Easiest Cinnamon And Raisin Bagels

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These cinnamon and raisin bagels are made with only 5 main ingredients and come together in minutes without any yeast or chill time. There are tiny bursts of raisins in every bite and in less than 20 minutes, you’ll have the perfect breakfast treat!

Cinnamon raisin bagels served with strawberries and bananas.
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These cinnamon and raisin bagels are inspired by these everything bagel bites with a sweet twist. The base is also made with the magical two-ingredient dough with added raisins for pockets of sweetness. I like to make these bagels mini-sized so that they’re more manageable for little ones to eat without any waste and they’re the perfect size for those little hands!

If you love these bagels and are looking for other breakfast options for busy mornings, you’ll love these egg-free waffles, cinnamon donut muffins, and broccoli egg bites as well!

What You’ll Need

Here is what you’ll need to make these cinnamon and raisin bagels:

Ingredients to make cinnamon raisin bagels.
  • Self Rising Flour: The main base of the dough. If you don’t have self-rising flour, you can make your own by combining all-purpose flour, baking powder, and salt (see below)!
  • Greek Yogurt: Makes the dough soft and pliable, making it easy to roll out. 
  • Maple Syrup: For slight added sweetness to the dough.
  • Raisins: For bursts of sweetness in every bite!
  • Cinnamon: For that classic cinnamon raisin flavor!
  • Egg: Brushed on top of the bagel bites for a golden shiny color and slightly firm crust.

See the recipe card below for full information on ingredients and quantities.

Ingredient Substitutions

  • Self-Rising Flour: No self-rising flour? No problem! You can make your own by mixing together 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. Once that is mixed together, measure out 3/4 cup to use in this recipe. To make these bagel bites gluten-free, use gluten-free all-purpose flour in a 1:1 ratio.
  • Egg: To make these bagel bites egg-free, swap it out with either 2 tablespoons of melted butter or 2 tablespoons of milk.
  • Greek Yogurt: I used full-fat milk Greek yogurt, but you can swap this out with dairy-free Greek-style yogurt. If using dairy-free, try to use yogurt that is thick in texture and not thin which will be very difficult to work with.

Step By Step Instructions

Steps to make cinnamon raisin bagels.

STEP 1: Add the Greek yogurt, maple syrup, and ground cinnamon to a bowl and mix until smooth and fully incorporated (Images 1 & 2).

STEP 2: Add in the self-rising flour and mix it with a fork until it becomes crumbly in texture (Images 3 & 4).

Steps to make cinnamon raisin bagels.

STEP 3: Once the dough is crumbly, add in the raisins (Image 5) and use your hands to knead the dough for a few minutes until it comes together into a ball (Image 6). It will seem very dry initially, but continue mixing and kneading with your hands until the flour is incorporated.

STEP 4: Place the dough ball on a lightly floured surface and slice it into 5 equal pieces (Images 7 & 8).

Steps to make cinnamon raisin bagels.

STEP 5: Take one sliced piece of dough and roll it into a thin log that is about 6 inches in length (Image 9). Bring each end of the dough together and pinch them together to seal it to form a mini bagel shape (Image 10). Repeat for the remaining mini bagels.

STEP 6: In a small bowl whisk together the egg with 1 tablespoon of water to form the egg wash. Brush all sides of the mini bagels with the egg wash and place them in an air fryer basket with some space between each bagel (Image 11). Air fry the bites at 350 degrees F for 10 to 12 minutes or until golden (Image 12). Let them cool completely before serving.

Storage Instructions

These mini bagels can be stored in an airtight container at room temperature for 1 day or in the fridge for up to 5 days. They tend to get a little hard in the fridge but will soften back up once reheated. They can also be frozen in a freezer-safe container or bag for up to 3 months. Reheat them in the air fryer at 350 degrees F for 3 to 5 minutes, or until heated through.

Cinnamon raisin bagels served with strawberries and bananas.

Tips For Success

  • This recipe makes 5 mini-sized bagels. You can make the bagels full-sized by splitting the dough into 2 or 3 pieces and rolling it out into a longer log.
  • To make these mini bagels egg-free, brush the bites with melted butter or milk.
  • You’ll need to use your hands to knead the dough into a ball. It will seem dry at first but will come together into a dough. Depending on the type of yogurt you use, the texture may vary but add a little flour or yogurt as needed to get the right consistency.
  • If you’d like a sweeter-tasting bagel, feel free to add a little extra maple syrup or some cinnamon sugar on top of the mini bagels for added sweetness and crunch!
Cinnamon raisin bagels served with strawberries and bananas.

Recipe FAQs

Can I make these bagel bites in the oven?

Yes! To bake these bakes in an oven, preheat the oven to 350 degrees F and bake for 18 to 20 minutes or until golden brown.

Can I use this recipe to make full-sized bagels instead of mini?

Yes! To make full-sized bagels, split the dough into 2 or 3 pieces instead of 5.

Can I make my own self-rising flour?

You can make your own self-rising flour by mixing together 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. Once that is mixed together, measure out 3/4 cup to use in this recipe.

