In a bowl combine the crisp toppings and use your hands or the back of a fork to create little clumps with the vegan butter.

In a bowl combine the flour, vital wheat gluten, baking powder, and salt. Then add in the apple cider vinegar, agave, and water. Mix together until you get a sticky, dough ball. Fold in the chopped apples.

Divide the dough into 2 dough balls. Use the back of a utensil or your finger to make a hole in the center and carefully spread into a bagel shape. This isn’t a typical bread dough so do not worry if it feels very soft and the shape isn’t smooth.

Divide and sprinkle the crisp topping evenly between the two bagels.

To air fry: air fry at 350°F for 17 to 20 minutes until golden brown. To bake: bake at 400°F for 25 to 30 minutes until golden brown. *Everyones air fryer and oven work differently so you may need to adjust cooking time and temp.

Once it is done baking allow it to cool for ideally at least 15 minutes to set in the middle. However, if you are hungry or in a rush I have cut it in half 1 to 2 minutes right after it comes out, it may just be a little doughy and steamy (which I personally don’t mind). Then add any spread you like and enjoy.