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• 3 cups almond flour
• 2 Tbs baking powder
• 5 cup Mozzarella cheese (shredded; must be either pre-shredded OR hard mozzarella, not soft “fresh”)
• 4 oz Cream cheese (cubed)
• 4 large eggs (beaten) + 1 egg for the egg wash (beaten)
• Sesame seeds or Everything Bagel seasoning or other topping

makes 8 large / 12 medium

1. Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper.
2. In a large bowl, whisk the almond flour with the baking powder so it's evenly distributed.
3. In a medium microwave safe bowl, combine the mozzarella cheese and cream cheese. Microwave, stirring with a fork every 30 seconds, until the cheese is melted and combined, about 2 minutes total.
4. Scrape the cheese mixture into the bowl with the almond flour mixture and add the eggs. Working quickly while the cheese is still hot, knead with your hands until a dough forms. Alternatively, mix the eggs with the cheese and blend before adding the flour. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes. If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple minutes, you can microwave/reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again.
5. Divide the dough into equal portions: this quantity of ingredients makes 12 bagels that are about 3.5-4“ across or 8 bagels that are 5”.
6. Form/roll a long log with each part, then press the ends together to make a bagel shape on the lined baking sheet. Repeat with the remaining dough. Arrange bagels on prepared baking sheets. The bagels will spread so space them accordingly, although the nice torn bit where they baked together can be tasty.
7. Brush the top of each bagel with beaten egg and sprinkle with your choice of topping.
8. Bake on the middle rack for 12-18 minutes or until golden brown. Let cool at least 10 minutes before slicing and serving. (10 minutes in the 'fridge works well)