Preheat your oven to 350°F / 177°C and ensure your rack is in the center position.

In a large mixing bowl, whisk together 0. 5 cup / 80 g (2.82 oz) hemp hearts, 0. 25 cup / 25 g (0.88 oz) psyllium fibre, 1. 0 cup / 112 g (4 oz) coconut flour, 0. 5 cup / 65 g (2.29 oz) pumpkin seeds, 1. 0 tbsp / 14 g (0.49 oz) baking powder, and 1. 0 tsp / 6 g (0.21 oz) Celtic sea salt until uniformly combined.

Set the sesame seeds aside for the topping.

In a separate blender or using a hand mixer, blend the 6 large egg whites / 190 g (6.7 oz) on high speed until they achieve a bubbly, foamy consistency.

Pour the foamy egg whites into the bowl of dry and mix well with a spatula until the texture is smooth and incorporated.

Pour 1. 0 cup / 240 g (8.5 oz) of boiling water directly into the mixture and stir immediately until the dough swells and forms a firm, cohesive ball.

Line a large cookie sheet or baking tray with parchment paper.

Divide the dough into 6 balls of roughly equal size, approx. 3. 5 oz / 100 g each.

Form the bagels by poking a hole in the center of each ball with your finger, then gently shaping the dough on the cookie sheet to form a classic bagel ring.

Sprinkle the 0. 5 cup / 75 g (2.65 oz) of sesame seed kernels evenly over the tops of the bagels, pressing them down lightly so they adhere.

Bake in the preheated oven at 350°F / 177°C for 55 minutes until the bagels are golden brown and firm to the touch.

Boiling Water is Non-Negotiable: The extreme heat (212°F/100°C) is required to activate the psyllium husk instantly, creating the gel structure that mimics gluten.

Don't Over-Beat the Egg Whites: You want the egg whites foamy and aerated, but not stiff peaks like a meringue. Soft, bubbly foam is the goal.

Let Them Cool Completely: Keto baked goods continue to set as they cool.

Cutting them while hot may result in a gummy texture.

Let them rest on a wire rack before slicing.