1. Make Psyllium Gel: In a bowl, mix together the psyllium husk and lukewarm water. A gel will form in about 30-45 seconds.

2. Mix Dry Ingredients: In a large bowl or stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, sugar, salt and instant yeast.

3. Knead Dough: Add the oil to the psyllium gel. Make a well in the dry ingredients and add the psyllium-oil mixture. Knead with a dough hook until a smooth, firm dough forms and pulls away from the bowl’s sides.

4. Shape Bagels: Divide dough into 8 equal portions (about 142g each). Use the ‘rope method’: roll a portion into a 10-inch rope, overlap the ends by 1 inch, and press firmly to seal, rolling the seam to secure.

5. Proof: Place shaped bagels on a baking sheet, cover lightly, and proof in a warm spot for 30-40 minutes until slightly puffed. Do not let them double in size.

6. Boil Bagels: Bring a large pot of water with molasses to a boil, then reduce to a simmer. Boil the bagels in batches for 30-45 seconds per side.

7. Top and Bake: Remove bagels from water and let drain on a wire rack. Transfer to a parchment-lined baking sheet, brush with egg wash, and add toppings. Place in a preheated 450ºF (230ºC) oven and immediately reduce heat to 400ºF (200ºC). Bake for 26-30 minutes until deep golden brown.

8. Cool: Transfer baked bagels to a wire rack and cool for at least 30 minutes before slicing. This is crucial for the crumb to set.