If you are on a weight loss program, you probably thought bagels were off-limits and normally you’d be right. But these 2 Ingredient Weight Watchers Bagels are a game changer. All of my Weight Watchers friends have been raving about these, so I had to make them and see what the fuss was about. Wow, the hype is real! These are delicious and easy to make. They are just 3 points each on the Freestyle program so you can enjoy a good sized bagel with no guilt. So what is the secret to making these bagels low in points? Read on to find out how to make them and when you are done check out our 2 Ingredient Bagels with Cinnamon Sugar Topping , 2 Ingredient Dough Pretzels, 2 Ingredient dough Pretzel Bites, One Point Cheesecake , 2 Ingredient Dough Calzone , 0 Point Chili in the Crock Pot, Weight Watchers Thai Chicken Wraps, Weight Watchers Pasta Salad and Cheesy Biscuits with Two Ingredient Dough.
The secret to these 2 Ingredient Weight Watchers Bagels is fat free Greek yogurt. Fat free Greek yogurt is 0 points on the Weight Watchers Freestyle plan and is one of the main ingredients in these bagels. The crazy thing is that you cannot taste the yogurt at all in these bagels. Give them a try and see for yourself! You won’t believe that you are able to eat these and stay on program.
One final note before I share how to make them – these are called 2 Ingredient Bagels, since the bagel is made from flour and fat free Greek yogurt. You do add some toppings like and egg wash and seasoning so technically, it might be more than two.
2 Ingredient Weight Watchers Bagels
These bagels use self rising flour which you can buy pre-made or make yourself. I make my own self rising flour and have always had wonderful results.
You can make your own self rising flour by mixing:
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Sift together and use whenever a recipe calls for self rising flour. This will make 1 cup of self rising flour.
To make 4 bagels, combine 1 cup of self rising flour and 1 cup of Fage Total 0% Greek Yogurt in a bowl until a dough starts to form. If you just want to make 2 bagels, just use 1/2 cup of flour and 1/2 cup of yogurt. The rest of the recipe remains the same.
This dough will be pretty crumbly at this point. Turn on a lightly floured surface and brush your hands with a bit of flour.
Knead until dough forms and divide into 4 parts. I weigh my dough on this scale to make sure I have 4 equal pieces.
Roll out the dough balls to form a “rope” and pinch the ends together to make a circle.
Brush bagels with an egg wash and sprinkle with Trader Joe’s Everything but the Bagel seasoning. This stuff is amazing! I use it on bagels, eggs, avocado toast…everything!
You can also top these with sesame seeds or poppy seeds if you prefer.
Bake at 350 degrees for 23 minutes and 500 degrees for 2 minutes so the tops can brown. These are our favorite baking sheets from Nodic Ware.
I like to cut these in half and spray them with a few squirts of Parkay Vegetable Oil Spray which has zero calories. You can also toast these, use them for a breakfast sandwich or freeze them for use later.
2 Ingredient Weight Watchers Bagels
Ingredients
- To make 1 cup self rising flour sift together the follow:
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- To make bagels:
- 1 cup of self rising flour
- 1 cup Fage Total 0% Greek Yogurt
- 1 Egg for egg wash
- Trader Joe's Everything But the Bagel seasoning
Instructions
- Preheat oven to 350 degrees.
Combine 1 cup of self rising flour and 1 cup of Fage Total 0% Greek Yogurt in a bowl until a dough starts to form.
- Turn dough on a lightly floured surface and brush your hands with a bit of flour.
- Knead and divide into 4 parts.
- Roll out each dough ball to form a rope and pinch the ends of each rope together to make a circle. You will have four bagels.
- Beat one egg and brush over the bagels and sprinkle with Trader Joe's Everything but the Bagel seasoning.
- Bake at 350 degrees on a pan sprayed with cooking spray for 23 minutes and 500 degrees for 2 minutes so the tops can brown.
My kids love these bagels and help me make them. If your kids also like to help in the kitchen, you’ll enjoy kidstir. When you sign up for kidstir your child will receive a monthly kit that will provide fun food adventures for them. You’ll get tasty recipes and fun new cooking tools that will spark a love of cooking in kids. This is such a great way to create memories with kids in the kitchen.
