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
