greek yogurt rosemary sea salt bagels

0 Whisk together the flour, baking powder, and salt in a large bowl. Add the yogurt and fold and press with a rubber spatula until a shaggy dough forms (it will look dry).
1 Transfer to a work surface and knead until smooth. (Dust with flour if it gets too sticky). Let rest while you prepare the topping.
2 Stir together the rosemary and sea salt in a shallow bowl wide enough to dip the bagels. Beat the egg in a small bowl.
3 Divide the dough into 4 pieces. Roll into 6 to 8-inch ropes and bring the ends together. Brush all over with egg wash and dip the tops in the rosemary sea salt mixture.
4 Air fry at 325°F in a greased, preheated air fryer until golden brown, 18 to 20 minutes. OR bake in the upper third of a 375°F oven on greased parchment paper for 25 to 30 minutes. (you can skip the parchment if using a nonstick sheet pan).
5 Let cool 15 minutes before slicing. (This prevents the insides from being too soft). Enjoy as-is, or toast halves before spreading with cream cheese or butter, or making a ridiculously good egg sandwich.