Cinnamon Raisin Bagels

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These Cinnamon Raisin Bagels are 4-ingredient bagels loaded with 12 grams of plant-based protein and made with no eggs, no dairy, and no added sugar, and ready in less than 10 minutes of prep.

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Prep Time10

Cook Time18

Total Time28

Servings: bagels

Calories: 296.5kcal

Author: Carine Claudepierre

Ingredients

1 ¾ cups Self-Rising Flour (note 1) + a little more to work the dough
1 cup Dairy-Free Greek Yogurt (note 2)
1 ½ teaspoons Cinnamon (note 3)
½ cup Dried Raisins soaked in lukewarm water, drained

Optional for extra flavors

1 tablespoon Coconut Sugar (note 4)
1 teaspoon Vanilla Extract
1-2 teaspoons Grated Orange Zest

US Customary - Metric

Instructions

Place the dried raisins in a glass bowl, cover with boiled water to rehydrate them. Now, if you like grate 1 teaspoon of orange zest in the bowl to flavor the raisins. Totally optional, but great taste guarantee! Set aside 10 minutes.
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and slightly oil the paper with cooking oil spray. Set aside.
Drain the raisin, trying to keep some of the grated zest if you can.
In a large mixing bowl, add self-rising flour, yogurt, drained raisins, and any of the optional ingredients. To add more orange flavor, grate an extra 1/2 teaspoon of grated zest now.
Stir with a silicone spatula at first, then oil your hands generously with light olive oil and squeeze and knead the batter until it forms a soft and elastic dough. If too sticky, add more flour to bring the dough together.
Divide the dough into 4 even portions and push your thumb in the center of each dough ball to form the bagel hole.
Place the bagels on the prepared baking sheet, leaving two inches of space between them as they expand in the oven. The bagel hole shrinks back a lot in the oven. If you want to avoid that, place a large ball of foil or a metallic piping bag nozzle in the center of each bagel before baking.
Brush the top of the bagels with extra yogurt, or almond milk or any milk you have on hand.
Bake the bagels on the center rack of the oven at 400°F (200°C) for 18-20 minutes until they puff and have a lovely golden brown color.
Let the bagels cool down at room temperature on the baking sheet for 15 minutes, then on a cooling rack.

Notes

Note 1: You can use 1 3/4 cups of all-purpose flour and stir in 4 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.

Note 2: You can use any Greek-style dairy-free yogurt.

Note 3: You can reduce cinnamon to 1 teaspoon for a lighter flavor. I just love cinnamon!

Note 4: Or any crystal sweetener you love, like sugar or brown sugar.

Storage: You can store the bagels in a sealed box in the fridge for up to 3 days.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition