• Preheat your oven to 375°F.
• Line a rimmed baking sheet with parchment paper, sprinkle it with a thin layer of tapioca starch or spray with cooking oil spray. Set the baking sheet aside.

Make the bagel dough.

• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, place the almond flour, tapioca starch/flour and salt, and whisk to combine.
  1 1/2 cups blanched superfinely ground almond flour, 3 1/2 cups tapioca starch/flour, 1 teaspoon kosher salt
• Add the yeast, and whisk again to combine.
  2 teaspoons instant yeast
• Create a well in the center of the dry ingredients and add the eggs, honey, oil, and water, and mix until well-combined.
  3 eggs, 1 tablespoon honey, 2 tablespoons extra virgin olive oil, 5/8 cup cool water
• The mixture will be very soft at first, but will become more firm as it sits.
• Cover the bowl with plastic wrap and place it in the refrigerator for only about 10 minutes.
• While the bagel dough is chilling, bring the boiling bath to a boil in a medium-size stockpot over medium-high heat.

Shape the bagels.

• Sprinkle a flat surface generously with tapioca flour, and place about 1/3 of the slightly chilled bagel dough in the center.
  3 1/2 cups tapioca starch/flour
• With well-floured hands, turn the dough over to coat it and press it into a disk.
• Using a bench scraper or sharp knife, divide the dough into two equal portions. In between well-floured and cupped palms, shape each piece of dough into a thick round and place on the prepared baking sheet.
• Work quickly, to avoid allowing the dough to rise or get very warm.
• Repeat with the remaining dough, placing the pieces about 2 inches apart on the baking sheet.
• Poke a floured forefinger into the center of each piece of dough and wiggle around to create a hole.

Boil the bagels.

• Place the shaped bagels in the boiling water bath no more than two at a time to prevent crowding and sticking, and boil for about 1 minute per side.
  Boiling bath
• Try to prevent the dough from sticking to the bottom of the pot by swirling the water around.
• The bagel will float once it’s been boiling for about a minute. Using a strainer, remove the bagel from the boiling water and return to the baking sheet.
• Repeat with the remaining shaped pieces of dough. Brush each bagel generously with the egg wash, and sprinkle with the seeds, if using.
  Egg wash, Sesame and poppy seeds

Bake

• Place the baking sheet in the center of the preheated oven and bake until the bagels are uniformly golden brown all over, and firm to the touch (about 25 minutes).
• Remove from the oven and allow to cool at least slightly before slicing and serving.

Storage suggestions

• Freeze any leftovers by first slicing each bagel the placing in a freezer-safe bag, eliminating as much air as possible and sealing tightly.
• Defrost at room temperature. They freeze amazingly well.