Bagels

Preparation: 42 min

Preheat an oven to 390°F/200°C. Meanwhile, you can prepare the dough. Add the almond flour, salt, xanthan gum, and eggs to the bowl of a stand mixer with a paddle attachment, and leave this aside.

In a small pot, combine the cream cheese and shredded mozzarella. Place the pot over a low heat on the stove. Stir continually until both cheeses have melted together and are well combined. This can take up to 5 minutes, as the stirring gets a little tough.

Once the cheeses are smooth and well combined, transfer to the stand mixer bowl with the other ingredients. Mix on a medium-low speed until you get a paste-like dough. The mixture will be a little stiff.

Let the dough rest momentarily. While the dough rests, line a large baking sheet with parchment paper. Divide the dough into six even-sized portions. Roll each portion of dough into a smooth ball.

Use your thumb to poke a hole in the center of one of the dough balls. Place both thumbs in the hole and use your hands to gently stretch and pull the dough into a bagel shape. Don’t allow the hole to get too wide or the dough stretch too thin. Repeat this process for all six bagels.

Arrange the bagels across your prepared baking sheet. Melt the butter in the microwave for about 20 seconds, then brush the butter over the top of each bagel. If you wish, this is the time to add any toppings to your bagels, such as sesame seeds, poppy seeds, etc.

Transfer the tray to the preheated oven. Bake the bagels for 18-20 minutes, rotating them halfway through to encourage even baking. The bagels should be cooked through and golden-brown all over.

Allow the bagels to cool completely before slicing or eating them. You may even leave them overnight if desired. Serve the bagels your favorite fillings or spreads for breakfast or lunch.

lowcarb lunch dinner