Who would've thought homemade bagels could be this easy!? These Easy Cinnamon Raisin Mini Bagels are made with a simple Greek yogurt dough (no yeast required!) and are soft with a slightly chewy bagel texture. They also have that classic flavour combo of cinnamon and raisins, making them a perfect toddler-friendly breakfast or snack!
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I've been making my favourite Pizza Bagel Bites that also use a Greek yogurt dough non-stop, and then wondered about turning them into a sweeter option and boy did these turn out so well! Who doesn't love the smell of cinnamon being baked in the oven? These bagels have been a huge hit with my kids.
Table of Contents
Why You'll Love These Easy Cinnamon Raisin Mini Bagels
- No yeast required: These easy cinnamon raisin bagels are made with a simple Greek yogurt dough, so there's no waiting for dough to rise.
- Soft and chewy texture: They have the classic slightly chewy texture of a bagel with a soft interior that's perfect for little ones.
- Simple ingredients: Made with just 6 ingredients!
- Perfect for breakfast or snacks: Serve them toasted with cream cheese, nut butter, or alongside yogurt and fruit for an easy meal or snack.
- Kid-friendly flavour: Warm cinnamon and sweet raisins make these bagels a favourite with both kids and adults.
- Great for meal prep: Make a batch ahead of time and enjoy them throughout the week or freeze extras for later.
Ingredients for Easy Cinnamon Raisin Mini Bagels
Here is what you'll need to make these easy Greek yogurt cinnamon raisin bagels. Simple ingredients that are often already on hand!
- Flour
- Baking powder
- Salt
- Cinnamon
- Vanilla Greek yogurt (see notes below about swaps)
- Raisins
- Olive oil for coating the tops of the bagels (optional)
See recipe card for quantities.
Instructions for How To Make Easy Cinnamon Raisin Mini Bagels
Here is an overview of how to make these bagels, with helpful photos to show the bagel formation step. For full instructions, please scroll down to the recipe card.
In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
Add the Greek yogurt and raisins. Stir until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead gently until the dough comes together and forms a ball.
Divide the dough into 12 equal pieces.
Roll each piece into a sausage-like rope about 4-5 inches long, then bring the ends together and pinch to form a bagel shape.
Place the bagels on the prepared baking sheet and sprinkle lightly with cinnamon, if desired. Bake for 20–25 minutes, or until lightly golden and cooked through. Let cool for a few minutes before serving.
Hint: If the dough feels sticky while shaping the bagels, lightly flour your hands and work surface. The exact amount of flour needed can vary depending on the brand of Greek yogurt you use.
Substitutions
- Greek yogurt - If you want to use a plain Greek yogurt instead of vanilla, add 1 teaspoon vanilla and 1 tablespoon maple syrup with the plain yogurt. Do not swap for a regular non-Greek yogurt as your dough will be very sticky and runny!
- Raisins: Swap the raisins for dried cranberries, chopped dried apricots, or dried blueberries.
Variations
- Chocolate Chip Cinnamon Bagels: Replace the raisins with mini chocolate chips for a fun variation.
For a savoury option, check out this Pizza Bagel Bites!
Equipment
This recipe does not require any special equipment! Simply a bowl, a mixing spoon, and a baking sheet.
How to Store Greek Yogurt Bagels
Store the cinnamon raisin bagels in an airtight container in the refrigerator for up to 4 days or you can freeze them up to 2-3 months. To reheat, toast them back up in a toaster oven or regular oven.
Toddler Tip
These mini bagels are the perfect size for toddlers. You can serve them as is, or cut them in half and add a thin layer of nut or seed butter on top and serve alongside some fruit for an easy breakfast, lunch, or snack.
These bagels work great in lunchboxes. I like to cut them in half, toast them up, and then add a little peanut butter or sunflower seed butter (for a nut-free option) on top. They work great as a school snack, breakfast, or lunchbox addition.
Need more lunch ideas? Check out my post here on Easy Bento Box Lunch Ideas (full of visuals!), this post here on Cold School Lunch Ideas or my Ultimate List of Lunch Ideas for Daycare, Home, and Preschool!
FAQ
Yes! Plain Greek yogurt works well in this recipe, and then just add 1 teaspoon vanilla and 1 tablespoon maple syrup.
The consistency of the dough can vary depending on the brand of Greek yogurt used. If your dough feels too sticky to handle, add a little extra flour to your hands and work surface until it is easier to shape.
Yes! We are all about batch prepping around here. Simply let the bagels cool, then store the bagels in a freezer-safe bag or container and freeze for up to 2-3 months. Simply thaw and toast them back up in the oven or toaster oven before serving.
Yes. You can leave the raisins out entirely or replace them with dried cranberries, chopped dried apricots, or mini chocolate chips.
Recipe
Easy Cinnamon Raisin Mini Bagels (With Greek Yogurt Dough)
Ingredients
- 1¾ cup all purpose flour
- 2½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon cinnamon
- 1 cup vanilla Greek yogurt
- ½ cup raisins
- 2 tablespoon olive oil for brushing on top of bagels
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Add the Greek yogurt and raisins. Stir until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead gently until the dough comes together and forms a ball.
- Divide the dough into 12 equal pieces. Roll each piece into a sausage shape about 4-5 inches long, then bring the ends together and pinch to form a bagel shape.
- Place the bagels on the prepared baking sheet and brush olive oil on top. Option to sprinkle lightly with additional cinnamon on top, if desired (we love doing this!).
- Bake for 20–25 minutes, or until lightly golden and cooked through.
- Let cool slightly before serving.
Notes
Nutrition
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