Cinnamon Raisin Greek Yogurt Bagels Recipe
If you’re looking for the ultimate breakfast treat that’s both wholesome and delightfully easy to make, look no further than Cinnamon Raisin Greek Yogurt Bagels. With their tender crumb, sweet bursts of raisin, and a cozy swirl of cinnamon in every bite, these bagels capture all the nostalgia of classic bakery flavors—without any complicated steps or hours of waiting around. They’re perfect for busy mornings, brunch with friends, or anytime you crave something a little special that’s surprisingly nutritious. Trust me: once you try making Cinnamon Raisin Greek Yogurt Bagels at home, you may never go back to store-bought!
Ingredients You’ll Need
-
Dough:
- 1 cup self-rising flour
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 1 cup plain Greek yogurt
- 1/3 cup raisins
Egg Wash:
- 1 egg, beaten
How to Make Cinnamon Raisin Greek Yogurt Bagels
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper so your bagels don’t stick, making cleanup a total breeze. Trust me, you’ll thank yourself later!
Step 2: Mix Dry Ingredients
In a medium bowl, combine the self-rising flour, cinnamon, and sugar. Give them a good whisk to distribute the cinnamon evenly—no one wants a bite with all the spice in one spot! This simple blend is where the Cinnamon Raisin Greek Yogurt Bagels get most of their signature flavor and color.
Step 3: Stir in the Greek Yogurt
Add the plain Greek yogurt right into your bowl of dry ingredients. With a sturdy spoon or spatula, start mixing until a sticky dough forms. Don’t worry if it looks a bit shaggy at first—once you knead it, everything will smooth out beautifully.
Step 4: Add the Raisins
Gently fold in the raisins so they’re distributed throughout the dough. Every bagel will have those sweet, chewy pockets that make Cinnamon Raisin Greek Yogurt Bagels extra special. Be sure not to overmix; just enough so the raisins are evenly dispersed.
Step 5: Knead the Dough
Lightly flour a clean surface and turn out the dough. Knead it gently for 1–2 minutes—just until it’s smooth and easy to handle. This step is quick but helps develop that iconic bagel structure.
Step 6: Shape Your Bagels
Divide the dough into 4 equal pieces. Roll each one into a rope (about 6–7 inches long), then form a circle and pinch the ends together to create that classic bagel shape. Arrange the shaped bagels on your prepared baking sheet.
Step 7: Apply the Egg Wash
Brush the tops of each bagel with the beaten egg. This will give your Cinnamon Raisin Greek Yogurt Bagels that golden shine and enhance their bakery-style appearance.
Step 8: Bake to Perfection
Pop your tray in the oven and bake for 22–25 minutes, or until the bagels are beautifully golden on top. For a little extra sheen, broil them for 1–2 minutes at the end—just watch closely so they don’t brown too much!
Step 9: Cool Slightly and Enjoy
Let your bagels cool for a few minutes before serving. This helps them set and makes slicing easier. The smell of fresh cinnamon and sweet raisins will have everyone gathered around the kitchen!
How to Serve Cinnamon Raisin Greek Yogurt Bagels
Garnishes
A warm, sliced bagel is a canvas ready for your favorite toppings. Try a spread of creamy butter, tangy cream cheese, or even a drizzle of honey for an extra layer of indulgence. A sprinkle of cinnamon sugar just before baking is also a fantastic finishing touch.
Side Dishes
Pair your bagel with a fresh fruit salad or a smoothie for a refreshing contrast to all that cozy cinnamon flavor. They’re also fantastic next to scrambled eggs or a simple yogurt parfait for a fulfilling breakfast.
Creative Ways to Present
For brunch gatherings, slice your Cinnamon Raisin Greek Yogurt Bagels into mini rounds and arrange them on a platter with a selection of spreads and jams. They also make whimsical “bagel sandwiches” with apple slices and almond butter tucked inside for an adventurous twist.
Make Ahead and Storage
Storing Leftovers
Once your bagels are fully cooled, store them in an airtight container at room temperature for up to two days. If you prefer, you can refrigerate them for an extra day or two—just bring them to room temperature or toast lightly before serving.
Freezing
Cinnamon Raisin Greek Yogurt Bagels freeze beautifully! Pop them into a zip-top freezer bag and freeze for up to three months. For best results, slice the bagels before freezing so you can conveniently toast them straight from the freezer whenever you want a quick, nourishing snack.
Reheating
Reheat your bagels in the toaster or oven until warmed through and slightly crisp on the outside. This helps revive their chewy texture and brings out all those delightful flavors again. Top as desired and enjoy as if they were freshly baked!
FAQs
Can I use all-purpose flour instead of self-rising flour?
Absolutely! Simply make your own self-rising flour by mixing 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. This way, you’ll get the same great texture in your Cinnamon Raisin Greek Yogurt Bagels.
How can I make these bagels sweeter?
If you prefer your Cinnamon Raisin Greek Yogurt Bagels on the sweeter side, sprinkle a little cinnamon sugar over the tops just before baking. You can also add a touch more granulated sugar to the dough to suit your taste.
What other add-ins work well with this recipe?
Feel free to get creative! Try swapping in dried cranberries, chopped dried apricots, or even mini chocolate chips to put your own spin on Cinnamon Raisin Greek Yogurt Bagels. Just keep the add-in amount about the same as the raisins for best results.
Can I make these bagels gluten-free?
Yes, just use a good-quality gluten-free self-rising flour blend. Make sure it’s formulated for 1:1 swaps, and your Cinnamon Raisin Greek Yogurt Bagels will turn out just as delicious—soft, flavorful, and satisfying.
Why do my bagels turn out dense or tough?
Overworking the dough or adding too much flour can make your bagels dense. Be sure to knead just enough to bring the dough together and avoid adding excess flour during shaping. Light, quick handling is the key for these Cinnamon Raisin Greek Yogurt Bagels.
Final Thoughts
Baking your own Cinnamon Raisin Greek Yogurt Bagels is such a joyful, rewarding experience, and the results are always worth it. I hope you’ll give this recipe a try and discover just how easy, delicious, and fun homemade bagels can be. Happy baking—your kitchen is about to smell incredible!
Print
Cinnamon Raisin Greek Yogurt Bagels Recipe
- Total Time: 35 minutes
- Yield: 4 bagels 1x
- Diet: Vegetarian
Description
Enjoy the delightful combination of cinnamon and raisins in these homemade Greek yogurt bagels. Easy to make and perfect for a wholesome breakfast or snack.
Ingredients
Dough:
- 1 cup self-rising flour
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 1 cup plain Greek yogurt
- 1/3 cup raisins
Egg Wash:
- 1 egg, beaten
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together self-rising flour, cinnamon, and sugar.
- Add Yogurt: Mix in Greek yogurt until a dough forms, then stir in raisins.
- Knead Dough: Lightly flour a surface and knead dough for 1–2 minutes until smooth.
- Shape Bagels: Divide dough into 4 pieces, roll each into a rope, shape into bagels, and place on baking sheet.
- Egg Wash: Brush tops of bagels with beaten egg.
- Bake: Bake for 22–25 minutes until golden brown. Optionally broil for 1–2 minutes for a shinier finish. Cool before serving.
Notes
- If you don’t have self-rising flour, make your own by combining 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
- For extra sweetness, sprinkle bagels with cinnamon sugar before baking.
- These bagels freeze well—just thaw and toast before eating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 200
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 30 mg
