Step 1

Place the beans in a large bowl. Cover with enough boiling water to cover the beans with 1 inch (2.5 cm) of water. Let soak for at least 45 minutes until the beans are plump and almost twice their size (see notes for soaking in cold water overnight).

Step 2

Preheat the oven to 350F/180C. Line a large baking sheet with parchment paper.

Step 3

Drain the beans through a colander or fine mesh sieve. Discard the soaking water.

Step 4

Place the drained, soaked beans, 1/2 cup (118 mL) water, and lemon juice in the bowl of a food processor, bullet blender or blender. Cover and process, stopping many times to scrape down the sides of the bowl, until the texture of smooth hummus (this takes a bit of time, 3 to 5 minutes).

Step 5

Add the psyllium husks, flaxseed meal, baking soda, and optional salt to the pureed beans. Cover and process, stopping once or twice to scrape down the sides of the bowl, until just blended into a soft dough.

Step 6

Gather the dough into a ball. Divide the dough into four equal portions. Roll each piece into a ball. Flatten and smooth each ball into a 4-inch (10 cm) diameter round. Space 2 inches (5 cm) apart on baking sheet.

Step 7

Use your thumb to poke a hole into the middle of each round. Make it about 1 inch in diameter. Use damp fingers to smooth out any cracks in the dough.If desired, brush a little bit of water onto each bagel and sprinkle with toppings (see suggestions

Step 8

Bake for 33 to 38 minutes until the bagels are risen and golden brown.

Step 9

Transfer the bagels to a cooling rack. Let cool completely before slicing.