Melt the mozzarella and cream cheese in the microwave (1 ½ minutes on high) or in a non stick pan.
In another bowl, mix the dry ingredients - almond flour, psyllium husk powder and baking powder. Add dry ingredients plus the beaten egg to the mozzarella. Combine with a spatula, then knead with your hands until you have a smooth dough. Alternatively, mix in a stand mixer or food processor.
Form a large ball and cut into 6 segments.
Form each segment into a log, lay them down in a circle and pinch the ends together to make bagel shapes.
Place on a baking sheet lined with parchment paper. Sprinkle with poppy seeds or sesame seeds.
Bake for ca 20 minutes or until lightly browned on top.
If the dough is sticky, lightly oil your hands. It is easier to handle once it cools. The dough should be room temperature when it goes in the oven. This prevents the bagels from flattening in the oven.The bagel shapes should be tall and the hole a decent size (check my images). When the bagels rise, they also spread a little. This way you ensure your end product looks good. If you're using coarse almond flour / almond meal / ground almonds, increase the amount to 125 g / 1 ¼ cup. The bagels firm as they cool down. They can be reheated in the microwave or lightly toasted. You can store them in the fridge for up to a week or freeze them.