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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!
I love these most of all because:
- 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??
What you will need:
- 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
DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!
Easy Cinnamon Raisin Bagel Recipe
Ingredients
- 1 c all purpose flour
- 1 c whole wheat flour
- 1 ¾ c plain Greek Yogurt (I used full fat)
- 4 teaspoon baking powder
- 2 teaspoon cinnamon
- 1 tsp vanilla
- 1 T sugar
- ½ teaspoon sea salt
- 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 teaspoon 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.
Yvonne says
Hi, I’m interested in halving this recipe but not sure how long/what temperature needed for this? Will I need to adjust these to make three at a time?
Lorie says
Hi! The time and temperature should remain the same, even if it is a half batch. Hope you enjoy them!!
Linda says
Hi I tried these today and I am over the moon how well they came out I sent i pic to my sister in Ireland and she said they look so professional made my day next lot will be cinnamon and raisins. Never going to buy shop bought Bagels anymore. 👏👏😁😁
Lorie says
Isn't it amazing? Who knew bagels could be so simple to make!
Ayelen says
Can greek yogurt be replaced??
Lorie says
I wouldn’t sub it for regular yogurt. I had a reader do it once and say the dough was to thin and didn’t hold well. The Greek Yogurt is ideal as it is nice and thick.
Teri says
These are awesome. So easy and no boiling. High in protein too!! Thank you for the great recipe!!!!
Lorie says
So happy you love them as much as we do!!!
Rachel says
I’ve made these a bunch and they are delicious—wondering if you’ve ever tried doing it with a kitchen aid dough hook to do the heavy lifting for you and speed up the mixing and kneading process? Thanks for this great recipe!
Lorie says
So glad you love these! I haven’t tried it yet but I think you should probably be ok using it!
Natalia says
Delicious and easy! I’m an amateur cook and baker but I enjoy trying new recipes, and even I could do it. I can’t wait to make them again.
Lorie says
This makes me so happy to hear! Happy you enjoyed them!!
Layla says
Is it OK to only use all purpose flour??
Lorie says
Yes! That will work fine!
Carol Melvin says
I love bagels and these are easy. Turned out just like the photos you posted so I knew what to expect. Taste delicious warm with butter and I’ll freeze the rest for weekend treats. What’s next I wonder? ????????
Lorie says
So happy to hear! My toddler loves helping make these! We don’t usually have any to freeze but here is to hoping. Thanks Carol!
Francoise says
Can we use coconut greek yogourt or any other flavour instead of plain greek yogourt?
Lorie says
Hi! You really want the super thick Greek yogurt. I have found that flavored versions can be thinner and usually not ideal.
Sally says
On a whim I tried these no boil bagels and they were a huge hit with my extremely picky husband!! So easy to throw together and quite fun to make. Nice alternative for breakfast in the camper!!
Lorie says
Gotta love picky husbands, mine is the same way! I am obsessed with these and my toddler begs for one most days. Glad you guys love them too!
Sylvia m says
I’m curious, have you frozen the dough?
Lorie says
Hi! Not yet, but I plan on trying it very soon. I will keep you posted!