Yogurt and flour are all you need to make these Weight Watchers Bagels! The topping is up to you – everything seasoning, poppy or sesame seeds, or just plain. Unlike traditional bagels, these are baked and not boiled first! Only 3 points per bagel!
One of my closest workmates, Lesli, has been following the Weight Watchers program for over two years now. She has lost a majorly significant amount of weight, to the point that I tell her constantly that she’s beginning to look frail! Hahaha – don’t worry, I’m not being mean. That’s the type of relationship we have.
About a year ago, my other closest workmate, Margaret, jumped on the Weight Watchers bandwagon as well. She too has lost a lot of weight. So, when they both came to work a few weeks ago talking about these 3-point bagels, I thought they had lost their marbles. I mean, how the hell can you make a great-tasting bagel out of just flour and yogurt? When they both said they were baked and not boiled first, I thought our friendship had come to an end.
I thought no more of it, until a week ago when I decided to give the Weight Watchers diet a try. Now, Dear Reader, I am not endorsing the program at all. In fact, at the very moment I’m writing this up, I have only been on the program for a week. But, whether these bagels are designed to fit into the Weight Watcher’s points program or not, they’re a damn good bagel, and I simply had to share the recipe with you!
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INGREDIENTS NEEDED TO MAKE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Greek Yogurt – In order to keep these bagels Weight Watchers friendly, you must use 0% Greek yogurt. If you’re not concerned about the WW point value, you can use any plain Greek yogurt.
- Self-raising Flour – This is basically just a regular all-purpose flour that has salt and baking powder already mixed into it. If you don’t have any on hand, you can make your own by mixing 1 ½ teaspoons of baking powder and ¼ teaspoon of salt into every cup of flour you need for your recipe.
- Toppings – You can top your bagels with seeds as you see in the photos. I used an everything bagel mix, as well as poppy seeds and sesame seeds. If you plan to use toppings, you will also need an egg. Whisking the egg and brushing it onto the bagels will help the toppings stick. Otherwise, you can bake them plain.
HOW TO MAKE WEIGHT WATCHERS BAGELS
These are very easy to make! To start, preheat your oven to 350 degrees F. Prepare a baking sheet by lining it with a silicone liner or parchment paper and set that aside. Next, add the yogurt and flour to a mixing bowl and using a firm rubber spatula, stir to combine. Turn the mixture out onto a clean, lightly floured surface. Knead the dough until it forms a ball.
Divide the dough into 8 equal portions. Roll the portions into a cylinder shape measuring about 10 inches in length. Join the ends together by pressing the forming into a ring. Lay the rings onto the baking sheet and set aside. You can stop here and bake the bagels for 23 minutes. Once baked, broil for 2 minutes to brown the top. Otherwise, continue to the optional Instructions below. Please note, depending on your WW program, adding seeds or seasonings, and eggs may increase the point value.
The optional steps are as follows. Brush the tops of each bagel with the egg. Sprinkle over the seasoning or seed of choice. Or, pour the seeds/seasoning into a shallow bowl and dip the bagel (egg side down) into the seeds to fully coat. This is the method I used. Bake for 23 minutes and broil for 2 minutes to brown the tops. Remove from oven and allow to cool on a wire cooling rack.
SELF-RAISING FLOUR
Don’t have any self-raising flour? Don’t you worry, Dear Reader, we can fix that! Self-raising flour is just a store-bought item that you can easily make at home. In a nutshell, self-raising flour is an all-purpose flour that has salt and baking powder mixed right in.
There is no need to run out and buy it if you don’t want to. You can make your own, but please be warned! I think the already mixed stuff that you buy at the store works just a bit better than a homemade version.
To make self-raising flour, add 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of very fine salt to 1 cup of flour. That’s the ratio you will need. Since you need 1 1/4 cups of self-raising flour for this recipe, 1 3/4 teaspoons of baking powder and 1/2 teaspoon of salt will work just fine. It doesn’t need to be exact!
WEIGHT WATCHERS BAGELS
At the end of the day, these bagels taste really, really good. They are doughy and chewy, just like a “real” bagel, and they are so easy to make. As you know, Dear Reader, I have said it a million times already that simple is best. Weight Watchers Bagels are as simple as you can possibly get!
I think that I was more impressed with how well these came together – and how easily too! I was certainly impressed with the taste and how delicious they were when toasted and topped with my Easy Homemade Jam. These Weight Watchers Bagels would certainly be the topic of conversation if you served them at breakfast or brunch get-together, because how many people can say that they made bagels from scratch?
