Homemade Protein Bagels

In a large bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until foamy.
Add bread flour, vital wheat gluten, and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Drizzle in olive oil while kneading to prevent sticking.
Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
Punch down dough and divide into 8 equal pieces. Roll each into a rope and form into a bagel shape, pinching ends together firmly.
Preheat oven to 425°F and bring a large pot of water to a boil. Boil bagels for 1 minute per side, then transfer to a parchment-lined baking sheet.
Brush boiled bagels with egg white and sprinkle generously with everything bagel seasoning.
Bake for 20–22 minutes until deeply golden. Let cool on a wire rack before slicing.