Stir together 2 tbsp (30g) warm water, 1 tsp (7g) honey, and 2 tsp (6g) active dry yeast in a small bowl. Rest 5–8 minutes until foamy. If it doesn't foam, start over with fresh yeast.Usually, the hottest water from your tap is perfect! While this blooms, blend together the 1 cup (225g) low-fat cottage cheese and ½ cup (120g) egg whites

In a large bowl, whisk together 2 cups (240g) bread flour, 1-½ tsp (6g) baking powder, and 1 tsp (5g) fine sea salt. Add blended cottage cheese, egg whites, and yeast mixture. Stir until a shaggy ball forms.Turn dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Add flour 1 tablespoon at a time if too sticky. The dough is ready when it bounces back slightly when poked and pulls clean from the surface.Cover with a clean towel and rest 20 minutes at room temperature.

Preheat oven to 425°F. Line a baking sheet with parchment paper.

Bring 2 quarts (1.9L) water to a rolling boil (or whatever fits in your pot that's large enough to boil at least one bagel). Add 1 tbsp (21g) honey1 tsp (5g) baking soda.

Divide dough into 4 equal pieces. Roll each into a rope and form into a ring, pressing and rolling the seam firmly to seal. Make the hole at least 2 inches across — it will shrink significantly.

Working in batches, lower bagels into the boiling water. Boil 30–45 seconds per side. Remove and air dry on a wire rack for 2 minutes. Then transfer to the prepared baking sheet.Brush each bagel with egg whites. Top with flaky sea salt, everything bagel seasoning, or your topping of choice.

Bake 20–25 minutes until deep golden brown. Tap the bottom — it should sound hollow. Let cool and then enjoy!