Kickstart Your Morning with Homemade Cinnamon Raisin Greek Yogurt Bagels!
Imagine biting into a warm, chewy bagel, perfectly golden-brown on the outside, with a soft, tender interior studded with plump, sweet raisins and fragrant with cinnamon. That’s exactly what you’ll get with these incredible Cinnamon Raisin Greek Yogurt Bagels! Forget those dry, flavorless store-bought versions; these homemade beauties are a game-changer, offering an unparalleled taste and texture that will make your mornings truly special. They’re surprisingly easy to make, and the reward of that first bite is absolutely priceless.
Why I Switched to Homemade Bagels
For years, I was a loyal customer of my local bagel shop. But then I discovered the magic of baking at home, and specifically, the revelation of Greek yogurt bagels. The convenience, the control over ingredients, and most importantly, the superior flavor and texture of a freshly baked bagel straight from my own oven convinced me. No more stale bagels or questionable ingredients – just pure, wholesome deliciousness. This recipe for Cinnamon Raisin Greek Yogurt Bagels has become a staple in my kitchen, and I’m thrilled to share it with you!
Why This Recipe Delivers Perfect Bagels Every Time
- Achieving That Chewy Interior: The secret lies in the Greek yogurt, which adds moisture and protein, contributing to that signature chewy texture without the need for a traditional long proofing time.
- Crispy, Golden-Brown Exterior, No Boiling Required: Our unique baking method, including an egg wash, creates a beautiful, shiny, and slightly crisp crust that rivals boiled bagels, all without the extra step of boiling.
- Balanced Sweetness and Spice: We’ve carefully calibrated the amount of sugar and cinnamon to ensure a delightful, comforting flavor that isn’t overly sweet, letting the natural goodness of the raisins shine through.
- Quick and Accessible Ingredients: You likely have most of these ingredients in your pantry already, making these Cinnamon Raisin Greek Yogurt Bagels a spontaneous baking project you can whip up anytime.
Essential Ingredients & Smart Substitutions for Your Bagels
Here is what you need and why:
The Power of Greek Yogurt (Why Full-Fat Matters): This is the star ingredient! Full-fat plain Greek yogurt is crucial here. Its thickness and higher fat content contribute significantly to the dough’s moisture, tenderness, and that desirable chewy texture. While you can use lower-fat versions, the bagels might be a bit drier and less rich. Avoid flavored or sweetened yogurts.
Flour Choices Explained (AP vs. Bread Flour): All-purpose flour works beautifully for these bagels, providing a good balance of chew and tenderness. If you want an even chewier bagel, you can substitute up to half of the all-purpose flour with bread flour, which has a higher protein content. I typically stick with unbleached all-purpose for consistency.
Sweeteners: Granulated Sugar vs. Alternatives: Granulated sugar provides just enough sweetness to complement the cinnamon and raisins. You could experiment with brown sugar for a deeper, molasses-like note, but be aware it might slightly alter the dough’s consistency. Maple syrup or honey could also work, but you’d need to adjust the liquid content slightly.
Cinnamon’s Role (More Than Just Flavor): Ground cinnamon is essential for that classic cinnamon raisin bagel taste. Don’t skimp! It adds warmth and a comforting aroma. You can adjust the amount to your preference, but I find the specified amount to be perfect.
Raisins: Prep for Perfection: Plump, juicy raisins are key. If your raisins seem a bit dry, you can soak them in warm water for 10-15 minutes, then drain thoroughly and pat dry before adding them to the dough. This prevents them from absorbing moisture from the dough during baking.
Baking Powder: The Leavening Agent: Unlike traditional bagels that rely on yeast, these Greek yogurt bagels use baking powder for their rise. It reacts with the acidity in the yogurt to create a light, airy crumb. Ensure your baking powder is fresh for optimal results.
Egg Wash: For Shine and Seeding (Optional Additions): An egg wash (one egg whisked with a tablespoon of water or milk) is vital for achieving that beautiful golden-brown, shiny crust. It also helps any toppings, like extra cinnamon sugar or oats, adhere to the bagels. Don’t skip it for the best appearance!
How To Bake Your Own Cinnamon Raisin Greek Yogurt Bagels: A Visual Guide
Follow these step-by-step photos:
1. Prepping Your Workspace and Oven
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze. Gather all your ingredients and have them measured out – this makes the process much smoother!
2. Mixing the Dough: Key to Consistency
In a large bowl, combine the self-rising flour (or all-purpose flour with baking powder and salt), granulated sugar, and ground cinnamon. Whisk them together thoroughly to ensure even distribution. Then, add the full-fat Greek yogurt and the plump raisins. Use a sturdy spoon or your hands to mix until a shaggy dough forms. It will look a bit dry and crumbly at first, but keep going!
3. Kneading for Texture (The 5-Minute Rule)
Turn the shaggy dough out onto a lightly floured surface. Knead for about 5 minutes. The dough will transform from sticky to smooth and elastic. If it’s too sticky, add a tiny bit more flour, a teaspoon at a time. If it’s too dry, add a tiny bit more yogurt. The goal is a cohesive, slightly tacky dough that springs back when gently poked.
4. Shaping Your Bagels (The Donut Hole Method)
Divide the dough into 8 equal pieces. Roll each piece into a smooth ball. To shape the bagels, poke a hole in the center of each ball with your thumb. Gently stretch the dough around the hole to create a bagel shape, aiming for a hole about 1-inch in diameter. Ensure the hole is large enough, as it will shrink during baking.
