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.
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!
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.
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!
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
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!
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!
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!!
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. 🙂
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,
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...