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    Home » Breakfast » 2 Ingredient Dough Bagels | Weight Watchers

    June 8, 2018

    2 Ingredient Dough Bagels | Weight Watchers

    Jump to Recipe Print Recipe
    A collage of photographs of 2 ingredient dough bagels
    6 Bagels on a circular cooling rack

    If you LOVE bagels but haven't tried 2 ingredient dough bagels yet, you really should! They are simple to make and you can sprinkle them with any topping of your choice!

    These bagels work out at 3 SmartPoints per bagel on Weight Watchers Blue and Purple plans and 4 SmartPoints on the Green plan.

    To find out how many Personal Points this recipe will be for you & to track it in the WW App, click on the blue button in recipe card below!

    They are lower in points than any other bagels I have found in the shops!

    Bagel on a circular cooling rack

    Various recipes for 2 Ingredient Dough Bagels have been circulating the internet for some time now.

    Presumably, the original recipe called for self raising flour and greek yogurt as the only ingredients, therefore making it a 2 ingredient dough!

    As I don't use self raising flour in this recipe and use plain flour, salt and baking powder along with yogurt, I suppose, strictly speaking I should have called this recipe 4 ingredient dough bagels!

    I have tried using self raising flour and I have also tried using plain (all purpose) flour with a bit of salt and baking powder.

    Time and again I have found that I get better results (rise wise!) with the latter.

    A close up of bagels on a circular cooling rack

    When you master the recipe for 2 ingredient dough there are lots of other Weight Watcher friendly recipes that you can make such as:

    Garlic Naan Breads (4 SmartPoints per Naan Bread)

    Dough Balls (1 SmartPoint per Dough Ball)

    The big secret to making this dough and not ending with a horrible sticky mess is to strain any excess fluid from the yogurt before you use it.

    When you buy strained Greek yogurt, it tends to be sitting in a little bit of liquid. Don't mix this into the yogurt before using. Just drain the liquid, spoon out the strained yogurt and use that.

    I strongly recommend that you use Fage Total 0% Greek Strained Yogurt if you can get it.

    If you can't find Fage, then use an alternative strained Greek yogurt.

    In my experience using un-strained (runny) yogurt just leaves a sticky mess unless you add more flour and then the dough can become to heavy and dense.

    I used a kitchen scale to measure my ingredients.

    If you don't have kitchen scales then the cup measurements are roughly 1 cup of flour to ¾ cup of yogurt.

    Put a little bit less yogurt than ¾ cup in first and add more little by little until you get a good consistency. Sticky, but not overly sticky!

    Once you try these bagels, I recon that you won't go back to store brought bagels any time soon.

    Enjoy!

    Bagel on a circular cooling rack

    2 Ingredient Dough Bagels

    Marianne
    This easy 2 Ingredient Dough Bagels are quick to make and are just 3 SmartPoints per bagel on Weight Watchers Flex / Freestyle plan. 
    4.17 from 18 votes
    Print Recipe WW Personal Points WW Personal Points(UK)
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Breakfast
    Cuisine American
    Servings 4
    Calories 160 kcal

    Ingredients
     
     

    • 1 cup (120g) all purpose flour All purpose flour
    • ⅓ tsp table salt ¾ tsp if using kosher salt / ground sea salt
    • 2 tsp baking powder
    • ¾ cup (90g) fat free greek yogurt I used FAGE
    • 1 egg whisked
    • 1 tsp poppy seeds optional
    • 1 tsp sesame seeds option

    Instructions
     

    • Preheat the oven to 180oC / 350oF / Gas Mark 4. Line a baking sheet with a silicone sheet or parchment/baking paper. 
    • Place the flour, salt and baking powder in a bowl and mix to combine. IMPORTANT! Before adding the yogurt drain off any excess liquid (not doing this will make the dough very sticky). Mix the flour and the drained yogurt together until combined and the mixture has come together as a dough. Tip the dough onto a lightly floured work surface, cover your hands with flour and knead the dough for a couple of minutes. If the dough is too sticky you can add a little more flour. 
    • Divide the dough into 4 pieces. Using your hands, roll a dough ball into a rope approximately 9 inches long. Pinch the ends together to make your bagel shape and place on the baking sheet. Repeat with the other 3 balls of dough. 
    • Whisk the egg in a small bowl and brush the egg over the top of your bagels. At this point you can top your bagels with a sprinkling of poppy seeds, sesame seeds or a bagel topping of your choice. 
    • Bake in the centre of the preheated oven for 23 - 25 minutes. If your bagels have not browned in 23 minutes you can up the temperature of your oven for the last few minutes (although I have never needed to do this!) 

