Fluffy Yogurt Bagels Cinnamon Swirl

My kitchen smelled like a cinnamon roll factory the afternoon I first twisted these together, except they came out as perfect little bagels instead of the dense hockey pucks I'd feared. A friend had mentioned making bagels with yogurt as a shortcut, and I was skeptical until my hands felt how soft and forgiving the dough actually was. The swirl of cinnamon and brown sugar hiding inside felt like a small secret, something you wouldn't expect when you bit through the fluffy exterior. What started as a lazy Sunday experiment became the thing people now ask me to bring to breakfast gatherings.

I made these for my neighbor one Saturday when she mentioned craving bagels but being intimidated by the boiling water step. Twenty minutes into explaining how much simpler this method was, she was already laughing at herself for overthinking it, and we pulled a tray of golden bagels out of the oven together. She's made them three times since, and honestly, watching someone discover that homemade bagels don't require years of bread-baking experience is its own kind of joy.

Ingredients

• All-purpose flour: Two cups gives you structure without making these dense, and the extra flour for dusting prevents sticking without toughening the dough if you use a light hand.
• Greek yogurt: Full-fat tastes noticeably richer and creates a more tender crumb, but low-fat works fine if that's what you have—the baking powder does most of the leavening work anyway.
• Baking powder: Two teaspoons is your secret to that fluffy, bagel-like texture without waiting for fermentation.
• Brown sugar and cinnamon swirl: Melted butter carries the flavor better than trying to mix dry sugar into the dough, and spreading it on the flattened dough instead of mixing it in creates those beautiful defined swirls.
• Egg wash: One egg mixed with milk gives that bakery-quality shine and helps any optional cinnamon sugar topping stick perfectly.

Instructions

Dries dishes, utensils, and cookware neatly after cooking, keeping your countertop organized and clutter free.

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Heat your oven and prep your stage:

Set it to 375°F and line your baking sheet with parchment paper so you can move fast once the bagels are shaped and nothing sticks.

Whisk the dry team together:

Combine flour, baking powder, salt, and sugar in a large bowl, breaking up any lumps of brown sugar if it snuck in there. This ensures the baking powder distributes evenly and you won't hit pockets of baking powder while eating.

Bring the yogurt in gently:

Add the Greek yogurt and stir with a spatula until a shaggy, slightly wet dough forms. It'll look messier than traditional bread dough, but that's exactly right.

Knead with a light touch:

Turn it onto a floured surface and knead for only 2 to 3 minutes until it feels smooth and elastic. Overworking makes them tough, so resist the urge to keep going.

Mix your swirl filling:

In a small bowl, stir melted butter with brown sugar and cinnamon until it looks like wet sand. Make sure there are no lumps of brown sugar hiding in there.

Divide and flatten:

Cut the dough into 8 equal pieces using a bench scraper or a knife, then pat each piece into a rectangle about 5 by 3 inches on your work surface.

Swirl with intention:

Spread about 1 teaspoon of filling over each rectangle, leaving a tiny border so it doesn't squeeze out when you roll. The filling should look generously distributed but not overwhelming.

Roll and seal:

Roll each rectangle up tightly from the short end to create a log, then pinch the seam closed with your fingertips. Rolling tightly prevents swirl gaps from appearing during baking.

Form the bagel shape:

Take each log and bring the ends together, pinching firmly where they meet to seal into a ring. The hole doesn't need to be huge, just enough to distinguish it as a bagel.

Arrange on the sheet:

Place all bagels on your prepared baking sheet with a little space between them so heat can circulate.

Paint with egg wash:

Whisk the egg with milk, then brush generously over the top of each bagel with a pastry brush. This creates that gorgeous golden-brown finish.

Add your finishing touch:

Sprinkle with cinnamon sugar if using, pressing gently so it adheres to the egg wash.

Bake until golden:

Bake for 22 to 25 minutes until the tops are deep golden brown and the bagels feel set when you gently tap them. The edges should look just slightly darker than the tops.

Cool with patience:

Let them rest on the baking sheet for 10 minutes before transferring to a wire rack. This cooling time lets the interior finish setting so they don't fall apart when you bite into them.

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There's something unexpectedly grounding about pulling warm bagels from the oven on a quiet morning, the cinnamon scent filling your kitchen like an edible hug. That moment when you slice one open and see the perfect swirl of cinnamon sugar spiraling through the fluffy interior—that's when these stopped being just a breakfast and became something people actually look forward to.

The Texture Secret

Greek yogurt bagels have a completely different texture than traditional boiled bagels, and that's genuinely not a weakness. They're softer and fluffier, almost like a dinner roll shaped into a bagel, which means they toast beautifully and don't fight your teeth when you bite into them. The yogurt adds a subtle tang that plays perfectly against the sweetness of the cinnamon swirl, creating balance instead of just being sugary.

Why These Work for Busy Mornings

The entire process from empty bowl to golden-brown bagels takes about an hour and a half total, with most of that time being oven time where you're free to do something else. There's no overnight fermentation, no boiling water station, no special bagel-making equipment—just a mixing bowl, your hands, and a regular oven. This is why I make them when friends are visiting and I want to look like I have my life together without actually spending all morning on it.

Storage and Variations

Fresh bagels are obviously best, but they keep beautifully in an airtight container for up to two days, and reheating them in a toaster brings back that fluffy texture like they were just made. You can absolutely add texture by stirring chopped pecans or raisins into the cinnamon swirl filling, creating little pockets of surprise without changing the technique. For a savory swing, skip the cinnamon swirl entirely and instead brush the rolled rectangles with melted butter, sprinkle with everything bagel seasoning before rolling, and follow the same method.

• Try full-fat Greek yogurt if you want extra richness and tenderness in every bite.
• These freeze beautifully for up to two weeks, so make a double batch and thank yourself later.
• A cream cheese spread or a thin layer of butter while they're still warm makes them feel like the bagels you'd buy from a professional bakery.

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These bagels taught me that sometimes the best shortcuts don't sacrifice quality, they just remove the intimidation factor. Make them once and you'll understand why they've become my answer to almost every breakfast question.

Recipe FAQs

→ What makes these bagels fluffy?

The use of Greek yogurt in the dough adds moisture and tenderness, contributing to the soft, fluffy texture.

→ How is the cinnamon swirl incorporated?

The cinnamon swirl filling, made from melted butter, brown sugar, and cinnamon, is spread on flattened dough pieces before rolling into rings.

→ Can I customize the filling?

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

→ Why brush the bagels with egg wash?

Egg wash creates a glossy, golden crust, enhancing both appearance and texture.

→ How should these bagels be stored?

Store in an airtight container for up to 2 days to maintain freshness and softness.