Pour over the hot melted cheese mixture and mix into the almond flour mixture, when it’s about halfway mixed, add 2 of the eggs.
3 large eggs
Continue mixing until you have a slightly sticky dough. I highly recommend mixing the dough with gloved hands for the best results.
Set the dough aside and prepare a large cookie sheet by lining with parchment paper. Set your oven to 180C/355F.
Split your dough into 8 evenly sized pieces. Ours weighed out between 75-80g/2.6-2.8oz.
Roll each piece of dough into a ball, then poke your finger through the middle to make an opening. To make the opening a wider, gently spin the dough around your finger like it’s a tiny hula hoop.
Place your bagel on the lined cookie sheet and repeat step 8 for the remaining dough pieces.
Crack the extra egg into a small bowl and beat well.
3 large eggs
Spread your Everything Seasoning on a plate, ready for dipping.
2 tablespoons Everything Seasoning
Gently brush each bagel with egg wash then press into your seasoning. Place it back on the cookie sheet and continue with the other bagel.
Once all the bagels are seasoned, leave in a warm place for 15 minutes to proof.
Bake in the oven for 15-20 minutes, until browned.
Remove from the oven and leave to cool for 10 minutes before enjoying.