Description
Enjoy these homemade Cinnamon Raisin Greek Yogurt Bagels, a delightful twist on the classic bagel recipe that combines the tangy creaminess of Greek yogurt with warm cinnamon and juicy raisins. Soft on the inside and golden on the outside, these bagels are boiled and baked to perfection for a chewy texture that’s perfect for breakfast or a snack.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 cup Greek yogurt (full-fat)
- 3/4 cup warm water (about 110°F)
- 1 tbsp honey or sugar
- 1/2 cup raisins
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 2 teaspoons of ground cinnamon. Stir well to evenly distribute the ingredients.
- Add Wet Ingredients: Gradually incorporate 1 cup of full-fat Greek yogurt and 3/4 cup of warm water (around 110°F) into the dry mixture, adding 1 tablespoon of honey or sugar as a touch of sweetness. Stir until a soft dough begins to form.
- Knead Dough: Transfer the dough onto a floured surface and knead for about 5 minutes until it reaches a smooth and elastic consistency. This step helps develop the gluten for a chewy texture.
- Shape Bagels: Divide the dough into 6 equal pieces. Shape each piece into a ball, then create a hole in the center of each ball with your finger to form the bagel shape.
- Preheat Oven and Boil Bagels: Preheat your oven to 375°F (190°C). Meanwhile, bring a pot of water to a boil. Boil each bagel for 1 to 2 minutes on each side; this step will give them their characteristic chewy crust.
- Bake Bagels: Place the boiled bagels on a parchment-lined baking sheet. Bake them in the preheated oven for 20 to 25 minutes or until they turn a beautiful golden brown color on the outside.
Notes
- Boiling the bagels before baking is essential for achieving their classic texture.
- You can substitute raisins with other dried fruits like cranberries or chopped apricots if desired.
- Use full-fat Greek yogurt for the best texture and flavor; low-fat versions might yield a denser bagel.
- Store leftover bagels in an airtight container on the counter for up to 2 days, or freeze for longer storage.
- For extra flavor, brush the bagels with an egg wash before baking to get a shiny crust.
