Whisk the chosen flour blend and salt in the bowl of a stand mixer. Warm the milk to between 95° and 105°.
Mix 1 cup of milk in a small bowl with the active dry yeast and the maple syrup and let sit for 10 minutes to proof. If it gets foamy and bubbly, then the yeast is good to use. If not, the yeast isn’t active and you’ll need to redo that part.
Place the psyllium husks in another small bowl and whisk in the other cup of milk. It should thicken into a gel within a few minutes.
After the yeast and psyllium are ready, combine them both with the flour and salt in the mixer bowl. Add the melted coconut oil and mix on low speed for about 5 minutes or until a dough forms. Stop periodically and scrape the sides and bottom of the bowl if necessary. You can also knead by hand.
Place dough in a lightly oiled bowl covered with a towel in a warm spot to rise for about 1 hour. You can also place the dough in the fridge for several hours or overnight to rise.
About 10 minutes before your dough is fully risen, bring 10 cups of water to boil in a large pot. Take your dough and separate into eight equal pieces, about 158 grams each. Fold in any additional add-ins you have chosen to use and shape into bagels, but wait on the toppings until after you boil them. (You can also freeze the bagels at this point to defrost and finish later.)
Add ⅓ cup baking soda to the boiling water. Boil each bagel for 30 seconds on each side then remove with a large slotted spatula or spoon. Cover in your chosen toppings. Let sit for another 5-10 minutes.
Bake for 12-18 minutes at 450° or until they have an internal temperature of 190°. Let cool then slice, toast, and smear with your choice of vegan or regular cream cheese and enjoy!
