Start by preheating your oven to 375°F. While it heats, combine the flour, baking powder, and salt in a bowl. Add the Greek yogurt and stir until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead gently for about 1 minute until it comes together—this dough doesn't need much kneading since yogurt-based doughs are naturally tender.

Divide the dough into 16 equal balls—I like to roll them between my palms to keep them nice and uniform, which helps them bake evenly. While you're shaping, cut the cream cheese into 16 small cubes about the size of small marbles. Having everything portioned and ready will make the assembly step much faster.

Take one dough ball and gently flatten it into a small disc about 2 inches wide. Place one cream cheese cube in the center, then carefully fold the edges up and over to seal it completely, pinching gently to create a ball with the cream cheese tucked inside. Repeat with remaining dough balls and cream cheese cubes. This sealing step is important—any exposed cream cheese can leak out and brown too quickly during baking.

Beat the egg with the honey and 1 tablespoon of water to create an egg wash. Arrange the sealed dough balls on a parchment-lined baking sheet, leaving about 1 inch between each one. Brush each bagel generously with the egg wash, then immediately sprinkle the everything bagel seasoning on top. The egg wash helps the seasonings stick and creates a beautiful golden exterior.

Bake for 25 minutes until the mini bagels are golden brown on the outside. They should look set and lightly browned on top. Remove from the oven and let them cool on the baking sheet for 5 minutes—this initial cooling helps them set without becoming too hard. Serve warm or at room temperature with additional cream cheese on the side if desired.