The trick to getting these puffy and hollow is the rest time. After you mix the dough ingredients, let it rest for 2 hours. The dough will NOT rise. But it will change! It will become more stretchy, elastic and resistant. You should get some spring-back when you roll it.
Watch the video to see how the dough should look. I'm using slightly less yogurt in this recipe (not a full cup). You will need to get 6 thin flat circles to keep them 2 points each. You may have to re-roll the scraps for the last circle. You can find and purchase the 5" Pastry Cutter > I used here.
Calories: 247 •
WW Freestyle Points: 3 each (or 7 points for 2 of them)
These soft and cheezy pinwheels are delicious when dipped in Marinara sauce. They are so good, you could easily serve them at a party and no one would know they are "diet-friendly". The video shows a quick demonstration on assembling these. Recipe makes 10 pinwheels. 3 points each (or 7 points for two of them).
You can skip the boiling part on these pretzels, but they will taste more like pizza dough than pretzels. The baking soda is what gives these awesome treats a very "pretzely" flavor. Recipe makes 4 pretzels. 138 calories, or 4 WW Freestyle points each.
Nutrition information sodium does not include the salt sprinkled on the outside of the pretzel.
OPTIONAL NOTE/TIP for this recipe: after you mix the dough, if you wrap it in saran wrap and let it rest for 30-40 minutes it gives the dough strength and elasticity. If you add this optional step in, just wait to preheat the oven and boil the water until you are ready to roll the pretzels out.
To get a chewy, tasty bagel, I boil these in water with a little bit of brown sugar. You can skip the boiling part - but I like them better boiled. Use Fage yogurt - that is fresh out of the container. If there is any liquid sitting in the yogurt container, pour it out. I try to get a smooth skin when I'm rolling out the shape of the bagel dough. The smoother they are in dough form, the smoother the bagels will be when they come out of the oven.
The brown sugar used in this recipe may add calories to the bagel. I'm not 100% sure how much of the sugar is actually absorbed into the bagel when boiling. Recipe makes 8 bagels.
I love the bread bowls from Panera. So I made these by placing 2 ingredient dough circles, over an upside-down muffin tin (large size muffin tin). You just lay the flattened dough over the sections of the muffin tin and bake. No egg wash on these so they bake up nice and crisp. Recipe makes 4 bread bowls. 146 calories | 3 points each.
These are just a smaller version of the Hollow Bread Pockets recipe I had posted (but less calories and points). You can stuff them with anything.
I'm using slightly less yogurt in this recipe (not a full cup). The trick to getting them puffy and hollow is letting the dough rest for 1.5 - 2 hours before rolling it out and baking them. The dough doesn't rise while its resting because it's self-rising flour (as opposed to traditional yeast), but it becomes more stretchy and elastic. Then, you just have to roll it, and cut them with a pastry cutter. That's it. They will puff up in the oven.
You will need to get 18 circles to keep them 1 point each. Re-roll the dough scraps for the last few. You can find and purchase a Pastry Cutter here. Recipe makes 18 mini pitas. 1 point each, or 2 points for 3 of them. 32 calories each.
Long before I made 2 ingredient dough, I made bread with traditional yeast or sour dough starter. This is a basic Whole Wheat Bread recipe using Active Dry yeast. I left out the honey to keep the calories and sugar lower.
You will notice there are 2 cups of white bread flour used in this recipe. This is to help the loaf get a nice rise and taste good. It's possible to get a good rise with 100% whole wheat flour but its a few extra steps and it's not very tasty unless you add at least 1/2 cup of honey to it.
Recipe makes 1 loaf (18 slices per loaf). 2 points per slice.
WW Freestyle Points: 13 for 1 batch of dough
Just some of my methods and techniques for 2 ingredient dough. Almost all of my dough recipes use equal parts flour and yogurt. If using 1 cup self-rising flour and 1 cup non-fat plain Greek yogurt - each batch of dough comes to 13 points in total. How you divide the dough, will determine the points. See video for details.
I also recommend buying a Dough Cutter . It's good for dividing the dough, scraping flour and goo off the counter, and lifting dough from the work surface onto the baking sheet.
These are not really "flaky" like a traditional croissant, but they are very soft and the cheese helps keep the dough layered during baking. I got some nice air pockets in these. I used light mozzarella for this batch, but you can use whatever cheese you want (adjust the nutritionals accordingly). Recipe makes 8 crescent rolls.
If you're into 2 ingredient dough, you may want to buy a Dough Cutter. It makes it really easy to cut the dough, scrape stuff off the counter and lift the dough from the work surface to the baking sheet.
I used scrambled eggs and light mozzarella in this batch, but if it's your first time making these, pre-cooked turkey bacon and shredded cheese is a little easier. Do not put too much stuffing in these, because the skin will likely break and make a big mess in the oven. Recipe makes 4 stuffed bagels.
These mini pizzas are quick, easy and delicious. They make a great party appetizer or a fun dinner the kids will love. I used a 3 inch round cookie cutter to shape the crust. Shown here is shaved Parmesan and basil on some, and 1/2 oz of mozzarella on the others. You can find the recipe for zero point marinara sauce on the veryMichelly.com website, in the category "Sides, Sauces and Dressing" or just use the search bar at the top of the page. 2 points per pizza. Recipe makes 12 mini pies.
I don't recommend skipping the boiling part on these pretzels, because they will taste more like pizza dough than soft pretzels. The baking soda is what gives these treats a very "soft pretzel" flavor. Instead of the traditional twist, I created a spiral before placing these in the water so I could use them as a sandwich bun, or as a snack (with some mustard to dip). This technique is also easier than the twist on a regular soft pretzel.
I use a dough cutter to lift the spirals from the work surface. You can find a good Dough Cutter here.
I love these bread sticks to dip in soup and gravy. Recipe makes 6 breadsticks. Watch video for demonstration on twisting these. You can purchase a dough cutter, similar to what I'm using in the video by clicking this link: Dough Cutter