Add the flour and yogurt to a large mixing bowl and mix until a thick dough forms. Add extra yogurt a little at a time if needed.

Dust a surface with flour and knead the dough by hand for a few minutes, forming it into a ball. Let it sit at room temperature for up to 10 minutes for hydration.

Cut the dough into four even sections, roll each into a ball, and poke your thumb through the center to form bagels.

Line a baking sheet with parchment paper and place the bagels on the sheet. Optionally, brush each bagel with egg wash and sprinkle everything bagel seasoning or other seasonings over them.

Bake at 350°F (177°C) for 22-24 minutes. For gluten free bagels, bake an extra 5 minutes.

Let bagels cool for 5 minutes on a wire rack before serving.