In a bowl, combine the flour and Greek yogurt together using a wooden spoon.

As soon as the dough comes together, turn the dough out onto a floured surface and knead until the dough forms a ball.

The dough is quite sticky, so make sure you flour your hands and the surface well. You may need to work extra flour into the dough to get it to come together.

Cut the dough in half and then in half again until you have four even pieces.

Shape each piece of dough into a long log about 4 to 6 inches long. Then make a circle pinching the ends together forming the bagel shape.

Place each bagel on a baking sheet that's been lined with either parchment paper or a silpat.

Prepare the egg wash by beating together the egg with one teaspoon of water. Brush on top of each bagel and then add the preferred seasonings.

Bake in the preheated 350°F oven for about 22 minutes.

Then remove the tray from the oven and increase the temperature to 450°F.

Return the baking sheet to the oven and bake for an additional 3 to 4 minutes or until the tops of the bagels have browned.

Store the bagels in a airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months.