These Cinnamon Raisin Yogurt Bagels are a tasty treat! Packed with sweet raisins and warm cinnamon, they are perfect for breakfast or a snack.
Making bagels might sound tricky, but this recipe uses yogurt for an easy twist! I love to enjoy them toasted with a little cream cheese on top. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bagels. If you want a healthier option, consider whole wheat flour. Just note, the texture might be a little denser. I love mixing half whole wheat and half all-purpose for added nutrition.
Greek Yogurt: I recommend using full-fat Greek yogurt for its creaminess. If you’re looking for a lighter version, low-fat works as well. Dairy-free? Try using a non-dairy yogurt, but make sure it’s thick enough to hold the dough together.
Raisins: Raisins add sweetness, but feel free to experiment! Dried cranberries, chopped dates, or even chocolate chips can be delicious substitutes if you’re in the mood for a different flavor.
Honey or Maple Syrup: This ingredient adds a hint of sweetness. If you’re watching sugar intake, you can skip it entirely. Alternatively, use a sugar-free syrup for a similar flavor without added calories.
How Do You Knead Dough for Bagels?
Kneading dough is essential for gluten development, which gives bagels their chewy texture. It’s a straightforward technique but important to get right!
- First, lightly flour your surface to prevent sticking.
- Place the dough on your floured surface and press it down with your palms.
- Fold the dough over on itself and push down again. Rotate it a quarter turn and repeat.
- Continue this process for about 5 minutes until the dough is smooth and elastic. If it’s too sticky, sprinkle a little more flour, but be careful not to overdo it; you want the dough slightly tacky.
Trust me, taking the time to knead properly makes a big difference in the final result!
How to Make Cinnamon Raisin Yogurt Bagels
Ingredients You’ll Need:
For the Bagels:
- 2 cups all-purpose flour (plus extra for dusting)
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt (full fat preferred)
- 1/2 cup raisins (plus extra for topping)
- 1 tablespoon honey or maple syrup (optional for slight sweetness)
- 1 egg white (for egg wash, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and another 20-25 minutes to bake, totaling around 40-45 minutes from start to finish. You’ll enjoy warm, delicious bagels in no time!
Step-by-Step Instructions:
1. Preheat Your Oven and Prepare the Baking Sheet:
First, set your oven to 375°F (190°C). While it’s heating up, line a baking sheet with parchment paper to prevent the bagels from sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, and salt. Make sure everything is well combined to ensure even flavoring.
3. Combine the Wet Ingredients:
In a separate bowl, take your Greek yogurt and honey (if you’re using it) and mix until it’s smooth. This will be the base for your dough!
4. Form the Dough:
Add the yogurt mixture to the dry ingredients. Stir everything together until a rough dough starts to form. Then, gently fold in the raisins, making sure they’re evenly distributed throughout.
5. Knead the Dough:
Lightly flour your working surface and place the dough on it. Knead the dough for about 5 minutes until it feels smooth and elastic. If you find it sticky, you can add a little more flour, but try to keep it slightly tacky for the best result.
6. Shape Your Bagels:
Divide the dough into 4 to 6 equal pieces. Roll each piece into a ball, then poke your thumb through the center to create a hole, shaping each one into a bagel. Don’t worry if they aren’t perfect; they’ll look great once baked!
7. Add Raisin Topping:
For a little extra sweetness, press a few more raisins gently onto the tops of each bagel.
8. Bake Your Bagels:
If you like, you can brush the tops with egg white for a nice shiny finish. Place the bagels on the parchment-lined baking sheet and bake them for about 20 to 25 minutes, until they are golden brown and smell amazing!
9. Cool and Serve:
Once out of the oven, let the bagels cool on a wire rack for a bit. This way, they’ll stay nice and soft. Enjoy your delightful Cinnamon Raisin Yogurt Bagels for breakfast or as a tasty snack anytime!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour. Just keep in mind that the bagels will be denser. A great compromise is to use half whole wheat and half all-purpose flour for a healthier yet still light texture.
How Do I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag, where they’ll last for up to 3 months. Just thaw and toast before serving!
Can I Add Other Mix-Ins to the Dough?
Absolutely! Feel free to get creative by adding nuts, seeds, or even chocolate chips for a different flavor profile. Just make sure not to overload the dough, as it may affect the texture of the bagels.
What Can I Use Instead of Greek Yogurt?
If you don’t have Greek yogurt on hand, you can use regular yogurt or even a non-dairy yogurt alternative. Just ensure it’s thick enough to maintain the dough consistency, as too much liquid may require additional flour.