5. Egg Washing and Topping
In a small bowl, whisk together one egg with a tablespoon of water or milk to create your egg wash. Brush the tops and sides of each shaped bagel generously with the egg wash. This is what gives them that beautiful golden sheen. If desired, sprinkle with a little extra cinnamon sugar or rolled oats for added texture and flavor.
6. Baking for Golden Perfection
Carefully transfer the prepared bagels to your lined baking sheet, ensuring they have a little space between them. Bake for 20-25 minutes, or until they are deeply golden brown and sound hollow when tapped on the bottom. The exact baking time can vary depending on your oven, so keep an eye on them! Once baked, transfer them to a wire rack to cool slightly before serving. For more baking tips, check out King Arthur Baking!
Expert Tips for Perfect Greek Yogurt Bagels
- Don’t Overwork the Dough: While kneading is important, over-kneading can make the bagels tough. Stick to the 5-minute rule for a tender crumb.
- Achieving Uniform Bagel Shapes: For consistent baking and appearance, try to make your bagel pieces and holes as uniform as possible. A kitchen scale can help with dividing the dough evenly.
- Adjusting Baking Time for Your Oven: Ovens vary! Keep an eye on your bagels, especially towards the end of the baking time. If they’re browning too quickly, you can loosely tent them with foil.
- Getting the Best Crust Without Boiling: The egg wash is your best friend here. Apply it generously! For an even crispier crust, you can increase the oven temperature to 400°F (200°C) for the last 5 minutes of baking, but watch them closely.
What to Serve With Your Freshly Baked Bagels
These Cinnamon Raisin Greek Yogurt Bagels are delicious on their own, but here are some ideas to elevate your breakfast or snack:
Classic Cream Cheese Pairings
- Plain Cream Cheese: A timeless choice that lets the bagel’s flavor shine.
- Honey Walnut Cream Cheese: Adds a delightful crunch and extra sweetness.
- Cinnamon Sugar Cream Cheese: Double down on the cinnamon goodness!
Sweet Spreads
- Butter or Ghee: Simple, rich, and melts beautifully into the warm bagel.
- Apple Butter or Pear Butter: A fruity, spiced complement.
- Nutella or Chocolate Hazelnut Spread: For an indulgent treat.
Savory Toppings
- While these are sweet bagels, a thin smear of plain cream cheese with a sprinkle of flaky sea salt can create an interesting sweet and savory contrast.
Storing and Reheating Your Bagels for Lasting Freshness
Room Temperature Storage
Once completely cooled, store your Cinnamon Raisin Greek Yogurt Bagels in an airtight container or a resealable plastic bag at room temperature for up to 2-3 days. They are best enjoyed fresh, but will still be delicious.
Freezing for Longer Shelf Life
For longer storage, these bagels freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet and freeze for about an hour until firm. Then, transfer them to a freezer-safe bag or container, removing as much air as possible. They will keep well for up to 2-3 months.
Reheating for Best Texture
To reheat, you can toast them directly from frozen or thawed. A toaster oven works wonderfully for a quick crisp-up. If reheating from frozen, you might need an extra minute or two. For a softer texture, you can microwave them briefly (15-30 seconds) before toasting.
Cinnamon Raisin Greek Yogurt Bagels FAQ
Can I use fat-free Greek yogurt?
Do I need to boil these bagels?
How can I make them more savory?
Can I add other dried fruits or nuts?
Cinnamon Raisin Greek Yogurt Bagels
- Total Time: 40 minutes
- Yield: 8 bagels
Description
Discover how to make delicious Cinnamon Raisin Greek Yogurt Bagels with our easy step-by-step guide. These homemade bagels offer the best flavor and texture for a delightful breakfast or snack!
Ingredients
- 2 cups (240g) all-purpose flour (or self-rising flour, see notes)
- 2 teaspoons baking powder (omit if using self-rising flour)
- 1/2 teaspoon salt (omit if using self-rising flour)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon, plus more for topping (optional)
- 1 cup (240g) full-fat plain Greek yogurt
- 1/2 cup (75g) raisins, plumped if dry
- 1 large egg, whisked with 1 tablespoon water or milk (for egg wash)
Instructions
- Step 1: Prepare Your Oven and Baking Sheet. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Step 2: Combine Dry Ingredients. In a large bowl, whisk together the flour, baking powder (if using), salt (if using), granulated sugar, and ground cinnamon until well combined.
- Step 3: Add Wet Ingredients and Raisins. Add the Greek yogurt and raisins to the dry ingredients. Mix with a sturdy spoon or your hands until a shaggy dough forms.
- Step 4: Knead the Dough. Turn the dough out onto a lightly floured surface. Knead for about 5 minutes until the dough is smooth, elastic, and slightly tacky. Add a tiny bit more flour if too sticky, or a tiny bit more yogurt if too dry.
- Step 5: Shape the Bagels. Divide the dough into 8 equal pieces. Roll each piece into a ball. Poke a hole in the center of each ball with your thumb and gently stretch to form a bagel shape with a 1-inch hole.
- Step 6: Egg Wash and Top. Place the shaped bagels on the prepared baking sheet. Brush the tops and sides of each bagel generously with the egg wash. If desired, sprinkle with extra cinnamon sugar or rolled oats.
- Step 7: Bake to Golden Perfection. Bake for 20-25 minutes, or until the bagels are deeply golden brown and sound hollow when tapped on the bottom.
- Step 8: Cool and Serve. Transfer the baked bagels to a wire rack to cool slightly before slicing and serving with your favorite toppings.
- Prep Time: 15 mins
- Cook Time: 25 mins