Preheat oven to 375°F.

Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, and salt. Add the yogurt and potatoes and, using a fork, mix the ingredients until they form a rough, shaggy dough.

Knead the dough with your hands until it forms a slightly tacky ball and no crumbs remain. Do not overwork the dough; this process should only take 1-2 minutes.

Place the dough on a lightly floured and cleaned work surface, and then divide it into 6 equal pieces (95 grams each). Roll each piece of dough into a ball (it will be similar in appearance to biscuit dough). Using clean hands, poke a hole in the center of the dough ball, gently pulling and stretching the dough into a bagel shape. Repeat the process for all pieces.

Arrange the bagels on a prepared baking sheet. In a small bowl, beat the egg with 2 tsp of water. Brush the tops of the bagels with the egg wash and sprinkle with your desired topping.

Bake for about 25 minutes, or until golden. Let the bagels cool on a baking sheet for at least 15 minutes before slicing.

Serve with your choice of cream cheese, peanut butter, or butter!