Preheat the oven to 375 F with a rack in the top third, and line a large sheet pan with parchment paper or a silicone baking mat.

Combine the dry ingredients in a large bowl and whisk until well blended.

In a food processor, or using a hand mixer and another bowl, whip the cottage cheese until smooth (about 1 to 2 minutes).

Add the whipped cheese to the dry ingredients, and using clean hands, gently blend until the dough starts to come together—it will start out shaggy and then cohere relatively quickly. Knead the dough in the bowl briefly, about 8–10 folds. It might seem dry at first, but as you knead, the flour will hydrate, and it should eventually become a solid, slightly tacky ball.

Transfer dough to a work surface dusted with flour. Pat the dough into a thick, rough rectangle, and divide it (with a bench scraper or a knife) into six equal portions.

Take one portion, and using a bit of flour as necessary to keep it from sticking, roll it into a 9-inch rope. Wrap this into a circle and pinch the ends together. Gently shape the round into the best bagel shape you can, but don’t fuss—these won’t have much of a hole and should be rustic! Repeat with the other five portions.

Place the bagels on the prepared baking sheet an inch or two apart. Brush each all over with the egg wash, and sprinkle generously with your seasoning of choice.

Place the pan into the oven and bake for 25–30 minutes, until the bagels are golden brown and firm to the touch. Allow them to cool completely on the pan, at least 1 hour (this is crucial for the crumb to set up properly).

Slice, toast, and serve with whipped cottage cheese topping or whatever your heart desires. Store extras in a sealed container unrefrigerated for up to three days, or freeze.