Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper so the bagels don’t stick and brown evenly.

Add the cottage cheese and eggs to a mixing bowl or blender. Blend or whisk until completely smooth and creamy — this helps give the bagels their fluffy texture.

Sprinkle in the whey protein, oat flour, baking powder, garlic powder, onion powder, salt, and pepper. Gently mix everything together. Stop as soon as a thick, scoopable dough forms. Overmixing can make the bagels tough.

Lightly wet your hands to prevent sticking. Scoop out portions of the dough and shape each one into a small ball. Use your finger to poke a hole through the center, then gently stretch it into a bagel ring.

Place each shaped bagel onto the lined baking sheet. If you want toppings, sprinkle sesame seeds, poppy seeds, or everything bagel seasoning over the top while the dough is still slightly wet.

Transfer the tray to the oven and bake for 18–22 minutes, or until the bagels are puffed, golden on top, and firm to the touch. Every oven is different, so check a minute early if they brown quickly.

Remove the bagels from the oven and let them cool for about 10 minutes. This helps them firm up inside so they slice cleanly and keep their fluffy texture.

Slice and toast before eating if you like them crispy, or enjoy soft straight from the cooling rack. They pair well with both savory and sweet toppings.

Allow leftovers to cool completely, then store them in an airtight container in the fridge for 4–5 days, or freeze individually wrapped bagels for up to 2 months.