Preheat the oven to 375°F. Position the top rack in the middle of the oven.

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a medium bowl, combine flour, baking powder, flax meal, and salt. Use a whisk or fork to combine the dry ingredients.

Add the yogurt and water to the dry ingredients and stir. The dough will be dry and crumbly.**

Turn the dough and any remaining flour in the bowl onto a clean work surface.

With lightly floured hands, knead the dough until all of the flour is incorporated (about 15-20 turns). The dough should be just slightly tacky, but it should not stick to your hands. If it does, add a tiny bit of flour and knead again.

Shape the dough into 8 equal-sized balls.

Roll each ball into a rope about 6 inches long and ¾-inch thick.

Connect the two ends of the rope and pinch the ends together to form a bagel shape. Use wet fingers to seal the ends together and smooth any rough edge of the bagel.

Place the bagels on the lined baking sheet. Brush the tops of the bagels with beaten egg white and sprinkle with Everything Bagel Seasoning.

Bake for 18-20 minutes on the top rack until bagels are lightly golden brown on the tops and bottoms.

Remove the pan from the oven and allow the bagels to cool on the pan for 20 minutes before eating or toasting.

Store the fully cooled bagels in an airtight container at room temperature for up to 4 days. May be frozen for up to 3 months for longer storage.***