Everything but the bagel seasoning or seasoning of your choice
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper
Microwave Mozzarella and cream cheese in a bowl until soft, about 40 seconds.
Add egg, Almond flour, remaining ingredients and spices and stir and blend well using spatula into a dough ball.
Optional - you can proceed right away but for best results - let the mixture cool or freeze it for 30 minutes or else the dough may be sticky
Divide the dough into 6 parts. Form a long log with each piece by rolling with your hands, then press the ends together to make a bagel shape on the lined baking sheet. You can use the bagel/donut pan if you have it. I didn't have the pan, so rolling by hand and forming the dough into a circle works just fine. (see photo below)
Sprinkle everything bagel seasoning over the bagels and gently press into the dough. Bake for 12-14 minutes, until the bagels are firm and golden.
Serve fresh out of the oven, sliced in half and spread with cream cheese.
Leftovers (if any left) can be refrigerated for up to a week
Leftovers can be frozen as well – if freezing leftovers, slice bagel ahead of time. Place in toaster and toast for 1 minute.
If you have a nut allergy, you can substitute for Gluten free baking flour instead or Sunflower seed flour (meal) or CarbQuick baking mixnofollow
I have also seen other people have baked these with protein powder, instead of Almond flour.
If you don’t have a microwave, melting ingredients on stove top will work too.
Try these bagels as bun or sandwich option – works amazing!