If you have been searching for a delightful twist on traditional bagels, this Cinnamon Raisin Greek Yogurt Bagels Recipe is an absolute must-try. Combining the slightly tangy richness of Greek yogurt with the warm, comforting aroma of cinnamon and sweet bursts of juicy raisins, these bagels offer a unique flavor that feels both nostalgic and fresh. They are tender yet chewy, with a beautiful golden crust, making them perfect for breakfast, brunch, or any time you crave a cozy treat. Whether you enjoy them plain or with your favorite spread, these homemade bagels are a fantastic way to bring some joy and wholesome ingredients into your kitchen.
Ingredients You’ll Need
Everything in this Cinnamon Raisin Greek Yogurt Bagels Recipe is straightforward but matters greatly to your final result. Each ingredient plays a role to create the perfect balance of texture, flavor, and color—from the soft, elastic dough to those sweet pockets of raisin goodness and the subtle warmth of cinnamon.
- 2 cups all-purpose flour: This is your dough’s foundation, offering just the right amount of gluten for chewiness without toughness.
- 1 cup Greek yogurt (full-fat): Adds creaminess and tang while tenderizing the bagels for a delightfully soft bite.
- 2 tsp ground cinnamon: The star spice that brings warmth and a lovely golden hue to each bagel.
- 1/2 cup raisins: Natural sweetness that plumps up during baking, giving bursts of flavor throughout.
- 2 tsp baking powder: Helps the dough rise gently, keeping the bagels light and airy.
- 1 tbsp honey or sugar: Balances flavor with a touch of sweetness, enhancing the cinnamon and raisin notes.
- 1/2 tsp salt: Essential for bringing out the flavors and balancing the sweetness.
- 3/4 cup warm water (about 110°F): Just warm enough to activate baking powder and ease the mixing into a soft dough.
How to Make Cinnamon Raisin Greek Yogurt Bagels Recipe
Step 1: Mix Dry Ingredients
Start by combining the all-purpose flour, baking powder, salt, and ground cinnamon in a large mixing bowl. This creates a deliciously spiced base that will infuse every bite with warmth. Sifting these ingredients together helps to distribute the baking powder evenly and ensures the texture remains light throughout.
Step 2: Incorporate Yogurt and Water
Next, gradually mix in the full-fat Greek yogurt along with the warm water. The yogurt adds moisture and a mild tang, making the bagels incredibly tender while the water helps form a pliable dough. Stir gently until everything just comes together into a soft yet manageable dough.
Step 3: Knead the Dough
Transfer the dough onto a floured surface and knead it for about 5 minutes until it’s smooth and slightly elastic. This might feel a bit sticky at first, but patience here results in the perfect chewy texture that bagels are known for. As you knead, the raisins can be gently folded in for even distribution throughout the dough.
Step 4: Shape the Bagels
Divide your dough into six equal portions and roll each into a ball. Then, poke a finger or a utensil through the center to form the classic bagel hole. Make sure the hole is large enough since it will shrink slightly during cooking and baking. Shaping them well now will give you those beautiful, iconic bagel rings.
Step 5: Boil the Bagels
Preheat your oven to 375°F (190°C). Meanwhile, bring a pot of water to a gentle boil. Drop the bagels, a few at a time, into the boiling water and cook them for 1-2 minutes on each side. This boiling step is crucial as it develops the chewy crust and helps the bagels rise just enough before baking.
Step 6: Bake to Perfection
Place the boiled bagels carefully onto a parchment-lined baking sheet. Pop them into the preheated oven and bake for 20-25 minutes until they turn a gorgeous golden brown. The aroma filling your kitchen at this stage is nothing short of heavenly, and the resulting bagels have an irresistible crust with a soft, fragrant interior.
How to Serve Cinnamon Raisin Greek Yogurt Bagels Recipe
Garnishes
These bagels shine beautifully with simple garnishes like a spread of creamy butter or honey for added sweetness. A smear of cream cheese, perhaps richly flavored with a hint of vanilla or cinnamon, elevates the experience even more, complementing the studded raisins perfectly.
Side Dishes
Pairing your bagels with fresh fruit, like crisp apple slices or juicy orange segments, can add a refreshing balance. A small bowl of yogurt or a drizzle of maple syrup alongside makes for an indulgent breakfast or snack that’s both satisfying and nourishing.
Creative Ways to Present
Why not add a twist by slicing these warm bagels in half and layering them with nut butter and sliced bananas for a delightful open-faced sandwich? Alternatively, toast them lightly and offer a variety of jams, nut butters, and toppings on the side so everyone can customize their own perfect bite.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Cinnamon Raisin Greek Yogurt Bagels Recipe treats, store them in an airtight container or resealable bag at room temperature for up to two days. Keeping them sealed maintains their softness while preserving that fresh-baked flavor we all love.
