In a large mixing bowl add the Greek yogurt, flour, salt, baking powder, and sugar (if using) and mix until a shaggy dough forms.

Next, turn the dough out on a lightly floured surface and knead the dough until it comes together (3-5 minutes). This does not need to be perfect and additional flour can be used for stickiness.

Line a baking sheet with parchment paper and preheat the oven to 375 degrees F.

Once the dough comes together, divide it into 4 equal pieces. You can use a knife, silicone scraper, or anything that can cut dough. Each dough ball should weigh around 100 grams, but again this does not need to be measured.

Round each dough piece into a ball using small amounts of flour to help with stickiness.

To make that classic bagel shape, simply use your thumb to indent the dough ball in the middle and start to make a hole by pushing your finger through.

Work the hole by rounding it out with your fingers. The hole should be about 1.5-2 inches because they will close up quite a bit while baking.

Once complete, place each shaped bagel on your baking pan.

Brush each bagel with the egg wash and feel free to add your desired toppings at this point (seeds, seasoning, sugar, etc.).

Bake the bagels for 25 minutes or until they start to brown.

Allow the bagels to cool for a few minutes before enjoying them immediately.

Any leftover bagels can be stored in the refrigerator in a plastic bag or airtight container for 3-5 days.