Activate Yeast: In a small bowl, mix ¼ cup warm water with 1 Tbsp sugar. Sprinkle yeast and wait for it to froth (5-10 mins).

Prepare Wet Ingredients: Whisk your room-temperature Greek yogurt and eggs in a separate bowl.

Mix Dry Ingredients: Combine gluten-free flour, baking powder, and salt in a large bowl. Mix well.

Combine Wet and Dry: Add the yeast and yogurt-egg mixture to the dry ingredients. Mix with a spatula for 2-3 minutes. The dough will be very wet at first then come together. It will still be slightly sticky (see image in post) once combined, which is normal for making gluten-free bagels.

First Rise: Grease a glass bowl with some olive oil, add the dough then cover and let rise in a warm spot. It is ready once it doubles in size, about 1-2 hours, depending on your kitchen temperature.

Place Dough Onto Floured Surface: Dust a surface with 2 tbsp of your gluten-free flour. Turn out the dough and, with floured hands, shape it into a log. Divide it into 8 equal portions.Dough Texture: Your dough will be sticky. Use floured hands to shape it, and try to avoid adding extra flour. If it is way too sticky to handle, add 2 tbsp of flour at a time until it comes together.

Shape Dough: Roll each piece of dough into a ball. Place them onto a parchment-lined baking sheet. Then, use your finger to make a hole (¾ inch wide) in the middle.

Quick Second Rise: While you prep the water bath, let your shaped bagels rest for 5 minutes. This will help them puff back up.

Boil for a Chewy Crust: Preheat your oven to 400°F (204°C). Then, bring a large pot of sugar water to a boil. Drop bagels in one at a time and boil for 30 seconds per side. Remove with a slotted spoon.Boiling Tip: If your bagels fall apart, they may have been overproofed. Re-roll them to remove some of the air.

Egg Wash & Toppings: Brush bagels with egg white or olive oil, then sprinkle with Everything Bagel Seasoning.

Bake: Bake for 20-25 mins until golden brown. Cool for 10 minutes before slicing.