Recipe from Fork and Beans
¾ c. warm water
1½ tsp. dry active yeast
½ tsp. granulated sugar
3 Tbsp. ground chia seeds (I used white but you can easily sub the black ones)
1 Tbsp. vegetable oil
2 tsp. apple cider vinegar
⅔ c. oat flour
⅔ c. millet flour
⅓ c. arrowroot powder
⅓ c. tapioca starch
1 tsp. baking power
½ tsp. baking soda
½ tsp. salt
For the "Everything" mix (really it's whatever you want but here is what I did)
2 Tbsp. poppy seeds
2 Tbsp. sesame seeds
2 Tbsp. dried onion
1 Tbsp. oats
1 Tbsp. sunflower seeds
1 tsp. coarse salt
1 tsp. cornmeal
To create the yeast mixture: Add the yeast and ½ tsp. of sugar (yeast food) to the warm water and allow to foam up (takes 10 minutes). Add the chia seed, oil, and vinegar and allow 5 minutes for the chia to thicken.
In a large bowl, whisk together the dry ingredients. Add the yeast mixture into the flour mix and stir for 2 minutes with a wooden spoon until well-combined.
Line a baking sheet with a piece of parchment paper and lightly dust with cornmeal.
Divide into 4-5 balls (depending on what size you want your bagels) and smooth with your hands. Form each ball into bagel form and creating a hole in the middle by using your thumb. Cover and allow to rise for 45 minutes.
Preheat your oven to 375 degrees.
Fill a pot with 4 c. water and bring to a boil. Once rapidly boiling, add 1 Tbsp. granulated sugar and 1 tsp. baking soda.
Keep the small bowl nearby with the "everything" mixture inside.
Gently toss 1 bagel into the boiling water and boil on each side for 30 seconds. Using a slotted spoon, scoop out of the water.
Place back onto the parchment paper and quickly sprinkle the "everything" topping mixture. Do this one at a time.
Bake for 20-23 minutes and allow to cool on a wire rack. When ready to eat, slice in half and toast.