Blog Layout

Recipe - Cinnamon Raisin Bagels (Made with Greek Yogurt!)

April 1, 2020

This bagel (aka. dessert) is the kids favorite, topped with some butter and a little cinnamon sugar!

This recipe is very quick - it's perfect for a weekday treat or to whip up a double batch for your next weekend brunch. I love to make bagel sandwiches with these as they have a lighter texture than a traditional bagel.

Easy Cinnamon Raisin Bagels with Greek Yogurt (Makes 4)

Preheat oven to 375 Fº - grease parchment paper lined cookie sheet.

1 cup flour
2 tsp baking powder
3/4 tsp kosher salt
1 cup non-fat greek yogurt (regular yogurt will not work!)
1 egg white beaten (optional)
1/2 cup raisins
2 tsp cinnamon
1 tsp sugar

Mix together all dry ingredients in a large bowl. Add yogurt and mix well using a fork until combined and sticky. Add in raisins. I like to re-hydrate my raisins by soaking them in hot water while I prepare the other ingredients. Knead dough on a well floured surface until no longer sticky and a light dough consistency. Divide the dough into 4 equal parts. Roll out and shape into a bagel. You will need to connect the ends well so they don't come apart in the oven. Place onto your greased cookie sheet. Brush tops of bagels with egg white wash and sprinkle with a little cinnamon sugar.

Bake bagels on the top rack of the oven for 25 minutes or until golden brown. I find baking them up high keeps the bottoms from getting too dark and overcooked. Let cool at least 15 minutes before cutting. These save really well in the fridge and can be taken out and toasted the next day.

Enjoy!

Kaitlyn