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!
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.
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.
2 Ingredient Dough Bagels
- 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
- 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!)
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.
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!
Lynn Hartnann says
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!
Eileen Murphy says
Looking great. This will be A mainstay for our eating. thanks so much.
Thank you for your comments Eileen! I am so glad that you enjoyed them!
Delicious! Just made for the first time. Will definitely be a regular in my home! Thank you for the recipe!
Oh good! I'm glad to hear that Kathleen. Good luck with your WW journey & thank you for the comment! Marianne x
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.
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
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. 🙂
ANDREA AKDAS says
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 ?
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
Mariane First says
can't wait to try making thes. They sound yummy
Thanks for the recipe
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.
Lisa Barry says
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!
Jan Canning says
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.
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.
Ridiculously simple which is perfect for me. They turned out great
Thanks for the recipe.
I plan to try these this week. Could you add cinnamon to the dough? Just curious as my household loves cinnamon bagles.
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.
Chell Gostling says
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.
So pleased that you like this recipe Chell.
Thank you for your comment & best of luck with your WW journey.
Could I wrap them in a doughnut pan and cook?
Bad texture, bad taste. These taste like a sponge that was just used to clean out a yogurt container.
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!
Su Biggio says
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!
Bagels need to be booked to be chewy. These are biscuits shaped like bagels.