1 1/2 cup part-skim shredded mozzarella cheese
2 ounces full-fat cream cheese, cut into pieces
1 large egg
1 1/4 cup almond flour
1 tbsp baking powder (or 1 tsp baking soda)
1 tbsp oat fiber or 1/4 cup more almond flour
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.
Keep bagels in the refrigerator in an airtight container. They keep for 7-10 days and also freeze well.