2 cups all purpose flour or whole wheat or gluten-free mix 2 teaspoons baking powder 1/2 teaspoon kosher salt use less if using table salt 1 cup 2% cottage cheese excess liquid strained 1 large egg beaten
Turn the dough out onto a lightly floured surface. Knead the dough for around 2-3 minutes until it becomes smooth and elastic. Cover with bowl and allow dough to rest for 15-30 mins to allow for the gluten to relax.
Divide the dough into equal portions to create the desired number of bagels (usually makes 4-6 bagels). Roll each portion into a ball, then press your thumb through the center to create a hole. Bake at 350F for 25-30mins
Once baked, remove the bagels from the oven and let them cool on a wire rack before enjoying.