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Activate your yeast by combining warm water, honey, and active dry yeast in a small bowl. Let it sit for about 5–10 minutes until foamy.
Blend cottage cheese until completely smooth.
In a large bowl, combine bread flour and salt. Once the yeast mixture is ready, pour it in along with the blended cottage cheese.
Mix until a shaggy dough forms, then knead for about 8–10 minutes until smooth and elastic.
Cover and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
Once risen, divide the dough into 6–8 portions. Roll each piece into a rope and shape into bagels, sealing the ends gently.
Place them on a tray, cover lightly, and let them rest for another 20–30 minutes while bringing a pot of water to a gentle boil.
Boil each bagel for 30–60 seconds per side.
Remove with a slotted spoon and place onto a lined baking sheet.
Brush with an egg wash and add toppings if desired.
Bake at 400°F for 20–25 minutes, until golden and firm on the outside.
Let them cool slightly.