This Hot Cross Bagels recipe is a healthy spin on an Easter family favourite. They are a mix of a Hot Cross Bun and a Bagel.
Hot Cross Bagels are my spin on the family favourite treat and its the perfect time to make them with Easter approaching around the corner!
They are a mix of a Hot Cross Bun and a Bagel, so you get the best of two worlds! My recipe is also a healthier version which is super easy to make in 30 minutes.
They taste and smell sooooo much like the real deal, that anyone can make at home!
The base of the dough actually only requires 2 ingredients and doesn't require any resting time. It's the same recipe as my Protein Bagels, with the addition of sultanas, cinnamon and mixed spices.
Ingredients to Make Hot Cross Bagels
- Wholemeal self-raising flour is my preferred flour however plain self-raising can also be used.
- Greek yoghurt, I’ve used no fat plain greek yoghurt, full fat can be used or plant-based yoghurt to make a vegan version
- Sultanas are the classic ingredient but raisins or currant are also similar substitutes
- Coconut sugar is my preferred healthier sweetener, but any sugar will suffice
- Cinnamon brings the most beautiful smell and flavour
- Mixed spice is a mix of cinnamon, ginger, nutmeg, cloves and all spice. You can make your own or also buy it premade. It's very similar to gingerbread spice or pumpkin spice.
- Sea salt is added for extra flavour
- Plain flour is mixed with water to create a paste and make the signature white cross over the bagels
- Honey or maple syrup is then brushed over for the sticky sweet glaze
- As when making any dough by hand, if the mixture is too wet sprinkle over more flour. If it’s too dry, add more yoghurt. When kneading the dough, the texture will be a little tacky but it shouldn’t be sticking to your fingers or the table.
- Make sure to leave enough of a hole in the middle as when they are baked and rise, they will expand in the middle.
- If using plain flour which isn't self raising, you will need to add baking powder to help them rise. As a rule of thumb, 1.5 teaspoon of baking powder is needed for every Cup of flour.
- To make more bagels, you can easily double or triple the measurements and can also change their sizes if you choose to make them smaller or bigger.
- Make sure to allow bagels to rest for 10 minutes before slicing in half so they can set in the middle
- If eating the bagels the next day, its best to heat in a microwave or toaster which will soften the texture as they will harden
I very rarely eat butter, however, I love smearing over some plant-based butter on warm fresh bagels. They taste so heavenly and I can easily eat the whole batch!
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I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Hot Cross Bagels photo on Instagram so I can share the love!
Hot Cross Bagels
- 1 ½ cups wholemeal self raising flour (plus some extra)
- 1 cup Greek yoghurt
- ¼ cup sultanas
- 1 tablespoon coconut sugar
- 1 ½ teaspoon cinnamon
- 1 teaspoon mixed spice
- Pinch of sea salt
- ¼ cup plain flour
- 4 tablespoon water
- 2 tablespoon honey or maple syrup
- Preheat oven to 190°C/375°F
- In a large bowl, add the flour, cinnamon, mixed spice, sugar, sultanas and salt. Give it a quick mix so all the ingredients are combined.
- Add the greek yoghurt and mix together with a spoon.
- Add a sprinkle of extra flour to your table and move the dough mixture to the table. Knead with your hands for about 5 minutes. If the mixture is too wet, add a sprinkle more flour through this process if needed.The texture should be slightly tacky but it shouldn't stick to your fingers.
- Roll into a ball and cut the dough into 4 even pieces. Roll each piece into a thick rope shape and join ends together to create a bagel shape, similar to a doughnut shape.
- To make the signature cross, add the plain flour and water into a bowl. Mix together using a whisk. It should be a thick paste consistency. If too dry, add more water, if too wet add a little more flour (the measurements on this don't need to be too exact)
- Add paste into a piping bag or a plastic ziplock bag. Cut a small hole in the bottom corner and pipe over a cross over the bagels.
- Place on a baking tray lined with baking paper and bake on the top rack for 20-25 minutes (depending on oven strength). They should be a nice dark brown colour.
- For the glaze, heat the honey or maple syrup in the microwave so its a runny texture. Brush each bagel with a thin layer of the glaze and let them rest for 10 minutes on a cooling rack.
- Slice in half, add some butter to serve and enjoy these heavenly treats!