Preheat oven to 375 degrees.

Add gluten free flour, Greek yogurt, baking powder and salt into large bowl.

*Optional: If you choose to include an add-in, such as chocolate chips, now is the time to do that.

Combine just until mixed well.

Use hands to shape into one large ball. Divide into 12 equal parts. Pat each portion into a 1" thick disc (about 4" diameter across).

With a floured finger, create a hole in the center of the disc, shaping into a bagel.

Place 4 rows of 3 on a large, parchment lined cookie sheet.

*Optional: If you choose to do an egg wash, now is the time to do that. You can sub for the egg wash, if you manage an egg allergy, mixing 1 T maple syrup with 2 T of dairy free alternative, milk, or water. Whisk egg wash ingredients and brush on tops of bagels.

*Optional: If you choose to have cinnamon sugar on top, add that on top of the egg wash at this point.

Bake for 25-27 minutes or until the tops are golden brown and baked through, checking readiness with a toothpick.

Slice in half and enjoy with your favorite bagel spread or as-is!