With just 4 base ingredients, these easy Cinnamon Raisin Bagels are a most delicious breakfast to share. They are yummy, have plenty of protein, and are soft and easy for littles to chew!
I’ve been on a homemade bagels kick because once I learned how easy they are to make—without a stand mixer, boiling the bagels, or any fussy steps—they’ve been on repeat. Honestly, I never expected to be able to make really good bagels at home, but this method is so epic.
We love my classic 3-Ingredient Bagels, my Cottage Cheese Bagels, my Blueberry Bagels, and now these Cinnamon Raisin ones.
These are less expensive than store-bought, are more nutritious with protein and calcium, and are so darn delicious with ample cinnamon flavor and raisins.
Why This Recipe Works
With super basic ingredients—including Greek yogurt, self-rising flour, cinnamon, and raisins—and a 30-minute method, you can make tender Cinnamon Raisin Bagels with chewy edges to share with the kids…right at home.
We love these as a postpartum freezer meal, a baby-led weaning breakfast, and as a shortcut toddler meal idea when we need something fast.
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Cinnamon Raisin Bagels so you know what to pick up from the store or have ready.
- Self-rising flour: I like to keep this on hand for making homemade bagels since it eliminates the need for baking powder. (We also don’t need yeast in this recipe so it’s extra easy!)
- Raisins: You can use regular raisins or golden ones, though we like to use classic raisins so the bagels wind up similar to those we can get at the store.
- Cinnamon: Ground cinnamon adds ample flavor here, so you can use whichever brand or type you prefer.
- Greek yogurt: This type of yogurt adds moisture, protein, and tenderness to the bagels. I prefer to use full-fat yogurt since little kids need fat in their diets and also because I personally prefer food with fat to help provide balanced energy.
Step-by-Step Instructions
Here’s a preview of how to make these Cinnamon Raisin Bagels so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the ingredients—except the raisins—to a bowl.
Step 2. Stir with a fork, then use your hands to bring the dough together.
Step 3. Add the raisins, kneading a few times to evenly distribute them throughout the dough.
Step 4. Divide the dough into 4 equal portions, roll into tubes, then form into circles. Place onto a baking pan. Bake.
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Frequently Asked Questions
Generally no, though if you are at all concerned you can just cut them in half with a pair of kitchen scissors.
Right out of the oven, the edges are a little crisp and the interior is slightly chewy. They are softer than bagel store bagels, which makes them easier for toddlers to bite and chew.
While some bagel recipes add honey or sugar, I don’t think it’s necessary. The cinnamon and raisins add so much flavor!
How to Store
Let bagels cool fully, then store in an airtight container or bag. You can store them at room temperature for about 3 days, in the fridge for a week, or in the freezer for up to 6 months.
I recommend slicing them with a serrated knife before you freeze them so they are easy to toast.
Best Tips for Success
- Toast and top with cream cheese, butter, or another favorite topping.
- Use self-rising flour in place of the all-purpose and add just 1 teaspoon baking powder.
- Double the recipe to make more.
Related Recipes
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Cinnamon Raisin Bagels (4 Ingredients)
Ingredients
- 1 cup self-rising flour
- 1 teaspoon cinnamon
- ½ teaspoon salt (optional but recommended)
- 1 cup plain Greek yogurt
- ⅓ cup raisins
- 2 tablespoons cream (or 1 egg, lightly beaten; optional or cream)
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and spray with olive oil.
- Add the flour, cinnamon, salt, and yogurt to a large bowl. Stir together with a fork to make a crumbly dough. Then, knead lightly with your hand a few times to bring it fully together and make sure that the flour and yogurt are evenly combined.
- Add the raisins and knead gently to distribute them throughout the dough. (The dough may be a little sticky, so expect that. You can add a little more flour as needed, 1 tablespoon at a time. You can coat your fingers and/or the bagels with a little flour as you work. Or wash your hands halfway through which will help, too.)
- Divide the dough into 4 equal portions. Form into balls. Roll into tubes about 8 inches long, and form into circles. Place onto the prepared baking pan.
- Optional: Brush with cream or beaten egg to make the tops golden brown.
- Bake for 24-26 minutes, or until lightly golden brown. Remove from oven and let cool on a wire rack.
Equipment
Notes
- Let bagels cool fully, then store in an airtight container or bag. You can store them at room temperature for about 3 days, in the fridge for a week, or in the freezer for up to 6 months. (I recommend slicing them before you freeze them so they are easy to toast.)
- Toast and top with cream cheese, butter, or another favorite topping. Or use to make breakfast sandwiches with eggs.
- Use all-purpose flour and 1 teaspoon baking powder in place of the self-rising.
- Double the recipe to make more.
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