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2-Ingredient Dough for Irresistible Buns, Bagels

2-Ingredient Dough for Irresistible Buns, Bagels

The 2-ingredient dough is a Weight Watchers favorite for making easy, versatile, and low-point baked goods like buns, bagels, and even pizza crust. It combines just two simple ingredients—self-rising flour and Greek yogurt—and results in a delicious dough that works in a variety of recipes.

Ingredients:

  1. Self-Rising Flour: 1 cup
    • If you don’t have self-rising flour, you can make your own by combining 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.
  2. Nonfat Greek Yogurt: 1 cup
    • Use thick Greek yogurt to ensure the dough holds together properly. Strain it if it’s watery.

Directions:

  1. Mix the Dough:
    • Combine the self-rising flour and Greek yogurt in a large mixing bowl. Mix with a spatula or your hands until it forms a sticky dough.
  2. Knead:
    • Lightly flour a clean surface and knead the dough for about 2-3 minutes until smooth and no longer sticky.
  3. Shape:
    • Divide the dough into equal portions depending on your recipe:
      • For bagels: Roll each portion into a rope and connect the ends to form a circle.
      • For buns: Shape into rounds or desired size for burger buns.
      • For pizza crust: Roll out into a flat circle.
  4. Bake:
    • Preheat your oven to 375°F (190°C). Brush the tops with egg wash (optional) for a golden finish, and add toppings like sesame seeds, poppy seeds, or spices if desired.
    • Bake for 20-25 minutes or until golden brown.

SmartPoints (Approximate):

  • For the entire batch (1 cup flour + 1 cup yogurt): 8 SmartPoints (Green, Blue, Purple)
  • Divide the dough into smaller servings to adjust SmartPoints (e.g., 4 bagels = 2 SmartPoints each).

Tips for Success:

  • If the dough feels too sticky, add a little extra flour, one teaspoon at a time, during kneading.
  • To boost flavor, add seasonings or spices directly into the dough, such as garlic powder, onion powder, or Italian herbs.
  • Store leftover dough in an airtight container in the fridge for up to 2 days.

Let me know if you’d like suggestions for specific recipes or variations!