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Preheat oven to 350 F. In a mixing bowl, whisk together the cassava flour, tapioca flour, coconut sugar, and baking powder until well mixed.
Add the eggs, almond milk, olive oil, and apple cider vinegar to the bowl and continue to mix until a large ball of sticky dough begins to form.
Go ahead and fill a pot a little over halfway full with water and place it over high heat on the stove. Meanwhile, transfer the dough to a flat surface. Divide the dough into 4 equal sections.
Roll each into a smooth ball. Use one of your fingers to gently poke a hole into the center of the ball of dough. Continue to turn the bagel while poking the hole to make it bigger the circular. Set each bagel aside on a baking sheet.
When the pot of water begin to boil, slowly lower each bagel into the pot (try not to crowd the pot). The bagel will initially sink to the bottom. Once it floats to the top of the pot, remove it and place it on a baking sheet.
Brush the bagel with a quick egg wash (if desired) and sprinkle everything seasoning over top of each. Bake in the oven for 20 - 22 minutes until golden brown. Let cool slightly before slicing.