add psyllium husk, sugar, oil, and water together and whisk to combine. Leave the mixture to form a gel, it should take a couple of minutes.

Add Sourdough Starter, to Psyllium Husk mixture

Add all dry ingredients to a bowl and mix

Combine Dry ingredients into wet. Mix until the dough starts separating from the bowl walls.

Cover the bagel dough with a damp tea towel and leave it to rise for 2 ½ - 3 hours at room temperature.

Turn the bagel dough over onto a flour covered working surface and shape it into a ball. separate the dough into 8 pieces using a bench scraper or a knife. shape each piece into a small ball and poke a hole in each ball.

After shaping all the bagels, cover them with a tea towel and leave to rise at room temperature for about an hour.

Preheat the oven to 430 F

Boil water and prepare your egg wash and toppings

Add 1-3 bagels at a time to the boiling water and boil for 30 seconds per side. Once out of the water place the bagels on a towel until cool enough to touch.

Take the boiled bagels and wash them with egg and add toppings. then place them on a parchment paper covered baking sheet. Repeat this with each bagel.

Bake for 30 minutes, watching closely for the last 5 minutes. Bagels should be golden brown.

Let the bagels cool completely then slice them!

These bagels will stay good in your fridge for 4-5 days or in the freezer for 2-3 months! Enjoy!