Preheat oven to 350 degrees. Spray 2 (6 each) doughnut pans with cooking spray. Sprinkle with almond flour, tapping out the excess.

Combine the almond flour and tapioca starch in a mixing bowl and whisk well to remove any lumps. Add the baking soda and ½ teaspoon salt and whisk. Add the eggs and vinegar and whisk.

Spoon the mixture into the prepared pans, about ¼ cup batter per cavity.

In a small bowl, combine the remaining ¼ teaspoon salt, granulated garlic and onion, and poppy seeds. Sprinkle some over the top of each bagel.

Bake for 25 minutes or until the tip of a sharp knife inserted into the center of a bagel comes out clean and they are nicely browned. Let cool in the pans for 15 minutes.

Leftovers can be wrapped in plastic wrap and stored in the refrigerator for up to a week.