Preheat your oven to 350°F and line a baking sheet with parchment paper. Fill a medium pot with water and bring it to a boil—you'll need enough water to submerge the bagels comfortably. While the water heats, gather all your dry ingredients in one bowl and wet ingredients in another to streamline the mixing process.

In a medium bowl, whisk together the oat flour, baking powder, salt, 2 tablespoons of sweetener, vanilla extract, and cinnamon. In a separate bowl, combine the yogurt with a splash of water if needed to reach a thick, workable consistency. Pour the wet mixture into the dry ingredients and fold together with a spatula until a shaggy dough forms. Gently fold in the mini chocolate chips, being careful not to overmix—I find that overmixing can make the bagels tough, so stop as soon as everything is incorporated.

Turn the dough from Step 2 onto a lightly floured surface. Divide the dough into 2 equal pieces and roll each piece into a log about 6 inches long. Bring the ends of each log together to form a circle, pinching the seam gently to seal. The dough should feel slightly sticky but holdable—if it's too wet, dust with a bit more oat flour.

Once your water is at a rolling boil, stir in the baking soda and 1 tablespoon of sweetener. The water will foam slightly—this is normal and helps create that signature chewy bagel crust. Let the mixture settle for a moment before proceeding.

Gently place each bagel into the simmering water and cook for 30 seconds on each side (60 seconds total per bagel). Use a slotted spoon to carefully remove them and transfer to your prepared baking sheet. I like to space them a couple of inches apart so they have room to expand slightly in the oven.

Bake the bagels at 350°F for 25-30 minutes, until they're golden brown and feel firm to the touch. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Once completely cooled, slice them in half and serve as is or with your favorite toppings.