Description

Delight in homemade Cinnamon Raisin Greek Yogurt Bagels that are soft, chewy, and packed with warm cinnamon flavor and sweet raisins. This recipe uses Greek yogurt for a tender texture and natural tang, combined with a simple mix of flour, baking powder, and spices. Perfect for breakfast or a satisfying snack, these bagels are boiled and baked to achieve the classic bagel crust and a golden finish in under an hour.

Ingredients

Scale

Dough Ingredients

2 cups all-purpose flour
1 cup Greek yogurt (full-fat)
2 tsp ground cinnamon
1/2 cup raisins
2 tsp baking powder
1 tbsp honey or sugar
1/2 tsp salt
3/4 cup warm water (about 110°F)

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Instructions

Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 2 teaspoons of ground cinnamon. Stir well to evenly distribute the ingredients.
Add Wet Ingredients: Gradually incorporate 1 cup of full-fat Greek yogurt and 3/4 cup of warm water into the dry mixture, stirring until a soft dough forms. Add 1 tablespoon of honey or sugar to balance the flavors and fold in 1/2 cup of raisins evenly throughout the dough.
Knead the Dough: Transfer the dough to a floured surface and knead for about 5 minutes until it becomes smooth and elastic, ensuring all ingredients are well combined.
Shape Bagels: Divide the dough into 6 equal portions. Roll each portion into a ball and use your finger to poke a hole through the center to form the classic bagel shape.
Boil Bagels: Preheat the oven to 375°F (190°C). Bring a pot of water to a boil, then carefully boil each bagel for 1-2 minutes on each side. This step helps achieve the bagel’s signature chewy texture.
Bake Bagels: Place the boiled bagels on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the bagels turn golden brown and are cooked through.

Notes

Use warm water (around 110°F) to help activate the baking powder more effectively and create a softer dough.
Kneading for about 5 minutes ensures a smooth, elastic dough which is key for chewy bagels.
Boiling the bagels prior to baking gives them their authentic texture and prevents them from being too dense.
Feel free to substitute raisins with other dried fruits or add nuts for variation.
Store bagels in an airtight container and consume within 2-3 days for freshness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American