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