If you liked these 2 Ingredient Weight Watchers Bagels, you’ll love these other weight watchers friendly foods:
Weight Watchers 3 Bean Salad Recipe
Weight Watchers Thai Chicken Wraps
2 Ingredient Dough Pretzel Bites
0 Point Chili in the Crock Pot
Cheesy Biscuits with Two Ingredient Dough
2 Ingredient Bagels with Cinnamon Sugar Topping
Carol says
Everyone was talking about this recipe at todays weight watchers meeting. Very interested in trying on Friday for dinner.
Suzanne says
I make the begals yesterday. Very easy just make two .I think the next time I make them, will cook them longer than 23minutes. I plan to make the dough this week and make a pizza. I like the dough and it. Tastes great.
KAren Smith says
wonder if I could make these bagels using rye flour and top them with caraway seeds
Marlene Sherman says
I tried rye but they didn’t come out as good, didn’t rise like my whole wheat ones did
Vicky says
Good to know. I love the idea of Rye bagels so this is a bummer to hear.
Jo says
Wow sounds easy! Do you know what the nutritional values are.
Wanda says
What are the total carbs for this recipe. No nutritional value listed
Diane Keys says
SEVEN…I count seven ingredients! Where do you get TWO? Very misleading. There is an actual recipe out there with only TWO ingredients. This just isn’t it!!!
Vicky says
Thank you for the feedback Diane. I agree with you, which is why I mention in the post “One final note before I share how to make them – these are called 2 Ingredient Bagels, since the bagel is made from flour and fat free Greek yogurt. You do add some toppings like and egg wash and seasoning so technically, it might be more than two.” I only included a recipe for self rising flour because people might not have it and wonder how to make it. They can be made with only self rising flour and the yogurt, but again I was trying to be helpful to readers by letting them know how to make the self rising flour. I like to add the egg wash and seasoning, some may not. Everyone at my meeting calls these 2 ingredient bagels since the dough is just two ingredients. Whatever people call them, they are delicious. 🙂
Kat Donahue says
Do you know what the net carbs is?
Laura says
Vicky,
Made these today and they are GREAT!
I am wondering if I could use the recipe baking in a muffin top pan to make a thinner result more like bread?
Laura
Me says
Actually, there are technically 2 ingredients in this; self rising flour and yogurt. But she is kind enough to provide n additional recipe on how to make your own self-rising flour. Some people just aren’t happy unless they’re bringing other people down. Tsk tsk
Vicky says
Thanks and I hope you enjoyed them!
Beth says
Well then you need to re-read the recipe…..
Alice Campbell says
If you will notice one recipe is for bagels and one is for making self rising flour if you don’t have it handy.
Angela says
Is the snark necessary? You can make the bagels with TWO ingredients and then top them with something else. I’ve made them with just the TWO ingredients and they are quite good.
Debbie says
seven ingredient to make self rising dough if you cant find it in the store.
Elaine says
Jeeze Diane, who peed in your cornflakes this morning? Learn how to read.
Marilyn says
I made these today and doubled the recipe; they are wonderful. I added in some nutritional yeast and wheat germ and plan to make them again for a brunch this weekend
I love these great short recipes that are easy to remember. I thought they would be great for dinner rolls, too.
Vicky says
Thanks for sharing your good experience Marilyn!
Ann says
Whoa… so angry? This is a TWO ingredient recipe as all that is needed is self rising flour and Greek yogurt. The added toppings are EXTRA as you can make these with cinnamon, as pretzels or bagels.. lots of options. Next the other three ingredients are IF you do NOT have SELF RISING flour. Hope you have a better day.
Vicky says
Thanks for stopping by Ann. 🙂
Matt Langhoff says
Learn to read you dummy. Very clearly listed in the recipe. I would rate you only 2 stars, Diane.
Julie says
You clearly didn’t read her comments, she says that there are technically a few additional ingredients you can use, but you don’t have to use them. The 2 MAIN ingredients are yogurt & flour. I don’t understand why the need to be so nasty?
