These air fryer cinnamon raisin bagels are the easiest homemade bagels you’ll ever make — no yeast, no boiling, and no rise time required! Made with just 4 simple ingredients and Greek yogurt, they come out warm, chewy, and bursting with sweet cinnamon and plump raisins in under 20 minutes. Whether you’re meal prepping breakfast for the week or craving a fresh-from-the-bakery treat, this recipe delivers every time.
If you love this recipe, you’ve got to try my air fryer plain bagels, air fryer everything bagels, air fryer Dunkin Donuts cinnamon raisin bagels, or my copycat air fryer Panera cinnamon crunch bagels.
Why You’ll Love These Air Fryer Cinnamon Raisin Bagels
- No yeast, no boiling, no rise time. Traditional bagels take hours. These take 20 minutes from bowl to breakfast plate.
- Just 4 simple ingredients. Self-rising flour, Greek yogurt, cinnamon, and raisins — that’s the whole list (plus an optional egg wash).
- Higher in protein. The Greek yogurt base makes these naturally higher in protein than store-bought bagels.
- Perfectly chewy texture. Crisp golden crust outside, soft pillowy inside — exactly like a bakery bagel.
- Customizable. Add brown sugar, vanilla, or extra cinnamon to make them your own.
- Freezer-friendly. Make a double batch and stash them for grab-and-go mornings.
Ingredients You’ll Need
- Self-rising flour: This is the secret to no-yeast bagels. Self-rising flour already contains baking powder and salt, giving the bagels their lift. No self-rising flour? See my swap below.
- Plain Greek yogurt: Use full-fat or 2% plain Greek yogurt for the best texture. Non-fat works but the dough will be stickier. Skip flavored yogurts — they add too much moisture.
- Ground cinnamon: Warm and aromatic. Use Saigon or Vietnamese cinnamon for an even bolder flavor.
- Raisins: Regular or golden raisins both work. Plump them for chewier bites (see tips below).
- Egg wash (1 egg yolk + 1 tablespoon water): Optional, but gives the bagels a beautiful glossy, golden-brown finish.
- Optional add-ins: 1 tablespoon brown sugar in the dough for extra sweetness, or ½ teaspoon vanilla extract for a bakery-style aroma.
How to Make Self-Rising Flour at Home
No self-rising flour in the pantry? Mix 1 cup all-purpose flour + 1½ teaspoons baking powder + ¼ teaspoon salt. Whisk together before adding to the recipe.
How to Make Cinnamon Raisin Bagels in the Air Fryer
Step 1: Plump the raisins (optional but recommended). Place the raisins in a small bowl and cover with hot water. Soak for 5–10 minutes, then drain and pat dry. This keeps them juicy and prevents them from burning in the air fryer.
Step 2: Make the dough. In a large mixing bowl, combine the self-rising flour, ground cinnamon, and Greek yogurt. Stir with a wooden spoon or rubber spatula until a shaggy dough forms. Add the drained raisins and gently fold them in until evenly distributed.
Step 3: Knead lightly. Turn the dough out onto a lightly floured surface. Knead for about 1 minute until smooth — the dough will be slightly sticky, and that’s okay. Add a sprinkle more flour if needed, but don’t overdo it or the bagels will be dense.
Step 4: Shape the bagels. Divide the dough into 4 equal portions. Roll each piece into a smooth ball, then poke a hole in the center with your thumb and gently stretch to form a bagel shape. Make the hole slightly bigger than you think — it will close up as the bagels cook.
Step 5: Apply the egg wash. Whisk together the egg yolk and water in a small bowl. Brush the tops of each bagel with the egg wash using a pastry brush. For extra sweetness, sprinkle with a cinnamon-sugar mixture before air frying.
Step 6: Air fry. Lightly spray the air fryer basket with cooking spray or line with perforated parchment paper. Place the bagels in a single layer with space between them — they will puff up! Air fry at 350°F (175°C) for 10–12 minutes, or until deep golden brown. No flipping required in most air fryers.
Step 7: Cool and serve. Let the bagels rest on a wire rack for at least 5 minutes before slicing — this lets the inside finish setting up so they don’t taste gummy. Slice, toast if desired, and slather with cream cheese, butter, or jam.
