In a separate bowl, beat the aquafaba on high with a hand mixer until soft peaks start to form and it becomes nice and frothy like whipped egg whites (about 3-5 minutes). Pour into the dry mixture and add the yogurt. Stir to combine until a dough forms (you may need to gently knead with your hands).

Spray a 6-cavity donut pan (you will need 2 donut pans or you can bake in two batches) with coconut oil and then gently press the dough into each cavity. (You’ll want to slightly overstuff the cavity, as they don’t rise a ton.) Spray the top of each bagel with coconut oil and then sprinkle with the desired amount of everything bagel seasoning.

Bake for 30 minutes. Allow the bagels to cool before slicing and toasting. Store in an airtight container on the counter and consume within a couple days or freeze for later.