Fluffy Yogurt Bagels Cinnamon Swirl (Print)

Soft, pillowy bagels featuring Greek yogurt and a sweet cinnamon swirl, ideal for breakfast or brunch.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour, plus extra for dusting
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon fine sea salt
04 - 1 1/2 cups 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 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

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, salt, and sugar until evenly combined.
03 - Add Greek yogurt and stir with a spatula until a shaggy dough forms, being careful not to overwork the mixture.
04 - Turn dough onto a floured surface and knead gently for 2 to 3 minutes until smooth and elastic.
05 - In a small bowl, combine melted butter, brown sugar, and cinnamon to create the swirl mixture.
06 - Divide dough into 8 equal pieces and flatten each into a rectangle approximately 5 by 3 inches.
07 - Spread approximately 1 teaspoon of cinnamon swirl filling over each dough rectangle.
08 - Roll each rectangle tightly from the short end to form a log, pinch seams closed, then shape into a ring by connecting the ends and sealing with pressure.
09 - Place shaped bagels onto the prepared baking sheet, spacing them evenly.
10 - Whisk together egg and milk in a small bowl, then brush the mixture generously over the tops of each bagel.
11 - Sprinkle cinnamon sugar mixture over bagel tops if desired.
12 - Bake for 22 to 25 minutes until golden brown and cooked through.
13 - Remove from oven and allow bagels to cool for 10 minutes before serving.

# Expert Advice:

01 -
  • They're ready in under 90 minutes with zero yeast drama or mysterious resting schedules.
  • Greek yogurt makes them tender and slightly tangy while keeping your hands clean during shaping.
  • The cinnamon swirl is forgiving enough for bagel beginners but fancy enough to feel homemade in the best way.
02 -
  • The dough should feel slightly sticky and soft—if you add extra flour thinking it's too wet, you'll end up with dense bagels that taste like disappointment.
  • Full-fat Greek yogurt creates noticeably softer bagels than low-fat, so don't substitute unless you're okay with a slightly firmer crumb.
03 -
  • Room temperature Greek yogurt mixes into the dough more smoothly than cold yogurt straight from the fridge, so pull it out 30 minutes before baking if you can remember.
  • If your bagels brown too quickly on top but feel underbaked in the center, cover them loosely with foil for the last 5 minutes of baking.
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