1. Prep: Start preheating your oven to 450ºF (230ºC). Line a large baking sheet with parchment paper.

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

3. Mix Dough: In a stand mixer bowl, whisk together the tapioca starch, millet flour, sorghum flour, sugar, salt, and instant yeast. Add the oil to the psyllium gel, then add the gel mixture to the dry ingredients. Knead with a dough hook until a smooth, firm dough forms.

4. Shape Bagels: Divide the dough into 8 equal portions (about 142g each). Roll each portion into a 10-inch rope. Overlap the ends by about 1 inch, pinch firmly to seal, and roll the seam on the counter to secure it.

5. Proof Briefly: Place the shaped bagels on a lightly floured surface, cover loosely with plastic wrap, and proof for only 30-40 minutes until just slightly puffed. Do NOT let them double in size.

6. Boil Bagels: Bring a large, wide pot of water with molasses to a rolling simmer. Gently drop in 2-4 bagels at a time. Boil for 30-45 seconds per side. Remove with a skimmer and let drain on a wire rack for a minute.

7. Top and Bake: Place drained bagels on the lined baking sheet. Brush generously with the whisked egg and sprinkle with your chosen toppings.

8. Bake: Place the sheet in the oven and immediately reduce the temperature to 400ºF (200ºC). Bake for 26-30 minutes, until deep golden brown.

9. Cool: Transfer bagels to a wire rack. Let them cool for at least 20-30 minutes before slicing, as the crumb needs time to set.