Gluten-Free Cinnamon Raisin Bagels (No Yeast) Recipe
These Gluten-Free Cinnamon Raisin Bagels are a delicious no-yeast alternative, perfect for a quick and healthy breakfast or snack. Made with Greek yogurt, oat flour, almond flour, and natural maple syrup, they deliver a soft, slightly sweet, and cinnamon-spiced bagel packed with chewy raisins. Baked to golden perfection, these bagels are easy to prepare and naturally gluten-free, ideal for those avoiding yeast or gluten in their diet.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-32 minutes
- Yield: 4 bagels
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1/2 cup plain Greek yogurt (114g)
- 2 tablespoons maple syrup (30ml)
- 1 egg (for egg wash)
Dry Ingredients
- 1/2 cup oat flour (60g)
- 2/3 cup almond flour (74g)
- 1-1/2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/4 cup raisins (40g)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a medium bowl, whisk together 1/2 cup plain Greek yogurt and 2 tablespoons maple syrup until smooth and well combined.
- Add Dry Ingredients: Add 1/2 cup oat flour, 2/3 cup almond flour, 1-1/2 teaspoons baking powder, and 2 teaspoons cinnamon to the wet mixture. Stir with a sturdy spatula until a soft, slightly sticky dough forms that pulls away from the sides of the bowl. If the dough feels too dry, add 1 tablespoon of yogurt; if too wet, sprinkle in more flour. Gently fold in 1/4 cup raisins until evenly distributed.
- Shape Bagels: Lightly oil your hands to prevent sticking. Divide the dough into 4 equal portions. Roll each portion into a smooth ball and place them on the prepared baking sheet. Press each ball down slightly, then create a hole in the center with your finger to shape each one into a bagel.
- Egg Wash: Separate one egg and lightly brush the tops of the bagels with the egg white. This step helps to achieve a nice golden brown color during baking.
- Bake: Bake for 15 to 20 minutes until the tops turn golden and the bagels feel firm when gently pressed. Ensure they are no longer soft or spongy in the center.
- Cool: Transfer the baked bagels to a wire rack and allow them to cool completely before slicing to ensure the interior is set and not damp or gummy.
Notes
- Visual cues are important: the dough should be sticky but scoopable, not wet or runny.
- If the dough is too dry or too wet, adjust with small amounts of yogurt or flour accordingly.
- Using egg white for the wash gives a shiny, golden top without adding too much fat.
- Letting the bagels cool completely helps achieve the right texture inside.
- These bagels are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
