How to Make Cinnamon Raisin Bagels Using 2 Ingredient Dough
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Before I misled you all by calling these “2 ingredient cinnamon raisin bagels,” my husband kindly reminded me that there were additional ingredients. They’re actually 8 ingredients when it’s all said and done.
I figured I’d throw that up there right under the disclaimer and get that additional disclaimer out of the way. However, don’t worry. They’re still ridiculously easy to throw together. And you’ll still have bagels ready within the hour.
Let’s get started!
Boiling 2 Ingredient Bagels
We’re going to boil these. This step is optional, and you can go right to baking them in the oven. That will save you about 5 minutes. I do recommend the boil for a couple reasons though.
First, the boil sets up the exterior of your bagel so you have that chewy characteristic crust. It makes these taste like they properly should.
Second, we’re adding molasses to the boil, so the boil is going to help your bagels achieve brownness. If you don’t care about that, skip the boil.
If you want awesome bagels, stay with me. Set a large pot on the stove, filled halfway with water. Then to that, add 1 Tablespoon each of baking soda and molasses. Bring it all to a boil while you start your dough (you’ll also want to preheat your oven to save time).
Making Cinnamon Raisin Bagel Dough
The dough is really simple. You’ll just need a medium-sized mixing bowl and your hands. Yes, you’re using your hands to mix. If that grosses you out, go ahead and give it try with a plastic or silicone bench scraper.
You’ll grab the first three ingredients (self-rising flour, cinnamon, and raisins) and get those mixed together first. Then, add in your Greek yogurt. Smush it in with your hands until your dough comes together. I like to knead it a little extra in the bowl to give the gluten some exercise.
Then, you’ll want to grab your kitchen scale for this next part. Weigh out 8 3-ounce balls of dough. For each ball, roll it between your hands to make a smooth ball.
Then, poke a hole in the center with your finger and use your two fingers to spread the hole wider. You want it to be about 1-inch wide. Do this to all the bagels.
Boiling and Baking Bagels
Like I mentioned, we’re boiling these before we bake them. So, you’ve got your water on the boil by now with baking soda and molasses. This is going to mimic the malt syrup and lye using things you’re more likely to have in the pantry.
Set up your baking sheet with parchment paper on it close to your stove. This is so you can quickly and easily move your bagels from the boil to the sheet.
I use a slotted spatula to set one bagel at a time into the water. Count to 10, and flip your bagel. Count to 10 again, and move it to the baking sheet.
Repeat this with all eight of your bagels. Then, quickly mix up your egg and water for an egg wash. This is going to make your bagels shiny and brown. Again, you can skip this if you want, but it does make them really pretty!
Bake your bagels for 20 to 25 minutes, and then let them cool completely.
How to Eat Cinnamon Raisin Bagels
You have to let them cool completely because they are going to come out kind of soft. The texture will solidify as they cool. Then, to serve them up, slice them down the middle. Toast your bagel for 2 minutes. Then, top with butter or cream cheese.
There you go. That’s it! They’re super easy, really yummy, and frankly, it’s just nice to know you can make bagels at home. I don’t know about you, but I’m not up to the task of leaving the house for food, and I’m too cheap to pay for delivery.
It takes just as long to make bagels as it would to order some through delivery, so why waste your money? Do yourself a favor and make some amazing cinnamon raisin bagels today!
If you want plain or everything bagels, check out this post.
Tools You’ll Need
The following post may contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra charge to you. To learn more about this, please visit my Disclaimer page. Thank you for your continued support!
Cinnamon Raisin Bagels
Equipment
- Sheet pan
- Parchment paper
- Medium mixing bowl
- Soup Pot
Ingredients
- 1 Tbsp baking soda
- 1 Tbsp molasses optional
- 2 cups self-rising flour
- 2 cups non-fat plain Greek yogurt
- 2 tsp ground cinnamon
- ½ cup raisins
- 1 large egg
- 1 Tbsp water
Instructions
- Preheat the oven to 400ºF. On the stove, start a pot of water to boil with baking soda and molasses in it.
- In a mixing bowl, combine the self-rising flour, cinnamon, raisins, and yogurt. Knead until it starts to feel sticky again. Let it rest for 5 minutes.
- Portion out the dough into 8 3-oz portions. Roll the balls into smooth rounds, poke a hole in the center, and stretch the dough into a bagel shape. The hole in the center should be about 1-inch wide.
- By now, the water on the stove should be boiling. Drop the bagels in the water one at a time. Let them cook for 10 seconds on each side. Remove and place on your lined baking sheet. Be careful not to leave too much water on the baking sheet or the bottoms won’t cook enough.
- Whisk the egg and water together for an egg wash. Then brush each bagel with the wash.
- Bake for 20 to 25 minutes until golden brown. Cool completely before you store them.
- Store in the fridge until you’re ready to use them.
- To serve, cut in half and toast for 2 minutes. Top with cream cheese or butter.
