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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! PS–try these plain Greek Yogurt Bagels as well!
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.
The flavor was delicious, but after 22 minutes and cooling they were pretty raw still so I had to keep adding minutes. I’m not sure what I did wrong. Could even be my oven, but I’ll definitely try again.
All ovens are different for sure and elevation can impact as well. You surely can give it a few more minutes if that is the case. I make these pretty often so I will pay close attention next week when I do to see if anything comes up.
Just made these for my husbands Father’s Day breakfast this morning. They were GREAT!! I have only every attempted making bagels one other time about a year ago, and they were the “boil” them kind. I remember those being good, but I remember them being soooo time consuming! I wanted to make him something quick(ish) and fairly unique so when I came across this recipe I knew I had to try them! I will say they weren’t completely like a “real” bagel as far as the chewiness, but they were pretty darn close! I did increase the sugar to 3 Tbs to make sure it was sweet enough for our liking, and to me that was the perfect sweetness. That was the only change I made, everything else I did as written. I will totally be making these again! Thank you for a great easy recipe 🙂
Yay! I attempted the boil kind once as well, Sharice. It just took too much time–time that I don’t have. So glad it worked out, and glad the sweetness was just right with the addition. Thanks so much for sharing!
I honestly didn’t think mine were going to turn out well as I didn’t exactly measure out the cups precisely and thought my mix was too wet, but alas they have turned out beautifully! This is a perfect recipe! I added a little Nutmeg and I presoaked my raisins which is why it was probably a tad on the wet side, but whilst kneading I added more flour. Thanks so much will make again.
So happy they worked out!! Thanks so much for sharing!
Can I use normal plain yogurt as I don’t have Greek yogurt in my hand?
Hi! I had one reader use regular yogurt and say the dough was too thin so she added more flour. Said she would have reduced the amount of yogurt next time instead of continuing to add more flour. You can try to cut the amount of yogurt in half and then add until the dough is pliable. Hope that helps!
Made these for my family during lockdown and they were a massive treat! Thanks for the super easy recipe. I love receiving your newsletters and seeing what bakes you’re getting up to!
Thank you so so much for Anelle! I’m so happy you love them. And thanks for all of your support—it means a lot!
This recipe is amazing! I absolutely love that it uses Greek yogurt. And it’s SO quick to make compared to most bagel recipes which take 2/3 hours. The bagels are soft and chewy, so delicious! The kids loved them. This will be on repeat in our house.
Yay!! Soo so glad to hear it. We make these almost weekly! ????????????????
This recipe has been a life saver for me and my family during the covid-19 quarentine. I’m used to having my raisin bagel every morning, but the stores ran out so I had to find a recipe. I was dreading the boiling, or finding out my yeast was a wasted effort… I have a toddler so time is precious. Anyway, this recipe could not be any easier or harder to mess up! Lol. Even when the quarentine is over, I’ll keep making this and save myself $5 a bag!! Seriously, these taste better than the “fancy” ones at the grocery store and are much cheaper and more filling. Thank you thank you thank you for this amazing recipe!!! These will be my breakfast every morning for as long as i can help it. <3
Yay!!! This makes my day, Brandi! I love saving a bit of cash as well. Stay safe and healthy!
Hey! What if I used plain yogurt instead of Greek? Would that work?
I have not tried it with regular yogurt yet but I assume you may be ok to be honest. I will try it soon with regular plain yogurt and see!
Have either of you tried plain yogurt yet instead of Greek yogurt? I have some plain yogurt but no Greek yogurt and would love to try this!
I have not tried them with regular plain yogurt. I imagine since the Greek is so much thicker, that is why it’s ideal and super easy to work with. You may be ok using it, but the dough itself will be stickier/wetter I imagine which may be a bit challenging overall. If you do end up trying them anyway, let me know how it goes!
I tried the plain yogurt and the dough was way too moist, I had to add more of both the flours. Took about half a cup (approx.). I didn’t measure just added some of each until I got a the dough to where I could knead it. They turned out ok but I should have added more cinnamon also. I didn’t have Greek yogurt and thought maybe they were the same, Next tine I might try reducing the amount of yogurt.. Love the recipe was easy to make.
The Greek yogurt is for sure key in this recipe. Greek yogurt is much thicker. Glad that they at least turned out somewhat and were not a total flop!
This looks ssooooooooooo darn good!Like such a great recipe to make with my little one. We love to do stuff in the kitchen together, though he is not a sweet fan so I end up having eat it myself. But yours isn’t sweet and incorporates whole grain flour so I think he will definitely eat these too!
It’s always better when you get to bake and share right!?
Making bagels is one my baking bucket list! My favorite flavor is the cinnamon raisin bagel! Cannot wait to have this for breakfast!
Yay!!! Hope you love them!!!
Yum! Have never made homemade bagels before! Such a fun project! Thanks for sharing and love the pics :).
You bet! And thank you!!