I discovered 2 ingredient bagels from Connect, and was instantly hooked!
Regular bagels are around nine points, and 2 ingredient bagels are only three points.
Three point bagels!
They are soft on the inside and crunchy on the outside, just like a bagel should be. Also, when you toast them and slather them with butter, they are little pieces of heaven.
My favorite way to eat these bagels is with eggs and low fat American cheese, or Laughing Cow Creamy Swiss, which only adds one point. That makes an egg and cheese sandwich for only four points.
As the name suggests, these bagels are also super easy to make.
2 Ingredient Bagels Step by Step
Start with two cups of Fage, or other zero calorie Greek yogurt.
Add two cups of self-rising flour.
If you are using an electric mixer, make sure you are using your dough hook.
Mix the two ingredients until you have a dough that pulls away from the side of the bowl.
Remove dough from the bowl and divide it into eight sections.
If you are on Weight Watchers, I would suggest weighing each section so that you know they are all the same size.
Roll each section into a ball, and use a finger to poke a hole in the middle.
I used to roll these out, then make a circle and press the two ends together, but making a ball and poking a hole is so much easier.
Place uncooked bagels onto a prepared baking pan.
Brush each one with egg wash, or egg whites.
And then top with whatever topping your heart desires.
Now you might be thinking, wait a minute, that’s four ingredients not two! And you are absolutely right.
I honestly think this same thing whenever I make these. They are more like two main ingredients, one secondary, and miscellaneous tertiary ingredients. But that really doesn’t have a great ring to it.
Bake these bad boys at 375 for 20 minutes or until beautifully golden brown.
Transfer the cooked bagels to a cooling rack and let them cool, if you’ve got the will power.
If you are going to eat these warm, I’d suggest giving them a quick toast in the toaster oven. I think they are a little moist on the inside, and unless that’s your jam, you may want to dry them out a bit.
If you are going to let them cool all the way, I wouldn’t worry about it.
Keep these in your fridge or your freezer.
If you’re not going to eat them in the next day or two, I’d suggest cutting and freezing them and then toasting them out of the freezer.
I really think that the key to successful weight loss, is allowing yourself to eat the things you enjoy. Bagels are one of my favorite foods. Some days, I day dream about them.
Until I made these bagels I really felt deprived, and then when I had a regular bagel, I felt guilty.
I eat these bagels with reckless abandon, sometimes I’ll even have two in one day!
- 2 Cup Fat Free Greek Yogurt Fage preferred
- 2 Cup Self-Rising Flour
- 1 Each Egg or Egg White
- Toppings (Optional)
- Mix yogurt and self-rising flour together until a sticky dough forms. If you are using an electric mixer, you will know the dough is done when it pulls away from the side of the bowl.
- Remove dough from bowl and divide it into eight portions
- Roll each portion into a ball and use a finger to poke a hole in each
- Place uncooked bagels on a prepared baking sheet (either with parchment paper or non-stick mat)
- Brush the tops of each bagel with egg or egg white
- Add toppings, if using
- Bake at 375 for 20 minutes, or until golden brown
- Let bagels cool for 20 minutes