There are moments when nothing sounds better than a big, cheesy, everything bagel. Unfortunately, those aren't always easy to find in a gluten free form, especially for an affordable price. I adapted this recipe from a keto dough that a friend gave me, adding in a bit of flour for more substance. They toast wonderfully in both the toaster oven or on a baking sheet in the oven, and I love to serve them with cream cheese, thinly sliced red onions, tomato, capers and smoked salmon for a little NY flavor!
Easy Gluten Free Bagels
1 1/2 cups almond flour
1/4 cup gluten free baking mix (I have used both King Arthur and Bob's Red Mill when making these)
1 1/4 teaspoon gluten free baking powder
2 1/4 cups shredded mozzarella cheese
1/4 cup shredded cheddar cheese
2 ounces cream cheese, softened
2 large eggs, beaten
1 large egg, beaten
Everything Bagel Seasoning (you can purchase this at most stores in a shaker)
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
In a microwave safe bowl, combine mozzarella, cheddar, and cream cheese. Microwave for 3 minutes, stopping every 45-60 seconds to stir. Add in almond flour, gluten free baking mix, baking soda and the 2 beaten eggs. I prefer to then transfer this to my stand mixer and use a dough hook attachment to mix the dough together, but you can also do this by hand. You will have a slightly sticky formed dough. Portion into 6-8 pieces, depending on how large you want your bagels to be. Wet hands slightly and roll each section into a rope, then form into a "doughnut" or bagel shape by pinching the ends together. Place on lined baking sheet.
Liberally brush the top of each bagel with a pastry brush dipped in the remaining one beaten egg. Sprinkle on a generous amount of everything bagel season on the top of each bagel. Bake for 12-15 minutes, or until bagels are golden. Cool on sheet. Keep in airtight container until using.