Stainless Steel Baking Sheet (non-toxic)
Buy Now →Cinnamon Raisin Bagels
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 bagels 1x
- Category: Breakfast
- Method: Oven
Ingredients
Units
Scale
200g white flour (1 1/3 cups), plus more for kneading
2 tsp baking powder, make sure it’s fresh so they rise well
1/2 tsp pink himalayan or sea salt
1 1/2 tsp ground cinnamon
1/4 cup (45g) raisins (or more if you like lots of raisins)
240g (1 cup) thick, non-fat greek yogurt (I used Stonyfield grass-fed 0% greek yogurt)
Optional sweetener: 1 Tbsp coconut sugar
1 egg, whisked and set aside
Instructions
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
- In a mixing bowl, combine the flour (200g, 1 1/3 cups), baking powder (2 tsp), salt (1/2 tsp), ground cinnamon (1 1/2 tsp), and coconut sugar if using (1 Tbsp).
- Stir in the raisins (1/4 cup, 45g)
- Add the yogurt (240g, 1 cup) and mix with a spatula until it’s a shaggy dough. The dough should not be sticky, so if yours is, then add 1-2 Tbsp flour at a time until no longer sticky. The need for flour just depends on the type of yogurt you use.
- Transfer the dough to a floured surface and switching to a hand, knead together until smooth.
- Let the dough ball rest for 5-10 minutes.
- Divide the dough into four equal portions. Take one portion between the palm of your hands and roll until it becomes a long log, about 9″ in length. The raisins in the dough sometimes create air pockets when rolling it, so just be sure to pop the air pockets as you go. Add a little extra flour if it’s sticking. Place it onto the counter and turn the ends to make a bagel shape, forming together the two ends of the log. Repeat with each portion.
- Place them on the lined baking sheet and brush with the whisked egg for an egg wash. The more egg you use, the more golden brown the bagels will be.
- Bake the bagels for 25-35 minutes, or until med-deep golden brown on top (reference photos). Remove from the oven and let them cool down on the baking sheet. I recommend letting them cool completely before slicing, as the texture becomes better as it cools.
- For Storage: Store in an airtight container in the refrigerator for up to 5 days. You can also store in the freezer for up to 3 months – freeze them individually wrapped and placed in a freezer friendly container. When ready, let thaw at room temp for a couple hours or in the refrigerator overnight.
Notes
I tried many different yogurt brands for this recipe, and the Stonyfield grass-fed 0% greek yogurt worked perfectly. Another one that works is the 0% Chobani. If your yogurt is thin and runny, then no worries – just add more flour to the dough! I’ve successfully made this recipe using more runny yogurts, and find that I typically have to add up to 60g more flour – but it depends on the specific yogurt and how runny it is. Just start with the base recipe and add 1-2 Tbsp of flour until the dough is no longer sticky.
