Preheat your oven to 375°F and line a baking sheet with parchment paper. Crack your egg into a small bowl and whisk it lightly with a fork—this will be your egg wash. Having everything ready before you start mixing ensures a smooth workflow and prevents the dough from sitting too long before baking.

In a medium mixing bowl, combine the almond flour, baking powder, and salt. Whisk these together until evenly distributed, breaking up any small clumps in the almond flour. Add the greek yogurt to the dry mixture and stir with a wooden spoon or spatula until a shaggy dough begins to form. The yogurt provides both moisture and structure—I find that FAGE's higher fat content creates the most tender, less dense bagels compared to lower-fat varieties.

Knead the dough mixture for about 3 minutes using your hands, working it on the bowl or a clean surface until it becomes smooth and cohesive. Divide the dough into 6 equal pieces and roll each piece into a ball. Then flatten each ball into a circle about 1/4-inch thick and place them on your prepared baking sheet, spacing them about 2 inches apart. I like to use the back of my fingers to gently press out each circle rather than a rolling pin—it helps maintain an even thickness and prevents the dough from becoming too compressed.

Brush the top of each bagel circle generously with the whisked egg wash from Step 1, using a pastry brush or the back of a spoon. Immediately sprinkle the everything bagel seasoning over each bagel while the egg wash is still wet so the seasoning adheres properly. Don't skip this step—the egg wash helps the seasoning stick and creates a slight shine on the finished bagel.

Place the baking sheet in your preheated 375°F oven and bake for 18-20 minutes, until the bagels are light golden brown on top and set throughout. The bagels will continue to firm up slightly as they cool. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack or serving immediately.