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.
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. 🙂
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.
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!
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?
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!
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
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.
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.
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. 🙂
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.