Made with almond flour, these gluten-free bagels are easy, chewy, and delicious! They even stay fresh in the refrigerator and can be enjoyed several days later. They can be used as a bagel, a roll, or an alternative to a hamburger bun. Enjoy!
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Mix almond flour, baking powder, and garlic salt together in a bowl.
Combine mozzarella cheese and cream cheese in a microwave-safe bowl. Heat in the microwave for 1 minute; remove and stir. Microwave for 1 minute more; remove and stir until well incorporated. Stir flour mixture and eggs into the melted cheese mixture, working quickly. Knead by hand until a sticky dough forms. Keep kneading and squeezing until dough is completely uniform, about 2 minutes.
Divide dough into 6 equal parts. Roll each into a long log, then press ends together in a bagel shape and place on the prepared baking sheet.
Bake in the preheated oven until bagels are golden, 10 to 14 minutes.
Per Serving: 364 calories; protein 20.9g; carbohydrates 9.7g; fat 27.9g; cholesterol 102.5mg; sodium 919.8mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.