Weight Watchers Bagels

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2 Ingredient Weight Watchers Bagels are one of the simplest and most popular WW recipes. They taste exactly like bakery bagels, but without all the extras. They are chewy and soft. What is most desirable is that they are ready in a flash. The only items you need are non-fat Greek yogurt and self-rising flour. That’s it. No fermenting, no protracted periods, no difficult procedures. The Weight Watchers Bagels have a soft interior and a golden crust on the outside after baking. They can be eaten simply or with a light spread, sesame seeds, or everything bagel seasoning.

STATS

  • Diet: Weight Watchers
  • Course: Breakfast, Snack
  • Prep Time: 10 minutes
  • Cuisine: American
  • Cook Time: 25 minutes
  • Serving Size: 1 bagel
  • Yield: 4 bagels
  • Difficulty: Easy
  • Total Time: 35 minutes
  • Cooking Method: Baking

EQUIPMENT

  • Mixing bowl
  • Measuring cups & spoons
  • Wooden spoon/spatula
  • Baking sheet
  • Parchment paper
  • Pastry brush

INGREDIENTS

  • 1 cup self-rising flour
  • One cup non-fat plain Greek yogurt
  • 1 egg, beaten Sesame seeds, poppy seeds, and everything bagel seasoning are optional garnishes.

INGREDIENT NOTES

Self-rising flour:

  • Baking powder and salt have been added to this flour, thus raising the bagels.

Greek yogurt:

  • Plain and non-fat Greek yogurt is used. It keeps the dough moist and pliable and provides a origin of protein. Strained yogurt is the best to use since it is thicker and forms a firmer dough.

Egg wash:

  • Coating the bagels with a beaten egg will provide it with a shiny golden crust. Brushing with a little milk or water instead will make it fully vegan or egg-free.

Seasonings:

  • Every bagel seasoning is most popular. Poppy seeds, onion flakes or sesame seeds are all tasty.

INSTRUCTIONS

  1. Set the oven to 375°F (190°C).
  2. Prepare the baking pan by placing a paper towel inside.
  3. Blend the Greek yogurt with the self-rising flour in a mixing bowl.
  4. Stir with a spoon till the dough becomes shaggy.
  5. Put the dough out on a board dusted with flour.
  6. For one to two minutes, knead lightly till smooth.
  7. Divide the dough into four equal halves.
  8. To create a bagel, roll each piece into a rope shape and join the ends.
  9. Arrange the bagels on the baking tray that is prepared.
  10. Use beaten egg to brush the tops for a golden finish.
  11. Top with your preferred topping or sesame seeds.
  12. The bagels should be crisp and light brown after almost twenty-five minutes in the oven.
  13. Give rest to it for ten minutes before slicing.
  14. Warm up and serve or store for later.

TIPS

  • Use thick Greek yogurt, not regular yogurt, to avoid sticky dough.
  • Form the bagels to give a uniform bake.
  • Add cinnamon and a dusting of sugar to make it sweet.
  • Eat with light cream cheese, peanut butter, or fresh fruit.

STORAGE INFORMATION

Fridge:

  • Store leftover bagels in an airtight container for just 3 days. For the best texture, heat again using a toaster or oven.

Freezer:

  • Keep baked bagels in the freezer for two months.To toast them right out of the freezer, slice them before freezing.

FAQs

Is there a way to substitute normal yogurt for Greek yogurt?

  • Not recommended. Regular yogurt is too thin and makes the dough sticky.

Do I need yeast for this recipe?

  • No. Without the use of yeast, the lift is produced by the self-rising flour and yogurt.

How do I get a chewy crust?

  • Apply egg wash before baking. For extra shine, bake at a slightly higher temperature, around 400°F (200°C).

Can I make smaller bagels?

  • Yes. Divide the dough into 6 pieces instead of 4 and adjust bake time to about 18 minutes.

NUTRITIONAL INFORMATION

Calories: 150
Protein: 10 g
Carbohydrates: 28 g
Fiber: 1 g
Fat: 1 g
Sodium: 320 mg
Weight Watchers Points: 3 points for each bagel made with self-rising flour and plain, non-fat Greek yogurt; brand-specific counts may differ.