Skinny Pizza Dough Bagels
These skinny pizza dough bagels will quickly become your favorite! Each one is only 4 Weight Watchers points.
Another great reason to make a double batch of skinny pizza dough is that you can easily make bagels in about 30 minutes. There is nothing quite like a fresh bagel from the oven. I’ve updated this post in 2025 to include a recipe card and updated photographs. Definitely put this on the list of things to make!
Skinny Pizza Dough Bagel
Skinny pizza dough . . . bagels! So delicious and makes a great breakfast sandwich.
Ingredients
- 2 cups self-rising flour
- 1 teaspoon yeast
- 1 teaspoon salt
- 1/2 cup nonfat greek yogurt
- 1/2 cup water*
- For boiling bagels:
- 1 tablespoon baking soda
- 1 tablespoon honey
Instructions
- Mix all your ingredients together, but don't use all the water at once. Add just shy of 1/2 cup, adding in just enough to bring the dough together. It will be a shaggy dough.
- Place in a bowl, cover with plastic wrap and let rise for 12 hours. Alternatively, you can slow rise in the refrigerator for 24 hours.
To Make The Bagels:
- Preheat oven to 425 and line a baking sheet with parchment paper.
- Shape the bagels: Divide the dough into 4-ounce portions. Roll each portion into a smooth ball, then use your thumb to poke a hole through the center. Gently stretch the hole to form a bagel shape.
- Prepare the water bath: Bring a pot of water to a boil. Add the honey and baking soda and stir to dissolve.
Boil the bagels: Carefully drop each bagel into the boiling water. Boil for 1 minute per side, then remove with a slotted spoon and place on the prepared baking sheet. - Add toppings: Brush each bagel with egg whites and sprinkle generously with Everything but the Bagel seasoning.
Bake: Bake for 20–25 minutes, or until golden brown.
Cool: Let the bagels cool for 10 minutes before slicing.
Notes
Each bagel is 4 Weight Watchers points. If you count calories or macros: 154 calories, 0 fat, 33 carbs, 1 fiber and 6 grams of protein. Click here for the Weight Watchers tracker. (this feature only works on your phone, not your laptop or desktop as Weight Watchers no longer has a desktop version of their website).
Skinny Pizza Dough
The ORIGINAL skinny pizza dough. Not just for pizza, great for naan, dumplings, pasta - the sky's the limit!
Ingredients
- 2 cups self-rising flour
- 1/2 cup non-fat Greek yogurt
- 1 teaspoon yeast
- 1 teaspoon salt
- 1/2 to 3/4 cup water
Instructions
- In a bowl, mix the flour, salt and yeast together. Sir in the yogurt and mix until it starts to combine. Start with just shy of 1/2 cup of water, mixing until it comes together, adding a tablespoon of water at a time until it fully comes together.
- Place the dough in the microwave, covered with a towel or saran wrap, to slow rise all day. Refrigerate at the end of the night.
- On the day of baking, heat oven to 500 degrees. I use 5 ounces of dough for an individual pizza, but the dough is one point per ounce on all plans.
- Roll out, top with desired toppings, and bake for 8-11 minutes, or until desired doneness.
Notes
If you are weirded out by leaving the dough in the microwave because of the yogurt, you can slow rise the dough in the fridge for 24 hours. I bake my pizza on a baking steel, if you don't have one, reduce the temperature of the oven to 450 and use a jelly roll pan, but preheat the pan for 30 minutes before baking.
To track this dough to your WW app or check the point value, click HERE!
Nutrition Information:
Yield: 22 Serving Size: 1Amount Per Serving: Calories: 44Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 186mgCarbohydrates: 9gFiber: 0gSugar: 0gProtein: 2g
It was nice having Hannah back home yesterday because she wanted to go to Goodwill with me. I say “wanted” loosely because she was basically there to tell me to put back everything I picked up. She’s hilarious!
I mean, why wouldn’t she let me buy this??!! Oh, maybe because it was a child’s large?!
It was in the 40’s when I lit the grill last night, but I will hang onto grilling season as long as possible. Two ladies follow me who are cattle ranchers – their families raise cattle, and one of the women, Susie Felton, her farm also processes the beef and sends you beef straight from their farm. Check out their shop – Susie can be your personal rancher too!!
They gifted me with over $100 worth of beef. Last night I cooked the sirloin flap – it’s right near where the skirt steak is. I grilled each side over the hot coals for 7 minutes a side, then took off and cooked it for about 25 minutes on indirect heat. My meat thermometer isn’t working, so I had to use my grilling skills to determine when it was done.
I also let it rest 25 minutes before slicing.
Um, can we just say YUM! I seasoned with Dak’s Steakhouse seasoning and salt and pepper. I still have my discount code Bizzy10 for 10% off your order. All of their seasonings are salt free, so you can control the salt you add, or choose not to add at all.
Cooked to perfection! I will be using this beef all week for meals. Well, unless Jacob eats it – he kept going back and eating some – it’s all good – I don’t mind sharing my beef with him. 😀
And happy TWO YEAR ANNIVERSARY to Hannah and Jacob – can’t believe it’s been two years already. Glad you had an awesome time in Milwaukee!
Happy Monday friends – make it a great day! Looking for more Weight Watchers recipes? Check out my beef category!
Can you make a recommendation on how long to boil these before air frying?
Hi Jenna! Same time for boiling for the oven or air fryer – just think of your air fryer as a mini oven. 😁
I am making them now!! Thank you for all your recipes!!! Just bought my airfryer and love it!!
Yes! You’ll love your air fryer, I am shocked at how much I use mine!
I do not have an air fryer. how long do I bake in a regular oven and at what temp.
Hi! The air fryer usually cooks things in half the time – so try with doubling the time – let me know how it goes!
Good morning Biz! I have a question regarding the skinny pizza dough. So, when I built a recipe on the WW app, 1 oz is 1pt, 2 oz is 3pt and 3 oz is 4pt. What am I doing wrong? Following your recipe to a T with the flour, greek yogurt, yeast and water🤔
Hi! Don’t overthink it. I use Gold Medal Flour which is 5 points 1/2 cup – the whole recipe is 22 points. Sometimes my finished dough weighs 19 ounces, other times 24 ounces, so I rounded the recipe to be 1 point an ounce. You are all good! 😀
How long do I boil these bagels? In salted water or no?
I love your food and hints, 👍
I thought I put it in the instructions, but boil with a tablespoon of sugar, for 15-30 seconds a side. Thank you!
It was step 7. in the recipe instructions 😀