Greek Yogurt Bagels

Preheat the oven to 400 F
In a bowl, combine the flour, salt, cinnamon and baking powder.
Add in the greek yogurt and start mixing together with your hands. The dough may feel wet and sticky at first, but continue mixing with your hands to form a smoother dough.
Once mixed, add in the raisins. Transfer the dough to a lightly floured surface and continue kneading the dough for a couple of minutes. Sprinkle a little extra flour as needed if the dough is sticky.
Split the dough into 6 equal parts. Roll each one into a strand then pinch the ends together to form the bagel. Repeat with remaining dough and place the bagels on a parchment lined baking sheet.
Melt the butter in a small bowl and combine with the cinnamon and sugar. Gently brush each bagel with the cinnamon sugar mix. If you wanted to make these without the butter, combine the cinnamon and sugar and sprinkle over the bagels.
Bake for about 20-25 minutes, until the tops are brown. Let cool for 5 minutes before slicing. When serving, I like to slice the bagel in half and toast it for 2 minutes to crisp the inside. Serve with butter, cream cheese or your favorite dip.
Refrigerate leftovers for 4-5 days, or freeze for up to 2 months. To reheat, slice the bagels and toast them for a couple of minutes.