Weight Watchers Freestyle Two Ingredient Dough Everything Bagels

39
16



See all my Amazon favorites here: https://www.amazon.com/shop/influencer20170928721
Buy Everything Bagel Seasoning here: http://amzn.to/2zvlkac

Saw this recipe on @JenWeightWatcher’s page on Instagram. Original two-ingredient dough recipe comes from Slow Roasted Italian.

1/2 cup self-rising flour (5p)
1/2 cup non-fat Greek yogurt (0sp)
Mix together then knead on a floured surface. Form into bagels. Top with egg wash and seasoning. Bake for 22 minutes in 350 degree oven then 550 degrees for 2 minutes.

Check out all my other recipe videos: https://www.youtube.com/playlist?list=PLgr7kbuVko9oKfOAi5k6v_oEVfMGsBRI6

Weight Loss Tools I Use:
Body weight scale: http://amzn.to/234k2qK
Food scale: http://amzn.to/1SIq91d
Western Bagel: http://www.westernbagel.com (Use code FitandFabuless for 15% off) *you need to create an account first, log back in and then place order.
BPI Sports Protein Shakes & Bars: http://goo.gl/0F4qrY (Use code FitandFab for 20% off!)
Smart Cakes: https://smart-baking.com/ref/fitandfabuless/ (Use code fitandfabuless for 10% off!)

See all my Amazon favorites here: https://www.amazon.com/shop/influencer20170928721

Be sure to like this video and subscribe to this channel to follow my weight loss journey!

Follow me!
Instagram: https://instagram.com/the_fit_and_fabuless_mama/
WW Connect: GettingFabuless

I am a Weight Watchers receptionist and my opinions are entirely my own.

39 COMMENTS

  1. I'm so glad I found your video! I first followed an Instagram post instruction and it didn't turn out so I did a search and found yours (I knew you did a video but didn't remember when). When I tried it again, it worked perfectly!! 🙂 So happy!! 🙂

  2. I tried this dough last night. Equal parts sr flour and full fat greek yogurt. Used dough hooks. The dough looked the silkiest I'd ever made. I got quite excited but what a mess I got in. Stuck to dough hooks,hands, cling film, parchment paper. Chilled it, still sticky. Added an enormous amount of flour but still sticky. I see that in America ppl adapt recipes according to the humidity in the area. If that's so, here in the UK it's winter and we have wet winters. Could that be the problem?

  3. I was really surprised to find how well this worked! Nice finish on the outside and soft on the inside. And, I actually liked it!!! (I'm really picky and don't seem to like most of the things others think are so great on WW) My 11 year old daughter liked it too! We doubled it with a bit less yogurt and made a cinnamon roll, a plain one that I ended up putting some cheese on, and some garlic sticks. I went with the comment about doubling and making 5 items rather than 4. Thanks so much for posting this!!

  4. Kim, I had to email you. I have tried this recipe a dozen times and my bagels were always too sticky and never came out right. I stopped even trying-until today. I measured 1/2 cup of flour-then put it on the scale. The 1/2 cup I measured was 75 grams! I used my scale and measured 60 grams-what a difference. Easy to roll and they turned out great. From now on-everything goes on the scale!! Thank you-so excited.

LEAVE A REPLY

Please enter your comment!
Please enter your name here