These are a tasty and versatile bread substitute. Eat them as bagels with some cream cheese, use them to make a sandwich for lunch, and egg sandwich for breakfast, even buns for a burger or BBQ pork sandwich. This dough can also be rolled thin and used for sandwiches, to wrap hot dogs or make a “calzone”
The dough itself is called “fathead” dough and variances of this are used to make pizzas, chips, tortillas, even cinnamon rolls. They are slightly different, mostly for texture or quantity sake.
Top the bagels with your own seasonings to make the flavor you want. These can be stored for a few days on the counter, a week to 10 days in the fridge and months in the freezer. Cool completely before bagging to prevent sogginess.
- 1 1/2 cup Almond flour
- 1 tbsp baking powder
- 2 1/2 cup Mozzarella cheese (shredded)
- 1-2 oz Cream cheese (cubed)
- 1 large Eggs (beaten) Changed from 2
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Stir together the almond flour and baking powder. Set aside.
- 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.
- Stir the flour mixture and egg 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.
- 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. If using sesame seeds, sprinkle them over the bagels and gently press into the dough. (You can also use everything seasoning for everything bagels.)
- Bake for 10-14 minutes, until the bagels are firm and golden.
For Bagel Thins
- Divide into 12 balls and flatten to about 4 inch circles
- Bake for 9-11 minutes
Original recipe found on Wholesome Yum