Fresh herb bagels with sea salt and nutritional yeast

I like to make bagels from scratch, and I've been doing it a lot lately.  If you've never made bagels, it's a fun experience.  The dough is basically the same as regular bread dough, with a focus on a higher gluten flour (hard wheat, for example, or in this instance, unbleached with high gluten flour).  The dough rises, you make your bagels, then you boil them for a few minutes each side, and then you bake.  I washed these with almond milk, and then sprinkled them with sea salt and nutritional yeast. Hands down, these were the biggest bagels I've ever made.