Preheat and Prepare: First, preheat your oven to 190°C (170°C fan). Line a large baking tray with baking parchment.

Mix the Dry Ingredients: In a large mixing bowl, whisk together the 250g of self-raising flour, 1 tsp of baking powder, and ½ tsp of salt. This ensures the raising agents are evenly distributed.

Combine Wet and Dry: Add the 250g of Greek yogurt to the flour mixture. Use a wooden spoon or spatula to mix until a shaggy dough starts to form. It will look a little messy at this stage, but don't worry.

Knead the Dough: Lightly flour your work surface and tip the dough out of the bowl. Knead gently for 1-2 minutes, just until it comes together into a smooth, slightly tacky ball. Avoid over-kneading, as we aren't developing gluten in the same way as a yeast dough. I find that using a light touch is best here.

Divide and Shape: Cut the dough into four equal pieces. Roll each piece into a ball. To form the bagel shape, poke your finger through the centre of each ball and gently stretch the dough outwards to create a hole about 2-3 cm wide.

Apply the Egg Wash: Place the shaped bagels on your prepared baking tray. Brush the tops and sides of each bagel with the beaten egg. This step is crucial for achieving that classic, glossy golden-brown finish.

Add Toppings: Sprinkle your mixed seeds or other desired toppings generously over the egg-washed bagels. The egg will help them stick.

Bake to Perfection: Place the tray in the preheated oven and bake for 15-18 minutes, or until the bagels are puffed up, firm to the touch, and a deep golden brown. Let them cool on the tray for a few minutes before transferring them to a wire rack.