Cinnamon Raisin Protein Bagels (with Greek Yogurt) Recipe
Bake Cinnamon Raisin Protein Bagels (with Greek Yogurt) Recipe for tender, protein-rich bagels with warm cinnamon and plump raisins.
Ingredients
- 1.5 cups self-rising flour (or make your own with all-purpose flour, baking powder & salt)
- 2 teaspoon ground cinnamon
- 2 tablespoon coconut sugar (or brown sugar)
- 1 cup plain Greek yogurt (or cottage cheese or silken tofu)
- 1 egg (or use butter, milk, or water instead)
- ½ cup raisins
Instructions
Step 1: Combine flour, cinnamon and yogurt
Toss the self-rising flour, ground cinnamon, and coconut (or brown) sugar into a modern matte grey mixing bowl with a sturdy rubber spatula. Add the plain Greek yogurt on top and fold the ingredients together until a shaggy dough forms; press and pack the mass with the spatula so it begins to come together. If the dough clings too much, sprinkle a little extra flour onto the rim of the bowl and the spatula — the goal is a cohesive, slightly tacky dough rather than a dry crumb.
Step 2: Fold in the raisins
Scatter the raisins over the surface of the dough and fold them in with the spatula, turning the mass over on itself several times until dark raisins are distributed evenly through the mixture. Work gently so the raisins don’t mash; you should see plump pockets of raisin against the pale, cinnamon-specked dough.
Step 3: Lightly flour and knead on the board
Dust a painted pine surface in soft white with a thin veil of flour and turn the dough out. Using your palms, knead for roughly 1–2 minutes: push, fold, and rotate until the dough feels soft and a little springy when you press it with a fingertip. Add tiny pinches of flour only where it’s sticky — you want a supple, dense crumb structure, not a dry, powdery dough.
Step 4: Divide and shape into bagels
Portion the dough into four equal pieces; roll each into a rope and join the ends, or roll a ball and poke a neat hole through the center to form classic bagel rings. Aim for even thickness so they bake uniformly. Arrange the four raw bagels onto a parchment-lined baking sheet, spaced comfortably apart.
Step 5: Egg wash and final seasoning
Whisk the egg (or prepare melted butter/milk/water alternative) in a small bowl and, with a pastry brush, gently glaze the tops and sides of each bagel to encourage an appealing golden sheen. If you like extra warmth, dust a little more ground cinnamon over the tops. Set the glazed tray aside for a minute while the oven heats if you’re baking.
Step 6: Bake until golden brown
Transfer the tray to a preheated oven (or place in an air fryer) and bake until the bagels turn a warm golden-brown — about 20–25 minutes at 375°F/190°C in a conventional oven, or 10–12 minutes at 350°F/177°C in an air fryer. What you’re watching for is an even, slightly glossy crust and a firm exterior that gives a gentle crackle when tapped.
Step 7: Cool and rest
Remove the bagels and let them sit on a cooling rack for about 10 minutes so steam escapes and the crumb firms up. The interior should feel dense but tender when you press it lightly — a satisfying spring but not doughy.
Step 8: Slice and serve
Slice a bagel in half to reveal the cinnamon-speckled crumb dotted with dark raisins, spread your favorite filling or toppings, and enjoy the warm, nutty aroma. Arrange on a simple white plate and savor the balance of glossy, golden crust against the soft, slightly chewy interior.
Notes
- Use fresh self-rising flour or make your own for best rise.
- If raisins are dry, soak briefly in warm water and drain before using.
- Add a pinch of nutmeg or orange zest for a seasonal twist.
- Freeze cooled bagels in single layers with parchment between.
- Toast from thawed for the best texture; avoid microwaving when you want a crisp crust.