Cinnamon Raisin Greek Yogurt Bagels

Created on January 21st, 2026 at 01:43 pm

A Sweet Breakfast Bagel Built on Simplicity and Reliable Texture

Cinnamon Raisin Greek Yogurt Bagels are designed as a beginner-friendly baked bread that delivers warmth, sweetness, and structure without yeast or complicated techniques. This recipe builds on the same simple dough logic as basic Greek yogurt bagels, but introduces cinnamon and raisins in a controlled way so the dough remains easy to handle and bakes evenly. The goal is a soft, lightly chewy bagel with balanced sweetness that works well for breakfast or snacking.

These bagels are not meant to mimic traditional boiled bakery bagels. Instead, they focus on approachability and consistency. Every step is designed to reduce friction for new bakers while still producing a finished result that slices cleanly, toasts well, and holds up to spreads.

Why Cinnamon Raisin Is Ideal for Beginner Baking

Cinnamon raisin bagels are forgiving by nature. The cinnamon adds warmth and aroma that enhances flavor even if browning varies slightly, while raisins add natural sweetness and moisture. These elements help mask minor baking inconsistencies, making this flavor combination especially suitable for beginners.

Because the sweetness comes primarily from raisins rather than added sugar, the dough remains stable and easy to work with. The cinnamon is added in a measured amount to avoid drying out the dough or overpowering the yogurt base.

Greek Yogurt as the Structural Foundation

Greek yogurt provides moisture, protein, and acidity, all of which contribute to dough structure. Its thick consistency allows the dough to form quickly without becoming sticky. The acidity reacts with the leavening in self-rising flour, creating lift during baking without the need for yeast or resting time.

Using plain Greek yogurt keeps the flavor neutral so the cinnamon and raisins remain the focal point. It also ensures the bagels can be used for both sweet and lightly savory toppings if desired.

How Cinnamon Affects Dough Behavior

Cinnamon is more than a flavoring. It absorbs moisture and can affect gluten development if used in excess. This recipe uses a controlled amount so the dough remains soft and pliable. The cinnamon is mixed evenly into the flour to ensure consistent flavor throughout the bagel rather than concentrated pockets.

Distributing cinnamon evenly also prevents streaking or uneven coloration in the baked bagels, resulting in a cleaner appearance.

Raisin Selection and Preparation

Raisins add sweetness and texture, but they must be prepared correctly. Dry raisins can draw moisture from the dough, creating uneven texture. Lightly soaking the raisins before mixing helps prevent this issue and ensures they remain plump after baking.

The raisins are folded in gently at the end of mixing to prevent tearing the dough. This step keeps the bagels structurally sound while ensuring even distribution.

Dough Texture and Handling Expectations

The dough should feel soft and slightly tacky but not sticky. It should come together quickly and release cleanly from the bowl. If the dough feels too wet, flour can be added gradually. Over-kneading is unnecessary and can lead to toughness.

Shaping is straightforward and forgiving. Each portion is rolled into a rope and formed into a ring. Minor imperfections will smooth out during baking.

Baking Method and Finished Structure

These bagels are baked rather than boiled, simplifying the process and reducing cleanup. Baking at a moderate temperature allows the exterior to set while the interior cooks through evenly. The cinnamon aroma becomes more pronounced as the bagels bake, signaling doneness.

After baking, a brief cooling period allows the crumb to firm up, improving slicing and toasting performance.

Texture and Flavor Expectations

The finished bagels should be lightly golden with visible cinnamon flecks and evenly distributed raisins. The interior should be soft with a mild chew. The flavor is gently sweet with warm spice notes, making the bagels suitable for both plain eating and topping.

They should slice cleanly without crumbling and toast evenly when reheated.

Time Breakdown

Prep time: 15 minutes
Bake time: 25 minutes
Total time: 40 minutes

Ingredients

• 1 cup plain Greek yogurt (thick)
• 1 cup self-rising flour, plus extra for dusting
• 1 teaspoon ground cinnamon
• 1/2 cup raisins
• Warm water for soaking raisins

Kitchen Tools

• Mixing bowl
• Measuring cups and spoons
• Spoon or spatula
• Baking sheet
• Parchment paper
• Knife or bench scraper

Step-by-Step Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Place the raisins in a small bowl and cover with warm water. Let soak for 5 minutes, then drain and pat dry.
3. In a mixing bowl, combine the self-rising flour and ground cinnamon.
4. Add the Greek yogurt to the flour mixture and stir until a shaggy dough forms.
5. Fold the drained raisins gently into the dough until evenly distributed.
6. Transfer the dough to a lightly floured surface.
7. Knead gently for about 1 minute until the dough becomes smooth and cohesive.
8. Divide the dough into four equal portions.
9. Roll each portion into a short rope and form into a ring, pinching the ends together.
10. Place the shaped bagels onto the prepared baking sheet.
11. Bake for 22 to 25 minutes, or until the bagels are set and lightly golden.
12. Remove from the oven and let cool for 5 minutes before serving.

Tips for Consistent Results

Use thick Greek yogurt to avoid excess moisture. Drain raisins thoroughly to prevent wet spots in the dough. Avoid overbaking, as cinnamon-based doughs can dry out if baked too long.

Serving Suggestions

Serve these bagels warm with butter, cream cheese, or nut butter. They also pair well with yogurt or fruit for breakfast. Once cooled, they toast evenly and develop a lightly crisp surface.

Make-Ahead and Storage Notes

Store cooled bagels in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bagels can be frozen and reheated in a toaster or oven as needed.

Nutrition Table (Approximate Per Serving)

Nutrient	Amount
Calories	165
Carbohydrates	30 g
Protein	7 g
Fat	2 g
Fiber	2 g
Sugar	6 g
Sodium	320 mg

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Frequently Asked Questions

Do I need to soak the raisins?
Soaking is recommended to keep the raisins plump and prevent them from absorbing moisture from the dough during baking. This improves texture and consistency.

Can I add extra cinnamon or sugar?
Additional cinnamon can be added in small amounts, but too much may dry out the dough. Added sugar is not necessary, as raisins provide natural sweetness.

Are these bagels suitable for toasting?
Yes. Once cooled, they toast well and develop a lightly crisp exterior while staying soft inside.

Can I use whole wheat flour?
Whole wheat self-rising flour can be used, but the bagels will be denser. Consider mixing half whole wheat and half white self-rising flour for better balance.