Line a baking sheet with parchment paper. Take another sheet of parchment paper and cut into 6 squares (as pictured above) and place in rows on baking sheet. Set aside.
Warm your almond milk to 100 degrees Fahrenheit. I use a large glass measuring cup and heat for two to three 30 second intervals in the microwave. Almond milk should feel warm to touch, but not hot.
Add 1 tablespoon cane sugar and yeast to almond milk. Stir to combine and allow to sit for 5 minutes.
In a large bowl, combine brown, white, arrowroot starch, and almond flours, psyllium husk powder, and salt. Whisk to evenly combine.
Add olive oil to your almond milk mixture, stir to combine. Slowly add liquid to your flour mixture, stirring until dough forms and all dry pieces have been incorporated.
Spray a 1/2 measuring cup with cooking spray and scoop out the dough. Roll into a ball with your hands then place on a parchment square on baking sheet. Poke a hole in the center of the dough ball with your finger. Repeat until all six bagel dough balls are formed and placed on baking sheet.
Place baking sheet on top of oven and cover lightly with an additional sheet of parchment, followed by a tea towel. Preheat oven to 450 degrees Fahrenheit. Allow bagels to rise on top of oven or in a warm space in the kitchen for 30-40 minutes.
Bring a large pot or Dutch oven of water to a rapid boil. Add remaining 1 1/2 tablespoons of cane sugar to water. Gently drop 1 to 2 bagels (2 max) into the boiling water. Allow to boil for 30 seconds, then flip bagel and allow to boil for 30 more seconds. Use a large slotted spoon to remove and transfer to baking sheet. Remove parchment square if it hasn't already come off. Continue until each bagel has been boiled.
Using a pastry brush, lightly brush bagels with olive oil. Sprinkle with sea salt or everything bagel seasoning. Bake for 15 to 20 minutes, bagels should be golden brown.
Place baking sheet on a wire rack to cool. Eat bagels warm if desired. Toast if desired. Bagels are best the day they are made. To store, wrap individually in plastic wrap and keep up to two days.