Expert Tips for Perfect Air Fryer Bagels
- Preheat your air fryer for 3–5 minutes at 350°F before adding the bagels. This helps the crust set quickly and prevents spreading.
- Don’t skip the rest time. Bagels continue cooking from residual heat. Cutting them open right away can make the inside taste doughy.
- Use a kitchen scale for the most consistent dough — 1 cup of Greek yogurt should weigh about 245g and 1 cup of flour should weigh about 125g. Yogurt measured by volume can vary wildly and is the #1 cause of sticky dough complaints.
- Make the hole big. A small hole closes completely while baking and you’ll end up with bagel-shaped rolls.
- Brush with melted butter in the last 2 minutes of cooking for an extra-golden, glossy crust.
- Air fryer temps vary. If your bagels are browning too fast, drop the temp to 325°F and add a few minutes. If they’re pale at 12 minutes, give them 2–3 more.
Common Substitutions and Variations
- Dairy-free: Use a thick, plain dairy-free yogurt (coconut or almond-based Greek-style). Avoid runny varieties.
- Gluten-free: Substitute a 1:1 gluten-free baking flour blend (one that contains xanthan gum), plus 1½ teaspoons baking powder and ¼ teaspoon salt.
- Extra protein: Stir 2 tablespoons of vanilla or unflavored protein powder into the flour mixture. You may need a splash more yogurt.
- Cinnamon sugar topping: Mix 2 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle on top after the egg wash for a crackly, sweet crust.
- Add-ins: Try dried cranberries, chopped pecans, chocolate chips, or chopped dates in place of (or in addition to) raisins.
How to Serve Air Fryer Cinnamon Raisin Bagels
These bagels are spectacular warm, sliced, and toasted. Try them with:
- Apple butter, fig jam, or maple cream cheese for a fall-inspired twist
- Homemade cream cheese or whipped honey-walnut cream cheese
- A generous smear of salted butter or Nutella
- Peanut butter and sliced banana
- A side of scrambled eggs for a high-protein breakfast plate
- Fresh berries or a fruit salad
How to Store and Reheat
Room temperature: Store completely cooled bagels in an airtight container or zip-top bag at room temperature for up to 2 days.
Refrigerator: Slice the bagels in half before refrigerating to make toasting easier. Stored sliced, they’ll keep for up to 5 days in the fridge.
Freezer: Slice the bagels, then wrap each one individually in plastic wrap or foil and place in a freezer-safe bag. Freeze for up to 3 months. There’s no need to thaw — pop them straight in the toaster from frozen.
To reheat: Toast slices in a toaster, or reheat whole bagels in the air fryer at 350°F for 2–3 minutes until warm and crisp on the outside.
Air Fryer Cinnamon Raisin Bagels FAQ
Are these bagels healthy? Compared to traditional boiled-and-baked bagels, yes — they’re lower in fat and higher in protein thanks to the Greek yogurt. One bagel has about 172 calories and 9g of protein, with no added sugar required.
Why is my bagel dough so sticky? The most common cause is the type of Greek yogurt. Thinner or non-fat yogurts release more liquid. Use a thick, strained Greek yogurt and dust your hands with flour while shaping. You can also add 1–2 extra tablespoons of flour, but stop there — too much flour makes them dense.
Can I bake these in the oven instead? Yes! Bake at 375°F for 22–25 minutes on a parchment-lined baking sheet, until deep golden brown.
Can I make the dough ahead of time? You can mix the dough and refrigerate it in an airtight container for up to 24 hours. Let it come closer to room temperature for 15 minutes before shaping.
Do I have to use an egg wash? No — but it gives the bagels their signature glossy, golden finish. For an egg-free version, brush with a thin layer of melted butter or a splash of milk instead.
Can I use regular yogurt instead of Greek? Regular yogurt is too thin and watery for this recipe. Stick with Greek yogurt or strained skyr for the right dough consistency.
Are they gluten-free? Not as written, but you can substitute a 1:1 gluten-free baking flour blend with xanthan gum (plus the baking powder and salt for self-rising conversion).
How many calories are in one bagel? Each bagel has approximately 172 calories, with 9g of protein, 32g of carbs, and 1g of fat. See the full nutrition breakdown in the recipe card below.
