Fluffy Yogurt Bagels Cinnamon Swirl

My roommate came home to the smell of cinnamon and butter wafting through our tiny kitchen and immediately demanded to know what I was baking. When I pulled these pillowy yogurt bagels from the oven, golden and fragrant, she didn't even wait for them to cool before stealing one straight off the pan. That's when I knew I'd stumbled onto something special, something that bridges the gap between indulgent pastry and practical breakfast without requiring a boiling water bath or hours of proofing.

I made these for my book club one Saturday morning, and everyone showed up expecting the usual store-bought bagels situation. The moment they bit into one still warm from the oven, the conversation shifted from discussing the book to debating whether I'd ever consider making these a weekly tradition. That's the kind of recipe that becomes part of your identity after one successful batch.

Ingredients

• All-purpose flour (2 cups): Use the spoon-and-level method to measure, not the scoop-and-shake approach, because too much flour is the fastest path to dense, tough bagels.
• Greek yogurt (1 1/2 cups): Full-fat gives you a richer, slightly tangier crumb, but low-fat works perfectly fine if that's what you have on hand.
• Baking powder (2 tsp): This is your leavening agent, creating that cloud-like texture without requiring an overnight rise or boiling water complications.
• Fine sea salt (1/2 tsp): Regular table salt works, but the finer texture dissolves more evenly into the dough.
• Granulated sugar (2 tbsp): This balances the tanginess of the yogurt and gives the dough a subtle sweetness that doesn't overpower.
• Unsalted butter (2 tbsp): Melted butter creates that signature rich, swirled layer that makes these feel like a treat, not just breakfast.
• Light brown sugar (1/3 cup): The molasses in brown sugar adds depth to the cinnamon swirl, making it taste almost caramelized.
• Ground cinnamon (1 1/2 tsp): Quality matters here; old cinnamon tastes dusty, so smell yours before committing it to the dough.
• Egg wash (1 egg plus 1 tbsp milk): This creates that glossy, professional-looking golden finish that makes people think you went to baking school.

Instructions

Prep your space:

Preheat your oven to 375°F and line a baking sheet with parchment paper so you're not scrambling when the dough is ready. This single step prevents disaster.

Mix the dry ingredients:

Whisk together the flour, baking powder, salt, and sugar in a large bowl, breaking up any lumps in the sugar with the back of your spoon. This ensures even distribution so no bite tastes under-seasoned.

Bring in the yogurt:

Add the Greek yogurt and stir with a spatula until the mixture looks shaggy and rough, like wet sand that's just barely holding together. Don't overmix; you're looking for just enough stirring to combine, not to develop gluten aggressively.

Knead gently:

Turn the dough onto a floured surface and knead for just 2 to 3 minutes until it's smooth and slightly elastic. The trick is restraint, because overworking makes these tough instead of tender.

Make the filling:

In a small bowl, combine the melted butter, brown sugar, and cinnamon, stirring until it looks like wet sand with a beautiful caramel color. Taste it; it should make you want to eat it straight from the bowl.

Shape the bagels:

Divide the dough into 8 pieces and flatten each into a rectangle about 5 by 3 inches, then spread roughly 1 teaspoon of filling over each one. Roll them up tightly from the short end like you're making a log, pinching the seam so the filling doesn't escape during baking.

Form the rings:

Take each log and bring the ends together, pinching them firmly to seal, creating that classic bagel hole. This shaping is easier than it sounds, and your hands are the best tool.

Apply the egg wash:

Whisk the egg and milk together, then brush it generously over the tops of each bagel with a pastry brush. This step takes 30 seconds but completely transforms how they look when they come out of the oven.

Add cinnamon sugar if you want:

Sprinkle the extra cinnamon sugar mixture on top before baking if you want them to feel extra special and look bakery-worthy. It's optional but worth the 10 seconds it takes.

Bake until golden:

Bake for 22 to 25 minutes, watching for that deep golden brown color on top, which is your signal that they're cooked through and the cinnamon swirl has caramelized slightly. They'll smell so good your neighbors might knock on your door asking questions.

Cool briefly:

Let them cool for about 10 minutes on the baking sheet so they set up just enough to handle without the centers being cold. But honestly, some people can't wait that long, and I understand completely.

Save

My dad bit into one of these bagels on a random Tuesday morning and immediately asked if I could start a bagel subscription service. He wasn't joking, and the look on his face when the cinnamon swirl melted on his tongue is something I'll remember as proof that the simplest recipes often create the biggest moments.

The Yogurt Secret

Using Greek yogurt instead of traditional bagel dough means you skip the long fermentation and boiling that intimidates so many home bakers. The tanginess of the yogurt creates complexity and moisture that would normally take hours of slow rising to develop, but here it's built right in from the start. I learned this method accidentally while trying to use up yogurt before it expired, and now I wonder why anyone bothers with the traditional approach for everyday breakfast.

Storage and Keeping

These bagels are absolutely best eaten warm, ideally within a few hours of baking, when the crumb is still soft and the cinnamon swirl hasn't firmed up. If you have leftovers, store them in an airtight container and they'll keep for up to 2 days, though by day 3 they start getting denser. Warming them in the oven for 5 minutes brings back that fresh-baked texture better than the microwave ever could.

Flavor Variations and Additions

The cinnamon swirl is wonderful on its own, but this is also a blank canvas for whatever you're craving at breakfast time. I've added chopped pecans, raisins, and even a sprinkle of cardamom to the filling, and each version tastes special without requiring any changes to the main dough. The beauty is that the base recipe is so flexible and forgiving that you can experiment without worrying about ruining anything.

• Try stirring chopped toasted pecans or walnuts into the cinnamon swirl for a textural contrast that makes everything feel more luxurious.
• A pinch of nutmeg or cardamom mixed with the cinnamon creates a warm spiced flavor that feels seasonal and sophisticated.
• For a savory version, skip the cinnamon swirl and top with everything bagel seasoning or fresh herbs mixed into the egg wash instead.

Save

These bagels are the kind of recipe that builds confidence in the kitchen because they work reliably and taste impressive every single time. Make them once and they'll become a regular rotation, the breakfast you turn to when you want to feel like you've got your life together.

Recipe FAQs

→ What makes these bagels fluffy?

The Greek yogurt in the dough adds moisture and tenderness, creating a soft, pillowy texture without needing yeast.

→ Can I use low-fat yogurt instead of full-fat?

Yes, you can use low-fat yogurt, but full-fat tends to give a richer flavor and softer crumb.

→ How do I create the cinnamon swirl?

A mixture of melted butter, brown sugar, and ground cinnamon is spread over the dough before rolling to form the swirl.

→ Is it possible to add nuts or dried fruit?

Yes, raisins or chopped pecans can be incorporated into the cinnamon swirl for extra texture and flavor.

→ How should I store leftover bagels?

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

→ Can these bagels be toasted before serving?

Absolutely, toasting gives a slight crispness while keeping the interior soft and flavorful.