Preheat the oven to 400°F/204°C and line a baking tray with parchment paper.
Add the cream cheese filling ingredients to a medium bowl and thoroughly mix together.
In a medium bowl add the starter, water, yoghurt and whisk in the psyllium husk and flax seed. Let the mixture gel for a couple of minutes
In a medium bowl whisk together the flours, baking powder, and salt.
Mix the starter mixture in with the flour blend until well combined, and there is no loose flour.
Lightly knead the dough with your hands, while still in the bowl. Transfer the dough to a lightly floured surface and roll it out to a thickness of about 3/4 of an inch thick.
Cut the dough into about 6 (8 inch by 3 inch) rectangles
Add about 2 teaspoons of cream cheese mixture to the long side of each piece of dough, and roll it with your hands into the shape of a log. Pinch the seams and smooth them out by gently rolling the log.
Shape each log into a circle, join the ends and place each bagel on a tray lined with parchment paper.
Brush the top of each bagel with melted butter and gently press them in Everything But The Bagel Seasoning.
Bake for 15 minutes in the oven, then reduce the heat to 350°F/180°C and cook for 10 minutes longer, or until the tops are golden brown and the dough is cooked through.