Description
Delight in these soft and flavorful Cinnamon Raisin Bagels made with dairy-free Greek yogurt and a hint of orange zest. This easy-to-make recipe yields perfectly golden, slightly sweet bagels featuring warm cinnamon and plump raisins, ideal for a wholesome breakfast or snack.
Ingredients
Dry Ingredients
- 1 3/4 cups Self-Rising Flour (plus more for working the dough)
- 1 1/2 teaspoons Cinnamon
- 1 tablespoon Coconut Sugar
Wet Ingredients
- 1 cup Dairy-Free Greek Yogurt
- 1 teaspoon Vanilla Extract
- 1-2 teaspoons Grated Orange Zest
Additional Ingredients
- 1/2 cup Dried Raisins (soaked in lukewarm water, drained)
Instructions
- Rehydrate the Raisins: Place the dried raisins in a glass bowl and cover them with boiled water to soften. Optionally, grate 1 teaspoon of orange zest into the bowl to infuse the raisins with additional citrus flavor. Set aside for 10 minutes.
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly spray it with cooking oil. Set this aside for later use.
- Drain Raisins: After soaking, drain the raisins carefully, trying to retain some of the grated orange zest if possible to enhance flavor.
- Combine Ingredients: In a large mixing bowl, add the self-rising flour, dairy-free Greek yogurt, drained raisins, cinnamon, coconut sugar, vanilla extract, and any leftover orange zest. You may also grate an additional 1/2 teaspoon of orange zest now for a stronger orange aroma.
- Knead the Dough: Stir the mixture initially with a silicone spatula. Then, apply a generous amount of light olive oil to your hands and knead the batter by squeezing and folding until it forms a soft and elastic dough. If the dough feels too sticky, gradually add more flour to bring it together.
- Shape the Bagels: Divide the dough into four even portions. For each portion, shape into a ball and press your thumb through the center to create the characteristic bagel hole.
- Arrange on Baking Sheet: Place the shaped bagels on the prepared baking sheet, leaving about two inches of space between them to allow for expansion. Note that the holes may shrink during baking; to prevent this, you can place a large ball of foil or a metallic piping bag nozzle in the center of each bagel before baking.
- Brush the Tops: Lightly brush the tops of the bagels with extra dairy-free Greek yogurt, almond milk, or any milk substitute you have on hand to help achieve a golden crust.
- Bake: Bake on the center rack of the oven at 400°F (200°C) for 18-20 minutes, or until the bagels puff up and develop a lovely golden brown color.
- Cool: After baking, allow the bagels to cool on the baking sheet at room temperature for 15 minutes, then transfer to a cooling rack to cool completely before serving.
Notes
- Using self-rising flour eliminates the need for additional leavening agents like yeast or baking powder.
- Dairy-free Greek yogurt makes this recipe suitable for those avoiding dairy.
- Soaking raisins enhances their moisture and texture in the bagels.
- The orange zest is optional but adds a wonderful citrus aroma and flavor.
- To keep the bagel holes open during baking, use foil balls or piping bag nozzles as placeholders.
- You can substitute coconut sugar with brown sugar or regular granulated sugar if preferred.
- Prep Time: 10 minutes (soaking raisins) + 10 minutes (mixing and kneading)
- Cook Time: 18-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
