Preheat your oven to 375°F and line a baking sheet with parchment paper or a silicone mat. This gives you time to prepare the dough while the oven reaches temperature, ensuring efficient baking once your bagels are shaped.

In a medium bowl, combine the almond flour, baking powder, and cottage cheese. Mix until the ingredients are evenly distributed and begin to form a shaggy dough. The cottage cheese will be the binding agent here, so you want everything incorporated before moving to the next step.

Knead the dough for 1-2 minutes until it becomes smooth and cohesive. I find that kneading by hand helps you feel when the texture is right—the dough should come together without being sticky or dry. If it seems too wet, dust with a bit more almond flour; if too dry, add water a teaspoon at a time.

Divide the dough into 6 equal pieces. Roll each piece into a rope about 6.5 inches long, then connect the ends to form a bagel ring. Place each shaped bagel on your prepared baking sheet, spacing them about 2 inches apart to allow for any slight expansion during baking.

In a small bowl, whisk together the egg and water to create an egg wash. Brush each bagel generously with this mixture using a pastry brush. Immediately sprinkle with everything bagel seasoning or your preferred toppings while the egg wash is still wet so they adhere properly. I always use Trader Joe's seasoning for the perfect balance of seeds and salt.

Place the bagels in the preheated 375°F oven and bake for 20 minutes, until they're golden brown on top and firm to the touch. The bagels will continue to set slightly as they cool, so don't overbake them or they'll become dry. Let them cool on the baking sheet for 5 minutes before serving.