Preheat the oven to 400 F

In a bowl, combine the flour, salt and baking powder

Add in the greek yogurt and start mixing with a rubber spatula. Once the dough starts to come together, use your hands to continue mixing. The dough may feel wet and sticky at first, but continue mixing with your hands to form a smoother dough

Transfer the dough to a lightly floured surface and continue kneading the dough for a couple of minutes. I suggest adding a little extra flour to you hands if the dough is too sticky

Once the dough is formed, add a little flour to your hands and pull apart about 1.5 tbsp worth of dough. Roll it between your hands to form your bagel bites. Repeat with remaining dough and line them on a parchment lined sheet-pan- you should get about 10 bagel bites

Dip the tops of the bagels into a small bowl with sesame seeds then add them back to the sheet-pan

Bake for 15-18 minutes, until the tops are browned.

While the bagels bake, prepare your olive cream cheese by combining the finely diced green olives with cream cheese in a small bowl

Serve the bagels warm with the cream cheese or your favorite spread

Refrigerate leftovers for 4-5 days, or freeze for up to 2 months. To reheat, bake or air-fry on 350 F for a couple of minutes to warm