These Easy Baked Bagels are made with my Quick and Easy Weight Watchers Dough recipe- which is the absolute BEST! Top the bagels with sesame seeds, poppy seeds, rosemary, jalapeños, shredded cheese, cinnamon sugar, or everything but the bagel seasoning-perfect for meal prep or on-the-go breakfast!

Makes 6 bagels 

What ingredients do I need to make these Easy Baked Bagels?

• Bread or all-purpose flour-I use Pillsbury Best Bread Flour. I’ve discovered using bread flour creates the best texture! If you can’t find bread flour- then feel free to substitute the bread flour for all purpose flour. Just keep in mind the bagels won’t be as crispy. They will be on the soft side. Now, you can find bread flour at most grocery stores next to the self-rising flour and/or all purpose flour. You can also find a two-pack HERE on Amazon. If you are gluten-free, you can substitute the bread flour for Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix. You can find that HERE on Amazon.
• Active dry yeast- helps makes the dough rise. If you are using a packet-just measure out 1 and 1/2 tsp of it from the packet or you can double this recipe and use the entire packet! 
• White granulated sugar-the amount that is used is so very small is it doesn’t impact the points- the sugar helps actives the yeast
• Warm water– you’ll want to not have the water too hot or too cold. I recommend using a food thermometer to ensure the temperature is between (110-115°F). There’s a fine line when it comes to the temperature of the water-if the water is too hot it will kill the active yeast. If the water is too cold it will not active the yeast. 
• Salt-for flavor
• Egg- used for the egg wash-which is a beaten egg with 1 tsp water
• Bagel toppings- such as: sesame seeds, dried rosemary, poppy seeds, jalapeños, shredded cheese, cinnamon sugar, or everything but the bagel seasoning, or just PLAIN!

Can I use Gluten-Free flour?

Yes! You can substitute bread flour for the high-gluten flour, but I highly recommend using BREAD FLOUR. The bread flour gives these bagels the BEST texture!

How and where do I store the leftovers?

Leftover bagels can be stored in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to 5 days.

Can I freeze these bagels?

Yes, these freeze great!  Wrap them individually in foil then store in a resealable ziplock bag and freeze for up to 1 month. Thaw at room temperature. 

How do I make these Easy Baked Bagels?

Start by making my Quick and Easy WW dough. Click HERE for the recipe.

Divide the dough into six 3-ounce dough balls.  Roll each piece of dough into a ball.

I use THIS food scale to measure the dough. 

Line baking sheet with parchment paper sprayed lightly with non-stick cooking spray.

To shape the bagels, use your thumb to poke a hold in a ball of bagel dough and gently stretch evenly until the hole is 1 1/2 inches in diameter. Or you can roll the ball into an 8-inch rope and wrap the dough around the palm and back of your hand, overlapping the ends by several inches. Press the overlapping ends together and gently press and seal the ends together. 

Place each of the shaped bagels 2 inches apart on the baking sheet, cover with a clean dry towel and allow to rest for 10 minutes. 

Meanwhile, bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water.

Boil as many as you can without them touching. Once the bagels are in, they will float to the top.

Let them sit there for 45 seconds minute, and then flip them over to boil for another 45 seconds.

 

Remove bagels from water.  Using a basting brush the top of the bagels with egg wash and top the bagels with your favorite toppings.

Let the bagels sit at room temperature for about 10 minutes before cooking.

Preheat oven to 425 degrees.

Bake for 10-15 minutes or until the bagels turn golden brown. 

Leftover bagels can be stored in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to 5 days.

These bagels freeze great!  

Just wrap each bagel in foil then store in a resealable ziplock bag and freeze for up to 1 month. Thaw at room temperature. 

Ingredients:

• 2 cups or (258 grams or 9 oz.) bread flour or all-purpose flour – I use Pillsbury Best Bread Flour 
• 1 and 1/2 tsp active dry yeast
• 1/2 tsp white granulated sugar
• 1 cup warm water (110-115°F)
• 1/2 tsp salt
• Large egg, beaten with 1 tsp water
• Toppings: sesame seeds, rosemary, poppy seeds, jalapeños, cheese, cinnamon sugar, or everything but the bagel seasoning.

Directions:

1. In a medium bowl, dissolve the yeast and sugar in the warm water. Let stand until frothy, about 5-10 minutes. 
2. To the same bowl with the yeast, stir in the flour, and salt. Stir dough with a mixing spoon until dough forms into a ball.
3. Let the dough ball rest for in the bowl for at least 5 minutes. 
4. Turn the dough out onto a lightly floured surface. Knead dough for a few minutes with floured hands until a nice smooth ball is formed. Place dough ball in a large bowl that has been sprayed with non stick cooking spray.
5. Cover with a clean dry towel to allow it to double in size. Place the bowl in a warm spot for 60-90 minutes. 
6. Once the dough has risen.
7. Divide the dough into six 3-ounce pieces dough balls. 
8. Form the pieces into dough balls. Cover the dough balls with a damp kitchen towel and allow them to rest for 20 minutes.
9. Line baking sheet with parchment paper sprayed lightly with non-stick cooking spray.
10. Shape the bagels by using your thumb to poke a hold in a ball of bagel dough and gently stretch evenly until the hole is 1 1/2 inches in diameter. Or you can roll the dough into an 8-inch rope and wrap the dough around the palm and back of your hand, overlapping the ends by several inches. Press the overlapping ends together and gently press and seal the ends together. 
11. Place each of the shaped bagels 2 inches apart on the baking sheet, cover with a clean towel and allow to rest for 10 minutes. 
12. Meanwhile, bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you can without them touching. Once the bagels are in, they will float to the top. Let them sit there for 45 seconds minute, and then flip them over to boil for another 45 seconds.
13. Preheat the oven to 425 degrees.
14. Remove bagels from water. Using a basting brush the top of the bagels with egg wash and top with your favorite toppings.  Let the bagels sit at room temperature for 10 minutes before cooking.
15. Bake for 10-15 minutes or until the bagels turn golden brown. 

Makes 6 bagels 

4 Points® per bagel

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.