Preheat the oven to 180°C and place a rack in the center. Line a baking sheet with parchment paper.
In a large bowl, whisk together the Pulse Protein pancake mix, baking powder, and salt.
Add the yogurt and mix with a spatula or by hand until you obtain a smooth paste.
On a clean work surface, divide the dough into 6 equal portions. Roll each piece into a 7-8 cm long log, then join the ends to form a ring. Press lightly to seal. Place on the baking sheet and let rest for 5-10 minutes to give them more volume.
Brush each bagel with the milk and oil mixture and sprinkle with sesame seeds or a spice mix.
Bake for 20 to 25 minutes, until the bagels are golden brown. Let them cool for 10 minutes on a wire rack before serving.
