Gluten-Free Cinnamon Raisin Bagels (No Yeast)
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These gluten-free cinnamon raisin bagels are soft inside with a golden crust—no yeast required. Made with Greek yogurt, oat flour, almond flour, cinnamon, and raisins, they’re easy to shape, bake quickly, and work with multiple flour options.
These gluten-free cinnamon raisin bagels are soft on the inside, lightly crisp on the outside, and surprisingly easy to make—no yeast, boiling, or complicated steps required. They’re made with Greek yogurt, oat flour, almond flour, maple syrup, cinnamon, and raisins, and I’ve included tested flour swaps so you can make them with what you already have on hand.
This is a recipe I’ve tested and tweaked until the texture felt right—bagel-like, not dense or gummy, with just enough sweetness from the raisins and maple syrup. The Greek yogurt gives the dough structure and tenderness, while a simple egg wash creates that golden finish you expect from a bakery-style bagel. If homemade bagels have ever felt intimidating, this is a great place to start. I usually make a batch ahead of time, slice them once cooled, and toast them through the week for quick breakfasts my family really looks forward to.
Why This Cinnamon Raisin Bagel Recipe Works
- Balanced, non-gummy dough: Greek yogurt adds structure and moisture so the bagels bake through without turning dense or wet inside.
- No yeast, no waiting: Baking powder gives reliable lift, which means mix, shape, and bake—no proofing or guesswork.
- Tested flour swaps: Oat flour, almond flour blends, gluten-free flour, and regular flour all work with adjusted measurements for consistent texture.
- Golden crust without boiling: A quick egg wash creates that classic bagel finish without the extra boiling step.
Ingredients & Substitutions
Here’s everything you need to make these cinnamon raisin bagels successfully, plus the swaps that work.
- Greek Yogurt: This recipe is written for plain Greek yogurt because it’s thick and concentrated. Regular yogurt is too thin and will make the dough spread instead of rise. Cottage cheese also works—just blend until smooth, stopping as soon as the curds disappear so you don’t whip air into it.
- Oat Flour: You can use store-bought oat flour or grind your own at home. To make your own, blend rolled oats in a high-speed blender or food processor until very fine and powdery. I recommend blending a little longer than you think—coarse oat flour can make the bagels dense instead of soft. Be sure to measure after grinding, not before.
- Almond Flour: When paired with oat flour, this gives my favorite texture—soft inside, lightly crisp outside—with better flavor and moisture than oat flour alone.
- Flour Options: The following options can be used instead of the oat flour and almond flour combination listed in the recipe card.
| Flour | Measurements |
|---|---|
| Oat Flour | 3/4 cup |
| Almond Flour | 1-1/4 almond flour + 1/4 cup tapioca flour |
| 1 to 1 Gluten-Free Flour | 2/3 cup |
| All-Purpose Flour | 2/3 cup |
| Wheat Flour | 3/4 cup |
- Baking Powder: This is the only leavening in the recipe, so make sure it’s fresh. Old baking powder is the most common reason these bagels don’t rise properly.
- Maple Syrup: Adds gentle sweetness and moisture. Honey or agave work well too, but each will slightly change the flavor.
- Cinnamon: Classic cinnamon raisin flavor, but pumpkin spice or a pinch of nutmeg also work if you want a warmer, seasonal twist.
- Raisins: Regular or golden raisins both work. You can also use dried cranberries, chopped dates, or even mini chocolate chips for a different spin.
Easily Adapt This Recipe for Different Diets
This cinnamon raisin bagel recipe is naturally flexible and easy to adjust. With a few simple swaps, you can adapt it to fit different dietary needs while keeping the bagels soft, chewy, and flavorful.
- Gluten-Free: This recipe is gluten-free as written when using certified gluten-free oat flour, almond flour, or a 1:1 gluten-free flour. Always double-check your baking powder and any add-ins to be sure they’re gluten-free.
- Dairy-Free: Swap the Greek yogurt for a thick dairy-free yogurt or blended silken tofu. The mixture should be very smooth and thick—if it’s runny, the bagels won’t hold their shape.
- Vegan: Use dairy-free yogurt or blended silken tofu in place of the Greek yogurt, skip the egg wash, and brush the tops with olive oil before baking for color. Stick with plant-based toppings and add-ins.
💡 Pro Tip: If you make a substitution, pause and check the dough before shaping. It should feel slightly sticky but easy to handle with lightly oiled hands. If you try a swap that works especially well, I’d love to hear about it in the comments.
How to Make My Gluten-Free Cinnamon and Raisin Bagels Recipe
These steps are written so you know what the dough should look and feel like at each stage, not just what to do 🙂
Step 1: Make the Bagel Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together ½ cup plain Greek yogurt and 2 tablespoons maple syrup until smooth.
Add the dry ingredients: ¾ cup oat flour, ⅔ cup almond flour, 1½ teaspoons baking powder, and 2 teaspoons cinnamon. Stir with a sturdy spatula until a soft, slightly sticky dough forms. The dough should hold together and pull away from the bowl, but still feel tacky.
Visual cue: The dough should be sticky but scoopable—not wet or runny. If it feels dry, add 1 tablespoon of yogurt. If it feels too wet, sprinkle in a little more flour.
Gently fold in ¼ cup raisins, mixing just until evenly distributed.
