Why You’ll Love This Recipe
- No yeast, no boiling: Quick and straightforward preparation.
- Soft and chewy: Greek yogurt adds moisture and tanginess.
- Classic flavor: Sweet cinnamon and raisins make it a comforting favorite.
- Versatile: Use whole wheat or all-purpose flour, add more sugar for sweetness or swap raisins for other dried fruits.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup all-purpose flour
- 1 cup whole wheat flour (or all-purpose only)
- 4 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 tablespoon sugar
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1¾ cups plain Greek yogurt (full fat preferred)
- ½ cup raisins
- 1 egg (for egg wash)
Directions
Step 1: Preheat Oven
Preheat your oven to 375°F (190°C).
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flours, baking powder, sugar, cinnamon, and salt.
Step 3: Add Wet Ingredients
Add Greek yogurt and vanilla extract to the dry mix. Stir well with a fork. The dough will be crumbly or clumpy. Fold in raisins.
Step 4: Form Dough
Bring dough together into a ball on a lightly floured surface. If too dry, add 1 teaspoon water.
Step 5: Shape Bagels
Knead dough 10–15 times, then divide into 6–8 pieces. Roll each piece into a rope about 1 inch in diameter, then form a circle, pressing ends firmly together.
Step 6: Prepare for Baking
Place shaped bagels on a parchment-lined baking sheet. Whisk the egg and brush egg wash over all surfaces, including the hole and edges.
Step 7: Bake
Bake for 20–24 minutes until lightly golden brown. Avoid overbaking to keep bagels soft and chewy.
Step 8: Cool and Serve
Let cool slightly before serving. Enjoy warm or at room temperature.
Servings and Timing
- Servings: 6 bagels
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Notes
- Store at room temperature wrapped in plastic for 1–2 days, or in the fridge for 3–4 days.
- Freeze cooled bagels individually wrapped for up to 3 months.
- Make the hole slightly larger than you think; bagels will expand while baking.
- Cover the entire bagel with egg wash for a chewy, glossy crust.
- Swap raisins for other dried fruits or omit entirely.
- Adjust sugar for desired sweetness (1–2 tablespoons works well).
Nutrition (per bagel)
- Calories: 262 kcal
- Carbohydrates: 52g
- Protein: 12g
- Fat: 2g (Saturated Fat: 1g)
- Cholesterol: 30mg
- Sodium: 234mg
- Fiber: 4g
- Sugar: 4g
Conclusion
This Easy Cinnamon Raisin Bagel recipe offers a quick, no-yeast way to enjoy homemade bagels that are soft, chewy, and full of comforting cinnamon and raisin flavors. Perfect for breakfast or snack, these bagels are simple to prepare and sure to become a staple in your kitchen.
Easy Cinnamon Raisin Bagel Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 bagels
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Easy Cinnamon Raisin Bagel recipe creates soft, chewy homemade bagels without yeast or boiling, featuring classic cinnamon and raisin flavors and Greek yogurt for moisture and tang.
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour (or all-purpose only)
4 teaspoons baking powder
2 teaspoons cinnamon
1 tablespoon sugar
½ teaspoon sea salt
1 teaspoon vanilla extract
1¾ cups plain Greek yogurt (full fat preferred)
½ cup raisins
1 egg (for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- Whisk flours, baking powder, sugar, cinnamon, and salt in a large bowl.
- Add Greek yogurt and vanilla extract; stir with fork. Dough will be crumbly. Fold in raisins.
- Bring dough into a ball on floured surface; add 1 tsp water if too dry.
- Knead dough 10–15 times. Divide into 6–8 pieces, roll each into 1-inch ropes, form circles, press ends to seal.
- Place bagels on parchment-lined sheet. Brush egg wash all over bagels, including holes and edges.
- Bake 20–24 minutes until lightly golden; avoid overbaking to keep soft and chewy.
- Cool slightly before serving. Enjoy warm or at room temperature.
Notes
Store wrapped at room temperature 1–2 days or fridge 3–4 days.
Freeze individually wrapped bagels up to 3 months.
Make holes slightly larger as bagels expand while baking.
Full egg wash coverage creates chewy, glossy crust.
Swap raisins for other dried fruits or omit.
Adjust sugar between 1–2 tablespoons to taste.
Nutrition
- Serving Size: 1 bagel
- Calories: 262 kcal
- Sugar: 4 g
- Sodium: 234 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 30 mg
