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.
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!
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!
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!
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.
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.
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!
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.
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.
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!
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!