This easy Greek yogurt cinnamon raisin bagel recipe uses no yeast and requires no boiling—ready in under an hour with a soft, chewy texture. Cinnamon and raisins make a classic combination that will quickly become a household favorite.
No yeast, no boiling, but still all the goodness of a soft, chewy bagel. These homemade cinnamon raisin bagels are simple and dependable.
With just a few ingredients and minimal effort, these Greek yogurt bagels are surprisingly easy to make at home. They’re a perfect, simple breakfast your family will enjoy.
Why you will love these Greek yogurt cinnamon raisin bagels
- No boiling required.
- Greek yogurt adds protein and tenderness.
- Minimal, everyday ingredients.
- Kid-friendly and easy for helpers in the kitchen.
- Soft, chewy texture with a pleasant density.
- Freezer friendly for make-ahead convenience.
Ingredient notes
See the ingredient list below for exact measurements.
- Flour: A mix of whole wheat and all-purpose flour adds a bit of whole grain, but you can use all-purpose flour if you prefer.
- Greek yogurt: Full-fat Greek yogurt gives the best texture and flavor, though lower fat versions will work.
- Fresh baking powder: Make sure your baking powder is fresh—it’s essential for proper rise.
How to make this recipe
Step 1: Preheat the oven to 375°F. Whisk together the dry ingredients (flours, baking powder, sugar, cinnamon, and salt) in a large bowl.
Step 2: Add the Greek yogurt and vanilla. Stir with a fork or spoon until the mixture begins to come together; it will be crumbly at first.
Step 3: Fold in the raisins. If the dough seems dry, add a teaspoon of water. Pull the dough into a ball and place it on a lightly floured surface.
Step 4: Knead the dough about 10–15 times to bring it together evenly.
Step 5: Divide the dough into 6 equal pieces. Roll each piece into a rope about 1 inch wide, then form a circle and pinch the ends together to seal.
Step 6: Place the formed bagels on a parchment-lined baking sheet, leaving space between each.
Step 7: Whisk the egg and brush an even layer of egg wash on each bagel, including the center hole and edges. Optionally sprinkle with cinnamon sugar.
Step 8: Bake for about 20–24 minutes or until the bagels are a light golden brown. Avoid overbaking to keep them tender inside. Cool slightly before serving, or enjoy warm.
Recipe tips
- Do not overbake. Pull the bagels when they are lightly golden to prevent a dry, overly tough interior.
- Make the hole slightly larger than you think. The bagels will expand in the oven; secure the seam well so they bake into an “O” rather than a “C.”
- Sugar level: The recipe uses one tablespoon of sugar for a mildly sweet bagel. Increase to two tablespoons if you prefer sweeter results.
- Cover all exposed areas with egg wash. Brushing the entire surface—including the center hole and bottom edges—helps create a chewy, glossy crust.
- Swap the raisins if desired. Other dried fruit can be used or omitted entirely.
Storage
Store wrapped at room temperature for 1–2 days, or in an airtight container in the refrigerator for 3–4 days. To freeze, cool completely, wrap each bagel individually, and place in a freezer-safe bag for up to 3 months.
How to serve these
- Classic toppings: cream cheese or butter—always a winner.
- Try peanut butter and banana for a hearty option.
- Peanut butter and jam on a cinnamon raisin bagel is excellent.
- Use toasted bagels to make cinnamon raisin French toast for a special treat.
- Cream cheese with a drizzle of honey pairs beautifully as well.
Other recipes to try
Muffins & Baked Goods
White Chocolate Raspberry Muffins
Muffins & Baked Goods
White Chocolate Almond Banana Bread
Breakfast
Easy Homemade Pop Tarts with Pie Crust
Breakfast
French Toast Muffins
Easy Cinnamon Raisin Bagel Recipe
Ingredients
- 1 c all-purpose flour
- 1 c whole wheat flour* (or use 2 cups all-purpose)
- 4 tsp baking powder
- 2 tsp cinnamon
- 1 Tbsp sugar
- ½ tsp sea salt
- 1 tsp vanilla
- 1 ¾ c plain Greek yogurt (full fat recommended)
- ½ c raisins
- 1 egg (for egg wash)
Instructions
- Preheat oven to 375°F.
- Combine flours, baking powder, sugar, cinnamon, and salt in a bowl and mix well.
- Add Greek yogurt and vanilla; stir until the mixture starts to come together. Fold in the raisins. If the dough is dry, add 1 teaspoon of water.
- Bring the dough together on a lightly floured surface and knead 10–15 times. Divide into 6 equal pieces.
- Roll each piece into a rope about 1 inch wide, form a circle, and pinch the ends together. Place on a parchment-lined baking sheet.
- Whisk the egg and brush the egg wash over each bagel, including the center hole.
- Bake 20–24 minutes until light golden brown. Do not overbake. Cool slightly before serving or enjoy warm.
Notes
Storage: Wrap bagels and store at room temperature for 1–2 days, or refrigerate in an airtight container for 3–4 days. To freeze, cool completely, wrap individually, and freeze up to 3 months.
Do not overbake: Remove when lightly golden to keep them tender.
Hole size: Make the center hole slightly larger than you think, since the bagels expand while baking.
Sweetness: The recipe uses 1 tablespoon of sugar for a subtle sweetness. Increase to 2 tablespoons if you prefer sweeter bagels.
Egg wash: Cover the entire bagel—including the middle and edges—to develop a chewy, glossy crust.
Variations: Replace raisins with other dried fruit or omit them altogether.
Nutrition
Calories: 262 kcal • Carbs: 52 g • Protein: 12 g • Fat: 2 g • Fiber: 4 g
Nutrition information is an approximation.