Ingredients:

  • 1.5 cups blanched almond flour
  • 1 tbsp aluminum-free baking powder
  • 2.5 cups low-moisture, part-skim shredded mozzarella cheese
  • 2 oz full-fat cream cheese, cubed
  • 2 large eggs, room temperature
  • 1 large egg yolk
  • 1 tsp water
  • 2 tbsp everything bagel seasoning

Instructions:

  1. Melt the cheese base. Combine 2.5 cups shredded mozzarella and 2 oz cubed cream cheese in your glass bowl. Microwave in 30 second intervals, stirring thoroughly between each, until completely melted and smooth like taffy.
  2. Incorporate the dry goods. Quickly fold 1.5 cups almond flour, 1 tbsp baking powder, and 2 beaten eggs into the warm cheese. Note: Speed is key here to keep the cheese pliable.
  3. Knead the dough. Use your hands or a spatula to work the mixture until a cohesive dough forms with no flour streaks. If it gets too cold and stiff, pop it back in the microwave for 10 seconds.
  4. Portion the dough. Divide the mixture into 6 equal portions, roughly the size of a large lemon.
  5. Shape the rings. Roll each portion into a 6 inch log on a clean surface. Join the ends together firmly to form a ring.
  6. Arrange for baking. Place the rings on your parchment lined sheet, leaving at least 1 inch for the center hole to allow for expansion.
  7. Apply the wash. Whisk the egg yolk with 1 tsp water and brush it generously over the tops and sides of each bagel.
  8. Season heavily. Sprinkle 2 tbsp of everything bagel seasoning over the wet egg wash.
  9. Bake to perfection. Bake at 375°F (190°C) for 18–22 minutes until deeply golden brown and firm.
  10. Rest and set. Allow the bagels to cool on the pan for at least 10 minutes. Note: This resting period is when the internal structure fully sets.