    Notes

    Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc.  It should therefore be considered as an estimate.
    PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.
    PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.

    Nutrition

    Nutrition Facts
    2 Ingredient Dough Bagels
    Serving Size
     
    1 Bagel
    Amount per Serving
    Calories
    160
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Cholesterol
     
    43
    mg
    14
    %
    Sodium
     
    226
    mg
    10
    %
    Potassium
     
    311
    mg
    9
    %
    Carbohydrates
     
    27
    g
    9
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    61
    IU
    1
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    155
    mg
    16
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword 2 ingredient dough, easy bagels, weight watchers, weight watchers breakfast
    Tried this recipe?Mention @PointedKitchen or tag #pointedkitchen!
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    Comments

    1. Disappointed says

      February 06, 2019 at 11:09 am

      1 star
      Massive shame, these were INTENSELY salty. And yes, I followed the recipe and used 3/4 teaspoon of salt. Just inedible with this much salt!!! So disappointed.

      Reply
      • Marianne says

        February 06, 2019 at 1:10 pm

        My apologies Disappointed! I use 3/4 teaspoon of ground seasalt / kosher salt in this recipe successfully. If you use table salt the amount would need to be adjusted. I apologise for not making this clear in the recipe. I will adjust it accordingly. Thank you for your comments!

        Reply
    2. Lynn Hartnann says

      February 19, 2019 at 2:23 am

      4 stars
      I made this with Chobani Greek yogurt .forgot to add the salt, topped with trader Joe's everything but the bagel seasoning and a little nutritional yeast. Was a little salty, but yummy!

      Reply
    3. Eileen Murphy says

      March 05, 2019 at 4:04 pm

      Looking great. This will be A mainstay for our eating. thanks so much.

      Reply
      • Marianne says

        March 05, 2019 at 4:49 pm

        Thank you for your comments Eileen! I am so glad that you enjoyed them!

        Reply
    4. Kathleen says

      March 16, 2019 at 4:45 pm

      5 stars
      Delicious! Just made for the first time. Will definitely be a regular in my home! Thank you for the recipe!

      Reply
      • Marianne says

        March 17, 2019 at 9:20 am

        Oh good! I'm glad to hear that Kathleen. Good luck with your WW journey & thank you for the comment! Marianne x

        Reply
    5. Heather says

      April 02, 2019 at 5:46 pm

      I ended up having to add more yogurt, I couldnt get it to all come together. Im not sure what I did wrong, I weighed everything properly. The dough was very dry tho, even after adding more yogurt, is it suppose to be dry? They are in the oven at the moment, im hoping they turn out.

      Reply
      • Marianne says

        April 03, 2019 at 3:20 pm

        Hi Heather. I hope that your bagels turned out well. Adding more yogurt to the mix would be fine. When I make the dough it tends to be quite wet though (not wet enough that it's sticking to everything but wet enough to be sticky to the touch). I don't quite know why it wasn't coming together for you so I'd be interested to hear how they came out! Kind regards Marianne

        Reply
        • Heather says

          April 07, 2019 at 1:26 pm

          Despite the dryness they baked ok, and tasted perfectly fine. They didnt look very pretty as the dough was a little hard to work with being so dry, but I will give it another shot and hopefully figure out where I went wrong. 🙂

          Reply
    6. ANDREA AKDAS says

      April 18, 2019 at 2:22 pm

      Hello , I Followed the recipe as stated but the inside of my bagel was not done after 25 minutes what did I do wrong. I did use my own self rising flour could that be the problem ?

