Ingredients

  • 210 g Almond flour
  • 1 tbsp baking powder
  • 250 g Mozzarella cheese
  • 55 g Cream cheese
  • 2 large Eggs
  • (optional) Sesame seeds for topping

Instructions

  1. Stir together the almond flour and baking powder. Set aside.
  2. Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 2 minutes, stirring halfway through. Stir again at the end until well incorporated.
  3. Stir the flour mixture and eggs into the melted cheese mixture. Working quickly while the cheese is still hot, knead with your hands until a dough forms. 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.
    NOTE: It’s very important for the dough to be completely uniform before proceeding to the next step. You shouldn’t have pieces of cheese separate from areas of almond flour.
  4. Divide the dough into 6 parts. 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.
  5. If using sesame seeds, sprinkle them over the bagels and gently press into the dough.
  6. Bake for 10-14 minutes, until the bagels are firm and golden.
  7. Enjoy!

Result

At my first try I did not have enough almond flour and added some coconut flour. Also used 3 small eggs instead of 2 large ones. The resulting bagels are very nice with typical breakfast toppings. The bagels alone do have the typical dominant fat head almond flavor and consistency is good but a bit dense. Will try more baking powder with my next batch and maybe substitute almond flour with coconut flour completely.

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