Preheat and prep: Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly oil it to prevent sticking.

Mix dry ingredients: In a large bowl, whisk the gluten-free flour, baking powder, and salt until well combined.

Add yogurt: Stir in the Greek yogurt with a spoon until a shaggy dough forms. Switch to your hands and gently knead in the bowl for 30–60 seconds until the dough is smooth and just tacky, not sticky.

Divide and shape: Lightly flour your hands. Divide the dough into 4 equal pieces. Roll each piece into a 6–7 inch rope, then connect the ends to form a ring, pinching to seal. If the dough cracks, wet your fingers and smooth it.

Top and finish: Place bagels on the prepared sheet. Brush with egg wash (or milk for an egg-free sheen). Sprinkle generously with your chosen toppings.

Bake: Bake for 20–24 minutes until set and lightly golden. For extra color, switch to broil for 1–2 minutes, watching closely.

Cool and serve: Let bagels cool on the sheet for 10 minutes, then transfer to a rack. Slice and toast for best texture.