- Servings: 4 (approx. 5 bits per serving)
- Total Time: 25 minutes
- Difficulty: Easy
- Calories per Serving: 120 kcal
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Macros: 10g Protein / 15g Carbs / 2g Fat / 1g Fiber
The Ultimate Guilt-Free Doughnut Hole
Finding a snack that feels indulgent without using up half your daily points is the ultimate goal for anyone on a wellness journey. These WW Everything Bagel Bits are the perfect answer to those savory bread cravings. They offer the chewy, satisfying texture of a traditional bagel but are specially formulated to be light, airy, and macro-friendly.
The secret to this recipe is the “two-ingredient dough” method, a staple in the WW community that uses non-fat Greek yogurt to boost protein while keeping the fat content to a minimum. Whether you need a quick grab-and-go breakfast or a savory afternoon pick-me-up, these bagel bits fit perfectly into a balanced lifestyle. They are wholesome, easy to make, and won’t stall your progress.
This recipe is designed for busy people who want real food that tastes great. By using simple, clean ingredients, we’ve created a snack that is high in protein and low in guilt. It’s the perfect addition to your weekly meal prep routine.
Look at the Recipe
- Sensory Appeal: A beautiful golden-brown crust with a soft, pillowy interior.
- Flavor Highlight: The perfect balance of tangy sourdough-style dough and salty, toasted garlic seasoning.
- Key WW Benefit: High-protein and low-fat, making these a high-volume snack that keeps you full for longer.
Ingredients Needed
The Dough
- 1 cup Self-rising flour (or 1 cup All-purpose flour + 1 ½ tsp baking powder + ½ tsp salt)
- 1 cup Non-fat Greek yogurt (strained/thick is best)
- ½ tsp Garlic powder (optional, for the dough)
The Topping
- 1 Egg white (beaten)
- 2 tbsp Everything Bagel seasoning
How to Make Our Everything Bagel Bits
- Prepare the dough. In a large mixing bowl, combine the self-rising flour and the non-fat Greek yogurt. Stir together until a shaggy dough begins to form.
- Knead the mixture. Turn the dough out onto a lightly floured surface. Knead gently for 1–2 minutes until the dough is smooth and no longer sticky. Be careful not to overwork it, or the bits will be tough.
- Divide and roll. Cut the dough into 20 equal-sized pieces. Roll each piece between your palms to form a small ball.
- Add the crunch. Arrange the balls on a baking sheet lined with parchment paper. Brush the tops with the beaten egg white—this acts as the “glue” for your seasoning.
- Season generously. Sprinkle the Everything Bagel seasoning over each bit, ensuring a nice even coating.
- Bake until golden. Bake in a preheated oven at 375°F for 12–15 minutes. For a deeper color, you can broil them for the final 60 seconds.
- Rest and enjoy. Let them cool on the pan for a few minutes. This allows the steam inside to settle, creating that perfect bagel-like chew.
Storage & Serving Suggestions
Storing: Place cooled bits in a sealed container or zip-top bag. They stay fresh on the counter for 2 days or in the fridge for up to 5 days. Reheating: To keep them from getting rubbery, reheat in an air fryer at 325°F for 3 minutes or a toaster oven until warm. Freezing: These are excellent for batch cooking! Freeze them in a single layer before transferring to a bag. Bake from frozen at 350°F for 8–10 minutes. Serving Pairings: Pair these with fat-free cream cheese, a light veggie omelet, or use them as “croutons” in a big garden salad for extra crunch.
Tips & FAQs
How many WW points is one serving? Depending on your specific plan, a serving of 5 bits typically ranges from 3 to 4 points. Always calculate based on the specific brand of flour and yogurt you use for the most accurate tracking.
Can I use flavored yogurt? No, it is essential to use plain, non-fat Greek yogurt. Regular yogurt is too thin and will result in a sticky mess, and flavored versions contain added sugars that clash with the savory seasoning.
What if my dough is too sticky? If the dough sticks to your hands, add 1 tablespoon of flour at a time until it is manageable. Using damp hands to roll the balls can also help prevent sticking.
Can I make these vegan? Yes! You can use a thick, plain almond-based or soy-based Greek-style yogurt and swap the egg white wash for a little bit of almond milk.
