Gluten Free Mini Bagels
Craving the chewy satisfaction of a bagel but steering clear of gluten? These mini bagels are the answer to your morning needs! While they may not replicate the exact texture of a classic New York bagel, they’re incredibly close, delivering a delicious alternative that’s easy to make and packed with flavor.
Ingredients
- 1 ½ cups shredded mozzarella cheese about 6 ounces
- 1 ounce 2 tablespoons cream cheese, softened
- 1 large egg whisked
- ¾ cup 68 grams pork panko
- Cream cheese for serving
Instructions
- Preheat your oven to 400°F.
- Combine the mozzarella, cream cheese, egg, and panko in a medium microwave-safe bowl. Mix until evenly combined.
- Microwave the mixture on high for 90 seconds, pausing every 30 seconds to stir, until the cheese is fully melted.
- Stir the mixture vigorously to form a cohesive dough. As the dough cools slightly, it will firm up. You can switch to kneading with your hands if necessary.
- Divide the dough into three equal portions. Roll each portion into an 8-inch-long rope.
- Place each rope into a cavity of the donut pan, pinching the ends together to form a bagel shape. Repeat for the remaining dough.
- Bake for 15 to 18 minutes, or until the bagels are golden brown and firm to the touch.
- Slice the bagels in half and toast or broil them for a crispier finish. Top with cream cheese and serve immediately.
Tried this recipe?Let us know how it was!