In a large bowl whisk together 1 cup (5 oz) flour, 2 teaspoons baking powder, and 3/4 teaspoon kosher salt (use a little less if using table salt).

Make sure 1 cup 2% cottage cheese is well strained of excess liquid. Add the strained cottage cheese to the dry ingredients and mix with a fork or spatula until the mixture looks like small crumbles.

Using clean hands, knead the mixture in the bowl about 2 minutes, until the dough comes together and is smooth and tacky but not sticky (it should not leave dough on your hands when you pull away).

Divide the dough into 4 equal pieces. Shape each piece into a ball, then roll each ball into a rope about 3/4 inch thick and join the ends to form a bagel. (Alternatively, form a ball and poke a hole in the center, then gently stretch to shape.)

Beat the egg white (or 1 large egg) and brush each bagel with the beaten egg. Sprinkle your choice of optional toppings (everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes) on the top of each bagel.

Air-fryer method (optional): Lightly spray the air fryer basket with oil. Arrange bagels in a single layer without overcrowding and air-fry at 280°F for 15–16 minutes, no need to turn; cook in batches if necessary.

Oven method (optional): Preheat oven to 375°F. Line a baking sheet with a Silpat or parchment paper (if using parchment, lightly spray the paper with oil). Place bagels on the prepared sheet and bake on the top rack for 25 minutes.

After cooking by either method, transfer the bagels to a wire rack and let them cool at least 15 minutes before cutting. This cooling step is required.