Preheat the oven to 375°F -Line a baking sheet with parchment paper and put it aside. I also have had good success using silicone baking mats.

In a bowl, whisk together flour, baking powder, and salt.

Add the Greek yogurt and stir with the wooden spoon until a shaggy dough forms. NOTE: "Shaggy dough" is the initial unrefined state of mixed bread dough where flour and a liquid are combined into a rough, clumpy, and slightly sticky mass. Appearing right after mixing and before kneading, this cohesive yet non-smooth texture lacks visible raw flour and is essential for developing gluten.

Transfer dough to a lightly floured cutting board and knead gently for 2 minutes, just until smooth. The dough should be soft and slightly tacky, not sticky. NOTE: You will need to use your hands to do this. Do not over knead the dough. No more than two minutes or until smooth.

Using a knife, cut the dough into four (4) equal pieces. Roll each into a ball, then poke a hole through the center and gently stretch into a bagel shape. NOTE: I use the handle of my wooden spoon for punching the intial hole. Photo is from a few weeks ago where I did a double batch.

Put the bagels on the prepared baking sheet. Brush each with eggwash and sprinkle with toppings such as garlic powder, "Everything seasoning", poppy or sesame seeds, etc... NOTE: At this point, I like to let my bagle dough "rest" for five (5) minutes before putting into the oven.

Bake for 22 to 25 minutes, until golden brown and cooked through. NOTE: I start checking my bagles at 20 minutes. For my stove, they are perfectly done at 23 minutes.

Remove from oven and let the bagels rest (cool) for 5 minutes before slicing and serving. NOTE: This is important for two reasons: They are still cooking inside after you remove them and this also helps prevent a gummy interior,