My skinny everything bagel recipe isn’t new. I’ve been making skinny bagels for years. I originally found a skinny pizza dough recipe on mybizzykitchen.com. It is different from the more commonly used skinny two-ingredient dough and tastes so much better. I now use the dough to make all kinds of things like pizza, garlic knots, rolls, skinny everything bagel egg & cheese sandwich, etc.
This is definitely a healthy bagel recipe…at least healthier than a lot ot traditional bagel recipes out there. Let’s start with the ingredients. You are using self-rising bread dough which helps with getting some ooph in the dough and yes, I do add a little yeast to give it more oopm, but there isn’t that endless kneading and proofing, etc. This dough takes time to come together, but it is all passive time. You pull together dough in the morning (5 minutes), let it rest all day, and throw it in the fridge overnight. Then, the dough is ready when you want to make the bagels and the dough will hold for up to seven days making this a great make-ahead idea.
Back to ingredients, the big secret ingredient in this dough and the “skinny” part comes from the use of fat-free Greek yogurt. (I’m a big fan of Fage and it is the only Greek yogurt I use). As always, if you have a different favorite, go ahead and use that. Greek yogurt bagels add a ton of protein to the bagels and eliminate a lot of the flour making these a lighter, healthier version. Among my weight watcher friends, this is a favorite go to dough. Actually, most of them refer to it as WW bagels, but I don’t know about that. I just think, this is a healthy bagel recipe that’s been around for awhile. Back to the ingredients. The big secret ingredient in this dough and the “skinny” part, comes from the use of fat-free Greek yogurt. (I’m a big fan of Fage and it is the only Greek yogurt I use). As always, if you have a different favorite, go ahead and use that. Greek yogurt bagels add a ton of protein to the bagels and eliminate a lot of the flour making these a lighter, healthier version. Among my weight watcher friends, this is a favorite go to dough. Actually, most of them refer to it as WW bagels, but I don’t know about that. I just think, this is a healthy bagel recipe that’s been around for awhile.
Baking soda in the boiling water adds more alkaline and gives bagels that pretzel-like texture and gives them that chew. The addition of the baking soda produces amazing bagels so don’t leave out that step. While a lot of recipes will call for sugar in the water, I don’t think it is needed and if I’m making “skinny bagels”, I definitely don’t want to add the sugar. Baking soda does the trick so be sure to use it. You’ll want to use a spider to ease each bagel into the boiling water. If you don’t have one, use a large serving spoon.
Let’s face it, everything bagel seasoning is delish! I use it on everything (no funny intended!). I sprinkle it on avocado toast, on salads, use it as a crust on chicken, etc. Is everything bagel seasoning healthy? Well, because I love it so much, I thought I’d add some additional nutritional value to the mix. My homemade everything bagel seasoning contains chia, hemp and flaxseeds. These seeds have no real taste, but do have crunch and blend in beautifully with all the other seeds and spices. By adding them, I get a nice dose of omega 3s and so many other healthy nutrients. How to make everything bagel seasoning? It couldn’t be easier. Add all the ingredients to a bowl and mix. Yes, you can always use store-bought everything bagel seasoning but why would you when this is so easy to make and a much healthier option with the added seeds? You can top these bagels with any other toppings you like. Bagels and sesame seeds, poppy seeds and onion flakes are all commonly used. Asiago bagels are another fun option and one to try. Just grate the cheese and add before baking.
The egg wash will help the seasoning stick to the bagels when they are baked, so don’t skip that step.
Now, the big question is why I use a donut pan. First, you don’t have to. You can form your bagels, boil them, drain them (I lay the spider with boiled bagel on a paper towel lined plate for a few seconds to drain) and bake them on a parchment lined baking sheet – no problem. But, I like putting them in the donut pan for a couple of reasons:
. It keeps them all uniform in size.
. I control portion size.
. When they are all the same size, I can then use the same donut pan to bake scrambled eggs and the finished product fits perfectly on my bagel allowing me to make the perfect breakfast sandwiches. I love that!
Yes, this recipe takes time BUT not your time. You’ll whip up this dough and then just let it sit covered all day, and then overnight just letting that dough slow rise. No kneading and no fuss. I love that. 5 minutes in the morning to mix it all together and you are ready to go the next day. I tend to make this every weekend, then have it in the fridge for my weekly Pizza Night. Or I make this batch of bagels (makes six) and pop them in the freezer so I always have one when I want one.
