Two-ingredient bagels

Fill a pot with water and bring to a simmer.

Add the Greek yogurt to the self-raising flour and mix until the dough forms a ball, adding a few tablespoons more yogurt only if dry; finish by hand.

Knead a tiny bit on the countertop to a tight, not sticky dough; use it straight away.

Divide into six pieces and form smooth balls with a little flour.

Flatten each to around three and a half to four inches across and cut out the center with a one-inch piping nozzle; set on a parchment-lined tray.

Boil three at a time in simmering water over medium heat, around 30 to 40 seconds each side, flipping at about 30 seconds; lift out with tongs and a drainer.

Egg wash all over; dip in everything seasoning or top with sesame, or leave plain.

Bake at 350F, 180C for around 35 to 45 minutes until golden brown; for cheese bagels, add a slice of cheese about 10 minutes before the end.