Weight Watchers 3-Ingredient Bagels
This 3-ingredient bagel recipe is adapted from the famous Weight Watchers bagel recipe. You get all that true bagel goodness without the boiling and toiling that regular yeast risen bagels require.
Servings: 6 bagels
Calories: 269kcal
Ingredients
3-Ingredient Bagel dough
- 2 cup Self-rising flour plus additional for kneading, shaping, etc.
- 1 cup Greek yogurt get a super thick brand of Plain yogurt like Fage or Trader Joe's
- 1 egg
For the Egg Wash
- 1 egg beaten with a teaspoon of water
Optional Mix-in's and Toppings
- 1 cup Asiago cheese ⅔ for the dough, ⅓ for sprinkling on bagels before baking
- ¼ cup Sun dried tomatoes cut or sliver very thin
Instructions
Boiling Preparation
- If you want to include the boiling step before baking these bagels, prepare the water before you start the dough.Fit a 3 quart sauce pan ⅔ full of water and add 1 tablespoon of baking soda. Heat the water to boiling, then reduce and hold the pot of water as just below boiling.
Prepare the 3-Ingredient Bagel Dough
- Preheat the oven to 375 F.
- Mix the self-rising flour, Greek yogurt, and one egg. Add the chopped sun-dried tomatoes and ⅔ of the Asiago cheese to the bagel mixture, or leave them as plain bagels.2 cup Self-rising flour, 1 cup Greek yogurt, 1 egg, 1 cup Asiago cheese, ¼ cup Sun dried tomatoes
- Use a hand mixer to blend the self rising flour, Greek yogurt sun-dried tomatoes and Asiago cheese well. Work with your hands for a few minutes until the dough is cohesive and smooth on the surface.
- Transfer the dough ball to a lightly floured surface and divide into 6 smaller balls.
- Form each dough ball into a bagel with a larger than normal middle hole. They will expand and the hole will be smaller after baking. They should look like bracelets. You can now jump to step to "Baking the Bagels" if you don't plan to boil them first.
Instructions for Boiling Bagels before Baking
- Turn the heat back up on the saucepan of water so that it come back to a low boil quickly. Carefully drop one or two bagels into the boiling water and keep on a the low boil. Unless you are using a really wide pot, only do two or three at a time as the bagels will expand.
- Once the bagels rise to the surface, continue boiling for 1 minute. Flip the bagels and boil for 1 more minute.
- Remove using a wide spatula and place on a baking rack for 2 minutes so excess water dries up.
- Place on baking sheet lined with either a Silpat mat or parchment paper.
Baking the Bagels
- Brush the bagels with the second egg that has been beaten, and sprinkle the bagels with the remaining ⅓ cup of Asiago cheese.1 egg
- Bake for 25 minutes on an upper rack. Increase oven to 425 F for an additional five minutes of baking. Remove from oven and let cool on the baking rack. Enjoy!
Notes
Additional Optional Mix-In's:
- Everything Bagel seasoning blend
- Poppy seeds
- Coarse Sea Salt
- Charnushka seeds, also known as Nigella seeds
- Cinnamon Sugar
- Jalapeno sliced and grated Cheddar Cheese
Nutrition
Calories: 269kcal | Carbohydrates: 35g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 306mg | Potassium: 281mg | Fiber: 2g | Sugar: 3g | Vitamin A: 252IU | Vitamin C: 2mg | Calcium: 254mg | Iron: 1mg