So, go ahead, Dear Reader; be the belle of the ball, the queen of the bagel, and the talk of the town! (Too far?) Well, maybe you won’t become instantly famous, but I’m positive that you’ll be asked for the recipe and I’m even more positive that you’ll make these bagels over and over again, even if you aren’t participating in a weight loss program.
DO YOU LIKE THEM PLAIN OR ALL DRESSED UP?
Just one final note – you don’t have to top these bagels at all. You can certainly leave them plain. But, you can also jazz them up. Try sprinkling them with parmesan, or incorporating some sun-dried tomatoes and jalapenos into the dough for a great sandwich bagel. Just remember to do the egg wash so that you can get those seeds to stick and those tops to be golden brown. Happy eating!
Do You Like This Recipe?
You should consider trying these other delicious recipes too!
Weight Watchers Bagels
Ingredients
- 2 cups 0% Greek yogurt
- 2 cups self-raising flour
Optional Ingredients:
- 4 tablespoons sesame seeds, poppy seeds, or everything seasoning
- 1 large egg, whisked
Instructions
- Preheat your oven to 350 degrees. Prepare a baking sheet by lining it with a silicone liner or parchment paper. Set aside.
- Add the yogurt and flour to a mixing bowl and using a firm rubber spatula, stir to combine.
- Turn the mixture out onto a clean, lightly floured surface. Knead the dough until it forms a ball.
- Divide the dough into 8 equal portions.
- Roll the portions into a cylinder shape measuring about 10 inches in length.
- Join the ends together by pressing the forming into a ring. Lay the rings onto the baking sheet and set aside.
- You can stop here and bake the bagels for 23 minutes. Once baked, broil for 2 minutes to brown the top. Otherwise, continue to the Optional Instructions below. Please note, depending on your WW program, adding seeds or seasonings, and egg, may increase the point value.
Optional Instructions:
- Brush the tops of each bagel with the egg.
- Sprinkle over the seasoning or seed of choice. Or, pour the seeds/seasoning into a shallow bowl and dip the bagel (egg side down) into the seeds to fully coat. This is the method I used.
- Bake for 23 minutes and broil for 2 minutes to brown the tops.
Notes
Nutrition
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Dana says
I just started Weight Watchers today so this recipe is great! I have heard people comment on how delicious these bagels are and I can’t wait to try them! I have also heard that brand yogurts work better than other ones. I am curious as to what brand of yogurt you used.
byronethomas@gmail.com says
Hi Dana – I used Danone 0% Greek yogurt. On a side note, I’ve been following the weight watchers plan for just over 3 weeks now. It’s so easy to do and I have not yet felt deprived. Good luck with your WW journey. 🙂
Jess says
These look and smell amazing!! I haven’t eaten one yet, because I’m still salivating as I watch them bake in the oven!! One thing, I added Trader Joe’s “Everything But The Bagel” seasoning to them, and it bumped the point value up to 4 when I entered the recipe into the app (I used about 5 tbsp in a bowl and dipped). Be mindful of that as you add your toppings!!
Kelly Anthony says
Those bagels look so plump and perfect! YUM!
Denise Crawford says
Byron:
These bagels are so easy to make and are delicious! I just started Weight Watchers and came across your recipe on Pinterest. I even made some bagels and brought them to work! They were a hit! Nobody could believe I made them from scratch and without boiling first? Unheard of! I used Trader Joe’s “Everything but the bagel” spice. I am looking forward to making more of your recipes!
byronethomas@gmail.com says
Thank you so much, Denise. 🙂
Heidi says
When I enter the nutrition info given into the WW calculator, it says 4 points. How are you coming up with 3?
byronethomas@gmail.com says
Hi Heidi – I do believe that the WW points system has changed a bit since this recipe was posted.
Judy says
I just started WW and will definitely try your recipe for the WW bagels. Do you have any other WW recipes?
Cora says
I am on a gluten free diet. What other flour can I use? I have peanut, tree nut,coconut allergies. This sounds awesome would love to try.
Thanks, Cora
Dennus says
I have tried to make a gluten-free recipe out of rice flour and it was pretty good the other flours that tasted a little bit like playdough when I got done. Give rice to try and see which it think a.
Laura says
I absolutely love these bagels! If you make a big batch can you freeze them?
byronethomas@gmail.com says
I’ve never tried freezing these, Laura, but my guess is that they will be just fine!
