Heat your oven to 400°F and line a baking sheet with parchment paper.
In a medium bowl, melt the mozzarella and cream cheese in a microwave for 60 seconds. Remove and stir, then microwave again for 40 seconds or until the cheeses are completely melted and no shreds are visible.
In a large bowl fitted to a stand mixer with a hook attachment, mix together the almond flour, flaxseed meal, psyllium husk powder, baking powder, yeast mixture, and 3 eggs.
Slowly, mix in the cheese mixture. Mix on medium speed until the dough is completely combined, scraping down the sides of the bowl as necessary.
Divide the dough into 6 equal parts.
Form each part into a ball with your hands, then flatten into a disc shape that is roughly 4-inches in diameter and 1.25-inches high.
Place each bagel on the lined baking sheet.
Use a 1.25-inch circular cookie cutter (or anything you can find that is similar - we used the cap to our sugar-free syrup bottle) to punch a hole into the center of the bagel.
Lightly beat the remaining egg in a small bowl and brush it on to the tops and sides of each bagel.
Sprinkle a generous amount of Everything Seasoning onto each bagel.
Bake for 15 minutes or until bagels have turned golden brown.
Allow them to cool before slicing.