Can I add more raisins or cinnamon? Absolutely. Bump the raisins up to ⅓ cup and the cinnamon to 1½ teaspoons for a more pronounced flavor.
Can I make mini bagels? Yes! Divide the dough into 8 portions instead of 4 and reduce the air fry time to 7–9 minutes.
Why do my bagels taste gummy inside? Two likely culprits: not cooking long enough, or slicing them before they’ve had time to rest. Give them at least 5 minutes on a wire rack before cutting.
More Easy Air Fryer Bagel Recipes
- Air Fryer Dunkin Donuts Cinnamon Raisin Bagels
- Air Fryer Apple Cinnamon Bagels
- Air Fryer Panera Copycat Cinnamon Crunch Bagels
- Air Fryer Pizza Bagels
Don’t Forget to Pin!
Easy Air Fryer Cinnamon Raisin Bagels
Description
Ingredients
For the Bagels
- 1 cup self-rising flour, plus extra for dusting
- 1 cup plain Greek yogurt, full-fat or 2% recommended
- 1 teaspoon ground cinnamon
- ¼ cup raisins, regular or golden
- 1 tablespoon brown sugar, optional, for extra sweetness
- ½ teaspoon vanilla extract, optional
For the Egg Wash (Optional)
- 1 large egg yolk
- 1 tablespoon water
For Cinnamon Sugar Topping (Optional)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Plump the raisins (optional). Place raisins in a small bowl and cover with hot water. Soak 5–10 minutes, then drain and pat dry. This keeps them juicy in the air fryer.
- Mix the dough. In a large bowl, combine self-rising flour, cinnamon, and brown sugar (if using). Add the Greek yogurt and vanilla extract (if using). Stir with a spatula until a shaggy dough forms.
- Add the raisins. Fold the drained raisins into the dough until evenly distributed.
- Knead briefly. Turn the dough out onto a lightly floured surface and knead for about 1 minute until smooth. Add a sprinkle of flour if too sticky, but avoid adding too much.
- Shape the bagels. Divide the dough into 4 equal portions. Roll each portion into a ball, then poke a hole in the middle with your thumb. Gently stretch into a bagel shape, making the hole slightly larger than seems necessary.
- Apply the egg wash. Whisk the egg yolk with 1 tablespoon water. Brush the tops and sides of each bagel with the egg wash. If using, sprinkle with cinnamon sugar.
- Preheat the air fryer. Preheat to 350°F (175°C) for 3–5 minutes.
- Air fry the bagels. Lightly spray the air fryer basket or tray with cooking spray (or line with perforated parchment paper). Place the bagels in a single layer, leaving space between them. Air fry at 350°F for 10–12 minutes, until deep golden brown.
- Cool and serve. Transfer the bagels to a wire rack and let them rest for at least 5 minutes before slicing. Serve warm with cream cheese, butter, or your favorite topping.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
Recipe Notes
- No self-rising flour? Mix 1 cup all-purpose flour + 1½ teaspoons baking powder + ¼ teaspoon salt as a substitute.
- Greek yogurt matters. Use a thick, strained Greek yogurt for the best dough texture. Non-fat works but the dough will be stickier.
- Air fryer differences: Some smaller models run hotter. Check at 8 minutes and adjust as needed.
- For mini bagels: Divide dough into 8 portions and reduce cook time to 7–9 minutes.
- Oven method: Bake at 375°F for 22–25 minutes on a parchment-lined baking sheet.
- Make-ahead: Dough can be refrigerated up to 24 hours before shaping.
- Storage: Room temperature 2 days, refrigerated 5 days (sliced), frozen 3 months.
Nutrition
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Cherry Dunbar
I made these this morning for breakfast. Mine weren’t too pretty but, ahh, the taste! Just SO good and so tender. Tasted like they just came fresh out of the bakery. I added my cinnamon & sugar (sugar sub since I try to avoid real sugar) mix to the flour before adding the yogurt & raisins. My AF took about 5 minutes longer (Dreo). Brushed them with melted butter & sprinkled with more of the cinnamon/sugar sub mix. Heavenly.
Rosemary
I love these bagels, I make them all the time.