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Why You’ll Love This Recipe

These homemade cinnamon raisin bagels made with yogurt have quickly become a favorite in my kitchen. They’re soft, fluffy, and full of sweet cinnamon flavor with chewy raisins in every bite. The best part? They’re made with an easy two-ingredient dough—Greek yogurt and all-purpose flour—which makes them so simple to whip up. No need for boiling, and they still have that iconic bagel texture and glaze (thanks to the egg wash). Perfect for breakfast, brunch, or meal prep, these bagels feel like a bakery treat made right at home.

I’ve had so much fun experimenting with this two-ingredient dough and have tried all kinds of bagel variations. Everything bagels and blueberry bagels have been big hits in my house, and I’m already dreaming up new ideas—maybe jalapeño cheddar next?! It’s been such a joy getting creative in the kitchen and seeing how versatile this simple dough can be. Whether you’re a bagel purist or love trying new flavors, this recipe is a great starting point for making your own homemade bagel creations!

Ingredients And Substitutions for homemade bagels

These are the main ingredients and substitutions for Cinnamon Raisin Bagel. Scroll down to the recipe card for a full list of ingredients and instructions.

Flour: All purpose flour works best, but you can even use whole-wheat flour or a 1:1 gluten free flour blend.

Baking Powder: Essential for helping the bagels rise as they bake.

Salt: Balances and enhances the overall flavors.

Greek Yogurt: Contributes to the rise and gives the bagels their soft, fluffy texture. Non-dairy yogurt can be used as a substitute for a vegan option.

Sweetener: Choose from coconut sugar, cane sugar, brown sugar, or monk fruit sweetener to add a hint of sweetness.

Ground Cinnamon: Provides that warm, spicy cinnamon flavor.

Dried Raisins: Add a chewy texture and a subtle caramel-like sweetness.

Egg Wash: Creates a golden-brown finish on top. For a vegan alternative, use a light coating of oil instead.

How To Make

Mix the Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, salt, ground cinnamon, and your preferred sweetener. Whisk until evenly mixed.

Add the Wet Ingredients: Add Greek yogurt to the dry ingredients and mix with a spatula until a dough forms. Use your hands to knead the dough in the bowl for a minute or two until it’s smooth and pliable.

Incorporate the Raisins: Fold in the raisins, kneading gently to evenly distribute them throughout the dough.

Shape the Bagels: Lightly flour your hands and divide the dough into four equal portions. Roll each portion into a log, then connect the two ends to form your bagel.

Add the Egg Wash and Bake: Place the bagels on the prepared baking sheet. Brush each one with egg wash (or a light coating of oil for a vegan option) to create a golden brown finish during baking. Bake, let cool slightly and enjoy!

Tips And Tricks

Make the Hole Larger: When shaping the bagels, create a center hole larger than you think is necessary. The bagels rise and spread during baking, so a bigger hole ensures they keep their classic shape.

Keep Flour Nearby: The dough can be sticky, so have extra flour on hand. Sprinkle a little on your hands and the surface as needed to make shaping the bagels easier.

Distribute Raisins Evenly: Add the raisins after mixing the dough and knead gently to spread them evenly. This way, every bite has a hint of sweet, chewy goodness.

Brush or Coat Before Baking: For a glossy, golden finish, use an egg wash. If making vegan bagels, a light coat of oil works just as well.

How To Serve And Store Greek Yogurt Bagels

Enjoy these Cinnamon Raisin Bagels warm and toasted with your favorite toppings, like cream cheese, peanut butter, or butter—they’re perfect for any time of day!

Store the bagels in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge or freeze them to enjoy later.

Other Recipes You May Like

• Blueberry Flax Bagels
• 4 Ingredient Everything Bagels
• Air Fryer Pumpkin Bagels
• Gluten Free and Vegan Bagels
• Cinnamon Sugar Pretzel Bites

If you make these cinnamon raisin bagels (made with yogurt), I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram or Pinterest!

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cinnamon raisin bagels (made with yogurt)

5 from 4 ratings

Hannah Kling

These homemade cinnamon raisin bagels are fluffy, soft, and have that classic bagel glaze—no boiling required! Made with Greek yogurt, they’re easy to make and perfect for a cozy breakfast or meal prep

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 bagels

Ingredients  

1x2x3x

• 1 + 1/2 cups all-purpose
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup plain greek yogurt
• 2 Tbsp coconut sugar
• 1 Tbsp cinnamon
• 1 cup dried raisins
• 1 egg for egg wash (whisked egg)

Instructions

• Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
• In a small mixing bowl, combine the flour, baking powder, salt, ground cinnamon, and coconut sugar. Whisk until evenly combined.
• Place Greek yogurt in a large mixing bowl and add flour mixture on top. Mix with a rubber spatula until a dough forms. Use your hands to knead the dough in the bowl for a minute or two until it’s smooth and pliable. (dough will be sticky, that’s ok- just flour your hands to make the dough workable)
• Fold in the raisins, kneading gently to evenly distribute them throughout the dough.
• Roll the dough into a large ball and cut into four equal portions. Roll each portion into a log, about 8 inches long, then connect the two ends to form a bagel shape.
• Place the bagels on the prepared baking sheet. Brush each one with egg wash (or a light coating of oil) to create a golden brown finish during baking.
• Bake the bagels in the preheated oven for 25–28 minutes, or until golden brown and firm to the touch.
• Let the bagels cool slightly on the baking sheet before serving. Enjoy warm or toasted with cream cheese!

Notes

• Make the Hole Larger: Shape the bagels with a bigger center hole to account for rising and spreading during baking.
• Keep Flour Nearby: Sprinkle flour on your hands and surface as needed to handle the sticky dough.
• Evenly Distribute Raisins: Gently knead raisins into the dough for a balanced, chewy sweetness in every bite.
• Brush Before Baking: Use an egg wash or oil for a glossy, golden finish.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!