This delicious gluten-free recipe yields hearty and satisfying bagels.
Combine water, sugar, and yeast and let rest about 10 minutes, until foamy. Add chia seed, oil, and vinegar and let rest for 5 minutes to thicken. In a stand mixer, combine flours, arrowroot powder, tapioca starch, baking powder, ½ teaspoon baking soda, and salt. Add the chia mixture and stir with the paddle attachment on medium for about a minute. The dough will be cohesive. Divide dough into 5 balls. Smooth the dough, poke a hole in the center with your thumb, and place on a parchment- or Silpat-lined baking sheet dusted with cornmeal. Cover and let rise in a warm place for about 45 minutes. (I put mine in the oven, which I had preheated for 1 minute.) I might let mine rise longer next time, until they grew 50-100% in size.
Mix together all topping ingredients except salt. Heat oven to 375F. In a medium saucepan, bring 4 cups of water to a boil. Once it boils, add 1 tablespoon sugar and 1 teaspoon baking soda. Be careful - the water will foam up. Boil each bagel for 1 minute total - 30 minutes per side. Drain briefly, then return to cornmeal-dusted baking sheet. Sprinkle/grind salt on top of your bagel and top with the topping mixture. Repeat process for each bagel. Bake for 20 minutes. Cool before eating.
Adapted from Fork and Beans