Add the Greek yogurt and stir with the wooden spoon until a shaggy dough forms.

NOTE: "Shaggy dough" is the initial unrefined state of mixed bread dough where flour and a liquid are combined into a rough, clumpy, and slightly sticky mass. Appearing right after mixing and before kneading, this cohesive yet non-smooth texture lacks visible raw flour and is essential for developing gluten.

Transfer dough to a lightly floured cutting board and knead gently for 2 minutes, just until smooth. The dough should be soft and slightly tacky, not sticky.

NOTE: You will need to use your hands to do this. Do not over knead the dough. No more than two minutes or until smooth.

Using a knife, cut the dough into four (4) equal pieces. Roll each into a ball, then poke a hole through the center and gently stretch into a bagel shape.

NOTE: I use the handle of my wooden spoon for punching the intial hole. Photo is from a few weeks ago where I did a double batch.