Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, combine the self-rising flour and the Greek yogurt using a sturdy spatula until a shaggy dough forms.

Turn the dough out onto a well-floured surface and knead it by hand for about 2 to 3 minutes, or until the dough is smooth and no longer sticky. Avoid adding too much extra flour during this stage, as it can make the bagels dense.

Divide the dough into 8 equal-sized balls.

Roll each ball into a long rope (about 4 to 6 inches) and join the ends to form a circle, or poke a hole through the center of the ball and stretch it into a bagel shape. Ensure the center hole is at least 1 inch wide, as it will shrink significantly during baking.

Place the bagels on the prepared baking sheet.

Bake for 20 minutes. Leaving the bagels in the oven, turn the oven up to 500 degrees F and bake for an additional 3 to 5 minutes or until the bagels are golden brown and sound hollow when tapped on the bottom.

Let them cool on a wire rack and cool completely before slicing.