Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
Gluten free cinnamon raisin yogurt bagels! Officially one of my favorite flavors of the blog favorite yogurt bagels! They’re perfectly soft and fluffy, lightly sweet, and made with super simple and wholesome ingredients.
I made these using my favorite gluten free flour, Bob’s Red Mill 1 to 1 Gluten Free Baking Flour. It never fails me! I never want to make a recipe that you can tell is gluten free- I want it to always taste like the real deal! This Bob’s Red Mill gluten free flour blend does that for me every time, without fail! It’s truly the best!
Plus some delicious raisins folded throughout the batter for the perfect ratio of fluffy bagel, cinnamon swirl, and sweet raisins! And you can’t forget the buttery cinnamon sugar topping, which really takes these to the next level in terms of flavor!!
The dough itself is SO simple, with no yeast or boiling required! Yes, please!
Bagel making tips:
Make sure your baking powder is not expired! This is super important for the bagels to rise since there is no yeast.
Do not roll your bagels too thin! The center hole should be very small before baking in the oven, as they will spread a bit while baking! If your bagels are too thin, it will be hard to slice them later on.
Toast before enjoying! Yogurt bagels are best enjoyed toasted to crisp up the center anf to keep leftovers fresh and soft!
Do not substitute any of the ingredients! For the same results as my bagels, you’ll need to keep the recipe as written! Any substitutes will yield a different final result.
I promise once you make the yogurt bagels once, you’ll get the hang of it and it will be a breeze for future batches!
I am SO excited for you guys to try this new yogurt bagel recipe. This was by far the most requested new flavor request, so I know you will love these! Be sure to leave a rating and comment below if you give these a try! Enjoy!
Preheat oven to 400°F and line a large baking sheet with parchment paper.
In a large bowl, mix together the flour, flax seed, baking powder, cinnamon, salt, and coconut sugar.
Add the raisins, yogurt, and 1 tbsp of water to the flour mixture; fold in until combined. *Be patient- this may take a few minutes. It’s ok if it does not form a ball of dough; it just needs to be mostly all combined, but you can finish working the flour into the dough in the next step.
Flour a clean work surface, and turn dough mixture out onto floured surface. Use your hands to need and roll the dough into a ball- sprinkle a little flour as needed if the dough sticks at all to your hands or your work surface.
Divide the dough into 5 or 6 portions for larger bagels, or 7 equal portions for smaller bagels.
Roll each portion out into a log shape about 5″ long, then connect each end of the log to form a bagel.
In a small bowl, melt the butter and mix with the coconut sugar and cinnamon.
Lay each bagel onto your lined baking sheet about 2″ apart. Brush the tops of the bagels with the cinnamon sugar mixture. Bake for 25-28 minutes, until tops are browned and bagels are cooked through (bagels will continue to set while cooling, so allow to cool for at least 10 minutes). Bagels are best served toasted. Store leftovers in an airtight container on the counter for up to 2 days, then in the freezer after that.
Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!
You are not kidding about following the recipe to the letter, because I did not and it was a bit of a disaster-but a delicious disaster lol still made some sort of bagel looking thing that I loved!
this is so good!! just make sure to use gluten free flour i tried gluten free flour and oat flour and it doesn’t rise but still tasty !! 5/5 in my book for sure
I think I brought the wrong yoghurt and the texture of mine were very runny. The final product resembled more of a muffin/scone. But these are exceptionally delicious!!! I’m convinced that you can’t fail at this recipe even if I technically didn’t end up with bagels 😊
Made these tonight and they are so amazing!!!! Crispy and tasty on the outside and soft in the middle! I’m a huge carb fan and the gfree flour tastes like normal flour if not better .. they are delicious..
I can make bagels! Bagels. That. Taste. Good! Thank you so much for this enabling POWER! (….So to answer the question of using another flour: I didn’t have enough almond flour on hand, so I used white whole wheat flour plus 1/2 cup dark rye flour. Everything else, the same! They rose nicely, had great texture and you’re right, toasting is the way to go! I must have enjoyed a couple just plain, hot right out of the oven! ) Thank you for such a quick, fun, customizable Delight! I can’t wait to try it again…and again! ❣️
You are not kidding about following the recipe to the letter, because I did not and it was a bit of a disaster-but a delicious disaster lol still made some sort of bagel looking thing that I loved!
★★★★★
Haha yes gluten free baking is so tricky and such a science! I hope you still were able to enjoy them 🙂
Can i replace the yogurt for banana o another thing?
this is so good!! just make sure to use gluten free flour i tried gluten free flour and oat flour and it doesn’t rise but still tasty !! 5/5 in my book for sure
★★★★★
I think I brought the wrong yoghurt and the texture of mine were very runny. The final product resembled more of a muffin/scone. But these are exceptionally delicious!!! I’m convinced that you can’t fail at this recipe even if I technically didn’t end up with bagels 😊
★★★★★
I followed recipe exactly and they turned out perfect! Delish!
Made these tonight and they are so amazing!!!! Crispy and tasty on the outside and soft in the middle! I’m a huge carb fan and the gfree flour tastes like normal flour if not better .. they are delicious..
Will it work if I leave the raisins out?
Hi! Does the fat percentage of the Greek yogurt matter? Thanks!
I can make bagels! Bagels. That. Taste. Good! Thank you so much for this enabling POWER! (….So to answer the question of using another flour: I didn’t have enough almond flour on hand, so I used white whole wheat flour plus 1/2 cup dark rye flour. Everything else, the same! They rose nicely, had great texture and you’re right, toasting is the way to go! I must have enjoyed a couple just plain, hot right out of the oven! ) Thank you for such a quick, fun, customizable Delight! I can’t wait to try it again…and again! ❣️
★★★★★
Good morning I hope all is well. Is there any other gluten free alternatives flours that can be used on this recipe? Thanks a million for your help.
Can you make the dough overnight and do the toppings the morning of and cook it?