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.