PAK says
Diane Keys ….bah humbug. You can make them with 2 ingredients (self rising flour and Greek yogurt)or you can add additional ingredients in the form of toppings.
These turned out beautifully. So delicious. I went the long, hard, extra mile to add the egg wash and “Everything” topping. It was so much work but so worth it. (<—snarky)
Gwen McBride says
love, loved these bagel’s……..and they were so easy….. One question are we supposed to knead the dough until it is not sticky any more????… mine was still spicy
Vicky says
You can dust the surface with a little flour and that usually helps with the sticky factor. You are right, they are super easy. I usually make 4 at a time and will freeze the extras. Thank you for the kind words Gwen. It means a lot when someone takes the time to leave a nice comment. Enjoy the weekend!
Jessica Mahler says
For those following a weight-loss plan, do be careful that you count your bench flour (the extra flour that you add when kneading the dough).
We love these and have made the recipe many times, but to get a dough that looks like the one in this pic (and doesn’t leave half the recipe stuck to your hands), we’ve found we have to add a LOT more flour. In our case, we found it was changing the points from 3 to 4 or 5. Of course, you could also make smaller bagels to keep the point value low.
Joyce says
I made the dough ahead of time because of a time crunch and put in the fridge. When I rolled it out I found I didn’t need any flour on the board, just on my hands.
Kathy vuocolo says
I love these bagels ! My DIL made them & I loved them so much now I’m making them. They keep me “full” all morning. Thank you so much. Kathy
Vicky says
Kathy, thanks so much for stopping by with the kind works. Have a wonderful day.
Ann says
yes after mixing in bowl (I use my dough hooks with blender) and then knead on floured surface. Makes a difference.
Vicky says
Great tip!
Cathy says
They were super easy to make…which I greatly appreciate. They just came out of the oven so haven’t tried eating them yet but they sure look great!
Chacha says
Unfortunately I couldn’t find the fage yogurt ended up using Trader Joe’s 0 fat yogurt. It was thick but i had to use 2 cups of flour cause it was too wet. I put dough in fridge and try to bake tomorrow and see if it works. Any comment, reassurance would be appreciated.
MJ says
Fage yogurt is strained so it is not as watery. You might try straining TJs yogurt in a coffee filter for an hour or so to remove excess water. Measure after straining.
Jkrag says
Chacha, I use Siggie plain yogurt and the consistency is perfect.
Vicky says
I’ll have to try that, thanks!
Marilyn says
I forgot I had a question. After you bake them at 350 for 23 minutes. Do you take them out, raise the temp to 500 and then stick them in for two more minutes?
Vicky says
Yes, though lately I have been leaving them in for 3-5 more minutes at 350 until they are the desired color. You can try that too.
Laura says
Interesting…..I used the Trader Joe’s yogurt as well and they came out great! By any chance did you use regular yogurt instead of Greek?
Michele says
Hello can you let me know the calories in one bagel?
Thanks for sharing this great recipe.
Carol Perlmutter says
Can these be made with a whole grain flour? I’d love to try them, but I don’t even keep white flour in my house. Also, has anyone tried to make them with gluten free flour? That would be awesome. Thanks, Carol
Fluffysquirrel says
My family loves these . I divided the dough into 2 bagels instead of 3, and they were gummy on the inside. Do I leave them in longer? Did I cut them too soon before letting them cool?
Vicky says
Maybe if the bagels are a bit thicker you can try leaving them in a few minutes more at 350. Hope that helps.
diane says
did not turn out like video to wet and sticky not able to work it
diane says
Did not work out like video to wet and sticky couldn t work it
Linda Faccinto says
Thank you for the recipe. I have made them once so far and I put cinnamon and sugar on one and nothing on the others. I went to Trader Joe’s today and got the topping I’m going to make them again right now. My husband ate two roof them from the first batch. I plan on making cinnamon rolls soon. They are a light enough low enough point bagel to enjoy occasionally. I toasted one with peanut butter. Use pb2 and it’s low points to. Thanks again.
