Cut the cold cream cheese into 10 equal, small cubes. Place them on a plate in the refrigerator to keep cold while you make the dough.

In a large mixing bowl, whisk together the gluten-free flour, baking powder, and kosher salt.

Add the thick Greek yogurt to the dry ingredients. Stir with a spatula until a shaggy dough begins to form.

Turn the dough out onto a lightly floured surface. Knead gently for 1-2 minutes until smooth and slightly tacky. If it's too sticky, add a sprinkle of extra flour.

Divide the dough into 10 equal portions.

Flatten one dough portion into a small disc in the palm of your hand. Place a cold cream cheese cube in the center. Fold the edges up and tightly pinch the seams to seal the cream cheese inside. Roll gently into a smooth ball. Repeat with remaining dough.

Brush the tops and sides of each dough ball generously with the beaten egg wash.

Sprinkle the everything bagel seasoning heavily over the egg-washed balls, pressing slightly so it sticks.

Preheat your air fryer to 350°F (175°C).

Place the mini bagels in the air fryer basket in a single layer, leaving space between each. Cook in batches if necessary.

Air fry for 9 to 11 minutes, or until deeply golden brown and puffed up.

Remove from the air fryer and let cool for 5 minutes before serving, as the cream cheese center will be very hot.