Cinnamon and Raisin Bagels with Greek Yogurt [No Yeast]
These are the best gluten-free cinnamon raisin bagels made with oat flour, almond flour, greek yogurt, maple syrup, cinnamon, and raisins. They are soft on the inside with a golden crust and can be made with all-purpose flour, wheat flour, and gluten-free flour.
These are the easiest gluten-free cinnamon raisin bagels made with oat flour, almond flour for the best taste and greek yogurt, maple syrup, cinnamon, and raisins. However, I include measurements for making them with various flour, including all-purpose flour, wheat flour, and gluten-free flour. If you want to make homemade bagels but feel unsure where to start, I’ve got you covered!Â
This cinnamon raisin bagel recipe is one I’ve perfected, and trust me—it’s better than the rest. My method ensures the bagels turn out soft on the inside with a perfectly golden crust, exactly what you want in a bagel. Plus, no yeast or complicated steps are required, so even if it’s your first time making bagels, you’ll get fantastic results. I’ll share my tips along the way, like how a simple egg wash gives them that irresistible golden finish. Spread some cream cheese on these beauties, and you’ve got an easy breakfast that feels like a bakery treat, only better because it’s homemade. I make a big batch of these ahead of time and my family enjoys them all week long!
Why You’ll Love This Healthy Raisin Bagel Recipe
- Perfect Texture: These bagels are soft inside with a golden crust, giving you that classic bakery feel at home.
- No Yeast Needed: Easy to make with no complicated steps, so even first-time bagel makers can succeed.
- Versatile Flour Options: Whether you prefer almond, oat, or all-purpose flour, you can customize them to your liking.
- Make-Ahead Friendly: Prep a batch in advance, and enjoy homemade bagels all week long for an easy breakfast treat.
Ingredients & Substitutions
Here is everything you need to make the best cinnamon raisin bagel recipe recipe:
Greek Yogurt: This recipe requires greek yogurt. Regular yogurt is too thin and runny, and the bagels won’t rise. You can also use cottage cheese. Blend it just until the curdled cottage cheese texture is smooth. If you blend it too long, you’ll whip air into it, which won’t work in this recipe.
Oat Flour: You can use any of these five flour options in place of the flour specified in the recipe card. You may need to adjust the amount slightly to get the same consistency as you see in the video. You can add a little more yogurt if your dough is too dry or more flour if it’s too sticky and wet.
| 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 |
Almond Flour: Adding this to the oat flour makes my favorite bagel texture. It adds moisture, flavor, and healthy fats.
Baking Powder: This provides the rise for the bagels. Be sure your baking powder is fresh.
Maple Syrup: Honey or agave syrup works just as well, though each will add its own unique sweetness to the bagels.
Cinnamon: If you’re feeling adventurous, try pumpkin spice or nutmeg instead for a seasonal twist!
Raisins: No raisins? Dried cranberries or chopped dates are perfect stand-ins, adding a different fruity sweetness.
How to Make My Gluten-Free Cinnamon and Raisin Bagels Recipe
Here are easy, detailed, step-by-step instructions for making my easy homemade gluten-free bagel recipe. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Bagel Dough
Preheat your oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
In a medium bowl, combine the wet ingredients, including 1/2 cup Greek yogurt and 2 tablespoons maple syrup. Whisk until combined.
Add the dry ingredients, including 1/2 cup oat flour, 2/3 cup almond flour, 1-1/2 teaspoons baking powder, and 2 teaspoons cinnamon. Stir well with a sturdy spatula until a sticky dough forms. The dough will hold together, but be sticky to the touch.
Gently fold in 1/4 cup raisins, making sure they’re evenly spread throughout the dough.
Step 2: Shape the Bagels
Pour a small amount of oil in your hands and divide the dough into four equal portions, and roll each portion into a smooth ball. Gently press onto your cookie sheet. Use your finger to press a hole into the center of each ball, shaping it into a bagel. Separate an egg white and brush the tops of the shaped bagels with the egg wash using a pastry brush or your fingers.
Step 3: Bake the Bagels
Bake for 15-20 minutes, or until the tops are golden brown and the bagels feel firm when gently pressed.
Allow the bagels to cool completely on a wire rack before slicing. Serve warm, toasted, or as-is with your favorite toppings!
Helpful Recipe Notes
Yogurt Selection: This recipe is written for plain greek yogurt which is thicker than regular yogurt.
Dough Texture: The dough should feel a little sticky, but don’t worry! Lightly oil your hands so the dough doesn’t stick.
Sweetness: If you prefer a sweeter bagel, you can increase the maple syrup by 1 tablespoon, or sprinkle a little coconut sugar on top before baking.
Raisins Substitution: Not a fan of raisins? Feel free to swap them out for other dried fruit like cranberries, chopped dates, or even mini chocolate chips for a fun twist.
​Delicious Serving Suggestions
- Classic Cream Cheese: Spread a thick layer of your favorite cream cheese on the warm, toasted bagels. You can use plain cream cheese or try flavored varieties like honey walnut or cinnamon.
- Peanut Butter and Banana: For a more filling option, top your bagel with peanut butter and banana slices. The sweet raisins and cinnamon pair perfectly with the creamy peanut butter.
- Butter and Jam: Keep it simple and delicious by spreading butter on a warm bagel and adding a dollop of jam or preserves. Strawberry or apricot jam is a great match with the cinnamon flavor.
- Greek Yogurt and Honey: Try topping a toasted bagel with a spoonful of Greek yogurt, a drizzle of honey, and a sprinkle of nuts or seeds for a protein-packed, satisfying breakfast.
- Apple Slices and Almond Butter: For a fresh twist, spread almond butter on your bagel and layer thin apple slices on top. The crunch of the apple adds a great texture alongside the soft bagel.
- Savory Spin: If you prefer savory, skip the cinnamon flavors and top your bagel with cream cheese, avocado, and a sprinkle of salt for a balanced mix of sweet and savory.
Do you love yeast-free bagels? Check out more of my easy and nutritious bagel recipes that do not require any yeast:
Cinnamon and Raisin Bagels No Yeast with Greek Yogurt
Ingredients
- 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)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a medium bowl, combine the wet ingredients, including 1/2 cup Greek yogurt and 2 tablespoons maple syrup. Whisk until combined.Add the dry ingredients, including 1/2 cup oat flour, 2/3 cup almond flour, 1-1/2 teaspoons baking powder, and 2 teaspoons cinnamon. Stir well with a sturdy spatula until a sticky dough forms. The dough will hold together, but be sticky to the touch.Gently fold in 1/4 cup raisins, making sure they’re evenly spread throughout the dough.
- Pour a small amount of oil in your hands and divide the dough into four equal portions, and roll each portion into a smooth ball. Gently press onto your cookie sheet. Use your finger to press a hole into the center of each ball, shaping it into a bagel. Separate an egg white and brush the tops of the shaped bagels with the egg wash using a pastry brush or your fingers.
- Bake for 15-20 minutes, or until the tops are golden brown and the bagels feel firm when gently pressed.Allow the bagels to cool completely on a wire rack before slicing. Serve warm, toasted, or as-is with your favorite toppings!
Video
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 🙂