Fill a measuring cup or bowl with 3/4 cup warm water (warm to the touch but not TOO hot). Sprinkle the yeast and sugar on top of the water and set it aside.
In another large mixing bowl, add your vital wheat gluten, oat fiber, lupin flour, coconut flour, allulose, baking powder, xanthan gum and salt. Whisk to combine, making sure there aren't any large clumps.
Once your water/yeast/sugar mixture is frothy and bubbly and smells of beer (you know it's activated!) add it to the dry ingredients along with the whisked egg and oil and start stirring everything together using a spatula. Add an extra 1/4 cup of warm water only if/as needed.
Once the dough starts to become hard to stir, use your hands to knead most of the flour into the dough.
Continue to knead the dough for another 5-8min (you can do this in the bowl or on a greased and vital wheat gluten floured clean surface) or until everything is fully incorporated, the dough feels elastic and when a finger is pressed into it gently, it slowly springs back. If you are unsure if it's kneaded enough, knead for another 2-3min! It won't hurt it. (Also see my tips section for the consistency you want your dough and how to achieve it if your dough is too wet or too dry).
After you are done kneading the dough, place it into a large greased bowl and cover it with saran wrap. Place it somewhere relatively warm to rise for 1 hour or until doubled in size. (See my tips for where I find mine rises best).
Once your dough has doubled in size, punch it down, then remove it from the bowl onto a greased surface.
Cut the dough into even pieces or pull off portions of dough to create your keto bagels. I like to roll a ball shape then sort of pull the dough back over itself and pinch the rougher looking part at the bottom to smooth out the tops of the rolls. (Don't worry if they aren't perfect, they are going to rise again anyways!).
Now take a ball of dough and use your index finger and thumb to press a whole through the center of the ball, then slowly stretch it bigger. You want it slightly bigger than how you want the center of the final baked bagel. Repeat this process for all of the bagels.
Now we can place the shaped bagels onto a parchment-lined pan spaced slightly apart with enough room to rise. Cover them with saran wrap.
Allow the bagels to rise for another 30min. Meanwhile, bring a large pot of water to boil and pre-heat your oven to 400*F (375*F if your oven is like mine and tends to burn the bottom of things easily!).
If your oven heats more-so from the top-down, lower the oven rack to one of the lowest settings. If yours is like mine and tends to burn things more easily from the bottom, place your oven rack on one of the highest settings.
Unwrap the keto bagels. Once your water is almost boiling, add the sukrin brown syrup and give the water a quick stir. Once everything is boiling, gently drop a bagel into the water.
Let the bagel cook for 30s on one side, then flip very gently to the other side using two spoons or a large slotted spoon. After another 30s flip the bagel back onto the parchment-lined baking sheet (I like to flip it onto the pan with the original, prettier side up!) Repeat this process for each bagel.
Mix the toppings together in a small bowl and generously sprinkle the top of each bagel.
Bake the bagels for ~25min at 400*F or 25min at 375*F, just until lightly browned on top. Let the bagels cool, then slice, toast and serve with butter and/or cream cheese! We love ours with garlic and herb cream cheese!