If you've ever tried 2-ingredient bagels and ended up with something dense, sticky, or dry, this post is for you. These bake up soft and chewy, but there are a few small dough details that make a big difference. If you enjoy lighter breakfast ideas, be sure to check out more of our Weight Watcher Recipes.
WW note: Points vary by plan and ingredients used. I always recommend running your exact brands through the WW app. If you aren't worried about points, try our Cottage Cheese Bagels.
Jump to:
- What to Expect
- Weight Watchers Bagel Recipe
- Why You'll Love These Weight Watchers Bagels
- More 2 Ingredient Dough Recipes
- Ingredients For 2 Ingredient Bagels
- How to Make 2 Ingredient Weight Watchers Bagels
- Topping Ideas For Weight Watchers Bagels
- Tips for the Best 2 Ingredient Bagels
- What to Serve With Weight Watchers Bagels
- FAQs For WW Bagels
- Easy Weight Watchers Recipes
- 📖 Recipe
What to Expect
- Texture: lightly chewy, tender inside (not a boiled bakery bagel, but surprisingly close)
- Dough feel: tacky, not wet. It should come together into a smooth ball after a short knead
- Best for: breakfast sandwiches, toasting, and meal prep
Weight Watchers Bagel Recipe
These 2 Ingredient Weight Watchers Bagels are made with self-rising flour and fat-free Greek yogurt for an easy, high-protein breakfast option. The Greek yogurt helps create soft, fluffy bagels while adding extra protein.
Even if you're not a yogurt fan, don't worry - you can't taste it in the finished bagels. These easy homemade bagels are satisfying, simple to make, and perfect for breakfast or meal prep.
Why You'll Love These Weight Watchers Bagels
- Just 2 main ingredients
- No yeast or boiling needed
- Higher in protein thanks to Greek yogurt
- Easy to customize with toppings
- Great for meal prep and freezing
- Weight Watchers friendly
- Ready in about 35 minutes
More 2 Ingredient Dough Recipes
This easy 2 ingredient dough can be used for so much more than bagels. Try these simple recipes made with the same Greek yogurt dough:
Ingredients For 2 Ingredient Bagels
- Self rising flour - You can use store-bought self-rising flour or make your own by adding baking powder and salt to all-purpose flour.
- Fat free Greek yogurt - Plain non-fat Greek yogurt helps create soft, fluffy bagels while adding protein.
- Optional: Everything Bagel Seasoning - Adds delicious savory flavor and crunch.
How to Make 2 Ingredient Weight Watchers Bagels
To make these low-fat bagels, mix self-rising flour and Greek yogurt in a large mixing bowl. The dough will be sticky. Transfer it to a lightly floured surface and gently knead until smooth. Divide into 4 equal parts and shape into a bagel shape.
Place the bagels on the prepared baking sheet (either covered in parchment paper or sprayed with nonstick cooking spray), brush them with an egg wash, and add any desired toppings. Bake these yummy bagels until they are golden brown.
Topping Ideas For Weight Watchers Bagels
Everything bagel seasoning is one of my favorite toppings for these homemade bagels. It adds delicious savory flavor and a little crunch.
You can also top these bagels with:
- sesame seeds
- poppy seeds
- cinnamon sugar
- shredded cheese
- flaky sea salt
These bagels are easy to customize depending on whether you want a savory or sweet breakfast option.
Tips for the Best 2 Ingredient Bagels
- Toast leftovers for the best texture
- Flour your hands lightly while shaping the dough
- Make the center hole larger than you think since the dough expands while baking
- Don't overwork the dough
- Use parchment paper for easier cleanup
What to Serve With Weight Watchers Bagels
These bagels are delicious with fresh fruit, scrambled eggs, or turkey sausage for an easy breakfast.
If you enjoy easy breakfast recipes, you might also like these Weight Watchers Cinnamon Rolls Recipe, or our 2 Ingredient Bagels with Cinnamon Sugar Topping.
You can also turn these bagels into breakfast sandwiches for quick meal prep during busy mornings.
FAQs For WW Bagels
Bagels can be stored in an airtight container to prevent them from drying out or getting hard. They can be kept at room temperature for up to two days.
You can also freeze these bagels. To freeze, slice them in half, wrap each bagel in plastic wrap, and place them in a freezer bag. They will stay fresh for up to three months. They can be toasted or warmed in the oven directly from the freezer.
The beauty of these bagels is that you don't need yeast. Instead of waiting around for dough to rise (because who has time for that?), you can get to the baking.
The bagel dough will rise because of the self-rising flour. These bagels are quick to make and deliciously chewy.
Plain Greek yogurt works best since it has the best consistency when combined with flour. The fat content of the Greek yogurt doesn't matter, but you must adjust the points accordingly if using yogurt with fat.
Plain Greek yogurt works so well in this recipe because of its consistency. It adds the right amount of moisture to the bagels.
Greek yogurt brands vary in moisture. If your dough feels too sticky, sprinkle in a little extra flour until it becomes easier to handle.
They are softer and slightly less chewy than traditional bakery bagels, but they are delicious and satisfying for a lighter option.
Absolutely. Slice them before freezing so they can go directly into the toaster later.
You might be tempted to make the dough ahead of time and defrost it when you want bagels. But I wouldn't advise it. This dough does not freeze well, and its texture suffers when thawed.
Making the dough from scratch doesn't take very long, so you can have it fresh whenever the mood strikes. As long as you have the ingredients you need on standby, you can make this dough when you plan to use it.
To make self-rising flour, combine:
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
Easy Weight Watchers Recipes
📖 Recipe
2 Ingredient Weight Watchers Bagels
Equipment
Video
Ingredients
- 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. Remove from oven and raise temperature to 500 degrees and bake for an additional 2 minutes so the tops can brown.
Notes
- Dough may be sticky depending on the yogurt brand used.
- Flour your hands lightly before shaping.
- Make the center hole larger since the dough expands while baking.
Nutrition
If you follow the Weight Watchers plan or any diet, I've got something cool for you - our 100 Day Weight Loss Challenge printables. These Weight Loss Trackers are super easy to use, crossing off each day as you watch those pounds disappear.
diane says
did not turn out like video to wet and sticky not able to work it
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.
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
Michele says
Hello can you let me know the calories in one bagel?
Thanks for sharing this great recipe.
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?
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!
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.
Laura says
I used the dough hook on my stand mixer and it worked great, even for 1/2 recipe (2 bagels). Since the dough was firm I did not need very much flour to roll them out. I actually just kind of shaped them with 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!
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
Bean says
Sadly some people have nothing better to do than berate people who are trying to help. Thanx for the 2 ingredient recipe I love it
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)
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
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.