Nonfat Greek yogurt, which is a ZeroPoint® food for some WW members, doesn't just deliver a hearty dose of protein. When combined with self-rising flour—no yeast or other esoteric additions—it makes it remarkably easy to whip up a low Points-value bagel. (Find the Points value for these bagels in the WW app). A little kneading and ta-da! Plus, you don't even need to boil it.
Expect a substantial crust that's chewier than a regular roll and a doughy center than many prefer toasted—and remember that you're shaving off a significant number of PersonalPoints when compared to a typical bagel. Meaning? The homemade alternatives are pretty hard to beat.
While part of the allure of two-ingredient dough bagels is the convenience of a short ingredient list, if you don't happen to stock self-rising flour in your pantry, you can mix regular flour with baking powder and salt. Oh, and if flavored bagels are your thing, try sprinkling them with everything bagel spice before baking.
Use the recipe below to get started. You can shape the bagels yourself or, to make the job even easier, use the non-stick silicone pan included in WW's 2-Ingredient Dough Bagel Kit.
Two-ingredient bagel recipe
Makes 4
1 ⅓ cup(s) self-rising flour, plus more for kneading (alternatively, 1 cup all-purpose flour + 2 tsp baking powder + ¾ tsp salt)
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.
- Add self-rising flour (or flour, baking powder, and salt whisked together) to 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 to 5 minutes, until it’s smooth and tacky but no longer sticky. 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 to 30 minutes, until golden brown. Cool on a wire rack.