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Cinnamon Raisin Bagels
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4.75 from 4 votes

CINNAMON RAISIN BAGELS

I can’t wait for you to make these cinnamon raisin bagels! These homemade bagels are easy to make and bursting with cinnamon and raisin goodness.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: cinnamon and raisin bagels, cinnamon raisin bagels, cinnamon raisin protein bagels
Servings: 4 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon brown sugar or brown monk fruit
  • 2 tablespoons raisins roughly chopped
  • 1/4 teaspoon vanilla extract
  • 3/4 cup cottage cheese fat-free, low-fat, or full-fat
  • 1 egg (for the egg wash)

Instructions

  • Roughly chop the raisins. It helps ensure they are evenly distributed in the bagels.
  • Add the all-purpose flour, baking powder, salt, ground cinnamon, and brown sugar to a large bowl. Then, thoroughly mix these ingredients.
  • Add the roughly chopped raisins, vanilla extract, and cottage cheese to the bowl.
  • Thoroughly mix the ingredients in the bowl. Then, use your hands to thoroughly knead the dough until all the ingredients are combined, about 2 minutes.
  • Lightly flour a work surface. Next, transfer the dough to the work surface. Cut the dough into four even pieces. Roll the pieces into balls and lightly press them down. From there, press a hole through the center of each portion to form the bagels.
  • Add the formed bagels to a sheet pan lined with parchment paper.
  • Crack the egg in a bowl and whisk it. Then, brush egg wash over the bagels.
  • Bake the bagels at 350°F for 22-25 minutes.
  • Once done, let the bagels cool for at least 20 minutes before slicing and serving, this step is a must for the cottage cheese in the bagels to set.

Video

Notes

  • Space Evenly: Leave at least an inch of space between each bagel on the sheet pan. The bagels need some room to rise and spread in the oven.
  • Flour The Work Surface: To prevent the dough from sticking as you form the bagels, lightly flour the work surface and dough ball.
  • Raisins: We used regular raisins, but you could swap them with golden raisins.
  • Self-Rising Flour: We added baking powder and salt to all-purpose flour to turn it into self-rising flour. If you have self-rising flour, you can just use it instead.
  • Make More Bagels: You can double or triple this recipe to make more bagels! However, you will still only need one egg for the egg wash as it will be enough.
  • Air Fryer Method: Instead of baking, you can air fry these bagels at 300°F for about 14-16 minutes, until cooked through and lightly browned. Let them cool for at least 20 minutes before serving.
  • Cottage Cheese Substitution: If you don’t have cottage cheese, substitute it with 2/3 cup of plain 0-fat Greek yogurt.
  • Storage: Store leftover cinnamon raisin bagels in an airtight container or bag. These bagels will last 3-4 days in the refrigerator. Or, freeze these bagels for 1-2 months.
 
WW Points: 4 points per bagel if you use a sugar-free sweetener
To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition

Calories: 142kcal | Carbohydrates: 28.2g | Protein: 6.2g | Fat: 0.5g | Saturated Fat: 0.1g | Cholesterol: 8mg | Sodium: 229mg | Fiber: 1.3g | Sugar: 2.4g