Whole Grain Cinnamon Raisin Bagels

Okay let's be honest, there's nothing better than a good bagel. You can top it with avocado, almond butter, chia jam, or make a delicious egg sandwich out of it. You got options.

While I love getting an authentic bagel sandwich downtown on a slow weekend morning, there's something so satisfying about making these on my own. I've said this before about the granola bars, homemade peanut butter, and almond milk, but it's so fun to make the things you mostly buy in store.

You know what's inside, it tastes fresh, and you can add your own creativity to the foods you love. 


You can make bagels using ingredients like cassava flour, almond flour, arrow-root flour, self-rising yeast, doughnut trays, but let's be real, I don't do complicated.

I chose this recipe because it's simple, you may already have the ingredients, and if not, you won't have to break the bank to get them!

I made these yesterday, and it came in perfect timing for my first Fly Wheel spin class this morning. I know, I know, I'm turning into those people who give life stories on their recipe blogs. But recently in my sports nutrition class, we've been talking about foods that are good pre-workout, and how important it is to fuel yourself for increased performance.

Since I was going to this class, I knew I'd have to fuel up. If you've ever gone to one without enough fuel beforehand, you know how terrible that can be..

This whole grain bagel (carbs my body needed to spin my heart out), topped with peanut butter (the last of this homemade stuff), and sliced bananas was the perfect pre-workout fuel. I didn't hit a wall during the class, and felt strong all the way through.

So if you're looking for some workout fuel, or just an easy bagel recipe to enjoy for on-the-go mornings, this one is for you!

[Adapted from this Pizza Crust recipe from Modern Family Cooking]


  • 1 cup whole wheat flour
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. finely ground sea salt
  • 1 cup non-fat plain Greek yogurt
  • 1/4 cup raisins
  • 1 whisked egg
  • 1 tbsp. coconut sugar (optional, but delish sooo..)


  • Pre heat oven to 350 F. Grease a cookie sheet with a little coconut oil (or use wax paper)
  • In a large bowl, mix the whole wheat flour, baking powder, cinnamon, and sea salt
  • Add in the Greek yogurt, and mix well. It should be somewhat clumpy, and might be a little sticky (sticks to your fingers as you mix)
  • Sprinkle some flour onto a clear tabletop surface. Place the dough onto surface and knead* about 10 or so times. If the flour is still sticky (sticking to your hands as you knead) add some flour and continue kneading. If it's too dry and won't stay together, you may need to add some more greek yogurt 
  • Add in the raisins on and knead one more time, making sure they're dispersed throughout the dough
  • Separate the dough into 4 pieces. Roll into a cylindrical shape, then connect the two ends to make a circle.
  • In a small bowl, whisk the egg. Dip each bagel into the egg mixture then place on greased cookie sheet
  • Sprinkle each bagel with a little coconut sugar (optional)
  • Bake for 25-30 minutes, or until the top is browned.
  • Let cool. I let mine sit overnight in the fridge and it tasted better this way, but you should be able to let sit for 30 min or so before enjoying :)

*If you're not sure how to knead, here's an easy and short video. Like wine, I feel like the cooking community can be a little know-it-all-y, but some of these things are just not instinctual! lol enjoy your kneading

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