Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cup part-skim shredded mozzarella cheese ((about 6 ounces))
  • 2 ounces full-fat cream cheese, cut into pieces
  • 1 large egg
  • 1 1/4 cup almond flour ((see conversion chart in site menu) (nut-free options in post))
  • 1 tbsp baking powder ((or 1 tsp baking soda))
  • 1 tbsp oat fiber ((or 2 tbsp whey protein powder or 1/4 cup more almond flour)*)

Instruction

  • Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds to 1 minute more.  Scrape the cheese into a food processor with the egg and process until smooth.
  • Add the dry ingredients and process until a dough forms. It is very sticky! Scrape onto a piece of cling film and place into the freezer.
  • Preheat oven to 400 F and place rack into the middle of the oven. Line a baking sheet with parchment.
  • When oven is ready, remove the bagel dough from the freezer and divide into 6 equal pieces. Lightly oil hands and roll each portion into a snake and seal the ends together forming a ring. Place on the parchment paper and top with your favorite topping, pressing gently to adhere. 
  • Bake for 12 minutes or until the outside has browned.  They will still be soft, so let them cool before removing from the baking sheet. Once cool, store in a bag in the refrigerator. Warm slightly to enjoy or toast.
  • Makes 6 average sized bagels. Dividing the dough into 8 portions results in mini bagels and dividing into 4 results in gourmet sized bagels. (Don't have a food processor? Read the post for other methods.)
  • Keep bagels in the refrigerator in an airtight container. They keep for 7-10 days and also freeze well.