Mix Dough:

In a medium bowl, whisk together the flour, baking powder, and salt to create a gluten-free self-rising flour blend. Add the yogurt and stir thoroughly with a fork until a thick, slightly moist, lumpy dough develops. Dust your hands and the dough with a bit of flour, then mix and knead inside the bowl until a uniform dough ball forms, around 1 minute.

Shape Mini Bagels:

Transfer the dough to a generously floured work surface and knead for an additional minute. Using a rounded tablespoon, take roughly 1 heaping tablespoon (about 1 oz) of dough, shape into a ball, and set on a clean plate. Repeat with the rest of the dough to produce 12-13 mini bagels.

Preheat Air Fryer:

Heat the air fryer to 350°F (175°C).

Coat and Season:

While the air fryer is heating, coat the bagel balls with olive oil spray (or brush with egg white or water) using a light application. Pour the Everything bagel seasoning into a shallow dish; roll each dough ball in the seasoning to coat, or simply sprinkle seasoning on top if you want a lighter coating.

Arrange in Basket:

Spray the air fryer basket with non-aerosol olive oil spray. Arrange the bagels in a single layer in the basket, ensuring they do not touch and are spaced about 1 inch apart, as they will puff up. Cook in multiple batches if necessary.

Cook and Test:

Cook the mini bagels for 10-12 minutes. At the 10-minute mark, test one by pulling it apart (be cautious, it's hot). If the interior remains doughy, continue cooking for 1-2 minutes more. Once done, remove from the air fryer, place on a plate, and allow to cool for 5 minutes.

Serve with Toppings:

Serve alongside butter or cream cheese.