Preheat oven to 350.

In a microwave-safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.

Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.

In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.

Add the eggs, yeast mixture and 1 tablespoon of the olive oil or melted butter and mix well.

Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5 minutes.

Let the dough sit for 10 minutes if you have the time to wait. It will be easier to handle once the flaxseed has had a chance to absorb the liquid.

Split the dough into 12 balls.

Roll each ball into a long skinny log and twist into a pretzel shape, breadstick shape or bagel shape. Place on a lined cookie sheet and give a little space with side as they will rise.

Brush the dough with the remaining olive oil/butter and sprinkle with salt, sesame seeds or other seasonings if you wish (optional).

Bake in the oven for 12-15 minutes.

When the bagels/pretzels/breadsticks are golden brown, remove them from the oven.

If you've made bagels, you can slice and toast them just like regular bagels.