WW FreestyleTM Bagels
When our new range arrived last week, I turned to social media for suggestions on how to break it in. One recipe in particular caught my eye—Two-Ingredient Bagels, which my friend Amanda had raved about a while back. They’re all the rage in Weight Watchers circles, since they take advantage of nonfat Greek yogurt’s new status as a zero Points® food on the WW Freestyle program. If you’re unfamiliar, do a quick search on Connect for #twoingredientbagels and you’ll see what I mean. One bagel has only 3 SmartPoints® value, compared to 11 for a regular bagel.
Obviously I had to try them, but as a proud New Yorker, I had very low expectations. Greek yogurt + self-rising flour, no yeast, no boiling to create that deliciously chewy crust? That couldn’t be good. I don’t keep self-rising flour on hand so I made my own (it’s just regular flour premixed with baking powder and salt). I mixed cinnamon and some plumped raisins into the dough, to give it a little oomph for an additional point. And the end result surprised me. The crust was substantial—not NYC bagel crust, but chewier than a regular roll. The inside came out doughier than I normally like, but I scoop out my bagels anyway. Toasted, with a bit of butter, they were quite satisfying.
Don’t think of these as real-deal bagels. As my friend Amanda said, they’re bagel-adjacent. If you approach them that way, and consider that you’re shaving off about two-thirds of the SmartPoints, they’re pretty hard to beat.
Two-Ingredient Cinnamon-Raisin Bagels
4 SmartPoints value per bagel
2 Tbsp raisins
1 cup self-rising flour, plus more for kneading (alternatively, 1 cup all-purpose flour + 2 tsp baking powder + ¾ tsp salt)
1 tsp cinnamon
1 cup plain fat-free Greek yogurt
1 egg white, lightly beaten
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a small bowl, cover the raisins with hot water and set aside to plump.Whisk together flour, baking powder, salt, and cinnamon in a large mixing bowl. Add the yogurt and use a spatula or wooden spoon to combine thoroughly.
- Lightly flour a clean surface and empty the dough onto it (it will be sticky, so keep some extra flour nearby). Use well-floured hands to knead the dough for 3–5 minutes, until it’s smooth and tacky but no longer sticky. Drain the raisins, pat dry, and knead into the dough. Form into a round, and cut into four pieces.
- Working with one piece at a time, roll each into a 6- to 7-inch snake, then pinch ends together to form a circle. Place on the baking sheet and repeat with remaining dough. Brush beaten egg white over the tops and bake for 25–30 minutes, until golden brown. Cool on a wire rack.
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