Vicky says
Linda, I have heard about the cinnamon rolls but haven’t tried them yet. Let me know how they go if you try them.
Kori says
Made these for the second time today, both times with different 0% Greek yogurt and I made my own self rising flour from your recipe. They were amazing, not sticky and as pictured! Thank you for posting this great recipe 🙂
Lea says
Mine don’t seem to “rise” maybe. Do I need to let them rest before baking? Or maybe it’s the brand of self-rising flour I am using? Anybody else have this issue? They are still delicious! And this recipe is great as a pizza crust too!
Carol Hemler says
You stole this recipe from skinnytaste. This is not weight watchers recipe or your recipe!!!
Stephanie says
That’s rude she said she saw it else where and that she tried it. She still had to try it and take her own pictures on her own time. 🙄 smh 🤦🏻♀️
Vicky says
Thanks Stephanie, you are very sweet. I heard about from weight watchers friends and have seen it everywhere since then.
Sharon says
Yes my first thought too. I hate hen bloggers steal recipes.
Tracy says
How rude!!! You hungry??!!
Maria says
Where did she ever say this was her recipe or weight watchers for that matter? All she said was her Weight Watcher FRIENDS were raving about it!!! You are just obnoxious and this was totally uncalled for.
Tracy says
Go eat a burger! No one wants to see your rude comments
Sharron says
Are you kidding me. It does not mather were recipe came from they are low in fat no sugar and delicious thanks for sharing they are delicious and very easy to make. I will not ever buy a store bought bagel again. At least I know what is in these bagels. Many many thanks
Vicky says
Thanks so much Sharron!
Dotty says
Hi Vickie, I’ve been making thes bagels and they are delicious. I use Fage yogurt and self rising flour.
I sprinkle them with lemon butter and dash and found baking-at 400 for 22 minute s is perfect.
Stephanie says
Question: when you say bake 23 min then additional 2 min at 500 does that mean at 23 min increase temp, then once the oven beeps again set it for another 2 minutes? Or that the recipe should only take 25 min total?
Thanks planning on making these tomorrow
Vicky says
23 minutes at 350 and then 2 minutes at 500 for 25 minutes total. Hope that helps.
Sally says
They taste great. I too used a different greek yogurt brand…centers were doughy…any ideas…bake longer?
Vicky says
Hi Sally, I have only used Fage so I have no idea if a different brand would be different. You can try baking them a few minutes longer at 350.
Sandy says
Do you know how many Total Carbs are in each bagel?
Vicky says
I do not Sandy, sorry.
Cindy says
Add up the carbs from one cup of flour from the self rising flour bag and then the yogurt container and divide by the number of bagels you made from it.
Maria says
I’m looking forward to making these, but I have a question: Bagels are boiled in water before they’re baked. I wonder if i could do that? Have you had any experience with this?
Now I have a reason to use that yogurt/cream cheese I have in the fridge! Thanks!
Lauren says
Wonderful!! Looks so good and I can’t wait to try these yes, TWO INGREDIENT bagels! I was led to your blog by another blogger who posted about these and shared your link (In My Dream I See). These look so good and will serve as such a great ‘base’ for all kinds of meals so thank you for sharing!
Vicky says
Thank you for stopping by! I make a batch of them every few days.
Tina says
How long will these stay in the fridge?
Vicky says
I usually just leave them on the counter for 3-4 days in a zip top bag and toast them. You’d probably get a few more days out of them in the refrigerator.
heather says
I made them last night. Just the two ingredients. And bake them up kind of like biscuits. And have them with homemade vegetable soup. They really tasted like sourdough rolls they were delicious. unfortunately my 18 year old son decided he liked them too so now I have to make more.
Vicky says
I hear you Heather! I am always annoyed when my hubby eats one. 🙂
Matthew Miller says
This was awful! 1:1 ratio WAY off. Had to add a LOT more flour. And the dough puffed up way more than anticipated and obliterated the holes. This recipe needs some serious testing. The only thing I changed was using Greek yogurt that was not 0 fat, but that should not have made such a dramatic difference. Funny…tried to rate 1 star and it filled in all 5 and I couldn’t change it, unless I went back and started over.