Other Air Fryer Recipes You’ll Love

If you tried these Cinnamon and Raisin Bagels please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you

Cinnamon raisin bagels served with strawberries and bananas.
5 from 19 votes

Cinnamon and Raisin Bagels

These cinnamon and raisin bagels are made with only 5 main ingredients and come together in minutes without any yeast or chill time. There are tiny bursts of raisins in every bite and in less than 20 minutes, you'll have the perfect breakfast treat!
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Servings: 5 mini bagels

Ingredients 

  • ½ cup whole milk Greek yogurt
  • 1 to 1½ tbsp maple syrup
  • 1 tsp ground cinnamon
  • ¾ cup self-rising flour
  • ¼ cup raisins
  • 1 egg, for egg wash or melted butter/oil
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Instructions 

  • Add the Greek yogurt, maple syrup, and ground cinnamon to a bowl and mix until smooth and fully incorporated.
  • Add in the self-rising flour and mix it with a fork until it becomes crumbly in texture.
  • Once the dough is crumbly, add in the raisins and use your hands to knead the dough for a few minutes until it comes together into a ball. It will seem very dry initially, but continue mixing and kneading with your hands until the flour is incorporated.
  • Place the dough ball on a lightly floured surface and slice it into 5 equal pieces.
  • Take one sliced piece of dough and roll it into a thin log that is about 6 inches in length. Bring each end of the dough together and pinch them together to seal it to form a mini bagel shape. Repeat for the remaining mini bagels.
  • In a small bowl whisk together the egg with 1 tablespoon of water to form the egg wash. Brush all sides of the mini bagels with the egg wash and place them in an air fryer basket with some space between each bagel. Air fry the bites at 350 degrees F (180 degrees C) for 10 to 12 minutes or until golden. Let them cool completely before serving.

Notes

  • This recipe makes 5 mini-sized bagels. You can make the bagels full-sized by splitting the dough into 2 or 3 pieces and rolling it out into a longer log.
  • To make these mini bagels egg-free, brush the bites with melted butter or milk.
  • You’ll need to use your hands to knead the dough into a ball. It will seem dry at first but will come together into a dough. Depending on the type of yogurt you use, the texture may vary but add a little flour or yogurt as needed to get the right consistency.
  • If you’d like a sweeter-tasting bagel, feel free to add a little extra maple syrup or some cinnamon sugar on top of the mini bagels for added sweetness and crunch!

Nutrition

Calories: 126kcal, Carbohydrates: 23g, Protein: 6g, Fat: 1g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.4g, Trans Fat: 0.01g, Cholesterol: 34mg, Sodium: 23mg, Potassium: 130mg, Fiber: 1g, Sugar: 3g, Vitamin A: 50IU, Vitamin C: 0.4mg, Calcium: 40mg, Iron: 1mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, Iโ€™m Lily! The mama behind Feeding Tiny Bellies. Iโ€™m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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5 from 19 votes (13 ratings without comment)

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22 Comments

  1. Schylar Pritchett says:

    5 stars
    So delicious! I had to add quite a bit of extra flour, probably 1/8 cup. Easy enough, but I will definitely multiply the recipe next time to yield more bagels and feel more worth while. ๐Ÿ™‚

    1. Lily Payen says:

      I’m so glad you enjoyed this recipe, Schylar!๐Ÿ˜Š

  2. Porsha Hands says:

    Anyway to do these bagels without an air fryer?

    1. Lily Payen says:

      Hi Porsha! To bake these bakes in an oven, preheat the oven to 350 degrees F and bake for 18 to 20 minutes or until golden brown.

  3. Danielle says:

    Hi! I attempted to make these and I used all the exact measurement listed but my dough so wet and sticky, any suggestions ? Should I add more flour until I get the right consistency ?

    1. Lily Payen says:

      Hi Danielle! Did you use plain Greek yogurt? I would suggest adding in a little more flour until it comes together๐Ÿ˜Š

      1. Adrienne says:

        5 stars
        Iโ€™ve made these a few times and my kids love them! So easy to come together, my kids like them with raisins and a few mini chocolate chips added in.

        1. Lily Payen says:

          I’m so glad to hear that you all enjoyed them, Adrienne!๐Ÿ˜Š

  4. Taryn says:

    Do you know if anyone has successfully made these with a non dairy yogurt? And if so which one worked best?

  5. Danielle says:

    Hi! Can I use regular flour with a baking powder or something instead ? Or sourdough starter ?

    1. Lily Payen says:

      Hi Danielle! You can make your own by mixing together 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. Once that is mixed together, measure out 3/4 cup to use in this recipe๐Ÿ˜Š

  6. Rachel says:

    5 stars
    Iโ€™m so happy with how these turned out. Simple ingredients, easy to make and they taste delicious! I made them with my 2 & 4 year old and they loved them!! We made two batches & baked them in the oven. This will be a weekly breakfast go-to since they love to bake with me. Weโ€™ll experiment with different flavors. Thank you for such a great recipe! โค๏ธ

    1. Lily Payen says:

      I’m so glad to hear that you enjoyed them, Rachel! Thank you for taking the time to share your feedback!๐Ÿ˜Š

      1. Nikitha fernando says:

        5 stars
        This recipe is so easy to make yet so delicious โค๏ธ. My kids loves it , made it for the second time today.

        1. Lily Payen says:

          I’m so glad to hear that your little ones enjoyed them!๐Ÿ˜Š

  7. Kath says:

    Can these be baked in oven instead of air fryer? If so about how long?

    1. Lily Payen says:

      Hi Kath! Yes, these can be baked at the same temperature for a little longer (about 18 to 22 minutes or until golden). I hope you like them if you give them a shot!

      1. Kath says:

        5 stars
        Great, thank you!!

  8. Nicole says:

    Can you use regular yogurt instead of Greek?

    1. Lily Payen says:

      Hi Nicole! I wouldn’t suggest using regular yogurt because it is more runny in texture and will result in a dough that is extremely stick and difficult to work with. An alternative would be another thicker style yogurt!

  9. Natalie says:

    5 stars
    I’m quickly becoming your biggest fan. Another simple recipe that will easily become a staple in our family.

    1. Lily Payen says:

      I’m so glad to hear that you enjoyed this recipe, Natalie!๐Ÿ˜Š