Cinnamon Raisin Protein Bagels (Easy, Gluten Free, 30g Protein)

These cinnamon raisin protein bagels are made with Greek yogurt and vanilla protein powder — gluten free, air-fried in 20 minutes, and packed with over 30 grams of protein each.

30 grams of protein in a bagel that ACTUALLY tastes like a cinnamon raisin bagel. I know. These cinnamon raisin protein bagels use Greek yogurt and vanilla protein powder as the base, so the macros are genuinely impressive without any sacrifice on flavor.

I’ve made these on repeat since I first posted the recipe — they come together in one bowl, take 20 minutes start to finish, and the brown sugar cinnamon topping gets perfectly crispy in the air fryer. Gluten-free, no yeast, no boiling, no fancy equipment.

These cinnamon raisin protein bagels are made with Greek yogurt, protein powder, and gluten-free flour — ready in 20 minutes and delivering over 30g of protein per bagel. They’re air-fried or baked and work as a high-protein breakfast or snack.

Ingredient Notes

(Exact amounts are in the recipe card below.)

Gluten-free all-purpose flour: This is my go-to for the base. You can also use regular all-purpose flour or whole wheat flour if gluten isn’t a concern. Do NOT use coconut flour — it absorbs too much moisture, and the dough won’t come together.

Vanilla protein powder: I used PEScience Gourmet Vanilla (code BAILEY saves you money). Vanilla flavor is key here — it pairs perfectly with the cinnamon and raisin. Use a powder that mixes clean without getting gummy.

Plain Greek yogurt: This is the binder and the protein booster. Full-fat gives the best texture and the richest dough, but low-fat works too. Don’t swap for regular yogurt — the consistency is too loose.

Raisins: Go for the juiciest raisins you can find. Mixed into the dough and pressed onto the top, they add natural sweetness and that chewy pop in every bite.

Brown sugar + cinnamon topping: Don’t skip this. It creates a lightly crispy, caramelized crust that makes these taste way more indulgent than the macros suggest.

How to Make Cinnamon Raisin Protein Bagels

1. In a large bowl, mix together gluten-free flour, baking powder, protein powder, salt, and cinnamon.
2. Add Greek yogurt and stir until a dough forms.
3. Fold in raisins.
4. Divide dough into 2 equal pieces and shape each into a ball on a lightly floured surface.
5. Roll each ball into a rope and pinch the ends together to form a bagel shape.
6. Preheat air fryer to 350F for 5 minutes.
7. Spray bagels with non-stick spray or brush with egg whites.
8. Mix brown sugar and cinnamon together and sprinkle evenly over tops. Press in a few extra raisins if you want.
9. Air fry for 8 minutes, flip, and air fry another 2-3 minutes until golden brown.
10. Serve warm with cream cheese, butter, or any topping you love.

Variations

• Everything Bagel: Skip the raisins and brown sugar, top with everything bagel seasoning instead.
• Blueberry: Swap raisins for dried blueberries and add a little lemon zest.
• Chocolate Chip: Use chocolate protein powder and fold in mini chocolate chips instead of raisins.
• Plain: Leave out the raisins and cinnamon sugar, brush with egg wash for a classic golden top.

Storage

Cool completely before storing. Wrap individually in plastic wrap or store in an airtight container in the fridge for up to 5 days. To freeze: wrap tightly and place in a freezer-safe bag for up to 3 months. Thaw at room temp or toast directly from frozen. These are best warm, so toast or microwave for 20 seconds before eating.

Print Recipe Pin Recipe Rate this Recipe

5 from 4 votes

Cinnamon Raisin Protein Bagels (Gluten-Free)

Cinnamon raisin protein bagels made with Greek yogurt and protein powder. Gluten free, air-fried in 20 min, and over 30g protein each.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Breakfast

Cuisine: American

Keyword: bagels, cinnamon, easy, gluten free, high protein, raisin

Servings: 2 bagels

Calories: 375kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

1x2x3x4x

FOR PROTEIN BAGEL

• ⅔ cup gluten free all purpose flour
• 1 tsp baking powder
• 1 scoop vanilla protein powder 30g – I used PEScience Gourmet Vanilla Protein Powder – use code BAILEY at checkout to save $$ on all their products
• Pinch of salt
• 1 tsp cinnamon
• ⅔ cup plain greek yogurt

FOR TOPPINGS

• 2-3 tbsp raisins
• 1 tbsp brown sugar
• ½ tsp cinnamon
• Egg whites or cooking spray for the tops of bagels

Instructions

• In a large bowl, mix together the gluten-free all purpose flour, baking powder, vanilla protein powder, salt, and cinnamon until well combined. Add in the greek yogurt and stir until bagel dough forms.
• Add raisins to the bagel dough and mix them in. Divide the dough into 2 equal pieces and shape each piece into a smooth dough ball on a lightly floured work surface.
• Roll each ball of dough until it becomes a rope, making it as smooth and even as possible. Pinch the ends together to form a circular shape, creating a bagel shape.
• Preheat air fryer for 5 minutes at 350 degrees F. Then spray the bagels with non-stick spray or brush with egg whites.
• Mix together the brown sugar and cinnamon mixture and add evenly to the top of bagels. You can press in a few extra raisins to the top of the bagels as well.
• Air fry for 8 minutes then flip them over and air fry for another 2-3 minutes, or until golden brown. Serve warm with toppings of your choice.

Notes

Storage – Wrap individually in plastic wrap or store in an airtight container in the fridge for up to 5 days or frezer for up to 3 months. Thaw at room temp or toast directly from frozen. These are best served warm, so toast or microwave for 20 seconds before eating.

Nutrition

Serving: 1bagel | Calories: 375kcal | Carbohydrates: 53g | Protein: 30.5g | Fat: 2g | Cholesterol: 22.5mg | Sodium: 640mg | Fiber: 2.5g | Sugar: 6g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

Tried this recipe?Please leave a comment on the blog or share a photo on @basicswithbails

Try These Gluten-Free Bites Next

• 3 Ingredient Mini Bagel Bites (Gluten Free)
• Easy Protein Waffles (Vegan & Gluten Free)
• Gluten Free Pumpkin Muffins

If you tried these cinnamon raisin protein bagels, leave a star rating and a comment below. Tag @basicswithbails on Instagram or share on Pinterest using #basicswithbails.