Gluten Free Mozzarella Bagels
Easy
Prep 15 min Cook 13 min
These easy gluten-free Mozzarella Bagels are delicious, quick to prepare and so versatile. This recipe will soon become one of your favourites. The gluten-free dough is so handy in this recipe that it can be used for making burger buns, drop scones, pizza bases, twisted breads and more.
You can also add in some fresh herbs and other flavourings such as cooked spinach, spices and other cheeses to give these more flavour. Whatever and however you make these, you will find them delicious and very moreish.
Once made, the dough can be stored in the fridge overnight, although because of the cheese you will have to warm up the dough gently in the microwave to soften it again before you use it to form into shapes.
Once you have cooked the bagels they will keep in an airtight container in the fridge for up to two weeks toasting them brings their freshness back and softens the texture. You can also freeze the bagels, wrapped in foil or paper and they will keep for up to 3 months. Defrost then toast or warm before eating.
Ingredients
- 1 1/2 cup Blanched almond flour
- 1 tbsp Gluten-free baking powder
- 2 1/2 cups Mozzarella cheese (shredded; must be either pre-shredded OR hard mozzarella, not soft “fresh”)
- 60g Cream cheese (cubed)
- 2 large eggs (beaten)
- Sesame seeds (for topping – optional)
Recipe Steps
Preheat the oven to 180c.
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- Preheat the oven to 200c and Line a tray with baking paper.
- Stir together the almond flour and baking powder. Set aside.
- Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 2 minutes, stirring halfway through. Stir again at the end until well incorporated. (If you don’t want to use the microwave, heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
- Stir the flour mixture and eggs into the melted cheese mixture. Working quickly while the cheese is still hot, knead with your hands until a dough forms. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes. If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple minutes, you can microwave/reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again.
NOTES: a) It’s very important for the dough to be completely uniform before proceeding to the next step. You shouldn’t have pieces of cheese separate from areas of almond flour.b) If you want to use a food processor or stand mixer, or if you have trouble with sticky dough, please check the tips in the post above! - Divide the dough into 6 parts. Form/roll a long log with each part, then press the ends together to make a bagel shape. Repeat with the remaining dough. If using sesame seeds, sprinkle them over the bagels and gently press into the dough. Bake for 10 – 12 minutes, until the bagels are firm and golden.