Perfect Everything Bagels

Crunchy savory perfection! I have been making a batch of these bad boys for the last month each week! Perfect for a sandwich (breakfast sandwich with an egg and avocado is my jam), bagel pizzas, or just as a bagel with a spread on it! I am a sucker for breads, so it is nice to know I can still enjoy them on a ketogenic diet. How about you, are you a sucker for a good bread too?

Perfect Everything Bagels
Makes 8 Servings
1 Serving: 311 Calories, 26g Fats, 3g Carbs, 15g Protein
Start to table time: 30 mins

3 Cups (336g) shredded mozzarella
2 Cups (160g) almond flour
2 Tbsp olive oil
1 Tbsp psyllium husk
1 ½ tsp baking powder
2 tsp garlic powder
½ tsp salt
2 eggs

Topping:
1 Tbsp olive oil
3 Tbsp everything bagel seasoning

Directions:
1. Preheat the oven to 400F. Line a baking sheet with parchment paper (NOT wax paper).

2. In a microwave save bowl add the mozzarella and microwave on 80% power for 1.5 mins. Stir the cheese and add the olive oil and microwave for 1 min. Stir until smooth.

3. In a small bowl add the dry ingredients (not toppings) and mix well. Then use a non-stick spatula to mix the dry ingredients into the cheese mixture.

4. In a small bowl whisk together the eggs until they are frothy and doubled in size. Fold the eggs into the mixture.

5. Divide the dough into 8 equal sized balls. Then use damp hands to roll the ball into a “log” about 5-6 inches long. And then take each end and bring it together inching it closed into a circle. You can also use a silicone or metal (and GREASED) donut pan.

6. Bake for 13 mins. Then use a pastry brush to brush the tops of the bagels and sprinkle with the everything bagel seasoning. Return the bagels to the oven and bake for 2 mins.

7. Allow the bagels to cool before you slice them.

**you can sub psyllium husk with coconut flour but the texture is not the same. Still good but not as good.

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