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Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. If using a smaller oven, bake in two separate batches to ensure even cooking.
Blend cottage cheese in a food processor until smooth. Work in batches if necessary to avoid overloading your processor.
Make the dough: In a large mixing bowl, combine blended cottage cheese, Greek yogurt, bread flour, baking powder, and salt. Stir until a dough forms. If it feels too sticky, add a bit more flour, one tablespoon at a time.
Knead dough: Transfer to a well-floured surface and knead for 3-5 minutes until smooth and elastic.
Divide and fill: Split dough into 30 equal portions. Flatten each, brush eggwash on the inside, place a cube of cream cheese in the center, and pinch edges tightly to seal into a ball.
Egg wash & season: Place bagel bombs on the baking sheets, spacing them at least 1 inch apart. Roll each ball in beaten egg yolk and sprinkle with Everything but the Bagel seasoning. (Note: I rolled mine in the seasoning and found it was over-seasoned. I recommend sprinkling on top!)
Bake for 22-25 minutes, rotating the trays halfway through for even browning. The tops should be golden brown, and the dough should be firm to the touch.
Cool & enjoy: Let them rest for 5-10 minutes before serving, as the cream cheese filling will be very hot.