Fluffy Yogurt Bagels Cinnamon Swirl

There's something almost magical about yogurt bagels—they arrived in my kitchen on a Tuesday morning when I was trying to recreate that pillowy texture of a bakery bagel without the fussy boiling water step. Greek yogurt seemed like an unlikely hero, but when I mixed it into the dough and watched it transform into something silky and forgiving, I understood why people have been quietly making these for years. The cinnamon swirl came later, a Saturday afternoon experiment that turned out to be the exact sweet note these bagels were asking for.

I made these for my sister's impromptu Sunday brunch, and she arrived while they were still warm, the smell hitting her before she even stepped inside. She sat at the counter with one split open, butter melting into the cinnamon swirls, and didn't say much except 'these are dangerous'—which I've decided is the highest compliment a bagel can receive.

Ingredients

• All-purpose flour (2 cups): This is your structure, and you want it measured correctly—spoon it into the measuring cup and level it off rather than scooping straight from the bag, which always packs it down too much.
• Baking powder (2 tsp): The secret ingredient that gives these bagels their characteristic lift without any waiting around for yeast fermentation.
• Fine sea salt (1/2 tsp): A small amount that wakes up the sweetness of the yogurt and balances the cinnamon beautifully.
• Plain Greek yogurt (1 1/2 cups): Use full-fat if you can find it—it creates a richer, more forgiving dough that's easier to shape, though low-fat works perfectly fine too.
• Granulated sugar (2 tbsp): Just enough sweetness to complement the cinnamon swirl without making the dough taste like cake.
• Unsalted butter (2 tbsp, melted): The base for your cinnamon swirl, helping it cling to the dough without burning.
• Light brown sugar (1/3 cup): This adds moisture and depth to the swirl—don't skip it for regular sugar.
• Ground cinnamon (1 1/2 tsp plus more for topping): Measure this generously because cinnamon is where all the magic lives in these bagels.
• Large egg (1) plus milk (1 tbsp): Your egg wash, which gives those golden-brown tops that look like you know what you're doing in the kitchen.

Instructions

Heat your oven and prepare:

Set your oven to 375°F and line a baking sheet with parchment paper so your bagels won't stick and you won't spend ten minutes scraping them off later.

Build the dry base:

Whisk together flour, baking powder, salt, and sugar in a large bowl—this aeration matters, so don't skip the whisking even though it seems fussy.

Bring it together with yogurt:

Add the Greek yogurt and stir with a spatula until the mixture looks shaggy and rough, like wet sand that's starting to clump. Don't overmix here.

Knead gently into submission:

Turn the dough onto a lightly floured surface and knead for just two to three minutes until it smooths out and feels elastic under your hands. You'll feel the moment it shifts from rough to silky.

Make your cinnamon filling:

Mix melted butter, brown sugar, and cinnamon in a small bowl until it looks like wet sand with actual texture—this is your treasure, treat it carefully.

Divide and flatten:

Cut the dough into eight equal pieces and flatten each one into a rectangle about five by three inches, using your fingers or a rolling pin if you're feeling precise.

Swirl with intention:

Spread roughly a teaspoon of the cinnamon mixture over each rectangle, then roll from the short end up into a tight log, pinching the seam as you go to keep the filling locked inside.

Form the bagel shape:

Take each log and gently curl it into a ring, pinching the ends together firmly so they stay sealed during baking and don't spring open.

Arrange on the sheet:

Place all eight bagels on your prepared baking sheet with a little space between them—they'll puff up slightly but not dramatically.

Create the glossy finish:

Whisk the egg with milk and brush this mixture generously over the tops of each bagel with a pastry brush, then sprinkle with cinnamon sugar if you want that extra touch of elegance.

Bake until golden:

Bake for twenty-two to twenty-five minutes until the tops are a deep golden brown and the bagels feel firm when you tap them—they'll continue to cook slightly as they cool.

Rest before devouring:

Let them cool for ten minutes on the baking sheet, which is honestly the hardest part of this entire recipe.

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I've brought these bagels to work twice, and both times they disappeared in that weird silent way that tells you something is actually special—no one leaves comments about 'pretty good homemade bagels,' they just eat them and ask for the recipe. That's when you know you've nailed something.

Why This Method Works So Well

The magic here is that you're skipping the whole yeast fermentation thing entirely, which means no sticky overproofing disasters and no waiting around hoping something rises. The baking powder gives you instant lift while the Greek yogurt contributes this tender crumb that you'd normally need hours of development to achieve. It's almost like shortcutting a century of bagel history, but the results taste like tradition anyway.

Variations and Mix-Ins That Actually Work

The cinnamon swirl is lovely as is, but these bagels are genuinely adaptable if you're in an experimental mood. I've stirred chopped pecans and raisins directly into the cinnamon mixture with great success, and a friend of mine makes a brown butter version that tastes like you've been doing this professionally. The dough itself is neutral enough that it won't fight with whatever direction you want to take it.

Storage and Serving Wisdom

Fresh is always best, and these taste infinitely better warm—the butter and brown sugar in the swirl are still slightly gooey, and the whole bagel has this tender give that disappears after a day. They'll keep in an airtight container for two days, and yes, you can refresh them by wrapping in foil and warming in a 300°F oven for about five minutes if you're feeling committed to the experience.

• Serve them warm with softened butter or cream cheese, which melts directly into all those cinnamon swirl pockets.
• Slice them horizontally rather than vertically—it looks better and shows off the layers of swirl.
• These freeze beautifully for up to a month if you ever make extra, which is rare because people eat them faster than you'd expect.

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These bagels taught me that sometimes the best things come from being willing to try something unconventional—who knew that yogurt and a baking sheet could compete with steam kettles and New York tradition? Now they're the first thing I make when someone mentions they're craving bagels, and I've never had anyone disappointed.

Recipe Questions & Answers

→ What type of yogurt is best for these bagels?

Using plain Greek yogurt, either full-fat or low-fat, works best as it adds moisture and tenderness without overpowering the flavor.

→ How do I achieve the cinnamon swirl inside the bagels?

The cinnamon swirl is made by mixing melted butter, brown sugar, and ground cinnamon, then spreading the mixture over flattened dough before rolling and shaping.

→ Can I add extra toppings to these bagels?

Yes, sprinkle extra cinnamon sugar on top before baking or add raisins and nuts to the cinnamon filling for added texture and flavor.

→ What is the purpose of the egg wash?

Brushing the bagels with a mixture of beaten egg and milk creates a shiny, golden crust once baked.

→ How should I store leftover bagels?

Store cooled bagels in an airtight container at room temperature for up to 2 days to maintain freshness.