Fluffy Yogurt Bagels Cinnamon Swirl (Print)

Soft, fluffy bagels featuring a cinnamon swirl and tangy Greek yogurt for a delightful start to the day.

# Components:

→ Dough

01 - 2 cups all-purpose flour, plus extra for dusting
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon fine sea salt
04 - 1 1/2 cups plain Greek yogurt, full-fat or low-fat
05 - 2 tablespoons granulated sugar

→ Cinnamon Swirl

06 - 2 tablespoons unsalted butter, melted
07 - 1/3 cup light brown sugar
08 - 1 1/2 teaspoons ground cinnamon

→ Egg Wash

09 - 1 large egg
10 - 1 tablespoon milk

→ Optional Topping

11 - 1 tablespoon cinnamon sugar for garnish

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, salt, and granulated sugar.
03 - Add Greek yogurt and stir with a spatula until a shaggy dough forms.
04 - Turn dough onto a floured surface and knead gently for 2 to 3 minutes until smooth and elastic.
05 - In a small bowl, mix melted butter, brown sugar, and cinnamon to form the swirl filling.
06 - Divide dough into 8 equal pieces and flatten each into a rectangle approximately 5 by 3 inches.
07 - Spread approximately 1 teaspoon of cinnamon swirl filling over each rectangle. Roll up tightly from the short end to form a log and pinch seams closed.
08 - Shape each log into a ring by pinching the ends together to seal and form a bagel shape.
09 - Place shaped bagels onto the prepared baking sheet.
10 - In a small bowl, whisk together egg and milk. Brush the tops of bagels with the egg wash mixture.
11 - Sprinkle bagels with extra cinnamon sugar if desired.
12 - Bake for 22 to 25 minutes, or until golden brown and cooked through.
13 - Allow bagels to cool for 10 minutes before serving.

# Expert Advice:

01 -
  • No yeast, no rising for hours—you can have fresh bagels in under ninety minutes, which honestly feels like cheating.
  • The Greek yogurt makes them tender and almost cloud-like, nothing like the dense bagels that sit heavy in your stomach.
  • The cinnamon swirl stays gooey when warm and becomes this perfect caramel-like layer as they cool slightly.
02 -
  • The dough will feel wetter than traditional bread dough—this is exactly right and means your bagels will be soft, not the tight, chewy kind.
  • Don't be tempted to add more flour when kneading because the dough is sticky—it will smooth out naturally with just a couple minutes of gentle work.
  • The egg wash makes all the difference between bagels that look homemade and bagels that look bakery-quality, so don't skip it.
03 -
  • If your dough is sticking to your hands while shaping, dust with flour rather than adding it to the dough itself—you want to maintain that tender texture.
  • The egg wash should be applied generously right before baking, and if you want extra crunch on top, use coarse sugar instead of regular granulated sugar.
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