Andrea Cimino says
I always make a larger batch and freeze. I also cut the dough into smaller pieces sometimes for mini bagels and less points. To freeze I wrap each in plastic wrap and then put in a freezer bag getting as much air out as possible. They freeze great.
Sara says
Has anyone tried a non gluten flour in these?
jane tremblay says
these bagels are awesome, I have used half yogurt and half almond unsweetened milk with perfect success.
Donna Nobles says
I was looking for some different WW recipes. What I find on the WW site doesn’t usually interest me much. I found this recipe on the internet and THESE BAGELS ARE THE BEST I HAVE EVER HAD!! Thank you for posting 🙂.
byronethomas@gmail.com says
Thank you, Donna. 🙂
Andrea Cimino says
These bagels are a great alternative to a bagel store bagel. They are delish for sandwiches too! One thing I do before baking is boil the bagels in water with baking soda. The boiling process gives them a nice bagel like chew IMO.
Cheers!
Ava says
How much baking soda and water?
How long do you boil for?
Thank you in advance
Ava
Robyn says
These bagels are really good and are very easy to make. They did not seem to rise as much as the ones in the pictures. Other than that, very tasty.
Robyn says
These bagels are very easy to make and taste great. One thing I noticed is that mine did not seem to rise very much. The ones in the picture look higher. Would that have anything to do with kneading the dough?
Donna says
My bagels didn’t rise
Heather says
I’m a newbie to WW and am still leaning the ropes. Could someone pls tell me how many points one of these bagels would be with the cream cheese on top? Thank you!!
Stuart says
The bagels looked great coming out of the oven, however they were gummy/under cooked on the inside. I had followed the instructions, and cooked them for 23 minutes. After cutting in to them, and seeing they were gummy, I put them back in the oven for another 10 min. Unfortunately, they came out the same. Any suggestions?
byronethomas@gmail.com says
Hi Stuart, I’ve heard of this happening before. I think it comes down to the brand of yogurt you’re using. Some are more watery than others which will add more moisture to the bagel.
Michelle says
I find toasting them gets rid of that amd makes it taste even better
Aliki says
I wasn’t able to knead the mixture…it was sticky … do you drain the yogurt or keep the moisture? I used plain Greek yogurt.
byronethomas@gmail.com says
I do not drain the yogurt. Be sure to use 0%; it will make a difference.
Emma says
I love these bagels. I found that my mixture was way too sticky though, so I kept adding more flour until the consistency was right. Maybe because I halved the recipe to just make 4 bagels? I only oven cooked them for 18 mins too as the tops were going very brown and they were perfect!
Jill says
I made to the WW bagels for the first time. Next time I will use less toppings. Taste test was a little doughy..so slid to the others back in for 5 minutes.
Rosalie says
Hello I followed the recipe as per your instructions, however, the doughwas so sticky that it was impossible to knead. I have added more flour but still… would it be because I used organic unchealched all purpose flour??? Thx
byronethomas@gmail.com says
Hi Rosalie – It’s possible that is the reason. You need self-raising flour for this recipe.
Linda Parkes says
I used all purpose flour and added 1 tsp baking powder per cup of flour and mine turned out beautifully.
Simone says
Where do you store the extra (if there are any 🙂 Fridge or bread box?
byronethomas@gmail.com says
I keep them in the fridge, because they seem to go stale quite quickly in the bread box. If I’m the only eating them, I slice them and wrap them individually in plastic wrap. I freeze them. Then, I just take one out of the freezer whenever I feel like a bagel, unwrap it, and toast it.
Sandi says
Super easy to make. Great as base for lox and everyone loves them!
Patrice Kraus says
I made the bagels. I did 6 because otherwise they would’ve been too small.
They’re a decent bagel substitute, but a new york bagel it’s not.
The bagel itself doesn’t really have any taste but the everything bagel season is delicious so that was good.
I baked mine for 2 extra minutes plus the broiling.
I didn’t let it cool before i ate it so it was kind of gummy inside. I couldn’t really slice it in half because of that, but it was still good with an omelette.
Maybe it’ll be better toasted later.
I think the bagel itself should have some seasoning and maybe something for it to rise more, but if you’re really watching your points, I can see how this could be an easy to make bagel substitute.
Joan says
Would you be able to make these bagels with oat flour?
E. Chaffee says
Hi, Lord Bryon is one of my distant relatives! Im in the US but our start was in Europe. Small world! 😃