2 Ingredient Cinnamon Raisin Bagels
Cinnamon raisin bagels made with self-rising flour and nonfat Greek yogurt.
Servings: 8 bagels
Ingredients
Ingredients
- 2 cupsself-rising flour
- 1 1/2 teaspoonsground cinnamon
- 1 to 2 cupsnonfat Greek yogurt see instructions for details
- 1/2 cupraisins
- 1 largeegg
- pinch ofsalt
- 1 teaspoonwater
Instructions
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, stir together 2 cups self-rising flour and 1½ teaspoons ground cinnamon.
- Add 1 cup of the nonfat Greek yogurt to the flour mixture and stir until it forms a shaggy, clumping dough. If the dough is still dry, add more yogurt, a little at a time, up to the remaining yogurt (total 1 to 2 cups) until the dough is cohesive and not quite sticky.
- Stir in the ½ cup raisins until evenly distributed.
- Turn the dough out onto a lightly floured work surface. Knead by hand for about 5 minutes, until the dough is smooth and elastic. If the dough is sticky, sprinkle a small amount of the self-rising flour on the surface or your hands as needed.
- Divide the dough into 8 equal pieces. Shape each piece into a ball.
- Use your thumb to poke a hole through the center of each ball and gently stretch the hole to form a ring (about a uniform-sized bagel). Flour your hands as needed to prevent sticking.
- Arrange the shaped bagels on the prepared baking sheet, leaving space between them. If you want extra raisins on top, reserve a few from the ½ cup when mixing and press them onto the tops now.
- Make the egg wash: whisk the 1 large egg, the pinch of salt, and 1 teaspoon water together until smooth. Brush the egg wash evenly over each bagel.
- Bake at 375°F for 20 to 22 minutes, rotating the baking sheet once halfway through baking.
- Remove the baking sheet briefly from the oven, increase the oven temperature to 450°F, then return the sheet to the oven and bake for an additional 3 to 4 minutes, until the tops are browned.
- Remove the bagels from the oven and let cool slightly before serving. Store cooled bagels in a sealed container at room temperature up to 24 hours or refrigerate up to 3 days; freeze individually wrapped if desired.
Equipment
- Baking Sheet
- Parchment Paper
- Large Bowl
- Whisk
- Brush
- work surface
Notes
To makehomemade self-rising flour: combine 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon fine sea salt.
To make a bagel with more "chew," substitute bread flour for AP flour in homemade self-rising flour recipe listed above.
Use strained thick Greek yogurt.Stay away from those that are labeled "Greek style" yogurt as they tend to have more moisture. Suggested brands include: Fage Total 0% Greek Yogurt and Stonyfield Greek Yogurt. If there is any liquid in your yogurt, it should be drained before using. Thick Greek yogurt works the best!
The dough can also be mixed together in a stand mixer using a dough hook attachment. Add the ingredients to a mixing bowl and mix on low speed until a shaggy dough forms. Increase to medium speed and knead until the dough no longer sticks to the sides of the bowl.
When rotating the baking sheet, check if the bottoms of the bagels are browning too fast. If so, simply place another baking sheet under the current baking sheet and continue baking.
To make a bagel with more "chew," substitute bread flour for AP flour in homemade self-rising flour recipe listed above.
Use strained thick Greek yogurt.Stay away from those that are labeled "Greek style" yogurt as they tend to have more moisture. Suggested brands include: Fage Total 0% Greek Yogurt and Stonyfield Greek Yogurt. If there is any liquid in your yogurt, it should be drained before using. Thick Greek yogurt works the best!
The dough can also be mixed together in a stand mixer using a dough hook attachment. Add the ingredients to a mixing bowl and mix on low speed until a shaggy dough forms. Increase to medium speed and knead until the dough no longer sticks to the sides of the bowl.
When rotating the baking sheet, check if the bottoms of the bagels are browning too fast. If so, simply place another baking sheet under the current baking sheet and continue baking.