Preheat and prep. Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray or grease it to prevent sticking.

Mix dry ingredients. In a bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.

Melt the cheeses. In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 20–30 second bursts, stirring between each, until fully melted and smooth. This usually takes 1–1 1/2 minutes total.

Bring the dough together. Add one egg and the apple cider vinegar to the cheese mixture. Stir vigorously to combine, then add the dry ingredients. Mix until a cohesive dough forms. If it seems streaky, knead it with clean, slightly damp hands for 30–60 seconds.

Chill briefly if sticky. If the dough feels too soft to handle, chill it for 10 minutes. This makes shaping easier and helps prevent spreading.

Divide and shape. Split the dough into 6 equal pieces. Roll each into a ball, then into a 6–7 inch rope. Bring ends together and pinch to seal, forming a bagel ring. Place on the prepared baking sheet, spaced apart.

Egg wash and season. Beat the second egg with a splash of water. Brush each bagel with the egg wash. Sprinkle generously with everything seasoning. Press lightly so it adheres.

Bake. Bake for 14–18 minutes, until the bagels are puffed and deep golden around the edges. If your oven runs hot, check at 12 minutes.

Cool for texture. Let bagels cool on the sheet for 5 minutes, then transfer to a rack for 10 more minutes. This sets the crumb and makes slicing easier.

Toast and serve. Slice horizontally and toast to your liking. Top with cream cheese, butter, avocado, smoked salmon, or a fried egg.