I highly recommend weighing the flour and yogurt for best results. If you don’t have a scale, I gave you cup measurements. But get a scale. They are cheap and invaluable!

1. Preheat oven to 375°F (180°C) and line a baking sheet with parchment paper.
2.  In a large bowl, mix the self-rising flour and Greek yogurt until just combined. If making your own self-rising flour, gently mix the ingredients in the bowl before adding the yogurt.
3. In the bowl, use your hands to bring the dough together. It might feel tough. Knead the dough with your hands for 1-2 minutes until smooth. If you weigh the ingredients, it shouldn’t be too sticky, but if it’s sticky, add more flour.
   • Cover the sought and let it rest for 10 minutes (up to 30 minutes), then divide it into 6 equal portions (or 4 for larger bagels).
4. Roll each portion into a ball and shape it into a bagel.
   • If adding toppings, brush the tops with water (or melted butter or an egg wash), and sprinkle with your preferred toppings. (Toppings will fall off if they don’t have something to stick to—I used my finger to brush water on top then immediately dip in the toppings.)
5. Bake for 20-25 minutes, or until lightly golden brown around the edges, then let cool on the baking sheet before serving.

Enjoy right away, or let cool and store in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days. It freezes well.