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Preheat oven to 375°F (191°C). Line a large baking sheet with parchment paper (or a silicone baking mat).
Add almond flour and cottage to a large mixing bowl. Stir with a spatula until the cottage cheese is fully incorporated into the almond flour. Knead the mixture by hand for a minute or two until you have a cohesive and malleable dough. Transfer the dough onto a lightly floured (using almond flour) surface.
Divide the dough into six equal portions (I recommend using a scale to weigh the dough). Take each piece of dough and roll into a 6.5 inch rope. Take the two ends of a rope to form a circle, pinching the edges to seal the circle. (If your dough is breaking as you try to roll it or when you try to form a circle, then knead it a few times in your palm to make it more malleable). Place bagel onto prepared baking sheet. Repeat with remaining dough, spacing bagels at least 1 inch apart.
If adding optional egg wash, add 1 egg and 1 tbsp water to a small bowl and whisk. Then brush beaten egg mixture over the surface of each of the bagels.
If adding seasonings or toppings, sprinkle them on at this time. I added everything bagel seasoning without salt.
Bake bagels for about 20 minutes or until golden brown and cooked. If you are not using egg wash your bagels will be a little paler in color when they are done.