These Cinnamon Raisin Protein Bagels are soft, chewy, and naturally sweetened with coconut sugar and juicy raisins — made with Greek yogurt for a protein boost and no yeast needed for a quick bake.
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Why You'll Love This Recipe
If you love the cozy combo of cinnamon and raisins, this high-protein version delivers all the flavor without the wait.
- Sweet and lightly spiced with warm cinnamon
- No yeast, no proofing—ready in under 30 minutes
- Made with Greek yogurt for 11 grams of protein per bagel
- Perfect for toasting and topping with cream cheese or nut butter
- Great as a grab-and-go breakfast or snack
Ingredients
- Self-rising flour – Gives structure and rise; sub with 1.5 cups of all-purpose flour + 2 teaspoon baking powder + ½ teaspoon salt.
- Greek yogurt – Use 2% or full-fat for a richer texture and added protein.
- Raisins – Adds natural sweetness and chew.
- Cinnamon – Adds warm, cozy flavour.
- Coconut sugar or brown sugar – Boosts sweetness if you prefer a sweeter bagel.
See recipe card for exact quantities.
Instructions
STEP 1: In a mixing bowl, combine the flour, cinnamon, coconut sugar, and Greek yogurt. Mix the ingredients using a spatula until a dough forms, before using your hands to form and pack the dough together - sprinkle more flour as needed if it's too sticky.
STEP 2: Add ½ cup of raisins and mix them into the dough until well distributed.
STEP 3: Lightly dust a clean surface or cutting board with flour, and knead the dough for 1-2 minutes using your hands. Again, sprinkle more flour as needed if it's too sticky. The dough should be soft and a little springy when you gently press on it with your fingers.
STEP 4: Divide the dough into 4 equal portions. Roll and shape each portion into a bagel, either by rolling into a rope and pinching the ends together, or rolling it into a ball and making a hole in the middle.
STEP 5: Place each bagel onto a lined or greased baking sheet.
STEP 6: Whisk 1 egg in a bowl, and brush the top and sides of each bagel with the egg wash using a pastry brush. Alternatively, you can use melted butter, milk, or water instead of the egg wash. Sprinkle extra ground cinnamon on top if you'd like.
STEP 7: Bake in a preheated oven at 375°F/190°C for 20-25 minutes, or in the air fryer at 350°F/177°C for 10-12 minutes, or until the bagels turn golden brown.
STEP 8: When done, take the bagels out and let them cool for 10 minutes on a cooling rack. Slice them up and add your favourite filings and spreads, and enjoy!
Storage and Equipment
You’ll need a mixing bowl and spatula, a good clean surface like a cutting board, and either a baking sheet for the oven or an air fryer basket. In my kitchen, I use my Breville Mini Smart Oven or Cosori Air Fryer all the time - they're both a huge time saver, pre-heat super quickly, and work perfectly for most of my baking needs, including these bagels!
Store leftover bagels in an airtight container at room temperature for up to 2-3 days, or refrigerate for up to 5 days. You can also freeze them for up to 3 months - just thaw and toast them up whenever you're ready to enjoy them!
Toasty's Tips
- Knead the dough by pushing the dough forward with the palm of your hands.
- For best results, avoid over-kneading - just knead until the dough comes together smoothly, 1-2 minutes will be fine. Gently press your fingers into the dough, it should be soft but slightly springy.
- Brush the bagels using an egg wash! This is super key to a golden brown crust, and helping the toppings stick to the surface.
- Use plain, unsweetened Greek yogurt for best texture, any fat percentage will work. If your yogurt is too watery, strain it or reduce slightly. Regular yogurt won't work here as it's too watery - make sure to use either Greek yogurt or coconut yogurt for a plant-based option.
- If the dough is too sticky, add a little extra flour, 1 teaspoon at a time. Different yogurt brands will have different moisture levels so you'll have to adjust based on the brand you use.
- Make a big hole in the middle of the bagel, as the dough will expand during baking. Either roll it into a rope shape and pinch the ends, or roll into a ball and create a hole in the middle with your thumbs, stretching it out.
- Let the bagels cool for 10 minutes before slicing to let them settle - this is super important, so don't skip this!
Other Recipes to Try
Looking for other Protein Bagel recipes like this? Try these:
📖 Recipe
Cinnamon Raisin Protein Bagels (with Greek Yogurt)
Suggested Equipment
Ingredients
Bagel Dough
- 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 you can use cottage cheese or silken tofu as well
Egg wash
- 1 egg - or use butter, milk, or water instead
Mix-ins
- ½ cup raisins
Instructions
- In a mixing bowl, combine the flour, cinnamon, coconut sugar, and Greek yogurt. Mix the ingredients using a spatula until a dough forms, before using your hands to form and pack the dough together - sprinkle more flour as needed if it's too sticky.
- Add ½ cup of raisins, and mix them into the dough until well distributed.
- Lightly dust a clean surface or cutting board with flour, and knead the dough for 1-2 minutes using your hands. Again, sprinkle more flour as needed if it's too sticky. The dough should be soft and a little springy when you gently press on it with your fingers.
- Divide the dough into 4 equal portions. Roll and shape each portion into a bagel, either by rolling into a rope and pinching the ends together, or rolling it into a ball and making a hole in the middle.
- Place each bagel onto a lined or greased baking sheet.
- Whisk 1 egg in a bowl, and brush the top and sides of each bagel with the egg wash using a pastry brush. Alternatively, you can use melted butter, milk, or water instead of the egg wash. Sprinkle extra ground cinnamon on top if you'd like.
- Bake in a preheated oven at 375°F/190°C for 20-25 minutes, or in the air fryer at 350°F/177°C for 10-12 minutes, or until the bagels turn golden brown.
- When done, take the bagels out and let them cool for 10 minutes on a cooling rack. Slice them up and add your favourite filings and spreads, and enjoy!
Notes
- Watch the step-by-step video tutorial here.
- Knead the dough by pushing the dough forward with the palm of your hands.
- For best results, avoid over-kneading - just knead until the dough comes together smoothly, 1-2 minutes will be fine. Gently press your fingers into the dough, it should be soft but slightly springy.
- Brush the bagels using an egg wash! This is super key to a golden brown crust, and helping the toppings stick to the surface.
- Use plain, unsweetened Greek yogurt for best texture, any fat percentage will work. If your yogurt is too watery, strain it or reduce slightly. Regular yogurt won't work here as it's too watery - make sure to use either Greek yogurt or coconut yogurt for a plant-based option.
- If the dough is too sticky, add a little extra flour, 1 teaspoon at a time. Different yogurt brands will have different moisture levels so you'll have to adjust based on the brand you use.
- Make a big hole in the middle of the bagel, as the dough will expand during baking. Either roll it into a rope shape and pinch the ends, or roll into a ball and create a hole in the middle with your thumbs, stretching it out.
- Let the bagels cool for 10 minutes before slicing to let them settle - this is super important, so don't skip this!
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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