Freezing
This recipe also freezes wonderfully. Simply wrap each bagel tightly in plastic wrap, then place them in a freezer-safe zip-top bag. They can stay fresh in the freezer for up to three months, letting you enjoy your favorites anytime cravings strike without the need to bake fresh every time.
Reheating
To bring your bagels back to their original glory, thaw them at room temperature and then warm them in a toaster, oven, or microwave. Toasting revives the crisp crust while keeping the interior soft and fluffy, making each bite taste like they’ve just come out of the oven.
FAQs
Can I use non-fat Greek yogurt instead of full-fat?
Yes, you can substitute non-fat Greek yogurt, but keep in mind the bagels might be slightly less tender and rich. Full-fat yogurt contributes to a softer crumb and more flavor, so it’s the ideal choice if you want the best texture.
Why do the bagels need to be boiled before baking?
Boiling bagels before baking gives them their signature chewy crust and chewy interior. It quickly cooks the outside, creating a barrier that locks in moisture while allowing the bagels to rise perfectly during baking.
Can I swap raisins for other dried fruits?
Absolutely! Dried cranberries, chopped dried apricots, or even dried cherries can make delicious alternatives, each adding their unique flavor and sweetness to your Cinnamon Raisin Greek Yogurt Bagels Recipe.
Is it okay to add nuts or seeds to the dough?
Definitely! Adding chopped walnuts, pecans, or sunflower seeds can add a pleasant crunch and extra nutrition. Just be sure to adjust quantities slightly to maintain the dough’s consistency.
How long do these bagels stay fresh once baked?
Freshly baked bagels are best enjoyed within two days when stored at room temperature in an airtight container. After that, they’ll start to dry out, but freezing is a great option to keep them fresh longer.
Final Thoughts
I truly believe this Cinnamon Raisin Greek Yogurt Bagels Recipe will become one of your favorite homemade treats. It’s simple, wholesome, and packed with comforting flavors that feel like a warm hug in every bite. Give it a try—you might just find yourself baking these bagels again and again for breakfast, brunch, and beyond!
Print
Cinnamon Raisin Greek Yogurt Bagels Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 bagels
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these homemade Cinnamon Raisin Greek Yogurt Bagels, a wholesome twist on the classic bagel recipe. Made with simple ingredients like Greek yogurt, flour, cinnamon, and plump raisins, these bagels boast a tender crumb and a subtly sweet cinnamon flavor. Perfect for breakfast or a snack, they’re boiled briefly to achieve the traditional chewy texture and then baked to a golden perfection.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
Wet Ingredients
- 1 cup full-fat Greek yogurt
- 3/4 cup warm water (about 110°F)
- 1 tbsp honey or sugar
Add-ins
- 1/2 cup raisins
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and ground cinnamon thoroughly to ensure even distribution of flavors.
- Combine Wet and Dry: Gradually incorporate the Greek yogurt, warm water, and honey (or sugar) into the flour mixture. Stir gently until a soft and cohesive dough begins to form.
- Knead the Dough: Transfer the dough onto a floured surface and knead it for about 5 minutes until it becomes smooth and elastic, ensuring proper gluten development for texture.
- Shape the Bagels: Divide the dough into six equal portions. Shape each piece into a ball and poke a hole through the center with your finger to form the classic bagel shape. Gently stretch the hole to widen it slightly.
- Boil the Bagels: Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil, then reduce to a gentle simmer. Carefully drop the bagels into the water and boil for 1 to 2 minutes on each side. This step helps develop the bagels’ characteristic chewy crust.
- Bake the Bagels: Using a slotted spoon, remove the boiled bagels and place them on a parchment paper-lined baking sheet. Bake in the preheated oven for 20 to 25 minutes until the bagels turn golden brown and are cooked through.
- Cool and Serve: Allow the bagels to cool on a wire rack for a few minutes before slicing and serving. Enjoy them fresh or toasted with your favorite spread.
Notes
- Make sure the water used for mixing and boiling is warm but not too hot to avoid killing the yeast-like activity from baking powder and yogurt.
- Boiling the bagels briefly is essential for the chewy texture typical of bagels; don’t skip this step.
- You can substitute raisins with other dried fruits like cranberries or currants if preferred.
- For a sweeter taste, brush the bagels with honey immediately after baking while still warm.
- Store leftover bagels in an airtight container; they can be frozen for up to one month.
