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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.
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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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