhat crumbly or clumpy. Fold in the raisins and then pull the mixture together into one ball and transfer it to a lightly floured surface. (if it seems a bit dry, add a tsp of water)
- Knead the dough about 10-15 times and then divide it into 6-8 even pieces. (you can cut into it or just pull it apart, both work fine!)
- Roll each piece into a thin (about 1 inch or just less in diameter) long rope and then make a circle and join the ends trying to press them together. Place on a parchment lined baking sheet. Repeat with the rest of the bagels.
- Whisk the egg for the egg wash in a small bowl. Brush the egg wash all over each bagel, getting every part of the bagel that is showing, including the middle of the bagel.
- Bake for about 20-24 minutes or until golden brown. Allow to cool before serving, or heck, eat them warm–yum! (you do NOT want to overcook these, so grab them the sooner than later.)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi we loved these my kids had a blast making them thank you! have you ever made these as just regular plain bagels or everything bagels? Would you just leave out the vanilla, sugar, cinnamon and raisins? And top with everything seasoning?
Many thanks
Hi!! Yes, you just omit the cinnamon, sugar, raisins and vanilla and add the everything seasoning. You can add a touch more salt if you’d like but it’s not necessary! So happy you love these too!
Thanks so much will give them a go in the am