Vicky says
Thanks for your comments, Matthew. Sorry it didn’t work out for you. I make a few batches every week and haven’t had an issue so I can’t offer any help.
Terri Wilson says
Hello Vicky,
I just tried this recipe and the bagels turned out good, except that they stuck to the baking sheet. Is this unusual? I didn’t see anything about using non stick spray….just wondering what I should do in the future. The nice browned bottoms of my bagels were so stuck that they would not come off the sheet with the rest of the bagels 🙁
Thank you in advance !
Vicky says
Hi Terri, If you have a non stick pan you can probably skip the spray, but if not cooking spray would probably help.
Debbie G says
You could also use parchment paper instead of spray
Amy says
After reading some comments, hoping to make my bagels perfect with my 1st attempt… Wish me luck!!
Vicky says
Hope it turned out!
Kayla says
Can you use regular yogurt or does it have to be Greek?
Vicky says
It needs to be Greek yogurt.
ELIZABETH says
What happens if you use regular yogurt?
Becki says
I had to comment on these. I found this recipe because I had greek yogurt to use up. I tried the bagels a few weeks ago with added spices in with the flour(garlic and onion powders, season salt ect) because I always add some spices. And no spice topping like in the recipe, only because no stores near me carry anything remotely close. And holy moley!! They are very delicious! To my fiancee and I they taste like sour dough. So he thought a big pizza crust with the recipe(2 cups of each makes a nice 14 inch pizza) would be great. And he was right! This recipes can be used in so many different ways! I just made semi-flat buns for burgers tonight. I don’t think I have the will power to not eat one before tonight! LOL Thank you so much for sharing!
Vicky says
Hamburger buns is a great idea Becki!
Travis says
This is very misleading. Bagels are by definition a dense bread made by boiling the dough before baking it. This is nothing more than a bagel-shaped bread recipe.
Vicky says
Thanks for the feedback Travis. I think the taste is pretty spot on, but I respect what you are saying.
Tracy says
Some people are just happy to be able to have them and not critical! It’s a good for you bagel! You really think it’s going to be like an original?! Lol is anything?
Vicky says
Thank you for the kind words Tracy! It means a lot.
Joan says
Including the boiling was something I was wondering about. Have you or anyone incorporated boiling into the recipe, and if so, can you provide specifics, i.e. time. Thank you.
Vicky says
A friend of mine did and she was not pleased with the results. I have not tried it myself though.
Vonnie says
Ok, ok quite skeptical on this bread dough. I thought yeah right it makes bread and it’s good sure. OMG made it today and it is beyond awesome. I just the made the pretzel bites and have dough left over to make more, many more and I will. Mine came out perfect, wasn’t even sticky at all and rolled out beautifully….I’M ADDICTED!!!!
Vicky says
Yes, I make a batch every few days so I am addicted too. 🙂
Alissa Rothstein says
Hi,
I just started the WW program this week and made the bagels this morning after hearing rave reviews. They came out delicious – although yours looks better 🙂 Yours seem to have risen more than mine did. It’s ok – I’ll get better at making them. My question to you is this – can you make the dough and form the bagels the night before and then do the egg wash and toppings in the morning? By the way, I baked on parchment paper without any oils or sprays – always do. My baking comes out perfect and doesn’t stick with parchment.
Vicky says
It’s really weird, I made a batch this week that didn’t rise as much. I think the weather can affect it.
Lori G. says
I have heard that if you are using older self-rising flour, that can affect the outcome of your baking.
This is a great recipe, by the way. Thanks for sharing!
Robin says
Thank you for this! I kept hearing about these bagels & finally tried them just now. Super easy & delicious!!! I had self-rising flour on hand so didn’t have to worry about counting your ingredients LOL. Nothing to get so angry about anyway 🙂
Vicky says
Thanks Robin!
Amanda says
I followed this recipe almost exactly and they turned out perfect. The only thing I changed was after 23 minutes I used the high broiler setting to brown the tops quickly.
