Modified Fathead Dough Coconut Flour Everything Bagels

For whatever reason I cannot tolerate the regular version of fathead dough. I don't know if it's the almond flour or what it is - but I instantly feel sick after having it. But, it's the only dough that I've found that comes remotely close to being that true chewy texture we know and love in a bagel, bread, pizza crust, etc. So, I had to find a way to have it without it upsetting my stomach. So, this is my version of fathead dough. I hope you enjoy.

16 ounces part skim Mozzarella Cheese (or you can use the Mozzarella / Italian blend as well)
4 ounces regular Philadelphia Cream Cheese - cut into cubes
3 eggs
3 Tbsp Nutritional Yeast
4 Tbspn coconut flour
2 tsp baking powder
8 tsp Everything But The Bagel Seasoning by Trader Joe's (1 tsp per bagel if making 8)

First - put the mozzarella and cream cheese in a microwave safe bowl - and microwave in 30 second increments - mixing between each - until thoroughly melted.

Next, crack three eggs into a bowl, and beat with a fork. Add the egg mixture to the mozzarella, and mix into the cheese. It's not going to fully incorporate - so don't worry. Next - add in the baking powder, nutritional yeast, and coconut flour.

With your hands - begin kneeding and mixing the dough to form a ball. It will take a bit of time for the coconut flour to absorb into the cheese and egg. Keep folding and kneeding. If it is too wet still - Add 1 tbspn of coconut flour at a time until it is relatively dry when you touch it. *Different brands of coconut flours seem to have different absorbency. You will need to experiment to see how much coconut flour your batch will need, and recalculate macros based on that amount.

When you have fully incorporated all the ingredients - it should easily form into a ball like this:

You will need to work quickly - as the longer this sits, the more the coconut flour will absorb into the dough. Get a bowl of water to keep your hands wet as you form these bagels if not using a silicone bagel mold. If free forming - I get about 8 bagels from this recipe. If you're using a silicon mold - you'll get 12. The macros are broken down below for both quantities (silicon mold is obviously a bit smaller size bagel).

Wet your hands, and grab a chunk of the dough. Roll it in your hands, and with your thumb - press a hole through the center. Place the bagel on a parchment lined baking sheet. Continue this with balance of dough - wetting hands between each. Egg wash each bagel (egg beaten with a bit of water - brushed on top of each) and sprinkle on a bit of the everything bagel seasoning.

Baking in a 425 degree oven for 5-8 minutes. This will vary based on size. You will want to keep an eye on these - don't walk away from them. They burn very easily and very fast. Pull them as soon as they start to get golden.

Allow to cool completely before moving to storage. I keep them in a large zip lock bag with paper towels between them to prevent them from sticking to each other.