These Cinnamon Raisin Yogurt Bagels are a tasty twist on a classic treat! With their sweet cinnamon flavor and chewy texture, they make a perfect breakfast or snack.
Making them is super easy! Just mix yogurt into the dough for a fluffy bite. Trust me, you might find yourself sneaking an extra bagel or two! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bagels. If you’re looking for a gluten-free option, a 1:1 gluten-free flour blend works well. I’ve tried both and they turned out great!
Greek Yogurt: It gives the bagels their moist texture and tangy flavor. You can substitute it with regular yogurt if you’re in a pinch, but Greek yogurt really is best for this recipe.
Raisins: They add sweetness and chewiness. If you want to switch it up, try dried cranberries, chopped dates, or even chocolate chips for a different flavor.
Ground Cinnamon: A key flavor here, making your bagels aromatic. You can skip it if you’re not a cinnamon fan, but maybe add a splash of vanilla extract for extra flavor!
Egg White (for wash): This adds a shiny finish to your bagels. If you want to keep it vegan, a bit of plant-based milk brushed on top works too!
How Do You Properly Knead Bagel Dough?
Kneading bagel dough is crucial for developing texture. You want a sturdy bagel that can hold up while baking. Here’s how:
- Turn your dough out onto a floured surface.
- Lightly sprinkle more flour if it’s sticky.
- Fold the dough over itself and press down with the heel of your hand.
- Rotate it 90 degrees, fold again, and repeat this process for about 1-2 minutes.
- Stop when the dough is smooth and elastic but still a bit sticky to the touch.
This technique helps create a chewy bagel. Remember, you don’t want to over-knead it, just enough to come together smoothly!
How to Make Cinnamon Raisin Yogurt Bagels
Ingredients You’ll Need:
For the Bagels:
- 2 cups all-purpose flour (plus extra for dusting)
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup plain Greek yogurt (full-fat or 2%)
- 3/4 cup raisins (plus extra for topping)
For the Egg Wash (Optional):
- 1 egg white
- 1 tbsp water
For Topping (Optional):
- Mixed seeds or oats
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and around 20-25 minutes to bake. So, in total, you should be ready to enjoy these delicious bagels in about 30-35 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). Then, line a baking sheet with parchment paper or a silicone mat to keep the bagels from sticking when baking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. This will help to evenly distribute the leavening agent and flavor.
3. Add the Greek Yogurt:
Now, stir in the Greek yogurt. Do this until you see a shaggy dough forming; it might look a bit messy, but that’s okay!
4. Incorporate the Raisins:
Next, add the raisins to the dough. Gently fold them in to make sure they’re evenly mixed throughout without breaking them apart.
5. Knead the Dough:
Turn the dough out onto a floured surface and knead it lightly for about 1-2 minutes. You want the dough to be cohesive and smooth; add a touch more flour if it feels too sticky.
6. Shape the Bagels:
Divide the dough into 4 equal pieces. Roll each piece into a ball. To create the bagel shape, poke a hole through the center of each ball with your finger and gently stretch it to form a ring about 2-3 inches in diameter.
7. Prepare for Baking:
Place your shaped bagels on the prepared baking sheet. If you’d like a shiny finish, brush each bagel with a mixture of egg white and water.
8. Add Toppings:
Sprinkle extra raisins and any optional seeds or oats on top of your bagels, making them even more delicious!
9. Bake the Bagels:
Put the baking sheet in the oven and bake for 20-25 minutes, or until the bagels are golden brown and firm to the touch.
10. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool on a wire rack. Enjoy them warm with cream cheese or even spread some cinnamon-spiced yogurt on top!
Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that the texture will be denser, and you may need to add a little extra yogurt or water to achieve the right consistency.
What If My Dough Is Too Sticky?
If your dough is too sticky, don’t worry! Just sprinkle a little more flour onto your work surface and knead it in until the dough becomes manageable but still slightly tacky.
How Should 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 bag, and they’ll keep well for up to 3 months. Just thaw at room temperature before enjoying!
Can I Add Other Ingredients to the Dough?
Absolutely! Feel free to mix in other add-ins like chopped nuts, seeds, or even chocolate chips for a fun twist. Just be cautious not to overload the dough, as it may affect the bagel structure.
