In a medium-sized bowl, mix the gluten-free flour, baking powder, and salt to create a self-rising flour blend.
Add the Greek yogurt to the flour mixture and stir with a fork until a thick, slightly wet, chunky dough forms.
Lightly flour your hands and the dough. Mix and knead it in the bowl until smooth, about 1 minute.
Turn the dough out onto a well-floured surface and knead with your hands for another minute.
Use a rounded tablespoon to scoop about 1 heaping tablespoon (about 1 ounce) of dough, roll it into a ball, and place it on a clean plate. Repeat until all dough is used, making about 12-13 mini bagels.
Preheat the air fryer to 350°F (175°C).
Lightly coat each dough ball with olive oil spray, egg white, or water. Roll in or sprinkle with Everything bagel seasoning.
Spray the air fryer basket with olive oil spray and arrange the bagels in a single layer, ensuring they are about 1 inch apart.
Cook the mini bagels for 10-12 minutes. After 10 minutes, check if they are cooked by pulling one apart. If doughy, cook for an additional 1-2 minutes.
Remove from the air fryer and let cool for 5 minutes on a plate.
Serve with butter or cream cheese.