I made these “knowing” they weren’t going to taste good. I was so surprised how great they were! Obviously they aren’t going to be EXACTLY like a bagel because this is a two ingredient alternative dough, but I can only slightly tell the difference! The inside texture is a little more dough-ier than a traditional bagel – but I loved the fresh baked taste. Thank you for sharing!
Vicky says
They are really a great alternative.
Sandi says
Made these yesterday. They were delicious! Unfortunately my yogurt was quite watery but I just kept adding flour till they were workable. I am not counting calories so flour didn’t matter. I cooked 4 of them in my air fryer for 10 to 11 minutes.
Vicky says
Great idea to use the air fryer.
Julie says
Just made these and they are absolutely DELICIOUS! I used egg beaters egg whites to brush the tops. These taste cheesy and there isn’t even any cheese in them.
Vicky says
Love the egge beaters idea!
Jen says
Could you use gluten free flour?
Vicky says
As long as you followed the directions for making self rising flour (subbing gluten free for regular) it should work. The points might be different though.
Adrienne says
Hi, I just made these bagels… so good! I put the nutritional information in the recipe calculator and it says 4 points, do you know what I did wrong?
Vicky says
Sometimes mine does that with things because it doesn’t use the exact items I have used. It is 3 points on Freestyle and 4 points on the old plan.
Rhonda says
Just made these tonight. So good I made a second batch! Very light and fluffy! And super easy!
Thank you!
Vicky says
Thanks Rhonda!
Madeleine says
Just tried this recipe this morning and will be making it again and again! Love it, and can’t wait to try pizza with it. I used the Fage 0% Greek yogurt. 😋
Vicky says
Thank you for stopping by with the kind words!
Colleen says
I just made these. I liked the flavor of the bagel. I topped them with black sesame seeds, as that’s what I had on hand. I agree with the other reviewer to cook them a bit longer, maybe an additional 5 minutes. Will definitely make them again.
Vicky says
So glad you enjoyed them Colleen!
Deede says
What a treat!…I just made these and they were just delicious and satisfying…I did cook them a bit longer…and they came out perfect…Thank you for sharing…I am bookmarking your page…
Joyce says
I was skeptical but they turned out well. I made the dough and stuck in the fridge because of an evneing time crunch. When I took out to prepare, I only needed to dust my hands with flour, none on the counter. My only problem was as I rolled the ropes out, they kept spring back, so the bagels were smaller and more dense than I’d hoped. Perhaps it was because the dough was refrigerated?
I am shaking my head about some of the negative comments above. Guess folks feel liked it’s their bully pulpit and they can be rude. There are polite ways to say it didn’t work out or your didn’t like them. I, for one, appreciate your sharing this recipe.
Hyp1317 says
I do put them in gently boiling water for about 90 seconds before putting on egg wash and topping. They really puff up and taste delicious,
Francesca Russell says
Your nutritional information in the content of the recipe is way off. It states there is only 9 calories…
Joanna says
I agree – this is so misleading. Each one would be 130 calories. Not 9!!!
Vicky says
Sorry, my program had a glitch calculating. I am still on the search for a 9 calorie bagel. 🙂
Vicky says
Thanks for bringing that to my attention. I use a program to calculate the nutritional info and there was a glitch with it. I would kill for a 9 calorie bagel though. 🙂
Jennifer Barnes says
What a fun recipe. I don’t know what I did wrong – they looked great initially out of the oven but then they sank and were flat. Has this ever happened to anyone?
Julie says
Check the expiration date on your self rising flour, or if you made your own, then check the date on the baking powder you used, that is usually the cause of why my baked goods don’t turn out. I made these last night and they are AMAZING!!
Kelly B says
I had read about these bagels, well I just made some and they are wonderful. One post mentioned using Wal-Mart Great Value flour along with Fage yogurt. I had bought the everything bagel topping. This will be a new staple recipe in my house. Can’t wait to make the cinnamon topped and the pretzels too!
Stephanie says
Hi! Thank you for the recipe. I just made them! My dough was incredibly sticky though which made it very tricky to work with. Any tips? Thanks!
