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–+ servings

Gluten-Free Cinnamon Raisin Bagels (No Yeast)

Gentle Tummy
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Ingredients
  

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: 1/2 cup oat flour, 2/3 cup almond flour, 1-1/2 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 1/4 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

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.
Did you make this recipe?Please let me know in the comments below how it turned out :)