How to Make Two-Ingredient Protein Bagels

• Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
• Blend the Cottage Cheese. Place the cottage cheese into a food processor, blender, or use an immersion blender. Blend for 30 to 45 seconds until completely smooth and creamy.
  2 Cups Cottage Cheese
• Mix the Dough. Pour the blended cottage cheese into a mixing bowl. Add the self-rising flour and stir until shaggy clumps form. Use your hands to gently press everything together into one dough ball.
  2 Cups Self-Rising Flour
• Knead Briefly. Lightly flour your work surface. Knead the dough for about one minute, folding and pressing gently until smooth. Stop as soon as the dough is cohesive. Avoid overworking the dough, which can make the bagels dense.
• Shape the Bagels. Divide the dough into eight equal portions. Roll each piece into a rope about 1½ inches thick. Join the ends together firmly to form a ring. Tip: Make the center hole larger than you think it should be. It will shrink while baking.
• Bake. Arrange the bagels on the prepared baking sheet. Brush with beaten egg if using. Sprinkle generously with your favorite toppings. Bake for 25 to 28 minutes, or until deep golden brown.
  1 Large beaten egg, Everything bagel seasoning
• Cool. Transfer to a cooling rack and allow them to rest for at least 10 minutes before slicing. This helps the interior finish setting and prevents a gummy texture.