Fluffy Yogurt Cinnamon Bagels

There's something almost magical about the moment when Greek yogurt transforms into bagel dough—one minute you're stirring what looks like it'll never come together, and the next, your hands are holding something soft and cloud-like. I discovered these bagels on a lazy Sunday morning when I had Greek yogurt sitting in my fridge and bagel cravings in my heart, and honestly, I couldn't believe how forgiving the dough turned out to be. No boiling water required, no complicated shaping techniques, just a few simple ingredients and about an hour from start to warm, cinnamon-swirled perfection.

My neighbor smelled these baking one Saturday morning and literally knocked on my door asking what smelled like a bakery, and when I handed her a still-warm bagel with butter melting into the cinnamon swirls, she got that look people get when they taste something that feels like a small gift. That's when I knew these weren't just a quick breakfast hack—they were the kind of thing that makes people feel cared for.

Ingredients

• All-purpose flour (2 cups): This is your structure—it works beautifully with yogurt to create a tender crumb, and you'll want to measure it by spooning into your cup rather than scooping straight from the bag to avoid packing it too tight.
• Greek yogurt (1 1/2 cups): Full-fat is richer and forgiving, but low-fat works just fine; the key is that it's plain and unsweetened, and measuring it by weight gives you the most reliable results.
• Baking powder (2 tsp): This is what creates the lift and that slightly fluffy interior—don't skip it or your bagels will be dense.
• Fine sea salt (1/2 tsp): It brightens the whole thing, especially the cinnamon flavors, so don't reduce it even if you're tempted.
• Granulated sugar (2 tbsp): Just a touch of sweetness in the dough itself, which plays beautifully against the brown sugar swirl.
• Unsalted butter (2 tbsp, melted): For the cinnamon swirl filling—melted is crucial so it spreads evenly and soaks into the layers.
• Light brown sugar (1/3 cup): Packed with molasses flavor, it's what makes the swirl taste like cinnamon rolls' sophisticated cousin.
• Ground cinnamon (1 1/2 tsp, plus more for topping): Use fresh cinnamon if you can; old spice becomes dusty and loses its warmth, and you'll taste the difference.
• Egg and milk for egg wash: This creates that beautiful golden-brown shine and helps any topping stick to the surface.

Instructions

Set your stage:

Preheat your oven to 375°F and line a baking sheet with parchment paper—this small act of preparation makes everything that follows feel easier and less likely to stick. I usually do this first thing so my oven is reaching temperature while I gather ingredients.

Build your dry ingredients:

Whisk together flour, baking powder, salt, and sugar in a large bowl, taking a moment to really incorporate the baking powder so you don't get any little pockets of it in the finished bagels. The whisking is doing important work here, aerating the flour slightly.

Bring the dough together:

Add the Greek yogurt and stir with a spatula until the mixture looks shaggy and reluctant—this is exactly where it should be. You're not aiming for smooth yet; that's the next step's job.

Knead gently into submission:

Turn the dough onto a floured surface and knead for just 2 to 3 minutes until it becomes smooth and elastic; this is where the magic happens and the dough transforms from sticky mess to silky dough. Over-kneading will toughen it, so trust the short timeline.

Prepare your sweet filling:

Mix melted butter, brown sugar, and cinnamon in a small bowl until it looks like damp sand—this is your flavor bomb, so don't skimp on the cinnamon.

Divide and shape:

Cut the dough into 8 equal pieces (I use a bench scraper and divide the dough in half, then quarters, then eighths). Flatten each piece into a rectangle about 5 by 3 inches, and don't worry if the edges are slightly rough.

Swirl in the sweetness:

Spread about 1 teaspoon of the cinnamon mixture over each rectangle, then roll from the short end into a tight log, pinching the seam as you go. The tighter you roll, the more swirls you'll see in the finished bagel.

Form your rings:

Take each log and bring the ends together, pinching them firmly to seal and create that classic bagel shape—this is the fun part, and your bagels will be slightly irregular, which is exactly the charm of homemade.

Arrange and brush:

Place all bagels on your prepared baking sheet, then whisk together the egg and milk and brush the tops of each bagel with the egg wash. This egg wash is what gives them that professional-looking golden shine.

Optional sparkle:

Sprinkle extra cinnamon sugar over the top if you want that textured, bakery-style finish.

Bake until golden:

Bake for 22 to 25 minutes until the tops are deep golden brown and a toothpick inserted into the side comes out clean. The smell at this point is absolutely unreal.

Cool with patience:

Let them rest for 10 minutes on the baking sheet before moving them to a wire rack—this cooling time helps them set so they don't fall apart when you pick them up.

Save

There's a moment about 20 minutes into the bake when your kitchen smells so undeniably like a high-end bakery that you can't help but stand in front of the oven window and watch them turn golden, knowing you made this happen with just yogurt and cinnamon. That feeling—of creating something warm and bakery-quality in your own space—is what keeps me making these bagels.

Why Greek Yogurt Changes Everything

Greek yogurt isn't just a protein boost here; it's the entire structure of this recipe, creating moisture and tenderness without requiring you to boil water or shape bagel dough in the traditional way. The first time I made these, I was genuinely shocked at how the yogurt prevented the dough from drying out while still allowing it to develop enough structure to hold a bagel shape. It's one of those ingredients that makes you rethink what a bagel actually needs to be.

Swirl Strategy That Actually Works

The cinnamon swirl sits right at that beautiful intersection of technique and flavor, and getting it right means spreading it thin enough to distribute throughout the bagel without making the dough tear as you roll it. I learned this by rolling too aggressively once and ending up with a bagel that split open in the oven, revealing all its secrets too early. Now I spread gently and roll with intention, and every swirl stays intact, creating those gorgeous cinnamon ribbons when you bite through.

Making Them Feel Fresh Longer

These bagels are absolutely best within the first few hours of cooling, when they're still slightly warm and impossibly tender, but they keep beautifully in an airtight container for up to two days. I've also discovered that a five-second toast before serving resurrects day-old bagels perfectly, warming them through and crisping the outside just enough to make them feel freshly baked again.

• Store in an airtight container at room temperature, not the refrigerator, which actually speeds up staling.
• Freeze extras in a freezer bag for up to three weeks and toast directly from frozen when you want one.
• Serve warm with cream cheese, butter, or even a simple honey drizzle—these bagels are flexible enough to handle whatever you pair them with.

Save

These bagels prove that some of the best breakfast moments start with the simplest ingredients and a willingness to try something that feels slightly unconventional. Make them on a morning when you have time to enjoy the process, and I promise you'll understand why they became my answer to every bagel craving.

Kitchen Help

→ What makes these bagels soft and fluffy?

The use of Greek yogurt in the dough adds moisture and a slight tang, creating a tender, pillowy texture after baking.

→ How is the cinnamon swirl incorporated into the bagels?

The cinnamon swirl mixture is spread over flattened dough pieces before they are rolled up and shaped, ensuring a flavorful, even swirl inside.

→ Can I customize the cinnamon swirl filling?

Yes, you can add raisins or chopped pecans to the cinnamon filling for extra texture and sweetness.

→ What is the purpose of the egg wash on the bagels?

Brushing with egg wash before baking gives the bagels a shiny, golden-brown crust and helps any toppings adhere.

→ How should the bagels be stored to keep fresh?

Store bagels in an airtight container at room temperature to keep them fresh for up to two days.

→ Are these bagels suitable for vegetarians?

Yes, the ingredients include no meat-based products, making them suitable for a vegetarian diet.