Fluffy Yogurt Bagels Cinnamon Swirl (Printable Version)

Soft bagels made with yogurt and cinnamon swirl, perfect for a cozy breakfast or brunch.

# What You Need:

→ Dough

01 - 2 cups (250 g) all-purpose flour, plus extra for dusting
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon fine sea salt
04 - 1 1/2 cups (360 g) 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 (65 g) 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 granulated sugar mixed with 1/2 teaspoon ground cinnamon for extra cinnamon sugar

# Steps:

01 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
03 - Add the Greek yogurt and stir with a spatula until a shaggy dough forms.
04 - Turn the dough onto a floured surface and knead gently for 2 to 3 minutes until smooth and elastic.
05 - In a small bowl, mix the melted butter, brown sugar, and cinnamon to create the cinnamon swirl filling.
06 - Divide the dough into 8 equal pieces. Flatten each piece into a rectangle approximately 5 by 3 inches.
07 - Spread approximately 1 teaspoon of the cinnamon swirl filling over each rectangle. Roll up tightly from the short end to form a log and pinch the seams closed.
08 - Shape each log into a ring by pinching the ends together to seal and form a bagel shape.
09 - Place bagels onto the prepared baking sheet.
10 - In a small bowl, whisk together the egg and milk. Brush the tops of the bagels with the egg wash.
11 - Sprinkle with extra cinnamon sugar if desired.
12 - Bake for 22 to 25 minutes, or until golden brown and cooked through.
13 - Let bagels cool for 10 minutes before serving.

# Expert Advice:

01 -
  • No boiling required, no special bagel-making knowledge needed, just Greek yogurt and flour creating magic in under an hour.
  • The cinnamon swirl stays soft and gooey instead of getting hard and crumbly, which honestly surprised me the first time.
  • They're tender enough to bite through without your teeth fighting back, yet sturdy enough to hold cream cheese without falling apart.
02 -
  • The dough will be sticky and might feel like you did something wrong, but that's exactly the texture you want, because it creates those light, fluffy bagels that cheap store versions can only dream about.
  • Don't skip the parchment paper because the sugar in the filling caramelizes on the bottom and sticks to anything but paper or silicone, which I learned by sacrificing one batch to find out the hard way.
03 -
  • Don't overwork the dough when kneading because these bagels rely on tenderness rather than that chewy chew that traditional boiled bagels have, so restraint is actually your superpower here.
  • If your kitchen is very warm, the dough will be stickier, so dust your work surface generously with flour and don't hesitate to add a tablespoon more if you need to; the exact ratio matters less than the feel of the dough in your hands.
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