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. This is one of my most popular recipes of all time because they are delicious and easy to make. These bagels are 3 Smartpoints each, and 3 points on the Green, Blue and Purple plans 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. You won't regret it!
The secret to these Weight Watchers two ingredient bagels
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 these Greek yogurt bagels 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.
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.
How to make self rising flour
1 cup flour
1 ½ teaspoons baking powder
½ teaspoon salt
Sift together the above ingredients and use whenever a recipe calls for self rising flour. This will make 1 cup of self rising flour.
How to make Weight Watchers bagels
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 ½ cup of flour and ½ 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.
What toppings can I use for this Weight Watchers bagel recipe
Brush bagels with an egg wash and sprinkle with Trader Joe's Everything but the Bagel seasoning. Everything bagel seasoning 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 everything bagels, use them for a breakfast sandwich or freeze them for use later.
If you are looking for a more traditional chewy bagel texture, then check out these 3 Ingredient Bagels which are boiled from Dward Cooks. They are only 4 points each.
Frequently asked questions
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 will have to adjust the points accordingly.
You might be tempted to make the dough ahead of time and just defrost it when you want bagels. But I wouldn't advise it. This dough does not freeze well. It doesn't take very long to take from scratch, so I always do that just before I plan to use it.
No, this is a no yeast bagel recipe.
📖 Recipe
2 Ingredient Weight Watchers Bagels
Equipment
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 and 500 degrees for 2 minutes so the tops can brown.
Video
Nutrition
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Get your own Weight Loss Trackers
If you are following the Weight Watchers program, you will love these 100 Day Weight Loss Challenge printables. You will get printable Weight Loss Trackers to help you with your weight loss. This 100 day Weight Loss Challenge encourages you to stay on your diet program for 100 days. Each time you finish a day, you cross it off on the pounds tracker.
Sue
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.
Ruth J Elliott
Hi .. Could you tell me why a bagels are 3 points and a pizza dough is 6 points for the whole thing please
ELIZABETH
What happens if you use regular yogurt?
Vicky
Sorry, my program had a glitch calculating. I am still on the search for a 9 calorie bagel. 🙂
Vicky
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. 🙂
Joanna
I agree - this is so misleading. Each one would be 130 calories. Not 9!!!
Stephanie
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
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
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?
Francesca Russell
Your nutritional information in the content of the recipe is way off. It states there is only 9 calories...
Lori G.
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!
Hyp1317
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,
Joyce
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.
Joyce
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.
Deede
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...
Vicky
Thank you for the kind words Tracy! It means a lot.
Vicky
It's really weird, I made a batch this week that didn't rise as much. I think the weather can affect it.
Vicky
Great tip!
Vicky
Thanks for stopping by Ann. 🙂
Vicky
Thanks so much Sharron!