1. Preheat your oven to 375 F (190 C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.

2. In a medium-sized mixing bowl, combine the self-rising flour and plain non-fat Greek yogurt. Use a sturdy spoon or your hands to mix until a shaggy dough forms. Once it starts to come together, turn the dough out onto a lightly floured surface.

3. Knead the dough for about 5-8 minutes. The dough should become smooth and elastic, no longer sticky. If it feels too sticky, add a tiny bit more flour, a teaspoon at a time, until it’s manageable. Avoid adding too much flour, as this can make the bagels dry.

4. Divide the dough into 4 equal pieces. Roll each piece into a rope about 1-inch thick and 6-8 inches long. Bring the ends of each rope together and pinch them firmly to form a bagel shape. Alternatively, you can form a ball and poke a hole in the center, gently stretching it to create the classic bagel shape.

5. Place the shaped bagels on your prepared baking sheet. In a small bowl, whisk the large egg to create an egg wash. Brush the tops and sides of each bagel generously with the egg wash. This will give them a beautiful golden color and help the toppings adhere. Immediately sprinkle your desired toppings, such as everything bagel seasoning, sesame seeds, or poppy seeds, over the wet egg wash.

6. Transfer the baking sheet to the preheated oven. Bake for 18-20 minutes, or until the bagels are puffed up and golden brown on top. The exact baking time may vary slightly depending on your oven, so keep an eye on them.

7. Once baked, remove the bagels from the oven and transfer them to a wire rack to cool slightly. While they are delicious warm, allowing them to cool for a few minutes will help them set and achieve the best texture. Serve warm or at room temperature with your favorite spreads.