There is just something downright magical about homemade Cinnamon Raisin Greek Yogurt Bagels. Imagine biting through a golden, just-baked crust into a soft, chewy interior, with plump raisins and the warm scent of cinnamon greeting you at every bite. And guess what? You don’t need to be a baker to pull this off! This simple, no-yeast recipe turns classic flavors into a high-protein, family-friendly treat you’ll want to have on repeat. Whether you enjoy them fresh, toasted, or dressed up with your favorite toppings, these bagels are a little piece of breakfast bliss.
Ingredients You’ll Need
Let’s talk about the line-up behind these superstar bagels. Each ingredient is simple but crucial to building the flavor and texture of these Cinnamon Raisin Greek Yogurt Bagels. Gather your basics and a few pantry favorites—you might already have everything on hand!
- All-purpose flour: The foundation of your bagel, giving it that glorious chew without any fuss.
- Baking powder: Essential for lift and tenderness since we’re skipping yeast in this speedy recipe.
- Salt: Brightens and balances the sweetness, making every flavor pop.
- Ground cinnamon: Delivers a warmly spiced aroma that infuses each bite.
- Granulated sugar: A touch of sweetness to highlight those delicious raisins.
- Raisins: Plump and sweet, they dot the bagels with juicy, satisfying bursts.
- Plain Greek yogurt (full-fat or 2%): Adds protein, moisture, and the classic tang that makes these bagels so special.
- Egg (beaten, for egg wash): Gives the bagels a shiny, golden crust that looks as good as it tastes.
How to Make Cinnamon Raisin Greek Yogurt Bagels
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F. Line a baking sheet with parchment paper to keep cleanup simple and to ensure your bagels release easily. This little extra effort sets you up for bagel-making success!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and granulated sugar. This blends flavors and ensures that lift from the baking powder is perfectly even, so your bagels turn out light and fluffy.
Step 3: Add the Raisins
Toss the raisins into your flour mixture. Gently stir to coat them, which helps keep them scattered evenly throughout each bagel and prevents them from sinking to the bottom.
Step 4: Bring the Dough Together
Spoon the Greek yogurt into the dry mixture and stir until a shaggy, slightly sticky dough forms. It might look a bit rustic at this stage, which is exactly what you want—just enough mixing to pull everything together.
Step 5: Knead Until Smooth
Lightly flour your hands and turn the dough out onto a floured surface. Knead gently for 2 to 3 minutes, just until the dough looks smooth and holds together. If it’s a little tacky, dust with a bit more flour as you go.
Step 6: Shape the Bagels
Divide the dough into 4 equal pieces. Roll each piece into a rope about 8 inches long, then curve and pinch the ends together to form a bagel shape. This step is all about having fun—make them as rustic or as perfect as you like!
Step 7: Egg Wash and Bake
Transfer the shaped bagels to your prepared baking sheet. Brush the tops with the beaten egg to give them a beautiful, glossy finish. Pop them into the oven and bake for 22 to 25 minutes, until golden brown and irresistibly fragrant.
Step 8: Cool and Enjoy
Let the bagels sit for about 10 minutes after baking. This brief wait helps set their structure, making them easier to slice and enjoy. Serve them fresh, or toast them if you like a little extra crunch.
How to Serve Cinnamon Raisin Greek Yogurt Bagels
Garnishes
Dress up your Cinnamon Raisin Greek Yogurt Bagels with a generous smear of cream cheese or a drizzle of honey. You could also dust the tops with cinnamon-sugar before baking for a sparkly, sweet crunch.
Side Dishes
Pair your bagels with a fresh fruit salad, a cozy bowl of oatmeal, or even a side of crispy bacon for a complete breakfast or brunch spread. These bagels play well with both sweet and savory companions!
Creative Ways to Present
Slice your bagels, toast them, and offer a build-your-own bagel bar with fun toppings like nut butters, fresh fruits, or spiced whipped cream cheese. You can also turn them into the perfect base for a sweet breakfast sandwich or mini bagel bites for gatherings.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cinnamon Raisin Greek Yogurt Bagels fresh by storing them in an airtight container at room temperature for up to three days. This protects their soft texture and keeps the raisins juicy and plump.
Freezing
If you want to make a batch ahead or stash a few for later, these bagels freeze beautifully. Simply cool them completely, wrap each one tightly in plastic wrap, and place in a zip-top freezer bag. They’ll keep their flavor for up to two months.
Reheating
To enjoy later, thaw frozen bagels overnight in the fridge or pop one in the microwave for 10 to 20 seconds. For the best texture, slice and toast them before serving—this brings back their just-baked warmth and cozy aroma.
FAQs
Can I use a different kind of flour for these bagels?
Absolutely! Whole wheat flour works for a nuttier flavor and extra fiber; just know the bagels will be a bit denser. For gluten-free needs, use a good 1:1 all-purpose gluten-free blend, but check the texture as you mix since you may need an extra splash of yogurt.
What type Breakfast
Full-fat or 2% plain Greek yogurt both work wonderfully in Cinnamon Raisin Greek Yogurt Bagels. Non-fat can be used in a pinch, but you might notice slightly less tenderness. Make sure it’s thick yogurt for the best dough consistency.
Can I skip the egg wash?
You can! The egg wash gives the bagels their shiny, golden finish, but if you wish to avoid eggs, brush them lightly with milk or cream instead. The result will be slightly less glossy but still delicious.
How do I know when my bagels are done baking?
The bagels are ready when they’re a deep golden brown on top and sound slightly hollow when tapped. Ovens vary, so check a little early—the aroma of cinnamon and toasty crust is a great hint!
Can I mix in other add-ins?
For sure! Try swapping some or all of the raisins for dried cranberries, chopped dates, or even chocolate chips. Switch up the spices with nutmeg or cardamom for your own signature twist on Cinnamon Raisin Greek Yogurt Bagels.
Final Thoughts
If you’ve ever wanted fresh, homemade bagels without all the fuss, these Cinnamon Raisin Greek Yogurt Bagels are about to become your new favorite kitchen project. They’re simple, satisfying, and sure to make anyone at your table smile. Grab your ingredients, preheat that oven, and treat yourself to bakery-worthy bagels in under an hour!
Print
Cinnamon Raisin Greek Yogurt Bagels Recipe
- Total Time: 35 minutes
- Yield: 4 bagels 1x
- Diet: Vegetarian
Description
Enjoy the delightful combination of cinnamon, raisins, and creamy Greek yogurt in these homemade bagels. Perfect for a satisfying breakfast or snack, these bagels are easy to make and packed with flavor.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour (plus more for dusting)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
Additional Ingredients:
- 1/3 cup raisins
- 1 cup plain Greek yogurt (full-fat or 2%)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and sugar. Stir in the raisins.
- Add Greek yogurt: Mix in the Greek yogurt until a shaggy dough forms.
- Knead the dough: Lightly flour your hands and knead the dough on a floured surface for 2–3 minutes until smooth.
- Shape the bagels: Divide the dough into 4 pieces, roll each into a rope, and shape into a bagel.
- Egg wash and bake: Brush the tops with the beaten egg, then bake for 22–25 minutes until golden brown.
- Cool and serve: Let the bagels cool for 10 minutes before slicing or serving.
Notes
- You can toast these bagels and serve with cream cheese or nut butter.
- For added sweetness, sprinkle the tops with a little cinnamon sugar before baking.
- Store in an airtight container for up to 3 days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 190
- Sugar: 6g
- Sodium: 310mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
