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Cinnamon raisin greek yogurt bagel.
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4.89 from 35 votes

Easy Cinnamon Raisin Bagel Recipe

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!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 6 bagels
Calories: 262kcal
Author: Lorie Yarro


  • 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


  • 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.


  • 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.
Recipe adapted from A Day in the Kitchen.


Calories: 262kcal | Carbohydrates: 52g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 234mg | Potassium: 623mg | Fiber: 4g | Sugar: 4g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 206mg | Iron: 3mg