Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
In a large mixing bowl, combine all your ingredients, except for the water, and mix well. Slowly, add the hot water over the top and mix well, until fully combined.
Lightly wet your hands and form 3-4 large balls of dough or 8 small ones. Place each ball of dough onto the lined plate, and press down into a circular shape. Using your index finger, form a hole through the center of each one, forming a bagel shape. If desired, brush the tops of each bagel with egg or milk, for a golden brown finish. Sprinkle the tops of each bagel with your spices/seeds of choice.
Bake the bagels for 15-17 minutes, or until just golden around the sides. Remove from the oven and let cool on the pan completely.
* I haven't tried other protein powders. I have tried this with coconut flour but wasn't thrilled with the texture. If you do want to try it, use 2 tablespoons (20 grams) of coconut flour. TO STORE: Leftover bagels are best to be stored in the refrigerator, in a sealed container. They will keep well for up to 5 days. TO FREEZE: Place the bagels in a ziplock bag and keep them in the freezer for up to 6 months. TO REHEAT: Microwave for 30 seconds, before slicing in half and toasting in a toaster.