Two-Ingredient Weight Watcher Bagels

Two-Ingredient Weight Watcher Bagels

These two-ingredient weight watcher bagels are super simple to make. Greek yogurt makes them high in appetite-suppressing protein, all you need are just a few ingredients to get started. It’s amazing how chewy and delicious they taste, you’d never guess they are HEALTHY and EASY! My recipe has recently been updated to include sourdough starter/discard to make them lower in gluten and even healthier for you!

Two-ingredient Weight Watcher bagels

 

 

What do I need?

non-fat Greek yogurt
all-purpose flour
baking powder
salt
a beaten egg

sourdough starter
parchment paper and a baking pan
everything bagel seasoning (optional)

Is the dough hard to make?

No, it’s super simple, just have extra flour on hand because the dough is pretty sticky, to begin with. Add as much flour as needed to get a workable dough. Weight watcher's cinnamon raisin sourdough bagels on a pretty table outside

How many weight watcher points are in these bagels?

Just 2 points!
That’s really amazing because a normal bagel is usually upwards of ten points!!!

What if I don’t like everything bagel seasoning?

There are many other delicious toppings available like sesame seeds, cinnamon sugar(you may have to add a point for this one), poppy seeds, dried onion or garlic flakes, etc..

How long do they take to make?

They will be done in under 30 minutes, or you can leave your dough in the fridge overnight to reduce the gluten levels if you are including the sourdough discard.

So get ready for an amazingly chewy, delectable low point bagel sandwich. Yum!

Weight watcher's sourdough bagels on a marble table

Two Point Weight Watcher’s Sourdough Bagels

Recipe makes 12 bagels at 50g each

Dough

10g baking powder (1T)

3g salt (1/2 tsp)

240g all purpose flour (2 cups)

60g sourdough starter or discard (1/4c)

305g plain nonfat Greek yogurt

Toppings or inclusions will add extra points

Flour tip: For chewier bagels use 1/2 all-purpose and 1/2 bread flour.

Add all ingredients to a medium bowl, stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading.) If dough is too sticky to knead, add more flour, 1 Tbsp at a time until no longer sticky.

You can also make the dough with a hand mixer or a stand mixer which is my preference.

How do I shape two-ingredient Weight Watcher bagels?

Divide dough into 12 equal pieces (50g each) and roll each section into ball then dip your finger in flour and poke a whole in the center, carefully stretch the dough your into a bagel shape. Place the bagels on your parchment-lined baking pan. Do the same for all 12 balls, then brush them with the egg mixture. Sprinkle with the topping of your choice.

Make sure to let your dough rest for five minutes before use so it’s easier to work with or refrigerate it overnight or up to 3 days for better digestibility.

If you are going to do a long overnight fermentation of your dough, go ahead and put the whole dough ball covered in the fridge and then separate into 50g sections the following day, add your inclusions then shape into bagels right before baking.

How to add inclusions to sourdough bagels?

To add dry or fresh seasonings to the dough for flavor stretch out your 50g ball of dough into a rectangle and add in the inclusions and then fold up into ball and shape into a bagel.

Weight watcher's cinnamon raisin sourdough bagels

Cinnamon Raisin Version

Sprinkle 4g of raisins on the dough and 1 teaspoon of cinnamon/sugar mixture. Roll dough up into a ball then make into a bagel shape.

Then brush the bagels with an egg wash mixture( one egg whisked with 1 tablespoon of water )right before baking then sprinkle with a little more cinnamon sugar. (raisins and cinnamon sugar add 1 point)

Weight watcher's sourdough jalapeño cheddar bagel sliced open

Jalapeño Cheddar Version

I used chopped up, jarred jalapeños, about 2 to 3 jalapeño slices per bagel and then about 6g of grated cheddar cheese sprinkled on. Roll dough up into a ball then make into a bagel shape.

Then brush the bagels with an egg wash mixture( one egg whisked with 1 tablespoon of water )right before baking then sprinkle with a little more(2g)grated cheddar cheese. (8g of total cheese adds one point)

Weight watcher's sourdough bagels on a marble table

 

Everything Bagel Version

Brush bagels with an egg wash mixture(one egg whisked with 1 tablespoon of water)right before baking then sprinkle with everything bagel seasoning.(adds zero points)

Bake at 350°F for about 15-20 minutes.

Storing

Let cool then store on the counter for 2-3 days in a sealed plastic bag then place remainder in the fridge for 2 weeks or freezer for 3 months.

