Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Place the mozzarella in a medium microwave-safe bowl. Top it with the cream cheese cubes. Microwave for 30 seconds. Stir, then microwave for 30 more seconds.
Stir again and add the almond flour and baking powder. Stir to incorporate as best as you can. The dough won't come together yet at this point.
Add the egg, mixing it in with a rubber spatula and then with your hands. Work quickly, kneading the dough before it cools and ensuring it's completely uniform.
Divide the dough into 6 equal parts. I use my kitchen scales to ensure the bagels are all the same size.
Knead each part briefly, then roll it into a 7-inch log, starting in the middle and rolling outwards. Press the ends together to shape into a bagel.
Dip the tops of the bagels in the sesame seeds and arrange the bagels on the prepared baking sheet.
Bake the bagels until golden brown and fragrant, 15-17 minutes.
Serve immediately. These bagels are excellent with cream cheese!
Video
Notes
You'll want to work quickly, kneading the dough before it cools and ensuring it's uniform. However, if the dough has cooled and is impossible to knead, simply microwave it for a few seconds (start with 10 seconds) until it's pliable again.
While I try to make the bagels uniform in size by weighing them, it's okay if they come out in slightly different sizes.
If you want your bagels well-browned, you can bake them for up to 20 minutes.
These bagels are best enjoyed warm and fresh. If you have any leftovers, freeze them as soon as they are cool. Thaw them gently in the microwave. It's best to freeze them because they don't keep well in the fridge. They tend to deflate and lose their fluffiness.