Prep your oven and pan: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Blend the cottage cheese: For the best texture, pulse cottage cheese in a blender or food processor for 10–20 seconds until smooth. This helps the dough come together easily and bakes up more evenly.

Make the dough: In a medium bowl, combine 1 cup smooth cottage cheese with 1 1/4 to 1 1/2 cups self-rising flour. Start with 1 1/4 cups and add more a tablespoon at a time until a soft, slightly tacky dough forms.

Knead briefly: Lightly flour your hands and surface. Gently knead the dough 6–8 times to bring it together. Avoid overworking—it can make the bagels tough.

Portion and shape: Divide the dough into 4 equal pieces. Roll each into a short rope and connect the ends to form a bagel shape. Alternatively, roll into a ball and poke a hole in the center, stretching it to about 1 1/2 inches wide.

Optional egg wash and toppings: Whisk 1 egg with 1 teaspoon water and brush over the tops. Sprinkle with your favorite toppings, like everything seasoning or sesame seeds. If skipping the egg, brush with a little milk or water to help toppings stick.

Bake: Place on the prepared sheet and bake for 20–24 minutes, until puffed and lightly golden. For deeper color, switch to broil for the last 1–2 minutes, watching closely.

Cool and serve: Let the bagels rest on the pan for 5 minutes, then transfer to a rack. Slice and enjoy warm, or toast for extra chew.