Prep the oven and pan: Preheat to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with oil to prevent sticking.

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

Mix dry ingredients: In a separate bowl, whisk almond flour, baking powder, and salt. This helps evenly distribute the leavening.

Bring it together: Add the dry mixture to the melted cheese. Stir in 1 beaten egg and the vinegar. Mix with a sturdy spoon or silicone spatula until a thick dough forms.

Knead briefly: Lightly oil your hands and knead the dough in the bowl for 30–60 seconds. If it’s too sticky, rest it for 2–3 minutes to firm up. Avoid adding extra flour unless absolutely necessary.

Shape the bagels: Divide the dough into 6 equal pieces. Roll each piece into a log about 6–7 inches long and connect the ends to form a ring. Smooth the seam so it doesn’t split during baking.

Egg wash and toppings: Brush the tops with the remaining beaten egg. Sprinkle generously with everything bagel seasoning, sesame seeds, or poppy seeds.

Bake: Place on the prepared sheet and bake for 14–18 minutes, until puffed and deep golden. Rotate the pan halfway for even browning.

Cool and set: Let the bagels cool on the sheet for 10 minutes, then transfer to a rack for another 10. This helps the texture set and improves the chew.

Serve: Slice and toast if desired. Top with cream cheese, butter, smoked salmon, avocado, or a fried egg.