Line a baking sheet with parchment paper or silpat.
Warm your almond milk to 100 degrees Fahrenheit.
Add 1 tablespoon coconut sugar and yeast to almond milk. Stir to combine and allow to sit for 5 minutes.
In a large bowl whisk salt into gluten-free flour.
Add olive oil to the almond milk mixture, stir to combine. Slowly add liquid to flour and stir until dough forms.
Separate dough into 6 and roll into balls. Poke hole in the center of each dough ball and placed on lined baking sheet.
Place baking sheet on top of oven and cover lightly with a sheet of parchment, followed by a towel. Preheat oven to 375 degrees Fahrenheit. Allow bagels to rise on top of oven or in a warm space in the kitchen for 30-40 minutes. Then bake for 20 minutes.
Brush with top of each bagel with olive oil and sprinkle with sea salt or everything bagel seasoning and bake for an additional 10-20 minutes, or until bagels are browned and cooked through.
Place baking sheet on a wire rack to cool.