Greek Yogurt "Bagels". No Seriously, They're Good.

The East Coaster in me rolled my eyes when my friend Kat told me about “bagels” made from only fat free Greek yogurt and self rising flour. I was like, “gross”. But as usual, Kat was right. These little suckers from Weight Watchers were not only easy to make (and you know I don’t bake) but they are actually really tasty. This recipe makes four little bagels and they keep well in the fridge. Depending on how you top them you can serve and eat them plain or you can add some low calorie shmear, smoked salmon, etc. Enjoy!

What to Do

  1. In a bowl mix 1 cup non fat Greek yogurt and 1 cup self rising flour. (This part is important, don’t use plain flour. It can be tricky to find self rising flour because Whole Foods and Trader Joe’s don’t carry it, Safeway does. Or you can do what I did and buy some on Amazon.)

  2. Put some flour on your hands and kneed the yogurt and flour into a big dough ball.

  3. Dump the dough ball onto a cutting board or surface dusted with flour and divide it into four equal pieces.

  4. Roll the pieces into dough “snakes” and pinch the ends so they become bagels.

  5. Place on a non stick cooking sheet and brush lightly with egg whites or egg wash and top with your topping of choice (I used a little pink Himalayan sea salt. Not because I”m fancy but because I found it in the back of my cabinet never used. But I hear Trader Joe’s “Everything But the Bagel” topping is popular).

  6. Bake at 325 degrees for 23 minutes and then up the temp to 500 for 2 minutes to make them brown on top.