2 Ingredient Cinnamon Raisin Bagels are easy-to-make, baked bagels made with two ingredient dough. They have added cinnamon, raisins and an egg wash on top to make a total of five ingredients needed for the complete recipe.
Why are these bagels called 2 Ingredient Bagels?
They’re made with the two ingredient dough that is called for in a lot of Weight Watchers recipes. If you’ve ever made 2 Ingredient Bagels from my site before, this recipe is very similar. The addition of cinnamon and raisins is delicious! And you must also try my Weight Watchers Pizza made with the 2 ingredient bagel dough!
- Self Rising Flour
- Greek Yogurt
How to make 2 Ingredient Cinnamon Raisin Bagels:
In a bowl, combine self-rising flour and cinnamon with 1 cup of Greek yogurt. Add additional yogurt until you have a good consistency that is not quite sticky. You may or may not need to add a full additional cup of yogurt to the dough. It depends on the moisture content of the yogurt you are using. Work in the raisins. Dump the mixture onto a lightly floured work surface. Knead the dough together by hand for about 5 minutes, until the dough is smooth and elastic. If your dough is sticky add more flour or use less yogurt. I have included more tips in the recipe below as well as what brands of Greek yogurt work best for making two ingredient bagels.
Divide the dough into eight equal pieces. Roll each piece into a ball.
Use your thumb to make a hole in the center of each ball, and stretch the dough to form a ring (as shown). Place the rings of dough on a parchment-lined baking sheet and brush with egg wash. The egg wash step is optional, but it does help add a glossy finish to the baked bagels.
Bake at 375 for about 20 minutes, then turn up the heat on the oven to 450 degrees F., and return the bagels to the oven to bake for an additional 3 to 4 minutes. This will give these 2 Ingredient Cinnamon Raisin Bagels a chance to brown and help provide a more normal bagel texture.
And there they are! It’s amazing how great of a substitute these are for real bagels. But they have fewer calories (172 per bagel), and are probably a much better choice health-wise. Do they taste exactly like a bagel you’d buy at a bagel shop? Probably not. But they’re a nice alternative if you’re eating light.
Weight Watchers Points:
If you happen to be following the WW plan, the WW Points are included in the recipe card below.
Eat 2 Ingredient Cinnamon Raisin Bagels just like you’d enjoy a regular bagel. Toast a bagel, and spread a little butter or cream cheese on top. Or eat it plain. Enjoy!
2 Ingredient Cinnamon Raisin Bagels
- 2 cups self-rising flour
- 1½ teaspoons ground cinnamon
- 1 to 2 cups nonfat Greek yogurt (see instructions for details)
- ½ cup raisins
- 1 large egg
- pinch of salt
- 1 teaspoon water
- Preheat the oven to 375°F. Place parchment paper on a baking sheet. Lightly coat with cooking spray to prevent the bagels from sticking.
- In a large bowl, use a sturdy spatula to combine the self-rising flour, cinnamon and 1 CUP OF THE YOGURT until the mixture clumps to a shaggy dough. Add additional yogurt until you have a good consistency that is not quite sticky. You may or may not need to add a full additional cup of yogurt to the dough. It depends on the moisture content of the yogurt you are using. Work in the raisins. Dump the mixture onto a lightly floured work surface. Knead the dough together by hand for about 5 minutes, until the dough is smooth and elastic. If your dough is sticky add more flour or use less yogurt. (see Recipe Notes below for tips).
- Divide the dough into 8 equal parts. Shape each portion of dough into a ball. Use your thumbs to make a hole in the center of each ball. Gently pull and stretch until the dough is a uniform sized ring. Repeat with remaining rounds. Flour your hands as needed.
- Arrange the shaped bagels on the prepared baking sheet. Mix together the egg wash by whisking the egg, salt, and water in a small bowl until smooth. Brush the egg wash mixture over the bagels. Add a few more raisins to the tops of the bagels, if desired.
- Bake for 20 to 22 minutes, rotating the baking sheet midway through baking. Remove from the oven. Increase oven temperature to 450 degrees F. Return the baking sheet to the oven and bake for another 3 to 4 minutes until the tops of the bagels have browned.
- Eat warm out of the oven, or let cool and store in a zip baggie or well-sealed container for up to 24 hours. If you keep them refrigerated, they should stay good up to 3 days. If you want to freeze them, wrap them individually and let them thaw before cutting open and toasting.
- To make homemade self-rising flour: combine 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon fine sea salt.
- To make a bagel with more "chew," substitute bread flour for AP flour in homemade self-rising flour recipe listed above.
- Use strained thick Greek yogurt. Stay away from those that are labeled "Greek style" yogurt as they tend to have more moisture. Suggested brands include: Fage Total 0% Greek Yogurt and Stonyfield Greek Yogurt. If there is any liquid in your yogurt, it should be drained before using. Thick Greek yogurt works the best!
- The dough can also be mixed together in a stand mixer using a dough hook attachment. Add the ingredients to a mixing bowl and mix on low speed until a shaggy dough forms. Increase to medium speed and knead until the dough no longer sticks to the sides of the bowl.
- When rotating the baking sheet, check if the bottoms of the bagels are browning too fast. If so, simply place another baking sheet under the current baking sheet and continue baking.