Description
No yeast, no boiling — just quick oven-baked bagels with a crunchy cinnamon-sugar top. Makes about 12 bagels and comes together fast.
Ingredients
Scale
- 2 cups white whole-wheat flour, plus ~¼ cup extra for dusting
- 4 tsp baking powder
- 1½ tsp kosher salt
- 2 tsp ground cinnamon
- 3 Tbsp packed brown sugar
- 1¾ cups vanilla Greek yogurt
- 1 cup very finely diced apple (peel optional)
Topping
- 2 Tbsp butter (or vegan butter) — melted
- ¼ cup packed brown sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment or a silicone mat and lightly spray it.
- In a large bowl whisk the flour, baking powder, salt, cinnamon, and brown sugar so the dry ingredients are evenly mixed. Stir in the yogurt and the chopped apple until a shaggy dough forms — it may look a bit crumbly at first.
- Sprinkle your work surface with some of the extra flour. Turn the dough out and knead it gently about 10–15 times, folding and pressing until the dough comes together and no longer clings to your hands. If it’s tacky, add flour a tablespoon at a time.
- Divide the dough into 12 equal pieces. Roll each piece into a short rope roughly ¾-inch thick, then join the ends and press to seal, shaping into classic bagel rings. Place them on the prepared sheet with space between for expansion.
- Bake for 10 minutes. While they bake, combine the brown sugar and cinnamon in a small bowl and melt the butter in another.
- Pull the pan from the oven and use a brush to coat each bagel with melted butter. Sprinkle the cinnamon-brown sugar mix over the tops, pressing lightly so it adheres. Return to the oven and bake 5–7 more minutes, until the bagels are cooked through and golden at the edges.
- Cool slightly on a rack before serving. They’re lovely warm with cream cheese (regular or vegan) or sliced and toasted.
Notes
- Storage
- Keep cooled bagels in an airtight container in the refrigerator for up to 5 days.
- Freeze individually wrapped for up to 3 months; thaw overnight in the fridge and reheat in a toaster oven or regular oven for best texture.
- Notes & swaps
- Vanilla Greek yogurt gives tenderness and a touch of sweetness; plain Greek yogurt plus 1 tsp vanilla also works.
- For a vegan version use plant-based yogurt and vegan butter.
- If your yogurt brand is thin, you might need a little more flour to reach a workable dough.
Enjoy these quick, apple-studded cinnamon bagels — bakery vibes with minimal fuss.