This is a fun recipe to work with because, unlike many low-carb bread recipes, it can be formed into a dough ball that is stretchy and can be shaped into bagels with your hands. For the mozzarella, I recommend an unsalted low-moisture shredded version.

The toppings make this bagel even better, so go with everything bagel topping, or some variation or at least some finishing salt would be a great touch.

If you prefer to try another cheese, I recommend a cheese that gets stretchy yet stays strong when it melts, such as Swiss, Gruyère, or Cheddar cheese.

If you're not into baking powder (it contains starch), replace a teaspoon of baking powder with ¼ teaspoon of baking soda plus ½ teaspoon of lemon juice or vinegar. Since this recipe calls for two teaspoons, that will equal ½ teaspoon of baking soda plus one teaspoon of lemon juice or vinegar.

This is not your only grain-free bagel option. You can try my popular grain-free bagel that can be made dairy-based or dairy-free. Or another option is to use my sandwich rolls recipe and bake in donut pans to get a bagel shape.

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