NY Style Bagels – 4 WW Points and Broccoli Cheddar Soup

So I picked myself up by my boot straps and went to my first WW meeting in three weeks.  My last weigh in was February 12.  I kinda flew by the seat of my pants while Tony was in the hospital, I didn’t exercise at all and there was definitely some emotional eating going on.  I was prepared to have gained back the 5.6 that I had already lost!

Imagine my surprise when I saw this:

only a gain of .6! woot!

I thought I was going to have to hand back my 5 pound sticker I have already earned – just made it!

So its cold again in Chicagoland, there was enough of a dusting of snow that I had to scrape my car.  I am really, really over this winter.   When I got home I decided I was going to make two things:  New York Style bagels and Broccoli Cheddar Soup.

NY Style Bagels

  • recipe makes 13 bagels – each bagel: 171 calories, 1.2 fat, 31.9 carbs, 1.3 fiber and 7.7 protein = 4 PointsPlus


  • 1 package yeaste
  • 1 1/2 tablespoons sugar
  • 1.25 cups warm water
  • 16 ounces flour
  • 1.8 ounces vital wheat gluten (3 1/2 tablespoons)
  • 1 1/2 teaspoons salt
  • 2 tablespoons baking powder for water bath

In a 1 cup measuring cup, put 1/2 water and pour in the yeast and sugar.  Don’t stir, but let sit five minutes, then stir well.

In a large bowl mix the flour, wheat gluten and salt.  Make a well and add the water yeast mixture.  Add the remaining 3/4 cup warm water and mix until the flour is combined.

Put on your counter and add water/flour as necessary in order to keep kneading the dough for 10 minutes so it doesn’t stick to the counter – I maybe added a couple tablespoons of flour and occasionally ran my hands under the water to continue to knead.

Put 1/2 teaspoon oil in bowl – add the dough and make sure all the dough has been covered with the oil and let rise for 1 hour.  Now after an hour, my dough hardly rose at all.  The recipes I adapted this from said to punch down the dough and let rest – um, there was nothing to punch down!

I didn’t worry though.  I weighed the whole dough and it was 26 ounces, so I decided to make 2 ounce bagels – or a bakers dozen.

Divide the dough and put your finger in the middle to make the whole.  Preheat your oven to 425.  Bring a pot of water to boil, adding about 1 teaspoon of salt and 2 tablespoons baking soda to the water.  Once it comes to a boil, boil on each side for 1 minute.  Place on a cookie sheet that’s been sprayed with Pam.  I made 5 bagels with sesame seeds, and 6 bagels with cheddar cheese – the point value is 4 points for either one.

Bake for 20 minutes.  Let cool slightly.  Store in a ziploc bag up to 3 days, or freeze individually up to a month.

you will find this with the specialty flours, like rye and gluten free flours - I think this bag cost about $4, but you don't use very much at a time

here's how the dough looked after kneading for 10 minutes - its a pretty firm dough

waiting for the water bath - they do puff up both when boiled and then baked - they end up about the size of an English muffin

total perfection - slightly crunchy on the outside and chewy on the inside - um, can you tell I like a lot of sesame seeds?

And these will be perfect for Sunday paper reading:

It was this purchase that dictated one of my soups this week:

I really love my store's $1 discount rack!

I used some of the broccoli for my stir fry the other day.  The rest needed to be used up TODAY.  That’s one thing I’ve learned about the $1 rack – you really need to use it either the day you buy it or the day after.

Broccoli Cheddar Soup

  • makes 12 cups (I like a big serving!)  6 servings of 2 cups each:  199 calories, 7.4 fat, 22.2 carbs, .3.4 fiber and 10 protein = 5 PointsPlus


  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 5 cups broccoli, rough cut
  • 1 large potato, peeled and rough cut
  • 2 large carrots, peeled and rough cut
  • enough water to cover the vegetables
  • 3 chicken bouillon cubes
  • 3/4 cup skim milk
  • 1/4 cup flour
  • 4 ounces cheddar cheese
  • sea salt and ground pepper to taste

Heat a dutch oven over medium heat.  Add oil and garlic, and cook for about a minute, making sure not to burn the garlic.  Add the chopped veggies, and water to cover.  Reduce heat to simmer for 45 minutes, or until the vegetables are tender.  Using a stick blender, puree the soup.

Combine the milk and flour to make a paste.  Add to the soup and cook for an additional 10 minutes.  Remove from heat, add cheddar cheese and stir until melted.  Season with salt and pepper.  I made this mild in the hopes that Tony might eat some, but had it just been for me, I would have added 1 teaspoon of crushed red pepper flakes. 😀

I have no idea how much water this is - maybe 8-10 cups?

I used to hate bouillon, but I am starting to like it again - considering I can get a jar for $1 at the Dollar General 😀

The perfect lunch on a cold, overcast chilly Chicago day. 😀  I hope its warmer where you are!

35 thoughts on “NY Style Bagels – 4 WW Points and Broccoli Cheddar Soup

  1. dude. you made BAGELS!

  2. Wow, you made bagels, how cool! Your yeast looks like it didn’t activate, that’s why your dough didn’t rise. Usually, when the yeast activates it will be REALLY frothy….but hey, if they came out great, then no worries, right? I might have to steal that recipe and try to make them myself!

