In a large mixing bowl, add flour and salt if used. Whisk to combine.
Add yogurt and olive oil. Stir with a wooden spoon or use the dough hook attachment of a stand mixer to bring the dough together. It takes about 1-2 minutes.
If too dry, add more yogurt, one tablespoon at a time. The dough should be slightly sticky on the outside but soft and elastic.
Grease a mixing bowl with olive oil, add the dough, and film the bowl tightly with plastic wrap. Rest dough for at least 30 minutes at room temperature, up to 1 hour for extra softness.
Divide the dough into six balls of identical size, push a floured thumb in the center of each ball, and swirl to open the hole and form a bagel shape - see the picture above for visual help.
Preheat the oven to 400°F (200°C).
Line a large baking sheet with parchment paper. Place each bagel on the tray.