• Preheat oven to 375. Add the flour, baking powder, and salt to a bowl and stir. 
• Add the cottage cheese to a blender along with 1 tbsp water. Blend on high until smooth and creamy. If it blends easily without getting stuck, great! If not, add 1-2 tbsp more water until it blends easily. This will depend on the brand and fat content of your cottage cheese. I've found the consistency of the bagels is best with Good Culture full fat cottage cheese, but 2% also works. 
• Add the blended cottage cheese to the bowl with the flour. Use a fork or your hands to mix it together. It will be sticky. Mix it as well as you can, and even if it's not all combined, pour the contents of the bowl onto a floured work surface. (I like to put parchment down on the counter sprinkled with some more 1:1 flour).
• Knead the dough with your hands 10-15 times, adding a few more sprinkles of flour as needed so it doesn't stick to your hands. Form a ball, then flatten it into an oval.
• Cut the oval into 6 equal parts, and roll each one into a ball. Roll each ball into a ¾-1 inch-thick snake / rope shape. Join the ends to make a circle and pinch / close it together with your fingers. 
• Brush some of the egg wash onto each bagel, then add desired toppings. I like to use a sprinkle of everything bagel seasoning. 
• Bake for 25 minutes or until the tops are golden brown, then let them cool for 10-15 minutes. 

Air Fryer

• Preheat air fryer to 300. Spray the bottom of the basket with cooking oil. Add the bagels and cook for 15-16 minutes or until the tops of the bagels are nice and browned. Let them cool for 15 minutes. Serve with cream cheese or butter and enjoy!