To make the bagels without sourdough starter

Recipe makes 4 (3 point bagels)

1 cup self-rising flour or make your own below

To make self- rising flour:
1 cup all-purpose flour
2 t baking powder
3/4 t kosher salt ( 1/2 tsp if using fine sea salt )

1 cup non-fat Greek yogurt
1 egg beaten (for brushing on the top of the bagels)
topping ideas: everything bagel seasoning, cinnamon sugar ( add a point for this) sesame seeds, poppy seeds, dried garlic, or onion flakes.

Preheat oven to 350°F

In a mixing bowl add flour, salt, and baking powder. mix well then fold in yogurt mix well with a fork or spatula. It will be crumbly.

Place dough on a floured, flat surface. Knead dough gently adding more flour as needed to get a workable dough.

Divide the dough into 4 balls, roll each section into ball then dip your finger in flour and poke a whole in the center, carefully stretch the dough your into a bagel shape. Place the bagels on your parchment-lined baking pan. Do the same for all four balls, then brush them with the egg mixture. Sprinkle with the topping of your choice.
Bake for 25 minutes and let them cool for about 10 minutes before eating.

They also keep great in the fridge for up to two weeks or two months in the freezer.
When reheating, just pop them in the toaster like store-bought bagels.

two ingredient dough everything bagels

Two-Ingredient Weight Watcher Bagels

These two-ingredient weight watcher sourdough bagels are super easy to make. Greek yogurt makes them high in appetite-suppressing protein and all you need are just a few ingredients to get started.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Snack
Cuisine American, Breakfast
Servings 15 servings

Ingredients
  

  • 10 g Baking Powder (1 T)
  • 3 g salt (1/2 tsp)
  • 240 g all purpose flour or bread flour ( cups)
  • 1 T topping ideas: everything bagel seasoning cinnamon sugar ( add a point for this) sesame seeds, poppy seeds, dried garlic, or onion flakes.
  • 60 g sourdough starter/discard (1/4 cup)
  • 1 egg beaten for brushing on the top of the bagels
  • 305 g nonfat plain Greek yogurt (1 1/4 cups)

Instructions
 

  • Preheat oven to 350°
  • In a mixing bowl add flour, salt, and baking powder. Mix well then fold in yogurt and sourdough starter, mix well with a fork or spatula. It will be crumbly.
  • Place dough on a floured flat surface. Knead dough gently adding more flour as needed to get a workable dough.
    You can also make the dough with a hand mixer or a stand mixer which is my preference.
  • Make sure to let your dough rest for five minutes before use so it's easier to work with or refrigerate it overnight or up to 3 days for better digestibility.
    Divide the dough into 12 balls, poke a hole in them then gently stretch out into a bagel shape. Place the bagels on your parchment-lined baking pan. Then brush them with the egg mixture.
  • Sprinkle with the topping of your choice and bake at 350°F for 15-20 minutes and let them cool for about 10 minutes before eating.
  • If you are going to do a long overnight fermentation of your dough, go ahead and put the whole dough ball covered in the fridge and then separate into 50g sections the following day, add your inclusions then shape into bagels right before baking.
  • To add dry or fresh seasonings to the dough for flavor stretch out your 50g ball of dough into a rectangle and add in the inclusions and then fold up into ball and shape into a bagel.
  • Cinnamon Raisin Version
    Sprinkle 4g of raisins on the dough and 1 teaspoon of cinnamon/sugar mixture. Roll dough up into a ball then make into a bagel shape.
    Then brush the bagels with an egg wash mixture( one egg whisked with 1 tablespoon of water )right before baking then sprinkle with a little more cinnamon sugar. (adds 1 point)
  • Jalapeño Cheddar Version
    I used chopped up, jarred jalapeños, about 2 to 3 jalapeño slices per bagel and then about 6g of grated cheddar cheese sprinkled on. Roll dough up into a ball then make into a bagel shape.
    Then brush the bagels with an egg wash mixture( one egg whisked with 1 tablespoon of water )right before baking then sprinkle with a little more(2 )grated cheddar cheese. (8g cheese adds one point)
  • Everything Bagel Version
    Brush bagels with an egg wash mixture(one egg whisked with 1 tablespoon of water)right before baking then sprinkle with everything bagel seasoning.(adds zero points)
  • Bake at 350°F for about 15-20 minutes.
  • Bake at 350°F for about 15-20 minutes.

Notes

Storing:
Let cool then store on the counter for 2-3 days in a sealed plastic bag then place remainder in the fridge for 2 weeks or freezer for 3 months. When reheating, just pop them in the toaster like store-bought bagels.
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