This easy to make bagel recipe is gluten free, keto friendly and low carb. Using the secret ingredient of mozzarella cheese with almond flour, these bagels come out soft and chewy on the inside and a beautiful golden brown on the outside.
Preheat the oven to 320 degrees Fahrenheit and line a baking sheet with parchment paper or a baking mat. Then beat your eggs in a medium bowl with the garlic powder, baking soda and salt. Then set aside.
Melt the mozzarella cheese in a sauce pan or in a microwave safe dish with the olive oil. If melting in the microwave, set the timer to 20 second increments and stir in between.
Combine the melted mozzarella cheese and beaten egg mixture in a food processor using the dough attatchment.
Pour the batter back into the medium size bowl and add the almond flour. Stir until a soft dough is formed.
Form the bagels by dividing the dough into 6 equal pieces. Shape each piece into a ball and then press down to slightly flatten.
Make a hole in the center of your bagels by pressing your thumb and index fingers together in the center of the dough.
Place the bagels on your baking tray. In a small bowl, beat an egg and brush each bagel with your egg wash. Then sprinkle your toppings over each bagel. Some can be sesame seeds, poppy seeds, and a mixture of both.
Bake in the Oven at 320 degrees for 20 minutes. Let your bagels completely cool before removing them.
It is very important to let any baked goods using almond flour completely cool before moving or cutting into them. Alternative toppings can include everything bagel seasoning and onion flakes.