Preheat oven to 350°F. Line a sheet pan with parchment paper.

Place flour and yogurt in a medium bowl; stir well with a spoon until just combined and then continue to knead dough by hand in the bowl until smooth, about 1 to 2 minutes. If dough is too sticky to knead, add 1 to 2 more tablespoons flour; let dough sit 5 minutes.

Place dough on a lightly-floured surface; divide dough into 6 equal pieces. Roll each piece into a ball; place on prepared pan. Press your thumb or two pointer fingers into the center of each dough ball to create a hole so you form a bagel shape; repeat with remaining dough balls to form 6 bagels.

Combine 2 tablespoons yogurt with 1 teaspoon water and mix.  Lightly brush bagel tops with yogurt mixture; sprinkle each bagel with ¾ teaspoon seasoning. Bake until lightly browned, about 15 to 20 minutes. Gently remove bagels from pan; enjoy warm or at room temperature.

Serving size: 1 bagel

WW SmartPoints™: 3

Please note that according to Jewish law, one should not bake meat or dairy bread items unless they are small enough to be eaten in one sitting.