Preheat the oven to 400 F.

In a bowl, combine the flour, salt and baking powder.

Add in the Greek yogurt and start mixing together with your hands. The dough may feel wet and sticky at first, but continue mixing with your hands to form a smoother dough. Add extra flour by the tablespoon as needed.

Transfer the dough to a floured surface and continue kneading the dough for a couple of minutes. I suggest adding a little extra flour to your hands if the dough is sticky.

Split the dough into 4 equal parts. Roll each one into a strand then pinch the ends together to form the bagel. Repeat with remaining dough.

Place the bagels on a parchment lined baking sheet. Lightly brush each one with the whisked egg and sprinkle with everything but the bagel seasoning.

Bake for about 18-22 minutes, until the tops are brown. Let cool for 10 minutes before slicing.

When serving, I like to slice my bagel and toast it for 2 minutes to crisp the inside.

Refrigerate leftovers for 4-5 days, or freeze for up to 2 months. To reheat, slice the bagels and toast them for a couple of minutes.