Preheat your oven to 400°F and line a baking sheet with parchment paper. This gives your oven time to reach temperature while you prepare the dough, ensuring even baking from the start.

In a large mixing bowl, combine the flour, baking powder, salt, and garlic powder. Whisk these dry ingredients together for about 30 seconds to evenly distribute the leavening agents. Add the Greek yogurt and stir with a wooden spoon or your hand until a shaggy dough forms—this should take just a minute or two. The dough will look rustic and slightly sticky, which is exactly what you want. I find that using thick Greek yogurt (not regular yogurt) gives you the best texture, as the extra protein helps hold everything together without needing eggs in the dough itself.

Turn the dough out onto a lightly floured surface and knead for 2 minutes until it becomes smooth and slightly less sticky. Divide the dough into 9-12 equal portions (I aim for 10 for a nice size) and roll each into a ball. Working with one ball at a time, use your thumb or a wooden spoon handle to poke a hole through the center of each ball, gently stretching it into a bagel ring shape with about a 2-inch hole in the middle. The dough is forgiving, so don't worry about making them perfect—rustic bagels are charming.

Beat the egg with a splash of water to create your egg wash. Place all your shaped bagels on the prepared baking sheet. Brush the top and outer edges of each bagel generously with the egg wash—this will give them a beautiful golden crust. Immediately sprinkle the everything bagel seasoning over the wet egg wash so it adheres properly. I recommend doing this in sections rather than all at once, so the egg wash doesn't dry out before you add the seasoning.

Place the baking sheet in your preheated 400°F oven and bake for 28-32 minutes, until the bagels are golden brown on top and the bottoms are firm when tapped. The bagels should sound slightly hollow when done. If the tops are browning too quickly, you can tent the sheet loosely with foil for the last 5-10 minutes.

Remove the bagels from the oven and let them cool on the baking sheet for 5-10 minutes before transferring to a cooling rack or serving board. This short cooling period allows the structure to set while they're still warm and most enjoyable. Serve with your favorite spreads or simply enjoy them plain—the everything bagel seasoning provides plenty of flavor on its own.