📍 Where this dish comes from: Lower East Side, New York City · The Tenement Museum
Discover the history of this region →
Discover the history of this region →
A real bagel has a specific chew that most low-carb versions never quite manage. This one gets there with a fathead dough base — almond flour and mozzarella melted together — which bakes up with enough structure to actually hold a good schmear without falling apart in your hand.
What You’ll Need
Servings: 6 servings
Calories: 310kcal
Ingredients
- 2 cups shredded mozzarella
- 2 tbsp cream cheese
- 1 1/2 cups almond flour
- 2 large eggs
- 1 tsp baking powder
- 1 egg white beaten (for topping)
- 2 tbsp everything bagel seasoning
- 6 oz cream cheese for serving
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Melt mozzarella and cream cheese together in the microwave in 30-second bursts, stirring between, until fully smooth.
- Stir in almond flour, eggs, and baking powder until a uniform dough forms. Let cool 2 minutes.
- Divide dough into 6 pieces. Roll each into a rope and join the ends to form a bagel ring.
- Arrange rings on the baking sheet, brush with beaten egg white, and sprinkle generously with everything seasoning.
- Bake 20–25 minutes, until deeply golden.
- Cool slightly, then split and serve with cream cheese.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 16g | Fat: 25g | Fiber: 3g
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Health Benefits
- Almond flour provides healthy fats and fiber that a wheat-flour bagel lacks entirely.
- Mozzarella and cream cheese contribute protein and calcium alongside the fat that builds the dough’s structure.
- A naturally gluten-free bagel that still delivers real chew, not just a soft roll shaped like one.