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

Mix dry ingredients: In a large bowl, whisk almond flour, baking powder, salt, and optional garlic or onion powder. Set aside.

Melt the cheeses: In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave for 60–90 seconds, stirring halfway, until fully melted and smooth. (Or melt gently in a nonstick pan over low heat.)

Combine dough: Add the melted cheese to the dry mixture. Stir in 2 eggs. Mix with a sturdy spatula until a thick dough forms. If it’s streaky, knead with oiled hands for 1–2 minutes until uniform.

Divide and shape: Split the dough into 6 equal portions. With lightly oiled hands, roll each into a log about 7 inches long. Join the ends to make a ring and pinch to seal. Place on the prepared baking sheet.

Prepare the water bath: Bring 6 cups of water to a gentle simmer in a wide pot. Stir in 1 tablespoon baking soda.

Simmer quickly: Working in batches, lower each bagel into the simmering water for 20–25 seconds per side. Use a slotted spoon to remove and return to the baking sheet. This step boosts shine and chew.

Egg wash and toppings: Beat the extra egg with a splash of water. Brush the tops and sprinkle generously with everything seasoning or sesame seeds.

Bake: Bake for 14–18 minutes, until puffed and deep golden. The tops should be well-browned for best flavor.

Cool and serve: Let them cool for at least 10 minutes. Slice and toast for the best texture.