      Reply
      • Marianne says

        April 19, 2019 at 9:03 am

        Hi Andrea. I am sorry to hear that your bagels didn't bake well. It could be because you used your own self raising flour but it sounds more as though the dough was a little dense. Perhaps it was a little dry. Next time add a little more yogurt - the dough needs to be sticky but not too sticky that it attaches itself to everything! Do try again though - this dough can be a little on the tricky side to perfect but once you've mastered it, it is a great adaptable dough to use when following the Weight Watchers plan. Good luck. Marianne x

        Reply
    7. Mariane First says

      August 06, 2019 at 11:06 pm

      can't wait to try making thes. They sound yummy
      Thanks for the recipe

      Reply
    8. Stephanie says

      February 08, 2020 at 5:00 pm

      3 stars
      These tasted good but didn’t rise much. The dough was very dry so I’d use more yogurt next time until it was a more sticky consistency. Maybe that would help them rise more? I would reduce salt to 1/2 tsp for kosher salt next time.

      Reply
    9. Lisa Barry says

      March 23, 2020 at 11:00 pm

      Has anyone baked these and then froze them to eat later/on demand? I'd love. To make a batch and then freeze them so I could just slice and toast them later!

      Reply
    10. Jan Canning says

      March 26, 2020 at 6:28 pm

      5 stars
      I made these bagels using 1/4 tsp. salt and they were delicious. The dough was easy to work with and they raised up really nice. This recipe is a keeper Thanks Again.

      Reply
      • Marianne says

        March 27, 2020 at 11:50 am

        Jan
        Thank you so much for your message and I am so pleased that you enjoyed the bagels.
        Best of luck with your WW journey and please keep safe.
        Kindest regards
        Marianne x

        Reply
      • Victoria says

        April 13, 2020 at 9:32 pm

        4 stars
        Ridiculously simple which is perfect for me. They turned out great
        Thanks for the recipe.

        Reply
    11. Jenny says

      April 06, 2020 at 2:18 pm

      I plan to try these this week. Could you add cinnamon to the dough? Just curious as my household loves cinnamon bagles.

      Reply
      • Marianne says

        April 06, 2020 at 3:57 pm

        Hi Jenny

        I have never tried adding cinnamon to the dough. If you end up trying them, do let me know how you get on.

        Best of luck with your WW journey and keep safe.

        Kind regards
        Marianne x

        Reply
    12. Chell Gostling says

      June 10, 2020 at 11:51 am

      I have made several times just using the 2 ingredients using a seedy topping... always turned out good, I have also frozen them too & just as good.

      Reply
      • Marianne says

        June 11, 2020 at 9:18 am

        So pleased that you like this recipe Chell.
        Thank you for your comment & best of luck with your WW journey.
        Kindest regards
        Marianne

        Reply
    13. Julia says

      November 21, 2020 at 3:49 am

      Could I wrap them in a doughnut pan and cook?

      Reply
    14. Joe says

      February 19, 2021 at 1:34 pm

      1 star
      Bad texture, bad taste. These taste like a sponge that was just used to clean out a yogurt container.

      Reply
      • Marianne says

        March 01, 2021 at 9:48 am

        So sorry that you didn't enjoy them Joe.
        Perhaps try making them again to see whether you can improve on the texture! The texture does differ from shop brought bagels, but then again so does the Points which is the reason for having a WW friendly bagel recipe, but it shouldn't be a bad texture....just a little different!
        Kind regards
        Marianne

        Reply
    15. Su Biggio says

      February 21, 2021 at 5:35 pm

      I made these today, exactly as written using the cup measurements and the suggested ingredients. The dough came together well and the shaping technique was easy to achieve. I got 4 bagels from the recipe and topped them with everything bagel seasoning, sesame seeds and poppy seeds. I baked them at 350 for 20 minutes then increased the temp to 375 for 8 minutes. My finished product were not as brown as the author's photo so next time, I will increase to 10 minutes at higher temperature.
      Next time I make them...and there will DEFINITELY be a next time....I will double the recipe so I can freeze some. The finished product was a chewy, delicious consistency. Thanks for this great recipe that I will use often!

      Reply
    16. Ann says

      July 19, 2022 at 5:15 am

      1 star
      Bagels need to be booked to be chewy. These are biscuits shaped like bagels.

      Reply

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