Instructions

1. Preheat oven to 425 degrees. Line cookie sheet with parchment paper
2. In a medium mixing bowl, combine almond flour, baking powder, garlic and onion powders, and nutritional yeast. Mix with a large metal whisk until well combined. 
3. In a small bowl, whisk two eggs.
4. In a large microwave safe mixing bowl combine mozzarella and cream cheese. Microwave for 1 minute. The cheese should be partially melted. If not, microwave for another 30 seconds. Remove and stir to start mixing the cheeses. Return to microwave for another 30 seconds and check/stir to see if it is melted together. Stir again. It may need another 30 seconds or so to melt and combine the cheeses. 
5. Add dry ingredients to the melted cheeses. Stir a bit to start mixing and lower the temperature of the cheese before adding the two beaten eggs. Stir until well combined. At this point, I find it much easier to simply use my hands, squishing the dough between my fingers to thoroughly mix the dough
6. Form dough into a large log and place on cutting board or sheet of parchment. With a sharp knife, divide the dough into 6 portions. Roll each portion into a ball, flatten slightly between your hands, and press a finger into the center of each disk of dough. Stretch it a bit if needed to form it into a bagel shape. Place on the parchment-lined cookie sheet
7. Make egg glaze by whisking together the egg and tbsp of water.

For Everything Bagels:

Brush tops of dough with egg glaze and sprinkle with the Everything Bagel Seasoning.

Bake for 12-15 minutes, or until browned.

For Onion Bagels:

Depending on whether you like your bagel tops soft or crunchy (and how much onion you want), here are a couple methods I’ve tried:

Before baking, brush with egg glaze, sprinkle with dehydrated onion, and then gently brush again with more egg glaze (this makes a softer onion topping)

If, like my hubby, you want a crunchy topping, bake for about 8-9 minutes before glazing. Remove from oven, brush with egg glaze, then top with as much onion as will stick. Return to oven and continue baking for another 3-5 minutes. Watch them closely as the dry onion will brown quickly and can easily burn.