Preheat oven to 350°F. Line a baking sheet with parchment paper. Crack the egg into a small bowl and beat it—set aside for brushing.

Measure the 1 cup self-rising flour and set a small amount of it aside for dusting the work surface if needed. In a mixing bowl, add 1 cup plain Greek yogurt and the remaining self-rising flour.

Stir the yogurt and flour together until just combined. The dough will be sticky.

Lightly dust your hands and work surface with the reserved flour as needed. Transfer the dough to the surface and knead about 8–12 times, until the dough is no longer sticky and holds together in a smooth ball.

Divide the dough into 4 equal pieces.

For each piece, roll it into a rope about 7 inches long and 1 inch thick. Bring the ends together and press to seal, forming a bagel. Place each shaped bagel on the prepared parchment-lined baking sheet.

Use a pastry brush or the back of a spoon to brush the tops of the bagels with the beaten egg. Generously sprinkle everything bagel seasoning over the tops.

Bake the bagels at 350°F for 25 minutes, until golden.

If you want a more browned top, switch the oven to low broil and broil the bagels 2–4 minutes—watch closely to prevent burning.

Remove the baking sheet from the oven and let the bagels rest on the sheet for a few minutes before serving.