1Tbspolive oilto brush on top for spices, or if you are using eggs, you can do yolk egg-wash for more color
Everything Spice Blend Topping:
1/2tspwhite sesame seeds
1/2tspblack sesame seeds
1tspdried onion flakes
1tspdried garlic flakes
Preheat oven to 350° F and line a baking sheet with parchment paper.
Fill a large pot half full of water, cover and bring to a boil. Once the water has come to a boil, reduce heat slightly to keep water at a gentle boil.
Combine the almond flour, arrowroot flour, baking powder, and sea salt in a large bowl. In a measuring cup, add 1/3 cup warm water, vinegar, and syrup and lightly mix. Add the wet mixture to the dry and mix with a wooden spoon until you have a dough.
Lay out a piece of parchment paper on your counter. Sprinkle generously with more arrowroot flour, and rub your hands with some, too. Pick up the dough ball and place onto parchment paper. Divide dough into 3-4 equal portions.
For each piece, roll with your hands (into a cylinder shape) approximately 7 inches long. Make it as even as you can, patching up any cracks with your fingers. If the dough is too wet, simply keep dusting with arrowroot. Once you’ve rolled it, make the ends meet in a circle so there’s a hole in the middle and do some surgery to patch it up with your fingers. Repeat this until all dough has turned into your bagels.
Carefully drop 1-2 bagels in the boiling water for 1 minute (or until they float). Remove with slotted spoon and place them on the lined baking sheet. Repeat until all bagels have been boiled. Bake the boiled bagels for 10 minutes.
While bagels are cooking, combine the Everything Spice Blend ingredients in a small bowl.
Remove bagels from oven, brush with olive oil, and top each bagel with approx. 1 tsp of Everything Spice Blend. Return bagels to the oven and cook an additional 15-20 minutes until crisp and lightly golden (if using egg-wash, it will be darker, with olive oil it’s lighter)
Let bagels rest on a cookie rack for 10-15 minutes.