Finely mince the pickled jalapenos into 1/8-inch pieces and shred the cheddar cheese directly from a block—block cheese melts much better than pre-shredded varieties because it lacks anti-caking agents. Have all ingredients measured and ready before you begin mixing, as this dough comes together quickly and benefits from efficient assembly.

In a large bowl, whisk together flour, baking powder, and salt to distribute the leavening evenly throughout. In a separate small bowl, beat the egg lightly. Add the cottage cheese, beaten egg, garlic powder, onion powder, and the minced jalapenos to the dry mixture, stirring until a shaggy dough forms. The cottage cheese provides both protein and moisture, creating a tender crumb while the jalapenos distribute flavor throughout.

Turn the dough onto a lightly floured surface and knead gently for 2-3 minutes until it comes together into a cohesive ball—the dough should be slightly sticky but manageable. Divide into 8 equal pieces, then roll each piece into a ball and poke your thumb through the center to create the bagel hole, working the dough outward to form a ring shape about 3 inches in diameter. I find that creating a larger hole than you'd expect prevents the centers from puffing up too much during baking.

Line a baking sheet with parchment paper and arrange the shaped bagels on it, spacing them about 2 inches apart. Beat the egg (reserved from Step 2) with 1 tablespoon of water to create an egg wash, then brush it generously over each bagel. Immediately sprinkle the shredded cheddar cheese from Step 1 evenly over each bagel, pressing gently so it adheres to the egg wash. The egg wash acts as an adhesive, ensuring the cheese stays put during baking.

Place bagels in a preheated 350°F oven for 25-28 minutes, until they're deeply golden brown with the cheese slightly darkened and bubbly. The bagels are done when the crust is firm and holds its shape, and a toothpick inserted into the thickest part comes out clean. Don't underbake these—a full 28 minutes ensures they're set throughout and the cottage cheese proteins have fully cooked.

Remove the bagels from the oven and let them cool on the baking sheet for at least 20 minutes before serving. This cooling time allows the crumb structure to set properly—cutting into them too early will result in a gummy texture. These bagels are best enjoyed fresh or split, toasted, and topped with cream cheese or your favorite spread.