Take your bowl of cream cheese and mozzarella cheese and micro wave for 1 minute. Then remove and stir. *Your cream cheese will probably have softened but not the cheeese -- This is Ok. After stirring place your bowl in the microwave again for another 1 minute interval. After a minute, remove and stir.*Your mozzarella cheese should have melted. Be sure to stir as you remove from the microwave. Add two eggs to your dough mixture and stir the eggs into your dough.
Now combine your dry ingredients into your wet (cheese dough) and combine these well. As you begin mixing in your almond flour, your dough will begin to harder and less pliable.
Take your combine dough and place in the microwave for 1 minute, just to soften the dough again. And continue to mix in the dry ingredients with your wet ingredients.
After your dough is well combined. Dump your dough onto a silicone mat or parchment paper. Kneed your dough by hand to ensure everything is well incorporated.
Break of six evenly size dough balls that will be used to make your bagels.
Flatten your dough into the shape of a bagel and place on either a baking sheet or if using a donut mold into the mold. If using a baking sheet we suggest lining with a silicone mat or parchment paper.*We discovered that if using the donut mold you probably could make 12 smaller sized bagels depending on the size of your mold. Using a silicone brush gentle coat the tops of your bagels with your egg wash, this will help your seasonings stick.
liberal add Bagel seasoning to the tops of your uncooked bagels. We used Trader Joes "Everything But the Bagel" seasoning. But most grocery stores have some brand of bagel seasoning now.
In a preheated 425 degree oven.
Bake for 12-15 minutes, until golden brown and firm. Remove from oven and let rest.
Serve and Enjoy. *These bagels do well in the toaster, although we found your may need to toast at a slightly higher setting than with normal bread.