Ruth J Elliott says
Hi .. Could you tell me why a bagels are 3 points and a pizza dough is 6 points for the whole thing please
Sue says
A comment about boiling them that I saw on Kirbiecravings.com was this:
A few recipes I found boiled the bagels before baking them. Traditional NY bagels are boiled first but I didn’t feel that it was necessary for this recipe. While it did expand the bagels and make them bigger, they also took a lot longer to bake and they were not as smooth and round because of the boiling.
Lisa says
Sue… I boiled this recipe for 4 bagels ..boiled for 1 minute…then baked them. They turned out wonderful, didn’t spread, held their consistency of a NY bagel, chewy inside, firm outside. I made them Asiago Cheese topped, spread with a sundried tomato and basil garlic herbed ” homemade cream cheese spread I make) …whew…Delicious!
Linda says
Two questions:
I’m not understanding the step from a 350 degree oven to 500. Do you le, ave the bagels in as the temp increases or take them out … increase the temp and put back in for the 2min.?
Also, while probably more points – can you make with whole wheat flour?
Can’t wait to try the recipes you’ve posted. They look yummy.
Donya says
Hello! I tried to make the bagels but after 23 minutes they were still gooey inside. Is there a trick to make sure the dough is the right consistency before baking it? Also after 23 minutes I should take the bagels out the over reset the temperature and when it reaches 500 put them back in for two minutes correct? Thanks for the recipe. I really want to make them but I’m not the best baker. HELP!
James Kapusnik says
Can you use a flavored greek yogurt (like vanilla)?
Cindy says
Thanks for the step-by-step recipe! I followed the instructions exactly and they came out great! I just turned the oven from bake to broil (HI, or 500° depending on your stove) for the last two minutes. I made 2 topped with sesame seeds and 2 cinnamon-topped to which I added some dried cranberries (before rolling). It really is amazing how you can’t taste the yogurt at all.
Heather says
What can i use instead of the Greek yougurt? I’m lactose intolerant.
Lisa says
OMG Vicky~ LOL
I made your bagels today, I mean like just moments ago…MERCY, the ease and they turned out soooo awesome!! This recipe you have provided, cannot get any better than this! I love bagels! Get this..I made some “everything” as you suggested, some Asiago Cheese (I’m not watching my weight, yet that is..lol) and some poppy seed (hubby likes this kind) Sesame seed and then …the ultimate Cinnamon Raisin…good gosh..They look beautiful! Golden in color and the taste, unbelievable! THANK YOU WITH ALL MY HEART FOR THIS RECIPE!! All the best, Lisa in Kentucky
Meredith says
My boys love cinnamon raisin bagels. When did you add the raisins and cinnamon? Thanks! Can’t wait to try these!
Jeannie says
Thank you for the delicious recipe! As for the snarky comments, haters gonna hate, but it is 2 ingredients and you were kind enough to show the self rising recipe. Thank you again for the wonderful recipe. I love these options! My hubby loves these too, and he’s not on WW! I made 4 and had to make it again!
An says
Perfect recipe thanks for posting it! One q though. Can I use wholemeal flour instead of regular flour or will it come out dry?
Kat says
Hi!
I don’t have access to Fage or fat free Greek yogurt! Has anyone tried these with low fat Greek yogurt. I understand that it will affect points value but would like to know if it will still work, or will the added fat screw with consistency of bagel?
Thanks for any help!
Ashley says
Could you use Almond Flour for this?
donna says
Love, Love, Love these!!! So yummy! Thank you for sharing! 2 questions: How do you store to maintain the crunchy outside and have you every tried whole wheat flour? (ps you have to have a very tough skin to navigate some of the bonehead comments).
Donna says
Hi Vicki, I’ve made these TWO ingredient bagels a few times. They usually come out on the flatter side but I’m okay with that because they taste great! I just have a question, when I calculate the points for the yogurt it’s 3 points for 1 cup, how many points is the flour? Thanks for sharing this recipe!
Sjweld says
In my mind, it should just say
-self rising flour*
-greek yogurt
Directions…..
*to make your own self rising flour….
The way it is, i think, “oh 2 ingredients. I can do that”…then my brain sees a long list and shuts down-I’m done