In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of salt, 1 tablespoon of sugar, 1 teaspoon of baking powder, and 1 teaspoon of active dry yeast. Mix until uniformly blended.

Carefully pour in ¾ cup of warm water and add in ½ cup of Greek yogurt. Follow this by drizzling in 1 tablespoon of olive oil. Stir gently with a wooden spoon until the mixture starts to come together.

Use your hands to knead the dough inside the bowl until it cohesively forms, about 2 minutes.

Transfer the dough to a lightly floured surface and knead for about 5 to 7 minutes until smooth and elastic. Cover and let it rest in a warm area for 30 to 45 minutes.

Gently punch the risen dough down, turn it out onto a floured surface, and divide it into 6 portions. Roll each piece into a ball, creating a hole in the center for bagel shape.

Preheat your oven to 375°F (190°C) and bring a large pot of water to a boil. Boil the bagels for about 1 to 2 minutes per side.

Transfer the boiled bagels to a baking sheet lined with parchment paper and brush the tops with a beaten egg. Sprinkle sesame seeds if desired.

Bake the bagels for 20 to 25 minutes until beautifully golden brown.

Let them cool on a wire rack before slicing, toasting, and enjoying.