  3. wahoooo! So glad to hear things went well at the meeting. With the amazing amount of stress you’ve been under, you deserve more than a pat on the back! Those bagels look so good. Sesame seeds are my favorite bagel toppers. Happy weekend

  4. You did really well over the last three weeks!! Good job!

    You make the coolest things! Bagels! Wow! And the soup sounds wonderful!

    Have a good Sunday!

  5. I love broccoli cheddar soup – yum!! And your rolls look really great too.

  6. You always impress me Bizzy – in so many ways – but I now stand in awe of your bagel skills.

    Bagels. You made Bagels.

    Oh and on a level of more AWESOMENESS – you didn’t gain weight through all the anxiety, on the go, bad hospital food while taking care of your darling Tony. [sorry – I don’t think .6 counts for squawdoosh considering]

    Baby, you’re a rockstar – and I am glad that I met you.

    Have a great week. Hugs to you all.

  7. The bagels look awesome. I’ve never even heard of the gluten flour, what does that do and what if you don’t put that in?

    Congrats on the weigh -in! That’s maintaining in my book!

    • The package says when its added ot bread dough, it helps retain the gas and steam from baking and give more volume to the baked bread. My dough didn’t rise very much, but maybe it was because my water was too warm – they still worked though!:D

  8. So much deliciousness with this post with two of my favorite things to eat in the world! Your bagels and soup look irresistable.

  9. Are you back to eating gluten? I thought you were avoiding it? Did it not work out for your tummy?

    That soup looks good! Can’t wait until we move to NC for the clearance rack there! None of our groc stores down here have discount racks. 😦

    • I am back to eating gluten, not really sure that was the problem to begin with. I went low gluten for a while, and slowly introduced it back. 😀

  10. Great job on the weigh in! I love that you made bagels, even though I don’t really even like bagels that much 😀 I am a fan of mini bagels (not sure why I like the little ones & not normal sized ones) and English muffins though – I should try to make some of those soon!

  11. Bagels????!! Awesome! I’d love to have one right now actually….. 🙂

  12. Oh how I love bagels. Sigh. Since I seem to be unable to eat them in moderation anymore:(

  13. You are a rock star, making your own bagels! I fear the yeast.

    Hope Tony is recovering nicely? Give him a hug and kiss from the Rocky Mountains.

  14. You are so amazing making your own bagels. I don’t have much experience with using yeast and I guess it kind of scares me.

    I am thinking that soup looks mighty tasty!

    Great job on holding pretty steady with the weight during a very stressful past three weeks.

  15. Great job with your WW…The bagels and soup would make a fabulous lunch.

  16. Reading this is making me miss bread making in general. When I lived in Zambia, I made every single bit of bread we ate. I came to really love working with dough. Haven’t done it in a good while… I think I let myself get too busy with other things. I need to get back to some of that quiet kneading time.

  17. That was an amazing weigh-in, considering all that you were dealing with. Major congrats! 🙂

  18. I’m such a fan of bouillon cubes as my dirty little cooking secret. But, the flavor they impart is just marvelous. Your homemade bagels look amazing, btw!

  19. oh i am SO making that soup, i love that i can eat two big cups for 5 points! love the bagels too. hope you’re enjoying your weekend and that tony is healing well!

  20. I can’t believe you made bagels!! They look amazing! Way to go!

  21. wow that looks so professional! very nice job

    • I am new to your site and can’t wait to try the Bagel recipe! We have been aware of my dagehturs peanut and tree nut allergies for the past 5 years but just learned that she also has an egg allergy. Combine this with my gluten, dairy, and soy intolerance and life becomes interesting! My daughter was very sad when she learned that her world was going to become even more restrictive. I think bagels are on the menu for everyone but myself tonight. Eventually we will find goodies that we all can eat!

  22. It’s amazing that you made bagels! I don’t think I know anyone who’s made bagels before… Hope they’re delicious!

  23. Great job, Biz!! That is a huge success after the 3 hellish weeks you had. I don’t know how you did it…seriously. Kudos!

    I have vital wheat gluten I bought for a wheatball recipe. The wheatballs were GROSS and didn’t know what to do with the remainder vital wheat gluten…now I do 🙂

    Have a great week and thank you for the well wishes! Feeling better day by day!

  24. …That was me. Keep forgetting to log out of my work blog account!! 🙂

  25. definitely bookmarking this bagel recipe! So easy and they look delicious 🙂

    Paired with the broccoli cheddar soup I’d have meals for the week!

  26. These bagels look awesome!! I love to make my own bread but I have never tried bagels. Can I use instant yeast? I buy the big blocks at Sams Club because it is much cheaper.

    Wonderful weigh in.


  27. Can I come over to your house? Seriously those bagels rock! And that soup. Oh it would be perfect today… rains coming down like crazy.

  28. […] Whole Wheat NY Style Bagel Adapted from My Bizzy Kitchen […]

  29. Bethany…good luck on the RAST results! I’m a pursit when it comes to bagels, so I didn’t test with raisins or cinnamon, but I think it would turn out OK. It’s hard to say without first making it myself. If you want, try adding 1 tsp. cinnamon and 1 c. raisins or currants to the batter and see how it goes! Good luck!

  30. […] made homemade bagels before here and here, but the texture was always a bit off.  So over the weekend I looked over a bunch of […]

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