Preparation Steps

• Preheat the oven to 400°F and line a baking sheet with parchment paper. This higher start temperature helps the bagels set and brown quickly.
• Place the cottage cheese in a food processor or high-speed blender and process until completely smooth — no visible curds — about 30 to 45 seconds. Scrape down the sides once if needed.
• In a medium bowl whisk together the flour, baking powder, and salt so the leavening is evenly distributed.
• Add the blended cottage cheese to the dry mixture and stir briefly to combine. Add the beaten egg and fold the mixture with a spatula until it pulls together into a soft, slightly sticky dough.
• Turn the dough onto a lightly floured surface and knead gently for 1 to 2 minutes until smooth. If it feels very sticky, dust with up to 1 tablespoon extra flour, but avoid overworking it.
• Cover the dough and let it rest at room temperature for 10 minutes — this short rest hydrates the flour and makes shaping easier.
• Divide the dough into 4 equal pieces. Roll each piece into a tight ball, then press your thumb through the center of each ball and gently stretch to form a 1 to 1 1/2 inch hole (it will shrink a bit while baking). Place the formed bagels on the prepared pan about 2 inches apart.
• Brush the tops lightly with the reserved beaten egg and sprinkle generously with Everything bagel seasoning.
• Bake on the middle rack for 18 to 20 minutes, rotating the pan once halfway through, until the bagels are puffed and golden-brown on top.
• Remove from the oven and transfer to a wire rack. Allow the bagels to cool for at least 20 minutes before slicing — cutting too soon can make the interior seem gummy.