- 1/2 cup coconut flour (60g)
- 2 tsp baking powder
- 3/4 tsp xanthan gum
- 12 oz pre-shredded mozzarella
- 2 large eggs
Optional Topping for Everything Bagels
- 1 tsp sesame seeds
- 1 tsp poppyseed
- 1 tsp dried minced onion
- 1/2 tsp coarse salt
- 1 tbsp butter melted
Preheat the oven to 350ºF and line a large baking sheet with a silicone liner. Lightly dust with coconut flour.
In a medium bowl, whisk together the coconut flour, baking powder, and xanthan gum. Set aside.
In a large microwave safe bowl, melt the cheese on high in 30 second increments until well melted and almost liquid. Stir in the flour mixture and the eggs and knead in the bowl using a rubber spatula.
Turn out onto the prepared baking sheet and continue to knead together until cohesive. Cut the dough in half and cut each half into 4 equal portions so that you have 8 equal pieces of dough.
Roll each portion out into a log about 8 inches long. Pinch the ends of the log together.
In a shallow dish, stir together the sesame seeds, poppyseed, dried onion, and salt. Brush the top of each bagel with melted butter and dip firmly into the everything seasoning. Set back on the silicone mat.
Bake 15 to 20 minutes, until the bagels have risen and are golden brown.
Because fathead dough tends to lose elasticity as it cools, it’s best to store the bagels at room temperature. Place them in a covered container for up to 5 days.
If you do refrigerate or freeze them, warm them gently in the oven or microwave to make them softer again.