2-Ingredient Cinnamon Raisin Bagels are easy-to-make baked bagels made from two-ingredient dough. They added cinnamon, raisins, and an egg on top to make a total of five ingredients needed for the full recipe.
Why are these bagels called 2 Ingredient Bagels?
They are made with the two ingredient dough that is called for in many Weight Watchers recipes. If you’ve 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 2 Ingredient Bagel Dough Pizza!
- Self rising flour
- Greek yogurt
How to make 2-Ingredient Cinnamon Raisin Bagels:
In a bowl, combine the flour and cinnamon with 1 cup of Greek yogurt. Add additional yogurt until you have a good consistency that isn’t quite sticky. You may or may not need to add an extra cup of yogurt to the batter. It depends on the moisture content of the yogurt you are using. Work in the raisins. Pour 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’ve included more tips in the recipe below as well as which 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 dough rounds on a baking sheet lined with parchment paper and brush with the egg. The egg wash step is optional, but it helps add a shiny finish to baked bagels.
Bake at 375 for about 20 minutes, then increase 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 here they are! It’s amazing how much they can replace real bagels. But they are lower in calories (172 per bagel) and are probably a much better choice from a health standpoint. Do they taste exactly the same as a bagel you would buy at a bagel store? Probably not. But it’s a good alternative if you eat light.
Weight Watchers Points:
If you follow the WW plan, you can score 5 points for each bagel on any color plan.
Eat 2-Ingredient Cinnamon Raisin Bagels as you would a regular bagel. Toast a bagel and spread a little butter or Cream cheese up. Or eat it plain. Enjoy!
2-Ingredient Cinnamon Raisin Bagels
A healthier way to eat bagels!
Servings: 8 bagels
- 2 cups self rising flour
- 1½ coffee spoons ground cinnamon
- 1 to 2 cups fat free greek yogurt (see instructions for more details)
- ½ Cup raisins
- 1 big Egg
- pinch of salt
- 1 teaspoon the water
Preheat the oven to 375 degrees F. Place the parchment paper on a baking sheet. Coat lightly with cooking spray to prevent bagels from sticking.
In a large bowl, use a sturdy spatula to combine the self-rising flour, cinnamon and 1 CUP OF YOGURT until the mixture clumps into a shaggy dough. Add additional yogurt until you have a good consistency that isn’t quite sticky. You may or may not need to add an extra cup of yogurt to the batter. It depends on the moisture content of the yogurt you are using. Work in the raisins. Pour 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 the remaining rounds. Flour your hands as needed.
Arrange shaped bagels on the prepared baking sheet. Combine the egg by whisking the egg, salt and water in a small bowl until smooth. Brush bagels with egg mixture. Add a few more raisins on top of the bagels, if desired.
Bake for 20 to 22 minutes, turning the baking sheet halfway through cooking. Remove from the oven. Increase oven temperature to 450 degrees F. Return baking sheet to oven and bake another 3 to 4 minutes until tops of bagels are golden brown.
Eat hot out of the oven or let cool and store in a zipped bag or tightly closed container for up to 24 hours. If you keep them in the fridge, they should stay good for up to 3 days. If you want to freeze them, wrap them individually and let them thaw before opening and broiling.
- To do homemade self-rising flour: mix 2 cups of all-purpose flour, 1 tablespoon of baking powder and 1/2 teaspoon of fine sea salt.
- To make a bagel with more “chew”, substitute the bread flour for the AP flour in the automatic yeast flour recipe mentioned above.
- Use heavy filtered Greek yogurt. Stay away from those 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 liquid in your yogurt, it should be drained before use. Thick Greek yogurt works best!
- The dough can also be mixed in a stand mixer using a dough hook. Add the ingredients to a 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 bottom of the bagels is browning too quickly. If so, simply place another baking sheet under the current baking sheet and continue baking.
Portion: 1donut, Calories: 172kcal, Carbohydrates: 34g, Protein: 7g, Large: 1g, Saturated fat: 1g, Trans fat: 1g, Cholesterol: 24mg, Sodium: 21mg, Potassium: 142mg, Fiber: 2g, Sugar: 4g, Vitamin A: 35UI, Vitamin C: 1mg, Calcium: 15mg, The iron: 1mg, WW blue smart dots: 5, Green WW Smart Points: 5, Purple WW Smart Dots: 5