If you’re dreaming of freshly baked treats but want to keep things easy, these Cinnamon Raisin Greek Yogurt Bagels are your new best friend. Imagine all the classic warmth and sweetness of a cinnamon raisin bagel, but without the fuss—no yeast, no hours-long rising, just a handful of simple ingredients and a touch of magic from Greek yogurt. They’re high-protein, tender, possess a wonderful depth of flavor, and bake up golden in just about half an hour. Whether you’re an enthusiastic baker or a complete beginner, this recipe is a delicious adventure you’ll want to revisit again and again.
Ingredients You’ll Need
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Dough:
- 1 cup plain Greek yogurt
- 1 cup self-rising flour (plus more for dusting)
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1/3 cup raisins
Egg Wash:
- 1 egg (beaten)
How to Make Cinnamon Raisin Greek Yogurt Bagels
Step 1: Prep Your Equipment
Start by preheating your oven to 375°F (190°C) and line a baking sheet with parchment paper. This ensures the bagels won’t stick and makes cleanup a breeze later.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the self-rising flour, sugar, and cinnamon. This step helps distribute the flavor evenly and breaks up any flour lumps so your dough blends smoothly.
Step 3: Add the Greek Yogurt
Scoop in the Greek yogurt and stir everything with a sturdy spatula or wooden spoon. The dough will be shaggy and sticky at first—don’t worry, that’s exactly what you want.
Step 4: Fold in the Raisins
Toss the raisins in and use your hands to gently knead them into the dough. Make sure they’re fairly evenly distributed for sweet bites in every slice.
Step 5: Knead and Shape
Lightly dust your work surface with flour, then turn out the dough and knead it for 2–3 minutes, just until it becomes smooth and less sticky. Divide the dough into four equal pieces, roll each into a rope, and connect the ends to make classic bagel shapes.
Step 6: Egg Wash and Bake
Transfer the bagels to the prepared baking sheet and brush each one with the beaten egg. This helps them bake up with a beautiful gloss and appetizing color. Pop them in the oven for 20–25 minutes, or until golden brown and fragrant.
Step 7: Cool and Enjoy
Let your Cinnamon Raisin Greek Yogurt Bagels cool for a few minutes before digging in—this helps the crumb set and makes for perfect slicing. Serve them warm or at room temperature.
How to Serve Cinnamon Raisin Greek Yogurt Bagels
Garnishes
A pat of butter or swipe of whipped cream cheese goes beautifully atop a warm bagel. For a little extra something, try a sprinkling of cinnamon sugar or a drizzle of honey—the flavors all play together so well.
Side Dishes
Pair these bagels with fresh fruit, a bowl of creamy yogurt, or your favorite smoothie for a balanced breakfast. They’re also wonderful alongside a hot, comforting mug of coffee or spiced chai.
Creative Ways to Present
Turn your Cinnamon Raisin Greek Yogurt Bagels into a stunning brunch centerpiece by slicing them, toasting lightly, and arranging with a variety of spreads—think berry preserves, nut butters, or a homemade maple-cinnamon cream cheese. They even make delightful mini bagel sandwiches with ripe banana slices or apple and a swipe of almond butter!
Make Ahead and Storage
Storing Leftovers
If you have any leftover bagels (though that’s a big “if”), keep them in an airtight container at room temperature for up to 2 days. This helps preserve their softness and keeps them from drying out.
Freezing
For longer storage, let the bagels cool completely and place them in a zip-top freezer bag with as much air pressed out as possible. They’ll keep well in the freezer for up to a month—great for meal prepping!
Reheating
When you’re ready for bagel bliss, simply thaw your bagels at room temperature or give them a quick zap in the microwave. For the most irresistible texture, split and toast them in an oven or toaster for a few minutes until warmed through and golden.
FAQs
Can I use nonfat Greek yogurt for these bagels?
Absolutely! Nonfat Greek yogurt works just fine—the bagels may be slightly less rich, but still tender and delicious. If you prefer a little more creaminess, opt for 2% or whole milk Greek yogurt.
What if I don’t have self-rising flour?
No problem at all. Just mix 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. You’ll achieve the same fluffy, lofty bagels!
Can I add other mix-ins?
Definitely! Feel free to toss in a handful of chopped walnuts, pecans, or even a sprinkle of orange zest for a creative twist on these Cinnamon Raisin Greek Yogurt Bagels. Just don’t overload the dough, or it can get heavy.
Do these bagels taste like regular yeasted bagels?
While they have a slightly different crumb and chew, the flavor and aroma of Cinnamon Raisin Greek Yogurt Bagels are wonderfully reminiscent of classic bakery bagels—just lighter, quicker, and packed with protein.
Can I double the recipe if I want more bagels?
Absolutely—you can double or even triple the ingredients to match your crowd. Just make sure not to overcrowd your baking sheet so each bagel gets nice and golden.
Final Thoughts
There’s something deeply satisfying about creating homemade bagels, especially when the results are as warm, inviting, and wholesome as these Cinnamon Raisin Greek Yogurt Bagels. Give them a try and let their irresistible bakery-fresh aroma fill your kitchen—you might just find yourself coming back to this recipe every single week!
Print
Cinnamon Raisin Greek Yogurt Bagels Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 bagels
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy these homemade Cinnamon Raisin Greek Yogurt Bagels for a delicious and nutritious breakfast option. These easy-to-make bagels are packed with flavor and protein, making them a satisfying start to your day.
Ingredients
Dough:
- 1 cup plain Greek yogurt
- 1 cup self-rising flour (plus more for dusting)
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1/3 cup raisins
Egg Wash:
- 1 egg (beaten)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a mixing bowl, combine the self-rising flour, sugar, and cinnamon.
- Add yogurt: Add the Greek yogurt and mix until a sticky dough forms.
- Incorporate raisins: Fold in the raisins and knead the dough on a lightly floured surface for 2–3 minutes until smooth.
- Shape the bagels: Divide the dough into 4 equal portions and shape each into a bagel by rolling into a rope and connecting the ends.
- Prepare for baking: Place the bagels on the prepared baking sheet and brush with beaten egg.
- Bake: Bake for 20–25 minutes or until golden brown.
- Cool and serve: Let cool slightly before serving.
Notes
- To make your own self-rising flour, mix 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
- These bagels are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
Nutrition
- Serving Size: 1 bagel
- Calories: 210
- Sugar: 8g
- Sodium: 280mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 40mg
