Preheat the oven to 180℃
Add cheese and cream cheese to large glass bowl and microwave for 2 minutes / high. Stir until well mixed
Add baking powder, xanthan, eggs and almond meal. Stir until combined, then add to mixer with dough hook, or thermo - mixers and knead for 2 minutes, add jalapeños for last minute, (if no mixer just do this the old fashioned way on the work bench)
Roll into 6 balls (mine weighed 95g each). Roll ball out into a sausage that is just long enough to roll around the palm of your hand.
Slightly flatten your sausage and then pop small dots of goats cheese along the centre, then encase into the dough by rolling the dough over the cheese, and forming a sausage again
Wrap your sausage around the palm of your hand with the ends in your palm, squeeze the 2 ends together, and slightly roll your bagel with a flattened palm on a flat surface. This will complete your shape and seal the ends.
Repeat until you have 6 bagels. Baste your bagels with cold water and dunk your bagel top into the seasoning, and place your bagels, seasoning side up onto a baking tray lined with baking paper
Cook in the oven for 10-12 minutes until lightly golden and cooked through. Serve.