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These cinnamon swirl bagels come highly requested, and I understand why! There’s just something about cinnamon swirl bagels that is hard to beat. They’re gluten free, dairy free, and refined sugar free, and they’re made with just 6 ingredients. If you’re looking for a simple, tasty, and healthy breakfast option, you have to give these cinnamon swirl bagels a try!
No yeast? No problem!
These cinnamon swirl bagels do not require yeast of any kind. All you need is a little baking powder! Because you don’t need to let the dough proof, this recipe can be made start to finish in about 45 minutes. It’s that easy!
What ingredients will I need to make these cinnamon swirl bagels?
You’ll need just a couple simple ingredients to make these. Here’s what you”ll need:
- flour (all purpose, whole wheat, or a measure for measure all purpose gluten free flour)
- baking powder
- unsweetened plain yogurt (I use dairy free)
- liquid sweetener (maple syrup, raw honey, date syrup, etc)
If you’re boiling your bagels and adding an egg or oil wash, you’ll also need a couple other ingredients. They are:
- baking soda and/or liquid sweetener (honey, molasses, maple syrup)
- egg or oil (olive oil or coconut oil)
What kind of gluten free flour do you recommend?
Bob’s Red Mill gluten free 1-1 baking flour, King Arthur measure for measure gluten free flour, and Walmart’s gluten free flour are all great gluten free flour options. Another great option is Cup4Cup gluten free flour, though it is not dairy free.
What kind of dairy free yogurt do you recommend?
I often use Forager Project unsweetened cashew milk yogurt. I love this yogurt because there are no added sweeteners, preservatives, or artificial ingredients. Another great option is Kite Hill plain almond milk yogurt, though I haven’t tried it in this particular recipe yet.
What is an egg wash and do I have to do it?
An egg wash is whisked/beaten egg, brushed on top of a pastry before baking. However, if you don’t want to use an egg wash on top of these bagels, you can simply brush the bagels with olive oil or melted coconut oil instead. Adding an egg or oil wash will help to ensure a shiny and golden crust!
Can I use Greek yogurt for these homemade plain bagels?
I haven’t tried this recipe with Greek yogurt, but it might work! If you want to use Greek yogurt, you will most likely need to add more than 1/2 cup, just because it is so thick!
Can I use other gluten free flours?
While this recipe turns out the best with all purpose gluten free flour, it also works pretty well with other common flour substitutes (though the measurements are a bit different). Check out my oat flour bagel recipe and my almond flour bagel recipe!
Can I use a different sweetener in the bagels?
I have’t tried this recipe with any other sweeteners other than pure maple syrup and honey, but it should work okay with other sweeteners. Some options you could try would be monk fruit, coconut sugar or date syrup.
Do I have to boil these cinnamon swirl bagels?
You do not need to boil the bagels before baking them, but I highly recommend doing it if possible! I find the bagels look and taste better after being boiled. Bagels are traditionally boiled before being baked and doing so will give your bagels the classic bagel look and taste.
Should I use baking soda or sweetener in the boiling water?
You can either add baking soda or a liquid sweetener to the boiling water before boiling the bagels, or, for even better results, add a bit of both! I do this all the time and love how the bagels turn out.
Can I use another sweetener in the boiling water?
If you don’t prefer to use honey in the boiling water, you can use molasses instead. I have also used date syrup and maple syrup and those seemed to work well!
Looking for more bagel recipes?
If you’re in the mood for more homemade bagels, try some of my other recipes!
Ready to make these homemade cinnamon swirl bagels? The full recipe is below!
Cinnamon Swirl Bagels
- 1 cup all purpose flour (regular or a gluten free blend)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup plain yogurt (I use dairy free)
- 1-2 TBS sweetener (maple syrup, honey, date syrup)
- water (for boiling)
- baking soda and/or sweetener (for boiling)
- egg or oil (for the egg/oil wash)
- Preheat the oven to 350°F and line a medium sized baking tray with parchment paper. While the oven preheats, bring a pot of water to a boil.
- While the oven and water are heating up, mix together all of the bagel ingredients in a medium sized bowl. Mix until the dough begins to take the shape of a ball. If the dough is too sticky, add more flour. If it’s too dry, add more yogurt.
- Once the dough is mixed, split the dough into 2 evenly sized pieces and add to a lightly floured surface. If the dough is sticking to the counter, add more flour to the counter.
- To shape the dough into bagels, gently roll each piece of dough into a log shape using the palms of your hands. Then pinch the ends of the each dough together to form circular bagel shapes. Another option is to simply roll each piece of dough into a smooth ball and make a hole in the center using your fingers. Then gently flatten the dough into a bagel.
- Once the water is boiling, add in some baking soda and/or sweetener and stir to dissolve. Add enough sweetener to give the water a brown tint.
- Transfer the bagels to the boiling water and allow them to cook for 30 seconds on each side.
- Once the bagels have been boiled, transfer them to the lined baking tray. I recommend brushing the bagels with an egg wash or with some olive/coconut oil.
- Bake the bagels in the oven for 25-30 minutes, until cooked through. Once the bagels have finished baking, remove them from the oven and let them cool completely.
- Once cooled, slice your bagels, toast, top, and enjoy!
- You do not need to boil the bagels before baking them, but I highly recommend doing it if possible! I find the bagels look and taste better after being boiled. Bagels are traditionally boiled before being baked and doing so will give your bagels the classic bagel taste.