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Easy Baked Bagels


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!

Servings: Makes 6 bagels 

GREEN/BLUE/PURPLE: 4 Smartpoints per bagel 

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. Preheat the oven to 425 degrees.
  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. 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.
  14. Bake for 10-15 minutes or until the bagels turn golden brown. 

Servings: Makes 6 bagels 

GREEN/BLUE/PURPLE: 4 Smartpoints per bagel 

 

Yield: 6

Easy Baked Bagels

Easy Baked Bagels

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!

Author: thepounddropper.com

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours

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
  • Bagel toppings- such as: sesame seeds, rosemary, poppy seeds, jalapeños, cheese, cinnamon sugar, or everything but the bagel seasoning

Instructions

    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. Preheat oven to 425 degrees.
    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. Remove bagels from water. Using a basting brush, brush the tops of the bagels with egg wash. Sprinkle with your favorite toppings.  Let the bagels sit at room temperature for 10 minutes before cooking.
    14. Bake for 10-15 minutes or until the bagels turn golden brown.


    Servings: Makes 6 bagels 

    GREEN/BLUE/PURPLE: 4 Smartpoints per bagel 



Notes

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 aluminum foil then store in a resealable ziptop bag and freeze for up to 1 month. Thaw at room temperature. 

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! 

Toppings not included in point value.

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Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 193Total Fat: 1gSaturated Fat: 0gCholesterol: 31mgSodium: 206mgCarbohydrates: 38gFiber: 0gSugar: 3gProtein: 7g

Summer A

Wednesday 24th of February 2021

Made these bagels today with the dough recipe you have shared and OMG I haven’t eaten 1 yet but they sure look delicious. Going to meal prep breakfast sandwiches with this recipe. This dough is MUCH better than the 2 ID. Non sticky, easy to work with and raised well after 90 mins. Thank you for the easy recipe!!

Annika

Monday 1st of February 2021

Hi there! Every time I make these, they rise well and are perfect until I boil them. Then they flatten out and end up too thin. Any idea why this happens?

Lindsay Kehl

Tuesday 2nd of February 2021

Hi Annika

There could be a few reason why that may happen:

They may have been overproofed. When bagels are overproofed—or if you leave them in the boiling water for longer than you have to—they just go flat immediately after you take them out of the water. Try only boiling them for 30 seconds on each side.

That may do the trick!

Hope that helps!

Angela Nunziata

Thursday 7th of January 2021

Can you use self-rising flour?

Lindsay Kehl

Thursday 7th of January 2021

Hi Angela,

For this particular recipe I don’t recommend using self rising flour. You can use all purpose flour or gluten-free flour-however I highly recommend bread flour for the bagels-as it addd to the best texture for bagels, breads, crusts, and rolls.

Thanks

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