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
Scale
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.
