Preheat oven to 375 F. Place parchment paper on a baking sheet. If you are not using parchment paper, spray with oil to avoid sticking.
In a medium bowl combine the flour, baking powder, sugar, salt and whisk well. Add the yogurt and mix with a fork until well combined. When it’s done, it will look like small crumbles and all flour will be incorporated.
Lightly dust flour on a work surface. Pour dough onto work surface. Knead the dough until dough is tacky, but not sticky, about 15 turns. You will incorporate from flour from your surface as needed. When you are done, it should not leave dough on your hand when you pull away.
Using a sharp knife, cut dough into 8 equal pieces. Roll each piece into a rough ball and then into a log, about 3/4-inch thick. Join the ends to form bagels.
Make en egg was by beating 1 egg with 1 Tbsp water.
Top bagels with egg wash and sprinkle with toppings of your choice.
Bake on the second from top rack of the oven for 25 minutes. Let cool for 15 minutes minimum before slicing.
Good for 2-3 days or slice and store in freezer (highly recommend). Pop them straight into toaster from freezer.