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Rosemary Bagels

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These Rosemary bagels are delightful- they are light, airy and only 3 Freestyle Smart Points!

Servings: Makes 4 bagels

GREEN: 4 Smart Points for 1 bagel

BLUE: 3 Smart Points for 1 bagel

PURPLE: 3 Smart Points for 1 bagel

I love the two ingredient dough-it’s very versatile. Be sure to check out these other delicious recipes:

Pumpkin Spice Bagels

Cream Cheese Danish

Pepperoni Pizza made with Two Ingredient Dough

Enchilada Casserole made with Two Ingredient Dough 

Chocolate Frosted Donuts

 

Ingredients:

  • 1 cup self-rising flour (I use Gold Medal)
  • 3/4 cup plain nonfat Greek yogurt (I use Fage)
  • Egg wash (1 tsp water mixed with a beaten egg)
  • 1 Tbsp fresh or dried rosemary

Directions:

  1. Preheat oven to 450 degrees. In a large bowl, add yogurt first, followed by a dash of salt and self rising flour. Use a rubber spatula to mix together. It will be crumbly at first which is totally normal.
  2. Flour your hands and work surface and begin kneading. I knead my dough in the bowl because its less messy. Knead until you can easily form a ball, about 20-30 turns.
  3. Cut the dough into 4 sections. Roll each section of dough into a long rope about 1/2-3/4″ in diameter. Pinch the two ends together to form a bagel shape.
  4. Transfer to a parchment lined cookie tray. Using a basting brush lightly spread the egg wash over the bagel then sprinkle rosemary or with seasoning of choice. Bake 15-18 min until golden brown. I like to broil (500 degrees) them at the very end last 1-2 min to get them a little crispy.
  5. You can store these bagels in a zip lock bag in the refrigerator for up to a week or you can also freeze them. You can slice them and toast them in the toaster to reheat.

Servings: Makes 4 bagels

GREEN: 4 Smart Points for 1 bagel

BLUE: 3 Smart Points for 1 bagel

PURPLE: 3 Smart Points for 1 bagel

Yield: 4

Rosemary Bagels

Rosemary Bagels

These Rosemary bagels are delightful- they are light, airy and only 3 Freestyle Smart Points!

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 3 minutes
Total Time 28 minutes

Ingredients

  • 1 cup self-rising flour (I use Gold Medal)
  • 3/4- 1 cup plain nonfat Greek yogurt (I use Fage)
  • Egg wash (1 tsp water mixed with a beaten egg)
  • 1 Tbsp fresh or dried rosemary

Instructions

  1. Preheat oven to 450 degrees. In a large bowl, add yogurt first, followed by a dash of salt and self rising flour. Use a rubber spatula to mix together. It will be crumbly at first which is totally normal.
  2. Flour your hands and work surface and begin kneading. I knead my dough in the bowl because its less messy. Knead until you can easily form a ball, about 20-30 turns.
  3. Cut the dough into 4 sections. Roll each section of dough into a long rope about 1/2-3/4″ in diameter. Pinch the two ends together to form a bagel shape.
  4. Transfer to a parchment lined cookie tray. Using a basting brush lightly spread the egg wash over the bagel then sprinkle rosemary or with seasoning of choice. Bake 15-18 min until golden brown. I like to broil (500 degrees) them at the very end last 1-2 min to get them a little crispy.
  5. You can store these bagels in a zip lock bag in the refrigerator for up to a week or you can also freeze them. You can slice them and toast them in the toaster to reheat.

Servings: Makes 4 bagels

GREEN: 4 Smart Points for 1 bagel

BLUE: 3 Smart Points for 1 bagel

PURPLE: 3 Smart Points for 1 bagel

Note: If you use any other brands other than listed in the recipe the points may vary. Please double heck the ww recipe builder for accuracy.
 
 

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Saturday 9th of February 2019

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