Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, add the flour, non-fat yogurt, and salt, and mix until a thick dough remains. Using your hands, gently shape into a smooth ball.
Lightly flour a kitchen surface. Transfer the ball of dough on top of it. Divide the dough into 8 large or 12 small portions. Using your hands, roll out the dough into a hot dog shape then connect the sides to form bagels. Place them on the lined baking sheet.
Brush the tops of each bagel with the melted light butter. Sprinkle with sesame seeds and/or your favorite bagel toppings.
Bake the bagels for 15-20 minutes, until golden brown on top. Remove the bagels from the oven and let them cool completely, before slicing in half and serving.
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Notes
* I used dairy free butter, but you can use almond milk, egg white, or even cooking spray. TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week.TO FREEZE: Place bagels in a ziplock bag and store them in the freezer for up to 6 months.