Cinnamon Raisin Bagels (4 Ingredients)

Cinnamon raisin bagels on baking sheet after baking.

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Cinnamon Raisin Bagels (4 Ingredients)

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!

Prep Time10

Cook Time24

Total Time34

Course: Breakfast

Cuisine: American

Servings:

Calories: 196kcal

Author: Amy Palanjian

Equipment

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)

US Customary - Metric

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.

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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