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Add yeast and maple syrup (or honey) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
Add almond flour, or flaxseed meal, xanthan gum, baking powder and sea salt to a medium bowl and whisk until thoroughly mixed. Set aside.
Once the yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become very thick by the end and form into a round.
Line a baking tray with a baking mat or parchment paper. Wet your hands slightly and divide the dough into 8 rounds. Smooth the rounds as much as possible and, using your index finger, make an indentation in the center, stretching out the dough until bagel shaped. Cover with a lightly oiled saran wrap and place in a warm draft-free space for 20-60 minutes. You want to do 20 minutes for a denser bagel, and 40-60 for a fluffier one.
Preheat oven to 350°F while the dough is proofing. Brush bagels with an egg white wash, sprinkle with toppings and bake for about 20-25 minutes until golden brown. Check on them at minute 10-13, and cover with aluminum foil if needed.
Allow the bagels to cool completely for best texture, as the bread will continue to cook while cooling resulting in a better crumb. Keep stored in an airtight container at room temperature for a couple days or place in the freezer.
Makes 8 bagels.
