Whisk the psyllium husk powder into the warm water and let it sit for 5 minutes until it thickens into a gel.

In a large bowl, whisk the starter into the milk until fully dissolved, then whisk in the psyllium gel, egg, honey and olive oil. Add the flour blend and salt and mix into a thick, sticky dough. There is no kneading since there is no gluten to develop.

Cover the bowl and let the dough rest at room temperature for 3 to 4 hours, until it looks puffy and slightly aerated.

Divide the dough into 6 pieces of about 140 g each. With wet hands, roll each into a ball, then poke a hole through the center and stretch it into a bagel shape.

Cover the shaped bagels loosely and let them rest for 30 minutes.

Bring the boiling water, baking soda and honey to a rolling boil. Boil each bagel for 60 seconds per side, then lift out with a slotted spoon.

Place the boiled bagels on a parchment-lined baking sheet, brush with egg wash, add any toppings and bake at 425°F (220°C) for 22 to 25 minutes, until deep golden and 205°F (96°C) inside.

Cool the bagels on a wire rack for at least 20 minutes before slicing.