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Want homemade bagels that are so simple? This easy 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!
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!
Why You Will Love These Cinnamon Raisin Bagels:
- No boiling is required.
- Greek yogurt gives them a protein boost.
- They are simple enough for the kids to help out with–and they are kid approved!
- They are soft and chewy and perfectly dense.
I mean, you are practically ready to open up your own bagel shop, right??
Recipe Ingredients and Substitutions:
- 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 could use all white flour if you like instead.
- 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:
Whisk together the dry ingredients.
Add in the Greek yogurt and vanilla and stir or use your hands to combine until a dough begins to form. Fold in the raisins, pull it all into a ball and move the dough to a lightly floured surface.
If the dough seems dry at all, add a teaspoon or so of water to help. Knead the ball of dough about 10-15 times.
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.
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.
Bake and enjoy! Warm from the oven they are so so delicious!
Try your best not to over bake these Cinnamon Raisin Bagels or they will be too dry inside.
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.
What else? How else will you enjoy these bagels?
Notes and Pro-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!
- Not feeling raisins? No worries! You can add other dried fruit if you like as well. Or omit them if you don’t like them.
All right then, go get to making those bagels! And enjoy each and every last bite!
Check out these other delicious recipes:
- SPINACH ZUCCHINI EGG MUFFINS
- STRAWBERRY CRUMBLE MUFFINS
- CRUNCHY PEANUT BUTTER GRANOLA
- ROASTED SWEET POTATO HASH BREAKFAST TACOS
- BANANA OAT BLENDER PANCAKES
- THE EASIEST HOMEMADE POP TARTS
- BLUEBERRY BAKED FRENCH TOAST MUFFINS
- WHITE CHOCOLATE ALMOND BANANA BREAD
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Easy Cinnamon Raisin Bagel Recipe
Ingredients
- 1 c all purpose flour
- 1 c whole wheat flour
- 1 3/4 c plain Greek Yogurt (I used full fat)
- 4 tsp baking powder
- 2 tsp cinnamon
- 1 tsp vanilla
- 1 T sugar
- 1/2 tsp sea salt
- 1/2 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 browned as desired not the outside. 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.)
- Store for several days in an airtight container or freeze.
Notes
- 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!
- Not feeling raisins? No worries! You can add other dried fruit if you like as well. Or omit them if you don’t like them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I found the answer to the flour question. I just read your notes. Cant wait to make these.
Ha—I saw this just after answering your other message. Hope you love these! I’m getting ready to update the photos in the recipe and making them this week too!
Question…is it imperative to use whole wheat flour? I know most cinnamon bagels probably have whole wheat in their recipe. I just don’t use it that much and would need to purchase some. If not, could I just use another cup of AP flour? I love using Greek yogurt for bagels. Thank you.
Yes! Regular is fine!
Your recipe was so easy to follow and even though I didn’t have quite enough yoghurt and topped up the mixture with milk it worked out so well. First time baking bagels and won’t be my last thanks to you. It’s great that they’re not sweet and have wholewheat as part of the mixture.
Wonderful to hear! We LOVE these so much and glad you do too!
Hey! I’ve made these a couple of times now and the flavor is amazing. My kids love them, we love them. But I’m having a problem with then deflating after they’re cooled. Is this normal? It doesn’t seem to change the flavor at all, they just don’t look as nice as when they’re fresh out of the oven.
Hmmm maybe get new baking powder and see if that is the issue? I’m planning to make these soon and will try to troubleshoot as well!
Thank you! I did replace my baking powder so I’ll try that. I used chobani Greek yogurt but I wonder if the moisture content is different. My dough is not crumbly at all.
What is the fat content in the yogurt? Make sure it’s not nonfat or low fat for best results. I use full fat.
I didn’t realize it but it’s fat free yogurt! I didn’t know fat free Greek yogurt was a thing.
So so sooooo glad we got to the bottom of this!!! Thanks for letting me know! I just got everything to make them this week!!
Made w. healthy Greek yogurt? I’m IN!! While these don’t have the typical bagel chewiness, they’re really quite excellent/ tasty! No yeast (allergic to bkg yeast) was the major draw for me. I added flax seed meal and a bit more cinnamon, also sprinkled tops w. cinnamon prior to bkg . 21 minutes was the sweet spot in our small convection oven. Made them a bit smaller, so approx. 10 bagels. Fantastic w. a cup of coffee! Will definitely be making these again (and doubling the recipe!)! Thank You so much!!
So glad these were a hit for you! I make these at least once a month! Thank you!!
These are so easy and yummy!!!!!! Made them last night. My son and hubby ate them ALL fresh from the oven. They asked for more tonight. 😊 I used oikos ooo vanilla yogurt, so I did not add any sugar or vanilla. They were perfectly sweet. Thanks for sharing 😁
Love this so much! Thanks for sharing and enjoy!
I just made these cinnamon raisin bagels and they are delicious! I can’t believe I could make bagels like this at home that taste this good. Thankyou so much for this recipe 🤗
Yay!!! I was pretty surprised too when I started making them. So happy you enjoyed them!!
I only have vanilla Greek yogurt. Can I use that and not add the sugar?
As long as it’s Greek yogurt and not regular you should be fine yes!
Can’t wait to make these. We go through ALOT of bagels. I was wondering, can I use Icelandic skyr (it’s thicker) in place of Greek yogurt?
Hi! I did some research and didn’t come up with a ton of information. My only concern is that the thickness may cause the bagels to be a touch dryer than the recipe with Greek yogurt. I will put it on my list to test out soon though!