Step 2: Shape the Bagels
Lightly oil your hands, then divide the dough into 4 equal portions. Roll each portion into a smooth ball and place them on the prepared baking sheet.
Press each ball down slightly, then use your finger to create a hole in the center, shaping into a bagel.
Separate 1 egg, and brush the tops of the bagels lightly with the egg white to help them brown.
Step 3: Bake the Bagels
Bake for 15–20 minutes, until the tops are golden and the bagels feel firm when gently pressed. They should no longer feel soft or spongy in the center.
Transfer to a wire rack and let the bagels cool completely before slicing. This helps the interior finish setting so they don’t feel damp or gummy.
Expert Recipe Tips
- Use thick yogurt only: Plain Greek yogurt works best because it’s concentrated. If your yogurt looks loose or watery, the dough will spread instead of holding its shape.
- Don’t overbake to “be safe”: These bagels firm up as they cool. Pull them once the tops are golden and the centers feel set—overbaking dries them out.
- Oil your hands, not the dough: Lightly oiling your hands makes shaping easy without adding extra flour, which can make the bagels dense.
- Cool before slicing: Let the bagels cool completely before cutting. Slicing too early traps steam and can make the centers feel gummy.
- Toast for best texture: Like most homemade bagels, these toast beautifully. A quick toast brings back the crisp exterior and soft center.
Delicious Serving Suggestions
- Classic Cream Cheese: Toast the bagel and spread with cream cheese for a simple, familiar option. For extra protein, I love spreading my 3-Ingredient Greek Yogurt Cream Cheese Dip on top!
- Peanut Butter & Banana: A hearty, filling combo that pairs perfectly with the cinnamon and raisins. Great for busy mornings when you need something more substantial.
- Butter & Jam: Sometimes simple really is best. A warm bagel with butter and a spoonful of strawberry or apricot jam highlights the cinnamon flavor without overpowering it.
- Greek Yogurt & Honey: Spread a thick layer of Greek yogurt on a toasted bagel, drizzle with honey, and sprinkle with chopped nuts or seeds for added crunch and protein.
- Apple Slices & Almond Butter: Thin apple slices add freshness and crunch, while almond butter keeps things satisfying and balanced.
- Savory Twist: Skip the sweet toppings and pair with cream cheese, sliced avocado, and a pinch of salt for a sweet-savory contrast that works surprisingly well.
Frequently Asked Questions
Looking for more yeast-free bagel recipes? Try these next:
Gluten-Free Cinnamon Raisin Bagels (No Yeast)
Gluten-FreeIngredients
- 1/2 cup greek yogurt (114g)
- 1/2 cup oat flour (60g)
- 2/3 cup almond flour (74g)
- 1-1/2 teaspoons baking powder
- 2 tablespoons maple syrup (30ml)
- 2 teaspoons cinnamon
- 1/4 cup raisins (40g)
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together ½ cup plain Greek yogurt and 2 tablespoons maple syrup until smooth.Add the dry ingredients: ¾ cup oat flour, ⅔ cup almond flour, 1½ teaspoons baking powder, and 2 teaspoons cinnamon. Stir with a sturdy spatula until a soft, slightly sticky dough forms. The dough should hold together and pull away from the bowl, but still feel tacky.Gently fold in ¼ cup raisins, mixing just until evenly distributed.Visual cue: The dough should be sticky but scoopable—not wet or runny. If it feels dry, add 1 tablespoon of yogurt. If it feels too wet, sprinkle in a little more flour.
- Lightly oil your hands, then divide the dough into 4 equal portions. Roll each portion into a smooth ball and place them on the prepared baking sheet.Press each ball down slightly, then use your finger to create a hole in the center, shaping into a bagel.
- Separate 1 egg, and brush the tops of the bagels lightly with the egg white to help them brown.
- Bake for 15–20 minutes, until the tops are golden and the bagels feel firm when gently pressed. They should no longer feel soft or spongy in the center.
- Transfer to a wire rack and let the bagels cool completely before slicing. This helps the interior finish setting so they don’t feel damp or gummy.
Video
Notes
Nutrition
Important Disclaimer
This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.
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I just made these and they are so delicious, can’t wait to made them again. Just like another reviewer, I didn’t do the hole in the middle. Mine were baked like a round bun. In the morning I just heated it up in the toaster oven, put cream cheese on top – SOOO yummy.
Hi Tammy, I love that you’re making them without holes in the middle! Thank you for sharing 🙂
Hi Nicole I made these for breakfast. I didn’t put a hole. I’m definitely going make these again. I’ll try dates next time. They are the best I have made. Thank you for sharing x
Hi Luisa, thank you so much for sharing your review! I’m so glad you love them, too. Yes, the whole is just decorative 🙂
My family loved this! These are so darn good. Absolutely love this recipe 😀
These are great! Our crew loves them. Do you think you could bake it in a loaf as a bread?
Hi Ashley, thank you! I haven’t tried that yet, but maybe if you use a small loaf pan 🙂
Wow, these are really good
Thank you, Hayden! I’m so glad you like them 🙂
These are delicious!! Make sure you use a thick yogurt I used Fage. Thinner yogurts won’t work.I also used a donut mold which worked perfect. Will be making them again!!
Linda, thank you so much for the review! Yes, thinner yogurts won’t work for this recipe 🙂
This worked exactly as written, thanks!
I loved creating this recipe and I’m excited to share it with you! Please let me know how it turns out 🙂