If you're looking for a delicious low-carb alternative to traditional bagels, these are definitely worth trying. With the creamy, cheesy center tucked inside each bagel, these are hard to resist, whether enjoyed fresh from the oven or toasted. One batch disappears quickly, so I highly recommend doubling the recipe from the start. Trust me, you'll be glad to have extras on hand for breakfast, snacks or anytime a bagel craving strikes.
1 1/2 cup shredded mozzarella cheese
2 oz cream cheese
2 tsp baking powder
1 cup almond flour
1 egg
2 - 4 oz cream cheese, cubed into 6 pieces. Place in freezer while preparing dough.
1 egg (for the egg wash topping)
Topping options: "Everything But the Bagel" seasoning, salt, sesame seeds, poppy seeds, freshly grated Parmesan or Asiago cheese
Preheat oven to 350F.
Microwave the mozzarella and 2 oz cream cheese for 30 seconds, stir and microwave 30 more seconds until completely melted.
Add in baking powder, almond flour and egg. By hand, mix well until dough forms. It will take a few minutes.
Divide dough into 6 equal portions. Roll into a ball and slightly flatten with the palm of your hand. Add a cube of cold cream cheese to the center of each doughball. Wrap dough around the cream cheese cube. Roll into a ball again.
Place doughballs on a parchment lined baking sheet. Press tops of the dough down slightly.
Brush tops with egg wash. Sprinkle with "Everything But the Bagel" seasoning or salt or sesame seeds, etc.
Bake at 350F for 20-25 minutes until they start to brown.
Store leftovers in refrigerator.
Makes 6
Source: Kristi Davis - You Tube
Kimberly
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