Why You’ll Love Cinnamon Raisin Bagels Recipe
These bagels are perfect when you want something warm and bakery-style without a complicated process. The dough is easy to mix, there is no yeast involved, and the baking time is short, which makes this recipe great for busy mornings or a quick weekend bake.
You’ll also love the combination of cinnamon, sweet raisins, and a hint of vanilla and orange zest. The flavors are warm and fragrant, and the texture is tender with a golden exterior. Since the recipe uses just a few pantry staples, it is also a practical option when you want homemade bagels without much effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 3/4 cups self-rising flour, plus a little more for working the dough
1 cup dairy-free Greek yogurt
1 1/2 teaspoons cinnamon
1/2 cup dried raisins, soaked in lukewarm water and drained
1 tablespoon coconut sugar
1 teaspoon vanilla extract
1 to 2 teaspoons grated orange zest
Directions
Start by placing the dried raisins in a bowl and covering them with boiled water to rehydrate. If you want an extra layer of flavor, add a teaspoon of orange zest to the bowl. Let the raisins sit for 10 minutes.
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly coat the paper with cooking oil spray.
Drain the raisins well, keeping some of the orange zest if possible.
In a large mixing bowl, combine the self-rising flour, dairy-free Greek yogurt, drained raisins, cinnamon, coconut sugar, vanilla extract, and orange zest. Stir the mixture with a silicone spatula first, then lightly oil your hands and knead the dough until it becomes soft and elastic. If it feels too sticky, add a little extra flour until it is easier to handle.
Divide the dough into 4 equal portions. Shape each portion into a ball, then push your thumb through the center to create a bagel shape.
Arrange the bagels on the prepared baking sheet, leaving about 2 inches between each one. Since the holes may shrink during baking, you can keep them more open by placing a small ball of foil or a piping nozzle in the center of each bagel before baking.
Brush the tops with extra yogurt, almond milk, or any milk you have available.
Bake on the center rack for 18 to 20 minutes, or until the bagels are puffed and golden brown.
Let them cool on the baking sheet for 15 minutes before transferring to a cooling rack.
Servings and timing
This recipe makes 4 bagels.
Prep time is about 10 minutes, plus 10 minutes to soak the raisins. Baking takes 18 to 20 minutes, and the bagels should cool for about 15 minutes before serving. The total time is approximately 28 minutes of active prep and bake time, or about 43 to 45 minutes including soaking and cooling.
Variations
You can easily adapt these bagels to suit your taste. For a richer spice flavor, add a pinch of nutmeg or allspice to the dough. Chopped nuts such as walnuts or pecans can be mixed in for extra texture.
For a sweeter finish, sprinkle a little cinnamon sugar over the tops before baking. You can also skip the orange zest if you prefer a more classic cinnamon raisin flavor, or replace it with lemon zest for a brighter twist.
If you want a slightly more indulgent version, drizzle the cooled bagels with a simple glaze made from powdered sugar and a splash of milk or orange juice.
Storage/Reheating
Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days.
These bagels also freeze well. Wrap each one individually and place them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or warm straight from frozen.
To reheat, toast the bagels until warmed through and lightly crisp on the outside. You can also warm them in a 300°F oven for a few minutes if you prefer a softer texture.
FAQs
Can I use regular yogurt instead of dairy-free Greek yogurt?
Yes, but Greek-style yogurt works best because it is thicker and helps create the right dough texture. If using a thinner yogurt, you may need a little extra flour.
What if I do not have self-rising flour?
You can make a substitute by combining all-purpose flour with baking powder and salt. This helps give the bagels their lift.
Do I have to soak the raisins first?
Soaking is recommended because it makes the raisins plumper and softer, which improves the final texture of the bagels.
Is the orange zest necessary?
No, it is optional. It adds a fresh citrus note, but the bagels will still taste great without it.
Why is my dough too sticky?
This usually happens if the yogurt is a bit thin or the flour measurement is slightly off. Add a little more flour, one small spoonful at a time, until the dough is workable.
Can I make these bagels gluten-free?
They can be adapted with a gluten-free self-rising flour blend, but the texture may be slightly different depending on the brand used.
How do I keep the bagel holes from closing up?
Make the holes slightly larger than you think they should be before baking. You can also place foil balls or a metal piping nozzle in the centers while they bake.
Can I make the dough ahead of time?
It is best baked soon after mixing, but you can prepare the dough a little ahead and refrigerate it briefly before shaping and baking.
What is the best way to serve cinnamon raisin bagels?
They are delicious plain, toasted with butter, spread with cream cheese, or topped with nut butter for a more filling breakfast.
Can I add other mix-ins?
Yes, small additions like chopped nuts, a few extra spices, or even a handful of dairy-free chocolate chips can work well in this recipe.
Conclusion
Cinnamon raisin bagels are a simple and satisfying homemade treat that comes together with very little effort. They deliver warm spice, soft raisins, and a tender texture in every bite. Whether you enjoy them fresh from the oven or toasted the next day, they are a wonderful choice for breakfast, snacking, or meal prep.
