SIGN UP FOR YOUR 30 DAY FREE TRIAL HERE
We love the magical 2-ingredient dough, not just because it has so few ingredients or just because it is so quick and easy to make all sorts of baked goods, but because Greek yogurt is so healthy it is a ZeroPoint™ food on WW and that means these bagels have only 3 SmartPoints™ each! Learn more about ZeroPoint™ foods and what else you can make with this 2-ingredient dough here.
To keep your bagel light try our DIY Yogurt Cream Cheese.
Note: To make this recipe with regular flour, add 2 teaspoons (10 g) baking powder and a large pinch (about ⅓ teaspoon) salt.
Get the recipe for 2-Ingredient Dough Rugelach and Knish.
2-Ingredient Dough Everything Bagels
Servings
6 Servings
Ingredients
- 1⅓ 160 g cups self rising flour, plus more as needed
- 1 cup plus 2 tablespoons 200 g plain fat free Greek yogurt, divided
- 1 ½ tablespoons everything bagel seasoning
Instructions
- Preheat oven to 350°F. Line a sheet pan with parchment paper.
- Place flour and yogurt in a medium bowl; stir well with a spoon until just combined and then continue to knead dough by hand in the bowl until smooth, about 1 to 2 minutes. If dough is too sticky to knead, add 1 to 2 more tablespoons flour; let dough sit 5 minutes.
- Place dough on a lightly-floured surface; divide dough into 6 equal pieces. Roll each piece into a ball; place on prepared pan. Press your thumb or two pointer fingers into the center of each dough ball to create a hole so you form a bagel shape; repeat with remaining dough balls to form 6 bagels.
- Combine 2 tablespoons yogurt with 1 teaspoon water and mix. Lightly brush bagel tops with yogurt mixture; sprinkle each bagel with ¾ teaspoon seasoning. Bake until lightly browned, about 15 to 20 minutes. Gently remove bagels from pan; enjoy warm or at room temperature.
- Serving size: 1 bagel
- WW SmartPoints™: 3
- Please note that according to Jewish law, one should not bake meat or dairy bread items unless they are small enough to be eaten in one sitting.
Why brush with yogurt/water rather than egg wash?
Just for ease since we already have the open yogurt but you can certainly use egg wash
You can use gevina lavana too it’s cheaper and you get more for your shekel
Would this be Hamotzi?
A few years ago, I came upon a way to make rugelach that was a bit easier than handling the classic — very soft — rugelach dough to cut and roll the crescent shapes. It was always tricky because the butter and creamcheese melted with all that handlng. While that wouldn’t be the case here, it’s still easier to do it this way: Just roll the dough into a rectangle, the same thickness that you would use for the crescents. Spread the filling onto the rectangle, leaving about 1/2 inch along the longer side. Roll the dough into a cylinder, cut into individual pieces (the same number as the rugelach in the recipe), bake at the same temperature for the same amount of time. I know, I know….if they’re not crescents, they’re not rugelach. But I do it anyway; the result is delicious. This yogurt/flour dough is still pretty tricky because it’s very soft, so the less handling the better.
This was meant for the two-ingredient rugelach dough page. Sorry…
Can I use regular flour and add yeast? If so, would flour be same amount? How much yeast would I add? Thank you.
You can make it as follows with regular flour -To make this recipe with regular flour, add 2 teaspoons (10 g) baking powder and a large pinch (about ⅓ teaspoon) salt.
Thank you! So baking powder is similar to yeast in what it does?