Preheat and prep: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Melt the cheeses: In a microwave-safe bowl, combine 1 3/4 cups shredded mozzarella and 2 ounces cream cheese. Microwave for 60–90 seconds, stirring halfway, until smooth and stretchy. Alternatively, melt gently on the stovetop over low heat.

Mix dry ingredients: In a separate bowl, whisk 1 cup finely blanched almond flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Add 1/2 teaspoon garlic powder if you like.

Form the dough: Add the dry mixture and 1 large egg to the melted cheeses. Stir with a spatula until mostly combined, then knead with clean hands until smooth. If the dough feels too sticky, chill for 5–10 minutes.

Shape the bagels: Divide the dough into 4–6 equal pieces. Roll each piece into a log and form a ring, sealing the ends well. Place on the prepared sheet.

Egg wash and topping: Beat 1 egg with a splash of water. Brush each bagel with the egg wash and sprinkle generously with everything bagel seasoning or your preferred toppings.

Bake: Bake for 12–15 minutes, until golden brown and puffy. For extra color, broil for 1 minute at the end, watching closely.

Cool slightly: Let the bagels rest for 10 minutes before slicing. This helps them set and makes cleaner cuts.

Serve: Enjoy warm as is, or slice and toast. Add butter, cream cheese, avocado, eggs, bacon, or smoked salmon.