Cinnamon Raisin Bagels (no yeast)

No Yeast Cinnamon Raison Bagels

subheading: Ingredients:

 1 cup flour 2 tsp baking powder ¾ tsp kosher salt (less if table salt) ½ tsp cinnamon 1 cup vanilla Greek yogurt (must be Greek yogurt but any savour you like will work) Handful of raisins (to your liking) 1 egg white - beaten

Variations: For plain bagels, omit cinnamon and raisins, substitute plain Greek yogurt instead of vanilla - top with spices to your taste (for example: poppy seeds, everything topping….)

subheading: Directions:

1. Preheat Oven to 375°, line baking sheet with greased parchment paper (I use cooking spray)

2. Whisk flour, baking powder, salt, and cinnamon until well blended

3. Add the yogurt and mix with a fork or spatula until well combined (will be crumbles)

4. Add raisins to mixture

5. Lightly dust work surface with our and remove dough from bowl, knead until dough is tacky but not sticky (10 to 15 turns) and forms a large ball

6. Slice dough into four equal portions and roll each into a thick rope, form into bagel and place on parchment paper lined baking sheet - bagels will rise when baking so space adequately

7. Top with egg wash (if doing a variation put spices on top of egg wash)8. Bake on top rack of your oven (lower will over cook the bottoms) for 25 minutes

9. Let cool 15 minutes or more before cutting

Recipe can be halved or doubled for more or less bagels.Tightly wrapped uncooked dough will last in the refrigerator for a couple of days but should be at room temperature before baking

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