Put one cup plus two tablespoons of self-rising flour and plain, fat-free Greek yogurt in the bowl of a stand mixer with the dough hook attachment.
Mix at a low speed until combined. Then, knead at a medium speed for about 3 minutes until a ball forms.
Turn the dough out onto a floured surface. Sprinkle the top with flour, knead a couple of times, and form the dough into a ball. Cut the dough ball into six wedges.
Roll the dough wedges into long ropes. Join the ends of the rope together to form a bagel shape and pinch the ends together. Place on a parchment covered baking sheet.
If you want to stop at only two ingredients, skip the next two steps and go directly to baking the bagels.
Brush the bagels with a beaten egg white.
Sprinkle the bagels with garlic herb seasoning.
Bake at 475˚F for 12-14 minutes until golden brown.