Preparation Steps

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
• In a large bowl, combine the Greek yogurt and olive oil. Add the self-rising flour in two additions and stir with a rubber spatula until the mixture pulls together into a shaggy mass.
• Turn the dough onto a lightly floured surface and knead briefly (about 1–2 minutes) until smooth. If the dough feels very sticky, sprinkle up to 1 more tablespoon flour while kneading — aim for a tacky but manageable dough.
• Let the dough rest for 8–10 minutes at room temperature; this relaxes the gluten and makes shaping easier.
• Divide the dough into 4 equal pieces. Roll each piece into a 6–7 inch rope, then bring the ends together and press to seal, forming a bagel shape. Gently press the center with your thumb to widen the hole slightly.
• Arrange the shaped bagels on the prepared sheet about 1 inch apart. Lightly brush each top with the egg white to help the seasoning adhere and promote a glossy finish.
• Generously sprinkle Everything Bagel Seasoning over the brushed tops. For extra crunch, press the seasoning gently so it sticks.
• Bake for 18–22 minutes, rotating the pan halfway through, until the bagels are deep golden on top and sound hollow when tapped on the bottom.
• Remove from the oven and let cool on the sheet for 5 minutes, then transfer to a wire rack. Slice and toast as desired before serving.