Ingredients
Scale
- 2½ cups shredded mozzarella cheese
- 3 oz cream cheese
- 1½ cups super-fine almond flour
- 2 tsp gluten free baking powder
- 2 eggs
- Optional toppings: sesame seeds, poppy seeds, or everything bagel seasoning
Instructions
- Preheat the oven to 400°F.
- Place the shredded mozzarella and cream cheese in a medium microwave-safe bowl. Microwave on high for 30 seconds and stir well. Continue microwaving in 30-second increments, stirring between each, until the cheeses are completely melted and smooth.
- Whisk together the almond flour and baking powder. Add the almond flour mixture and eggs to the melted cheese and stir well. Work quickly to incorporate everything before the eggs scramble in the warm dough.
- Wash, then oil your hands with cooking oil. Mix the dough by hand until completely smooth and well combined. The dough will be quite sticky.
- Line a large cookie sheet with parchment paper or a silicone baking mat.
- Cut the dough into 6 equal portions. With oiled hands, roll each portion into a log about 10 inches long, then form it into a bagel and place it on the lined sheet. Repeat to make 6 bagels.
- Sprinkle your topping of choice over the bagels. Wipe any excess topping off the sheet to prevent burning.
- Bake at 400°F for 12–14 minutes, until golden brown.
- Slice and serve hot with cream cheese.
Notes
- Best eaten fresh and hot from the oven, or toasted.
- Store in an airtight container in the refrigerator for up to 4 days. Toast to reheat before serving.
- For a strictly gluten-free version, use gluten-free baking powder.
- Delicious with cream cheese, or as the base for a BLT or turkey sandwich.