You can store the baked bagels in a freezer bag for about 30 days. Mine never last that long. They do reheat nicely. Take them out of the freezer and let sit for 30 minutes then heat them in the oven or slice in half and pop them in a toaster.
Taste you ask? These yogurt bagels tastes a lot like sour dough bread to me and the texture is good. For Weight Watchers, this recipe makes 6 bagels and each is 4 points.
To get started, make the everything bagel seasoning mix. Mix all the spices and seeds in a bowl and store in a small jar. This makes 32 half-teaspoon servings.
Next, mix the flour, salt and yeast in a large bowl. Stir in the yogurt and mix until it just comes together.
Add about ½ cup of water and mix until the dough comes together. If needed, add a tablespoon of water at a time until you’ve got a smooth and elastic dough. Place the dough in a bowl and cover with a towel. Note: I always seem to need all the water and sometimes the dough gets sticky. That’s perfectly normal. Just add a little flour to your hands and form that ball of dough.
Put the bowl in a warm place away from any drafts. The microwave is the perfect spot. Leave it there all day (up to 8 hours). Then refrigerate for up to 7 days, covered in the fridge. You can also put the bowl in a warm part of your kitchen for that first rise (instead of the microwave).
You are now ready to use the dough to make bagels. Cut the dough into six equal pieces using a dough scraper. Shape into balls of dough. Press down slightly and using your fingers, create a hole in the middle and form a bagel shape. Use a little extra flour if the dough is sticky.
Once all the bagels have been formed, you will use a spider to put them into boiling water with a tablespoon of baking soda added.
Boil for about 20 seconds on each side. Drain well and place in a donut pan or lay on a parchment covered baking sheet. Brush with egg wash and top with everything but the bagel seasoning.
Bake in the oven for 20-25 minutes at 425 degrees F. Test with the tip of a knife. When it comes out clean, the bagels are done. Remove from pan and let cool on a rack. And there you have it, bagels & bagels & more bagels as oh so easy to make. Enjoy!
Did you like this recipe? Be sure to leave a review in the comments below. Looking for other healthier bread options? Be sure to try my Cinnamon Raisin Bread recipe. Visit my bread recipes page for all bread, rolls and cracker recipes.
To try other lighter baked recipes, check out these:
Blueberry Streusel Muffins (no sugar added)
Peanut Butter and Jelly Oatmeal Muffins
Whipped Ricotta Toast with Cherries and Hot Honey
Skinny Everything Bagels
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Cups Self-rising flour
- ½ Cup Fat-Free Greek yogurt (Fage is a favorite)
- 1 Tsp. Fast acting yeast
- 1 Tsp. Salt
- ½– ¾ Cup Water
- 1 Tbsp. Baking soda
- 1 Egg + 2 Tbsp. Water, mixed (egg wash)
- Everything Bagel Seasoning to taste (recipe below)
Everything Bagel Seasoning PLUS
- 4 Tsps. Toasted white sesame seeds
- 2 Tsps. Black sesame seeds, or additional white sesame seeds
- 2 Tsps. Poppy seeds
- 2 Tsps. Dried minced garlic
- 2 Tsps. Dried minced onion
- 1 Tsp. Flaky sea salt, (Maldon is a favorite)
- 1 Tsp. Chia seeds
- 1 Tsp. Hemp seeds
- 1 Tsp. Flax seeds
Instructions
- Make the everything bagel seasoning. Mix all the spices and seeds in a bowl and store in a small jar. This makes 32 half-teaspoon servings. Use what you like on these bagels and save the rest for other uses.
- Mix flour, salt and yeast in a large bowl. Stir in the yogurt and mix until it just comes together.
- Add about ½ cup of water and mix until the dough comes together. If needed, add a tablespoon of water at a time until you’ve got a smooth and elastic dough. Place the dough in a bowl and cover with a towel.
- Put the bowl in a warm place away from any drafts. The microwave is the perfect spot. Leave it there all day (up to 8 hours). Then refrigerate for up to 7 days, covered in the fridge.
- You are now ready to use the dough to make bagels.
- Cut the dough into six equal pieces. Shape into balls of dough. Press down slightly and using your fingers, create a hole in the middle and form a bagel shape. Use a little extra flour if the dough is sticky.
- Once all the bagels have been formed, you will use a spider to put them into boiling water with a tablespoon of baking soda added.
- Bake in the oven for 20-25 minutes at 425 degrees F. Test with the tip of a knife. When it comes out clean, the bagels are done. Remove from pan and let cool on a rack. Enjoy.
