My three ingredient bagel dough has three simple tweaks to the original two ingredient dough that will yield a chewier, more delicious, larger, and more bagel-y bagel.
This adaptation masks the tang of the Greek yogurt, and my cooking method results in bagels that have that authentic bite.
Early in my blogging and WW journey, I stumbled upon two-ingredient dough. There were hundreds of people raving about these bagels. Since they are 3SP, I figured they were worth a shot.
I was already looking at my kind of dry, 3 point English muffins I usually use for breakfast sandwiches. This three-ingredient bagel recipe was my answer.
Improving Two Ingredient Dough
When I first tried my two ingredient dough bagels that internet was raving about, I was so excited. I picked up my Greek yogurt, bought the flour, and... they were underwhelming.
Sure, they were a perfectly adequate bread substitute for my breakfast sandwiches, but they were no bagels. They had the tang that a lot of people comment on (yes, I know some Greek yogurt is better than others), and they came out just a little wet on the inside.
They also required double toasting in the toaster. I figured there has to be a better way.
After a lot of research on the internet, I found that Greek yogurt can be used as a substitute for eggs, so I figured it probably worked in reverse.
THEY. CAME. OUT. SO. MUCH. BETTER.
Why is my two ingredient dough sticky?
This was one question I had and I know many other people have had when making traditional two ingredient dough. One, not all Greek yogurt is the same, and I firmly believe FAGE is the best way to go for these. Trader Joes and Kirkland make a good alternative if you can't get FAGE.
Two, the two ingredient dough proportions are a little off. Each time I made them, I had to add up to 1/2 cup of flour to get them the right texture. To make this dough way more workable, I decrease my yogurt to 1/2 cup and add an egg.
Why add an egg to two ingredient dough?
Two ingredient dough rises because the acidity in the Greek yogurt reacts to the leavening agents in the self rising flour. The egg acts like a leavening agent on its own which produces an even larger rise and a chewier dough.
I found this mostly by accident when I tried to make egg bagels (my favorite), and they came out so much better. Seriously, if you are trying to make two ingredient dough, swap it for my three ingredient dough and you won't regret it.
Two ingredient dough boiled Three ingredient dough boiled
Whether you use two ingredient dough or my three ingredient dough, you need to boil them. Boiling is a crucial step in making bagels because it give them the defining bagel crust and chew. Boiling for 60 seconds on each side builds the outside crust and changes the texture on the inside. Finally, the bagels come out significantly bigger when boiled.
While this extra step does add some time and extra dishes, it is something I swear by when making my bagels.
How to store WW Greek yogurt bagels
I typically make these bagels into breakfast sandwiches all in one day. I store them in airtight containers in my refrigerator. If you are eating these as bagels, you can store in a air-tight container or Ziplock bag on the counter for 2 days or in the refrigerator for 4-5.
To freeze these three ingredient bagels, wrap them and store in a freezer bag. I prefer to slice them before freezing. You can toast from frozen, but usually requires a longer toasting time.
How to make self rising flour
I haven't found self rising flour since the pandemic started. To make your own, add 1 1/2 teaspoon baking powder and 1/4 teaspoon salt for every cup of all purpose flour.
- 2 eggs (one for the dough, one for the egg wash)
- 3/4 cup 0% Greek Yogurt (FAGE preferred)
- 1 1/8 cup Self-rising flour (I use Gold Medal brand)
- 1 tbsp baking soda (for boiling method)
- Optional: Everything but the Bagel Seasoning, Sesame Seeds, Poppy Seeds, or any other bagel topping
GETTING THE BAGELS READY
- Preheat your oven to 375. Fill a pot with water (size of a pot you would cook a box of pasta in) and add 1 tablespoon of baking soda. Put the water on the stove before you make the bagels.
- Mix the flour, yogurt, and egg. I prefer using a stand mixer with a dough hook, but you can use a spoon to do this by hand.
- Lightly flour a cutting board and knead the dough.
- Cut dough into four pieces and roll each piece into a 3/4 inch thick rope.
- Shape each rope into a circle and pinch dough together to connect each end.
BOILING THE BAGELS
- Add 1 tbsp baking soda to boiling water.
- Slowly drop bagels in boiling water and keep the water on a low boil.
- The bagels should rise to the top after a few seconds. Boil for one minute, flip them, and boil for one more minute.
- The bagels will puff up in size, so do two-three at a time.
- Remove bagels and place on a rack to dry (at least two minutes).
SEASONING AND BAKING
- Give bagels an egg wash and season with preferred bagel toppings (Trader Joe’s everything seasoning, poppy seed, sesame seed, sea salt, rosemary and herbs, etc).
- Bake at 375 for about 25-30 minutes top rack. Rotate baking sheet halfway through.
- After 25-30, increase temperature to 400 and cook for another 5 minutes until golden brown all over.
- Let cool for about 20 minutes before toasting and eating.
Serving Size:1 bagel
Amount Per Serving: Calories: 162Total Fat: 3gSaturated Fat: 1gCholesterol: 94mgSodium: 854mgCarbohydrates: 27gFiber: 1gSugar: 1gProtein: 9g
Looking for other WW Breakfast recipes? I got your back.
Below are some of my absolute favorite delicious and healthy breakfast recipes:
- Lightened up Biscuits
- Bacon Egg and Cheese Biscuit Sandwiches
- Healthy Homemade McGriddles
- Breakfast Sausage Patties
- Healthy Banana Pancakes
- Healthy Pumpkin Pancakes
- Blueberry Scones
- Healthy Apple Scones
- Pumpkin Scones
Check out my Instagram for more recipes! Follow me on Instagram at: dwardcooks. Be sure to tag me in any pictures and use the hashtag #dwardcooks if you make any of my recipes!